hey I actually made scones once! of course, they were chocolate chip. I cannot for the life of me remember where I got the recipe from. here is the first one from a Google search: http://www.joyofbaking.com/SconesChocChip.html
The thing is, I don't remember kneading the dough (oops?) and I certainly didn't use "turbinado sugar", but at least I know what it is now.
The scones were very dry. But I've learned since then that is to be expected. They were excellent with milk.
So even though it's only been up for a couple of days, frillseekers has become an important force that determines how I spend my time. Reading lilbunny's post prompted me to search for a Lemon and Ginger scone recipe and put it to the test. I also found it on the joy of baking website and was very happy with the results! The scones were moist and not too sweet so they didn't seem like a haughty British version of a muffin. The ginger and lemon flavors were subtle and the outside had a crisp crust. The recipe is at http://www.joyofbaking.com/SconesLemonGinger.html There was kneading involved, although not much. There was also the pastry technique of cutting butter into the flour mixture. I started using two knives but then resorted to crumbling with my fingers. This worked fine, although I was careful not to overwork the crumbs as not to melt the butter. One more thing-- I used a teaspoon of vinegar in regular milk instead of buttermilk. The recipe makes 6 bakery sized scones.
I don't know how I feel about eating something with "clotted" in its name. Of course, if it fluffy and sugary, I may not mind so much. The chocolate chip scones I made were OK, but my most fond scone-memory is of the cinnamon chip ones I used to get at the school cafe at MIT. Mmmmm, SUGAR. I used to eat it in class, probably much to the horror of my earthy-crunchy-yet-glamourous-refined-carb-denying classmates.
clotted cream? what is clotted cream? I will second zuppe and say that I am not sure about items with the word "clotted" in them....
i wanted to thank zuppe and aging cowgirl for the scone suggestions. aging cowgirl: it's like you read my mind. one of the coffee shops near me sells these great (to my tastes) lemon ginger scones. so I was definitely going to try and make them and your provided recipe is a great place to start! thanks!
thanks all for your suggestions so far!!!! snowed in this past weekend, I decided to go ahead and do my first "scone test." unfortunately, i didn't have access to the blog, and i hadn't written down the previous recipes, so i had to stick with the one and only scone recipe i had at home.... and now i don't have the recipe with me at work... *sigh*... but this is what i recall...
(this is all halved from the original recipe)
2-1/4 c flour 1 tsp baking powder 1/4 tsp baking soda 2-3? tbs sugar pinch of salt 1 stick butter (cut up, chilled) 1/2 c half and half (recipe called for heavy cream)
I mixed all of the dry ingredients together in a large bowl and with a pastry blender (i love my pastry blender) I added in the butter until the mixture looked like "coarse meal." I added some of the half and half to start making it into a dough. At this point, I threw in about 1/2 c of fresh blueberries (which I had already -- but the recipe suggests things like choc chips or currants and orange zest). I added the rest of the liquid and carefully folded in the blueberries. The dough was molded into two balls, wrapped in plastic wrap, chilled for at least 1/2 an hour. I then flatted the balls down (about 3/4 in thick) and cut the balls into wedges with a knife. Baked these suckers at 375 degrees for 25+ minutes. My oven is funky, so it always takes a lot longer to bake things (the recipe said 12-18 minutes).
they turned out ok. not too dry, but i think they could have been more moist. probably cause i worked the whole thing like pastry, it did come out somewhat flakey and buttery, in a good way. next time, i may play around with the butter and the milk/cream portions... and of course, try out all of your fabulous recipe suggestions as well!
6 comments:
hey I actually made scones once! of course, they were chocolate chip. I cannot for the life of me remember where I got the recipe from. here is the first one from a Google search:
http://www.joyofbaking.com/SconesChocChip.html
The thing is, I don't remember kneading the dough (oops?) and I certainly didn't use "turbinado sugar", but at least I know what it is now.
The scones were very dry. But I've learned since then that is to be expected. They were excellent with milk.
So even though it's only been up for a couple of days, frillseekers has become an important force that determines how I spend my time. Reading lilbunny's post prompted me to search for a Lemon and Ginger scone recipe and put it to the test. I also found it on the joy of baking website and was very happy with the results! The scones were moist and not too sweet so they didn't seem like a haughty British version of a muffin. The ginger and lemon flavors were subtle and the outside had a crisp crust.
The recipe is at http://www.joyofbaking.com/SconesLemonGinger.html
There was kneading involved, although not much. There was also the pastry technique of cutting butter into the flour mixture. I started using two knives but then resorted to crumbling with my fingers. This worked fine, although I was careful not to overwork the crumbs as not to melt the butter. One more thing-- I used a teaspoon of vinegar in regular milk instead of buttermilk. The recipe makes 6 bakery sized scones.
i always feel so ambivalent about scones... unable to discern what makes a good scone truly good.
how do we all feel about clotted cream? is it the hot to scone's chocolate or a mere accessory like whipped cream?
I don't know how I feel about eating something with "clotted" in its name. Of course, if it fluffy and sugary, I may not mind so much. The chocolate chip scones I made were OK, but my most fond scone-memory is of the cinnamon chip ones I used to get at the school cafe at MIT. Mmmmm, SUGAR. I used to eat it in class, probably much to the horror of my earthy-crunchy-yet-glamourous-refined-carb-denying classmates.
clotted cream? what is clotted cream? I will second zuppe and say that I am not sure about items with the word "clotted" in them....
i wanted to thank zuppe and aging cowgirl for the scone suggestions. aging cowgirl: it's like you read my mind. one of the coffee shops near me sells these great (to my tastes) lemon ginger scones. so I was definitely going to try and make them and your provided recipe is a great place to start! thanks!
thanks all for your suggestions so far!!!! snowed in this past weekend, I decided to go ahead and do my first "scone test." unfortunately, i didn't have access to the blog, and i hadn't written down the previous recipes, so i had to stick with the one and only scone recipe i had at home.... and now i don't have the recipe with me at work... *sigh*... but this is what i recall...
(this is all halved from the original recipe)
2-1/4 c flour
1 tsp baking powder
1/4 tsp baking soda
2-3? tbs sugar
pinch of salt
1 stick butter (cut up, chilled)
1/2 c half and half (recipe called for heavy cream)
I mixed all of the dry ingredients together in a large bowl and with a pastry blender (i love my pastry blender) I added in the butter until the mixture looked like "coarse meal." I added some of the half and half to start making it into a dough. At this point, I threw in about 1/2 c of fresh blueberries (which I had already -- but the recipe suggests things like choc chips or currants and orange zest). I added the rest of the liquid and carefully folded in the blueberries. The dough was molded into two balls, wrapped in plastic wrap, chilled for at least 1/2 an hour. I then flatted the balls down (about 3/4 in thick) and cut the balls into wedges with a knife. Baked these suckers at 375 degrees for 25+ minutes. My oven is funky, so it always takes a lot longer to bake things (the recipe said 12-18 minutes).
they turned out ok. not too dry, but i think they could have been more moist. probably cause i worked the whole thing like pastry, it did come out somewhat flakey and buttery, in a good way. next time, i may play around with the butter and the milk/cream portions... and of course, try out all of your fabulous recipe suggestions as well!
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