The Addictive Scone!
Sharon Tyler Herbst described scones in her Food Lover’s Companion as follows:
“This Scottish Quick Bread is said to have taken its name from the Stone of Destiny (or Scone), the place where Scottish kings were once crowned. the original triangular-shaped scone was made with oats, and griddle-baked. Today’s versions are more often flour-based and baked in the oven. They come in various shapes including triangles, rounds, squares and diamonds. Scones can be savory or sweet and are usually eaten for breakfast or tea.”
My recipe for scones has evolved through the years that I have made them, and I always have made a sweet version. There are hundreds of recipes around, or, one can make them anything one wants with adding any kind of dried fruit, nuts and chocolate. The easiest way however is to follow someone’s recipe and hope they will look like the photograph that shows on the same page.
Here is my recipe for the scones that my family and friends love!
Maja’s Cranbery Scones
2 cups flour
1/4 cup sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1/2 cup dried currants and/or nuts, chocolate chips, coconuts,
any dried fruit, etc…… optional
1/4 cup unsalted butter
2 Tbsp honey
1/2 cup sour cream
Melted butter – in a separate bowl – for brushing the scones before baking
Sugar – for dusting the scones after buttering them and before baking
Preheat oven to 425 F.
Mix flour, sugar, baking powder, baking soda, spices and salt in a bowl.
Add dried currants and/or nuts
Melt 1/4 cup unsalted butter with the honey in a heavy small saucepan at low heat.
Add the sour cream, butter and honey mixture into the dry ingredients.
Mix dough until just blended.
Gently knead dough on generously floured surface until smooth, about 20 turns. Now add the nuts, chocolate chips and fresh cranberries. If fresh cranberries are not available….add Craisins!
Divide dough in half. Pat out each half into 5 inch-diameter round or smaller.
Cut each round into 6 wedges. Place wedges on to an un-greased cookie sheet or bake them on parchment paper and space wedges about 2 inches apart.
Brush the scones with melted butter and sprinkle with sugar.
Bake in a pre-heated 425 F oven until scones are just firm to the touch – about 20 minutes or less.
I love them best when they come right out of the oven.
They freeze well. When frozen, let them come to room temperature in the plastic bag, then warm them in a 300 F oven on a cookie sheet. They will taste as if you just baked them…Microwaving them will make them spongy.
Treat yourself to a quiet cup of tea
and a ….very addictive Scone!
You probably will not be able to resist the temptation
of having a second one!
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