Saturday, August 23, 2008

Basic Scone recipe

Scones are really just a sweet tea biscuit recipe with a tweak or two. Add some raisins, currents or other fruit .... add some cream, buttermilk and lemon zest..etc... and you have a lovely snack or breakfast treat...although I prefer them for any other time of day except breakfast myself. For brekky...I want gives me energy for the better part of the day and I am not hungry before noon....

So, first of all, here is the recipe for the sweet biscuit... and following that... some "tweaks". This is the same sweet biscuit topping I use for my Apple Cobbler. A very versatile mix from an old and trusted friend.....The Canadian Cookbook.

Sweet Tea Biscuits

2 cups sifted all-purpose flour
4 tsp. baking powder
1/2 tsp. salt (I use salted butter so don't use salt as well)
1/4 cup sugar
1/4 cup firm butter
1 egg

Sift flour, baking powder and salt into mixing bowl. Cut in fat with pastry blender, knives, or fingers, 'til no large lumps of fat remain.

Beat egg with fork in a measuring cup and add milk to make 1 cup. Add to dry ingredients and mix gently with fork or spoon. Turn dough onto floured board; knead lightly for about 7 turns... turn dough to smooth side... roll 3/4 inch thick and cut with 2 inch cookie cutter.

For shiny surface brush top with milk or milk containing beaten egg yolk; place on unbuttered baking sheet. Bake at 400 to 425 F for 10-20 minutes depending on size.

To save time... mix dough a bit longer and drop by heaping spoonfuls onto baking sheet instead of kneading or rolling. More rustic appearance but still great texture.

Currant Scones
to the above recipe; add 1 cup raisins or currants to dry ingredients. Sprinkle with sugar.. bake 410F for 20 minutes.

Lemon Cream Scones
in Sweet Tea Biscuit recipe, substitute buttermilk or sour cream for milk, add juice and zest of 1 lemon, reduce baking powder to 2 teaspoons and add 1/2 tsp. baking soda. Roll 1/4 inch thick;brush with egg white, sprinkle with sugar to glaze; cut into triangles; or drop by spoonfuls; bake well separated on baking sheet at 425 F for 15 minutes.

To this I also add 2 more tablespoons of plain yogurt and some blueberries, or, in season, Saskatoon berries....mmmmmm...... The dough is pretty sticky and wet, but I never roll it out...I love the rustic look of spoon dropped dough for my scones, although this last time I was probably one spoonful of yogurt too soft.... they were slightly more rounded versus standing up a bit.

The texture was wonderful...


Bellini Valli said...

I always love it when I come across another Canadian. I have a section in my blog for Canadians so have you added you there Bumblevee. A Canadian who loves scones too:D

Gina said...

I love the texture of these too..they look scrummy..thanks for sharing! :D

TattingChic said...

WOW! These look fabulous! Can I come over to your house and try some? LOL! Thank you for the visit to my blog and the lovely comments you left! Do come again!

freebird said...

Down here in the soutwest part of the U.S., I have tried to tell people scones are just fancy biscuits. They don't believe me but I see with your recipe you've just used butter instead of crisco, a little extra sugar and sometimes an egg. Still a biscuit to me. I like the sound of your lemon ones and will have to try them.

Passionate About Baking said...

These look delicious. Thanks for stopping by so I found these lovely scones & info too. I made scones this morning...& haven't tasted them yet. The dough was very sticky & made me very stressed...will run them past the kids , my greatest critics, to see how they turned out! Have a great day. Cheers Deeba

Tim said...

Yum! My mum used to bake something like this when I was a kid, to have with tea when her friends came around. I used to get to eat the misshapen ones fresh out of the oven. Is there one word that describes both nostalgia and hunger? :)