Thursday, March 3, 2011

Scones on Sunday with my niece

My niece spent the night this past weekend and, at age 4 1/2, I've initiated her into the family baking club with my granddaddy's scones. Here is the recipe (and my changes) and some pictures.

Granddaddy's Scones
2 c. all purpose flour
2 Tbls. (slightly rounded) sugar
2 tsp. baking powder
1/4 tsp. (slightly rounded) baking soda
5 1/3 Tbls. butter, cut into small pieces
1 beaten egg
~ 3/4 c. buttermilk
(my additions: zest and juice of 1 lemon; 1 tsp. vanilla; ~ 1/2 c. currants)

Mix first 4 ingredients (plus lemon zest, if using)  together thoroughly in a large bowl. Using a pastry cutter, cut in butter to coarse crumb stage; cut in beaten egg (mixed with lemon juice and vanilla, if using) as thoroughly as possible; (add currants, if using); add, as needed, buttermilk, mixing until ball forms and dough pulls away from sides. 

Turn out on lightly floured surface and knead 17 times, adding a sprinkle of flour if needed to reduce stickiness. Do NOT over knead or scones will be tough.

Form into rough ball, divide into two balls, patting each out to a round, about 1/2 inch thick.

Cut into 8 pie shaped pieces and bake on lightly greased (or parchment lined) cookie sheet, 8-12 mins, at 425 degrees until barely brown. 425 may be too high in some ovens; I use 375.

For variations, can add chopped dates, or frozen blueberries before cutting into wedges. If using blueberries, keep frozen until ready to use.

ingredients at the ready

cutting in the butter


hot out of the oven...smells delicious!

sprinkled with a little sugar

time to eat

just need a bit of butter

butter and honey...that's better!

Bye for now...

No comments:

Post a Comment