|
 |
 |
 |
Yummy Scottish Sgoon
Scones (from Gaelic word “sgoon”) are a favorite in Scotland and around the world
Ingredients
- 1 3/4 cups all-purpose flour
- 1/4 cup white sugar
- 4 teaspoons baking powder
- 1/8 teaspoon salt
- 5 tablespoons unsalted butter
- 1/2 cup dried currants of your choice
- 1/2 cup milk
- 1/4 cup sour cream
- 1 egg
- 1 tablespoon milk
Directions
- Preheat the oven to 400 degrees F (200 degrees C).
- Sift the flour, baking powder, sugar and salt into a large bowl. Cut in butter using a pastry cutter until it is in pea sized lumps. Stir in the currants. Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. DO NOT OVERWORK THE DOUGH
- With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want. Place onto a greased baking sheet, and flatten lightly. Let the scones barely touch each other. Whisk together egg and 1 T of milk. Brush the tops of the scones with the egg wash. Let them rest for 10 minutes.
- Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown. Break each scone apart, or slice in half. Serve with butter or clotted cream and a selection of jams – or even plain.
Yields aporoximately 8 scones
Christmas Scones
Scottish Christmas Scones
These tender/crumbly, full-flavored scones feature cranberries and pecans. With oats in the dough, they’re a tasty throwback to their Scottish origins.
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 cup (3 ounces) old-fashioned rolled oats or quick-cooking (not instant) oats
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 cup (3 3/4 ounces) brown sugar, packed
1/2 cup (4 ounces, 1 stick) butter
1 cup (4 ounces) dried cranberries
1 cup (4 ouces) diced pecans
1 cup (8 ounces) buttermilk, sour cream, or plain yogurt
coarse sparkling sugar for topping, optional
Turn the dough out onto a well-floured surface and cut it into two pieces. (Keep sprinkling on flour if you need to.) Form each into a disk, and gently pat each disk into a round about 6″ in diameter. Sprinkle each disk with coarse sparkling sugar, if desired. With a bench scraper or sharp knife, cut the round into 8 wedges. Do this by cutting straight down through the dough so you shear the edges. If you saw the dough, you tend to press the edges together, which keeps the scones from rising as they bake. Don’t separate the wedges.
Transfer the scones, still in their circular shape, the the prepared baking sheet. Separate the scones slightly; there should be about 1″ between them at the outside edge. Bake the scones for 20 minutes, or until they’re just beginning to brown. Remove them from the oven, and serve warm. Or reheat for 10 minutes, lightly tented with foil, in a preheated 350°F oven. Serve with traditional clotted cream or Devon cream, if desired. Yield: 16 tea scones.
This recipe reprinted from The Baking Sheet Newsletter, Vol. III, No. 2, December 1991 issue. http://www.kingarthurflour.com/recipes/christmas-scones-recipe
Lemon Scones with Lemon Glaze
Serves/Makes: 16
Ingredients:
4 cups all-purpose flour
2 tablespoons baking powder
1/4 cup granulated sugar
1/4 teaspoon salt
3 tablespoons grated lemon peel
1/2 cup butter (cut into 1/2-inch pieces)
2 eggs, beaten
2/3 cup milk
1 cup dried cranberries are a nice addition to this recipe
Directions:
Preheat oven to 450degrees F. Grease and flour baking sheet.
Sift flour, sugar and salt in bowl. Stir in peel. Cut in butter until mixture resembles coarse meal. Blend in eggs and just enough milk to form soft but not sticky dough. Turn dough out onto lightly floured surface. Gently roll or pat dough to about 1/2-inch thickness, lightly flouring as necessary to prevent sticking.
Cut out rounds using 2-inch floured biscuit cutter. Set 1/2-inch apart on prepared baking sheets. Brush with cream or milk for a rich sheen. Bake until scones are golden brown, 12 to 15 minutes.
Lemon Glaze -After baking add glaze as desired
In small bowl: add 1 cup powdered sugar and lemon juice to desired consistency. Drizzle over lightly cooled scones.
MacRosemary Mini Scones
February 2010
This small batch of savory scones are very biscuit-like and taste best warm with a generous dab of butter or margarine.
Ingredients:
1/2 cup whole wheat flour
1 1/2 cups unbleached flour
2 tablespoons brown sugar
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons butter or margarine
1 tablespoon honey
1 tablespoon dried rosemary
2/3 cup milk
Directions:
Preheat oven to 400 degrees Fahrenheit. Grease and flour a baking sheet. Sift together dry ingredients (flours, sugar, salt, baking powder, baking soda) in a large bowl. Using a pastry blender or a fork, cut in the butter or margarine until it is evenly distributed in the flour mixture and resembles cornmeal.
Add the rosemary, honey, and milk; and mix to form a soft dough. Add more milk one tablespoon at a time if the mixture is too dry and does not come together into a ball of dough. Roll the dough out onto a lightly flour surface and pat it into 1/2 inch thickness. Using a small cup or cookie cutter about 2 inches across, cut the dough into shapes and place them on the baking sheet. Bake 15 to 20 minutes or until golden brown. Cool on a wire rack.
MacBanana Chocolate Chip Scones
January 2010
This is a sweet and chocolatey scone, but not too sweet or filling; with a cake-like consistency and a hint of banana flavor.
Ingredients:
2 cups all-purpose flour
1/2 cup packed light brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter or margarine
1 ripe mashed banana
1 large egg
2 tablespoons buttermilk
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips
Directions:
Preheat oven to 400 degrees Fahrenheit and lightly grease the center of a baking sheet. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt. With a pastry blender, cut the butter or margarine into the flour mixture until it resembles coarse meal. In a separate small bowl, stir together the egg, mashed banana, buttermilk and vanilla extract until the consistency is relatively even.
Pour the banana mixture into the flour mixture and combine until a dough forms. The dough will be sticky. Spread the dough into the center of the cookie sheet and form it into a 9-inch circle. With a floured knife, cut the circle into 8 wedges, but do not separate them. Bake for 19-21 minutes or until golden brown and a toothpick inserted into the center of the circle comes out clean.
Remove and place on a cooking rack- you may have to re-cut the wedges before transferring. Enjoy!
- Chicago Sewers (10)
- Common Plumbing Issues (13)
- Drain Cleaning (27)
- Drains, Products, and Services (50)
- Featured (16)
- Home Tips (46)
- Plumbing Repairs (13)
- ▼Scone of the Month: every month a new scone recipe (11)
- Sewer Pipes (22)
- Sump Pump (11)
- Thrifty Scotsman: save money and energy costs (6)
- Unclog Drains (19)
- Video Pipe Inspection (3)
- Winter Tips (10)