Making scones - my second favorite weekend morning activity

I love to make scones. They're a quick and easy way to use up whatever ingredients might be lying around, and they fill the house with terrific morning smells. Scone philosophies and recipes abound, and although I'm not much of a rule-follower, I do have one thing I won't compromise when making scones: I use cream - not half-and-half, not buttermilk, and not, god forbid, some kind of lower-fat substitute. One of the reasons I love scones is that it's easy to alter the recipe for whatever number of people you have. Another "rule" I follow is that scones must be eaten within 45 minutes of baking, so I try not to make extras. Today, it was just the bride and me, so here's the recipe I used for 4 good-sized scones. Share your own favorite scone recipes here too.

Fontina, tarragon, and black pepper scones (makes 4)
1 cup of all purpose flour
1T baking powder
pinch of salt
plenty of cranks of the pepper mill
1/4 cup cold butter cut into pieces
1/3 cup heavy cream
1 large lightly beaten egg, plus another for washing the top of the scones
maybe 1/2 of a cup shredded fontina
maybe 2T chopped fresh tarragon
a little fleur de sel

Whirl the first 4 ingredients in a food processor, then pulse in the butter until it resembles coarse meal. Dump it out into a bowl, then add the cream, egg, cheese and tarragon. Mix just enough to incorporate, then turn out onto a work surface and knead just barely enough to get it to form a dough that you can spread into a 1-inch high disk. The key to good scones is to not overwork them. Cut the disk into 4 pie pieces, and place onto a buttered baking sheet. Brush with egg wash and lightly sprinkle each scone with a few grains of fleur de sel. Bake at 400 degrees for about 17 minutes, or until a tester comes out clean. Here you have 'em:





As for what my first favorite morning activity is, well, I'm gonna keep that to myself.

I'm happy to trot over and eat leftovers any time so you don't have to violate that 'Must eat immediately' rule.

I rarely make scones but when I do I prefer the sweet kind rather than savory. Here is a super simple recipe that was adapted from a B & B somewhere in Virginia.

Preheat oven to 350.

3 cups self rising flour
4 tablespoons sugar
pinch salt
2 cups heavy cream
a little grated orange zest
1 teaspoon vanilla extract

Blend dry ingredients, make a well in the center.
Slowly add the cream using a spatula to bind (not too wet). Add the vanilla extract and orange zest.
Drop tablespoon size blobs of mixture onto a baking sheet lined with parchment paper.
Sprinkle top of scones with sugar.
Bake in preheated oven 15-17 minutes

ljvick,

sounds tasty and simple, the way I like it. But no eggs or butter? Does that really work?

Regardless, thanks for the inspiration. I had some extra oranges in the fridge, so this morning I made a terrific batch of orange-nutmeg-raisin scones. Didn't measure much, but used the same basic proportions as my recipe above, this time freshly grating some fresh nutmeg into the dry ingredients, along with the addition of a couple of tablespoons of sugar. Then when mixing in the wet ingredients I grated in some orange peel and chopped golden raisins. Delicious. My wife took the camera with her this morning, so no pictures.

KZ

Kennyz wrote:sounds tasty and simple, the way I like it. But no eggs or butter? Does that really work?KZ

Kenny,
Oh does it ever. I've been on the hunt for the perfect scone recipe for a long, long, long time. Herewith, the closest I've come so far. And talk about simple:

2.5 cups all-purpose flour
.5 cup white sugar
1 T baking powder (yup, you read right)
.5 t salt
1 cup chopped fresh/dried fruit (I always use dried currants and I always use less than called for)
1.25 cups heavy cream

Set your oven to 350F.

Mix all the dry ingredients (including fruit). Stir in the cream. Turn onto floured surface and pat out; roll to 1/2 inch thick. Cut into the shape of choice (circles, triangles, or squares). Put on a greased cookie sheet, at least one inch apart. Bake 15-20 minutes. Devour.

Notes:
1. a bona-fide biscuit cutter or some such critter helps ensure the best rise.
2. I do not use sugar for topping as called for in the original (strikes me as gilding the lily) but I do use an egg wash.


My source, by the way, credited them to the Stephanie Inn, Cannon Beach, Oregon. Whoever gets the credit, I adore these for their simple fabulosity.

I always use the recipe that is linked inthis message.

I've always been loyal to buttermilk with a little butter cut in. I like the slight added sourness. It's interesting that some of you prefer cream with no butter. I have some cream I need to use up so I might give this a try.

I made scones this morning, buttermilk, with blackberries (frozen), cardamom, saffron and rosewater. Tasty! They didn't get nearly as crispy as I would have liked, I guess next time more butter, less milk? I had one cup milk, 2 cups flour, 1/3 cup sugar, 6 tbs butter, one egg (plus other assorted things like baking powder, spices, etc)

So, I tried the King Arthur recipe this morning. Turned out pretty good (though the cooking time seemed a little high--I pulled them out a little before recommended and they were a tad dry). I probably should have used a little more butter (recipe states 2-8 T and I used 4). I made savory scones with chives, a combination of Saxon Green Fields cheese and Seaside Irish Cheddar, some dry mustard. Quite tasty. With some brown sugar and chile powder coated bacon, it was a very nice breakfast.

I too make scones using heavy cream, no eggs, no butter. I have one recipe from a book about tea and the other I use is from "The Joy of Cooking." I agree with KennyZ about eating scones hours later in the day; I feel the same way about muffins.