Wednesday, September 9, 2009

You Have To Try These. . . .

One of our neighbor friends had a real hankering for some fresh baked scones. (That would be Wayne Peterson.) His wife (Colleen) was feeling really generous, so on our trip into town on Labor Day she decided to stop in at Sarah's and get some scones for him. Well, sad to say, SweetWater Coffee was closed! Oh Drat! OK, so Wayne has been really nice to us and trailered Daisy over to the trainer's a few months ago, so I figured the least I could do was bake him some scones. When I got home I got out my little scone recipe book and decided on the "Classic Scone" recipe. Figured that would probably do the trick. Well, they were really good, so I decided to share the recipe here. Try it. Easy Peasy and Yummy Yummy!

"Classic" Cream Scones
2 cups flour
1/4 cup sugar
2 tsp baking powder (1 tsp at altitude--I always half leavening at this elevation)
1/8 tsp salt
1/3 cup unsalted butter, chilled
1/2 cup heavy cream
1 large egg
1 1/2 tsp vanilla
1/2 cup currants (optional)
1 egg mixed with 1 tsp water for glaze (optional)
Preheat oven to 425 F. Lightly butter a baking sheet.
In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut the butter into 1/2-inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs. In a small bwo, stir together the cream, egg, and vanilla. Add the cream mixture to the flour mixture and stir until combined. Stir in the currants if desired.
With lightly floured hands, pat the dough into a 1/2-inch thickness on a lightly floured cutting board. Using a floured 2 1/2-inch diameter round biscuit cutter or a glass, cut out rounds from the dough and place them on the prepared baking sheet. Gather the scraps together and repeat until all the dough is used. Lightly brush the tops of the scones with the egg mixture, if desired. Bake for 13 to 15 minutes, or until lightly browned.
Remove the baking sheet to a wire rack and cool for 5 minutes. Using a spatula, transfer the scones to the wire rack to cool. Serve warm or cool completely and store in an airtight container. Makes about 14 scones.
NOTE: I only got 8 scones from this recipe which was just about right for thickness, etc. I added probably about 1 tsp of dried grated lemon rind to the dry ingredients, so they had a nice lemon flavor. When I took them out of the oven I glazed them with a mixture of powdered sugar, cream and some more dried lemon rind. YUM These can be served with the traditional clotted cream or any kind of jellies or jams. Don't forget to slather on the butter!!!!

1 comment:

Judy said... what happened to the diet??? I'm in a total panic cause I don't know how to cook "diet."