I have a friend who would make authentic scones for us whenever we visited her back in Pennsylvania. How were they authentic? She is from Yorkshire, England, so I believe she knows what she is doing in the respect of English cooking. I am also a big fan of many of the British chefs, so not only do I have cookbooks, but I watch their shows intently to make sure I get a recipe correct. While they may often delve in the realm of “haute cuisine”; the basis of their recipes is the comfort cooking they were raised on.
Onto scones which originated in Scotland, made from unleavened oats and cooked on a griddle. With the invention of baking powder, scones could now be baked; the Brits sweetened them up a bit with the inclusion of sugar and fruits. Nowadays, scones can be sweet, savory, herbal and/or cheesy; they can be served at any meal, or just make a handy little snack. The traditional wedges are still popular, but they can also be baked much like a drop cookie; they are not as pretty as the wedges, but still taste wonderful.
|Cinnamon Oatmeal with Raisins|
I am going to be giving you a basic recipe for scones including a few ideas for different flavorings. What you do for your taste is exactly that, for your taste; so play with the basics and enjoy the results.
2 and ¾ cups all-purpose flour2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ cup cold, unsalted butter, cubed
1 large egg, beaten
2/3 cup milk
Preheat oven to 400F; spray a large baking sheet with nonstick baking spray; or use a nonstick baking sheet. Parchment paper works well is you do not want to use the spray, or do not have nonstick baking sheets.
In a large bowl, sift together the flour, baking powder, baking salt and salt; work butter, with fork, pastry cutter or hands, into the dry ingredients until it becomes crumbly.
In a small bowl, mix together the egg and milk; make a well in the dry ingredients and pour liquid into the well. Mix together thoroughly until the dough can be shaped into a ball.
On a lightly floured board, roll out the dough to ½” thickness; mark out wedges with a knife or use pastry or biscuit cutters for rounder scones. An ice cream scoop can also be used with the dough for a more rustic look to the scones. Bake for 20-25 minutes, or until golden brown.
Makes 12 scones.
|Chocolate Chip Before Baking.|
|Chocolate Chip After Baking|
Cheese: Add ½ tsp ground black pepper and a ¾ cup of shredded cheese (Fontina, Cheddar or Swiss) to the dry ingredients.
Sun-Dried Tomato: Add ½ cup diced sun-dried tomatoes and 1 Tbsp. Italian herb mix to the dry ingredients.
Chocolate Chip: Add ½ cup chocolate chips and 3 Tbsp. light brown sugar to the dry ingredients.
|Chocolate Chip Wedge Scone|