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Scones Recipe
Scones Recipe
By
Stephanie Jaworski
After having your fill, don't forget to relax and rest awhile at
my website at:
http://www.Cameron-Highland-Destination.com
Yours sincerely,
Jan Leow.
http://www.JanLeow.com
Cameron-Highland-Destination.com
Joy of Baking
The Newsletter
S
www.joyofbaking.com has cones, quintessentially As a child visiting England I
been online. I have found that peo- English. The origin of the remember going to a hotel
ple are interested not only in tast- word scone is debatable. restaurant and having scones with
ing a good product but also how it Some say it comes from the Dutch devonshire cream (clotted cream)
is accomplished. Baking involves word schoonbrot (beautiful bread) and jam. It was a special occasion
not only a good workable recipe, and others say it comes from Stone and we dressed up and went with
but also using top quality ingredi- (Scone) of Destiny, where the Kings my grandparents. We felt so grown
ents and knowing the procedures to of Scotland were crowned. Scone up having our tea and scones. I
follow to achieve success. This has was the name given for a Scottish couldn't believe scones and cream
been my goal for my website and bread that was made with oats and could taste so delicious, and I ate as
now this newsletter. cooked either on a griddle or open many as I was allowed. The
fire. They were originally triangular- sweetness of the scones, combined
The huge demand on my website shaped. Golden brown in color with the thick cream and jam was
for scone recipes prompted me to with a soft inside, they were cut in delightful. Having scones was a
devote my first newsletter to this half and served warm with butter special treat and it never occurred to
topic. In creating these recipes I and jam or lemon curd. me that you could make and enjoy
have tried to use different flavor these delicacies at home. Growing
combinations in making both sweet Times have changed. They are no up in Canada, scones were no where
and savory scones. Hopefully, you longer just a biscuit that the English to be seen or heard of. They quickly
will enjoy, as I have, both baking serve with afternoon tea. Scones became a fond memory of my
and eating these scones. can be found in coffeeshops and vacations in England.
Bon Appetit. bakeries all over the world.
Stephanie Generally made using milk, scones
IN THIS ISSUE
now contain cream, buttermilk, sour ♦
cream, or yogurt depending on the ♦
richness and sweetness you desire. ♦
♦
Sultanas (raisins), dried or fresh ♦
fruit, chocolate, herbs, cheese and ♦
♦
vegetables are samples of what you ♦
now see added to scones. Different ♦
flours (both white and whole ♦
♦
"There are few hours in life more wheat), cornmeal and oatmeal can ♦
agreeable than the hour dedicated be used. The combinations are ♦
♦
to the ceremony known as after- endless. ♦
noon tea"
- Henry James
Knead very lightly until the dough forms Before you begin baking make sure
TIPS ON a ball and is smooth (about 10 seconds). you read over your recipe several
Pat the dough into a 7 inch (17.5 cm) cir- times in order to get familiar with
MAKING cle. Using a sharp knife, cut the circle the procedures. Premeasure all your
into 8 triangles. Alternatively, use a ingredients before you begin as this
SCONES cookie cutter dipped in flour (this pre- prevents you from leaving out an in-
vents the dough from sticking to the gredient. Preheat your oven to the
cutter) to cut out scones. Gently knead desired temperature and have your
Scones are not difficult or time together any leftover scraps, and cut baking pan prepared. Combine your
consuming to make and with a little out remaining scones. With a pastry glaze ingredients and set aside.
effort, you will be rewarded with a brush, brush off any excess flour on the
light flaky scone. The most impor- scones and place on prepared baking When making scones I use bleached
tant rule in making scones is to sheet. all-purpose white flour (T55) . You
HANDLE THE DOUGH AS LITTLE can substitute unbleached all-
AS POSSIBLE. I do not recom- When baking scones I use a 12 x 16 inch purpose white flour for the bleached
mend using an electric mixer since (30 x 40 cm) baking pan lined with parch- flour. Whole wheat flour makes a
there is a tendency to overmix. ment paper. Parchment paper makes heavier, more dense scone. To get
Overworking the dough causes a clean up easier and also prevents the the best results only substitute
heavy, dense and tough scone. scones from overbrowning on the bot- whole wheat flour for one-quarter of
tom. Instead of parchment paper, you the white flour amount in the scone
Scones follow the basic method can lightly spray your pan with a non- recipes.
of mixing your dry ingredients to- stick vegetable oil.
gether, cutting in the butter, and There is no substitute for the flavor
then adding the liquid ingredients. The prepared scones are now ready for of butter. Butter makes scones light
The butter should be cold, but the glazing. Glazing means brushing the tops and flaky. I prefer to use unsalted
other ingredients (including the of the scones with egg mixed with milk, butter and then add my own salt in
liquid) should be at room tempera- cream or water. This not only gives the the recipe. Make sure the butter is
ture. Start by mixing the dry in- scones a shiny, crisp and golden top, but cold and cut into 1/2 inch (1.25 cm)
gredients together in a large bowl, also removes any excess flour from the pieces. You can use margarine or
using either a wire whisk (this aer- scones. A hot oven causes the scones to shortening but you will taste the dif-
ates the flour) or wooden spoon. rise quickly, thus producing a light flaky ference.
The butter (only use butter as it scone.
enhances flavor, tenderness, and Some recipes call for heavy whipping
flakiness) must be cold and cut If you desire scones with crusty tops cream. This refers to the cream’s
into 1/2 inch (1.25) cubes. Using a and bottoms, but soft sides, place the butterfat content which is between
pastry blender, two knives, or your scones close together on your baking 35% and 40% for heavy whipping
fingertips, cut the butter into the sheet. This produces straight scones as cream. Half and half cream contains
dry ingredients until the mixture they give each other support as they half cream and half milk and is about
resembles coarse crumbs. Just rise. Scones that are placed a few 10% butterfat. Buttermilk is called
make sure you use a light touch inches apart have crusty tops and sides for in some recipes and it can be sim-
and don't overmix. At this point but do have a tendency to topple over ply made by combining one cup (250
add any fruit, nuts or chocolate (so don't worry if this happens). After ml) milk with 1 tablespoon (12 grams)
you may be using. Make a well in baking, remove the scones from the oven lemon juice or cider vinegar. Let this
the center of the dry ingredients and cool on a wire rack. If soft scones mixture sit for five minutes before
and pour in your liquid, using a are desired, then leave the scones on using.
wooden spoon to combine. When the baking sheet and lightly cover with a
the dough forms moist clumps, clean dish towel.
gather the dough into a ball, using
your hands, and transfer to a Scones are best eaten the same day as
lightly floured surface. The dough baked but they can be frozen. Freeze in
will be sticky. Use as little flour a sealed plastic bag for up to two
as possible when rolling out the months. Reheat in the microwave oven
dough, as too much flour produces or in a 350 °F (180 °C) oven.
a tough scone.
page 2
CREAM SCONES into a 7 inch (17.5 cm) circle that is 2 cups (280 grams) all-purpose flour
2 teaspoons (8 grams) baking powder
about 1 inch (2.5 cm) thick. Using
2 tablespoons (28 grams) granulated sugar
A
rich, cakelike scone that is a sharp knife, cut circle into 8 trian-
gular sections. With a pastry brush, 1/2 teaspoon (3 grams) salt
perfect anytime. This is a 1/3 cup (76 grams) unsalted butter, chilled
great basic recipe in which brush off excess flour from scones,
and cut into 1/2 inch (1.25 cm) pieces
dried fruits, zest, chocolate chips, or and place scones on prepared baking 1/2 cup (125 ml) milk
poppyseeds can also be added. Feel sheet. Brush the tops of scones with 1 large egg, beaten
free to experiment with different the glaze and sprinkle lightly with
sugar (if desired). Glaze:
flavors and extracts.
1 large egg, beaten
Bake for approximately 15 minutes, 1 tablespoon (14 grams) milk
2 cups (280 grams) all-purpose flour
1/3 cup (66 grams) granulated sugar until lightly browned, or a toothpick
inserted in the middle of the scone Preheat oven to 400 °F (205 °C) and
2 teaspoons (8 grams) baking powder
1/4 teaspoon salt comes out clean. Remove from place rack in center of oven. Line a
1/3 cup (76 grams) unsalted butter, chilled oven. Transfer to a wire rack to baking pan with parchment paper or
and cut into 1/2 inch (1.25 cm) pieces cool. Makes 8 scones. lightly spray with a non-stick vegetable
1 large egg, beaten oil. For the glaze, mix together the
1 teaspoon (4 grams) pure vanilla extract Variation: (Add these ingredients beaten egg with the milk and set
1/2 cup (125 ml) heavy whipping cream after you have cut-in the butter to aside.
the dry ingredients and just before
adding the liquid ingredients.)
Glaze: In a large bowl whisk together flour,
1 large egg, beaten baking powder, sugar and salt. In a
1 tablespoon (14 grams) heavy cream ∗ Add 1/3 cup (42 grams) dried red
tart cherries, blueberries, or 1/3 measuring cup combine the milk with
cup (66 grams) chocolate chips. the beaten egg. With a pastry
Preheat oven to 375 °F (190 °C)
∗ Add 1/3 cup (42 grams) dried cran- blender, two knives, or your finger-
with rack in center of oven. Line a
berries plus 1 tablespoon (6 grams) tips, rub the butter into the flour mix-
baking sheet with parchment paper
grated orange zest. ture until it resembles coarse crumbs.
or lightly spray with a non-stick veg-
∗ Add 1 tablespoon (8 grams) poppy Make a well in the center of the dry
etable oil. To make the glaze, mix seeds and 1 teaspoon (4 grams) ingredients and add the liquid. Mix
together the beaten egg with the pure almond extract (use instead together with a wooden spoon, mak-
cream. Set aside. of vanilla extract). Sprinkle tops ing sure you do not overwork the
of scones with sliced almonds be- dough. Just mix until dough forms
In a large bowl, combine the flour, fore baking. moist clumps.
sugar, baking powder and salt. Cut ∗ Add 1 tablespoon (6 grams) grated
the butter into small pieces and lemon zest and 1 tablespoon (8
Gather dough together and transfer to
blend into the flour mixture with a grams) poppy seeds.
a lightly floured surface. Gently
pastry blender, two knives, or finger-
knead dough until it forms a ball (10
tips. This mixture should look like ENGLISH SCONE
seconds). Roll out dough until it is 1
coarse crumbs. In a small measur-
This is a classic scone that the En- inch (2.5 cm) thick. With a floured 2
ing cup, combine the whipping
glish serve at afternoon tea with 1/2 inch (6 cm) cutter, cut out rounds
cream, beaten egg and vanilla. Make
cream, jam, or lemon curd. Raisins and place on prepared baking pan.
a well in the center of the dry ingre-
(Sultanas) (1/4 cup or 30 grams) Knead together scraps and cut out re-
dients and add the liquid, stirring
and grated lemon or orange zest (1 maining scones. Brush scones with
with a wooden spoon until the bat-
tablespoon or 6 grams) can be glaze and bake for 15 minutes or until
ter forms moist clumps. The batter
added. lightly brown on top. Remove from
will be sticky. Do not overmix.
oven and cool on wire rack. Makes 8
scones.
Gather dough together with your
hands and transfer to a lightly TIP: A large egg weighs 2 ounces
floured surface. Gently knead for (56.7 grams) in the shell, or 1.75
about 10 seconds until dough forms ounces (50 grams) without the shell.
a ball and is smooth. Pat dough page 3
forms moist clumps. Gather up On a lightly floured surface roll out
ESPRESSO dough with hands and transfer to a English Scone dough using a floured
CHOCOLATE lightly floured surface. Gently rolling pin or your hands. Spread
knead until dough forms a ball and into a 16 by 10 inch (40 by 25 cm)
SCONES is smooth (10 seconds). Pat the rectangle. Let dough rest for 10
dough into a 7 inch (17.5 cm) circle minutes. Meanwhile, combine cin-
L
oaded with chocolate chips and cut into 8 triangles using a namon mixture ingredients in a
and dried cherries, they sharp knife. Place the scones on the small bowl. With a metal spatula or
look wonderful drizzled prepared baking pan and brush tops knife evenly spread the cinnamon
with melted white chocolate. of scones with glaze. Bake for ap- mixture over the dough. Starting at
proximately 15 minutes (the outside the short side roll up the dough into
1 2/3 cups (234 grams) all-purpose flour of the scone will be firm and the a cylinder, brushing off excess flour
1/3 cup (28 grams) cocoa powder middle soft). Remove from oven as you roll. With a sharp knife cut
1/3 cup (66 grams) granulated sugar and transfer to wire rack to cool. cylinder in half, and then in half
2 teaspoons (8 grams) baking powder
Makes 8 scones. again (you will have 4 equal pieces).
1/4 teaspoon salt
1 tablespoon (4 grams) instant espresso TIP: TO DRIZZLE WITH MELTED Cut each quarter into 3 equal pieces
powder WHITE CHOCOLATE: In the top of a (12 pieces altogether). Place slices,
1/3 cup (76 grams) unsalted butter, chilled double boiler over simmering water, cut side up, in the cake pan, evenly
and cut into 1/2 inch (1.25 cm) pieces melt 3 ounces (85 grams) of chopped spaced. Gently brush tops of
1 large egg, beaten white chocolate with 1 teaspoon (4 scones with 1 tablespoon (14 grams)
1 teaspoon (4 grams) pure vanilla extract grams) vegetable shortening. Transfer milk or cream. Bake in preheated
1/2 cup (125 ml) heavy whipping cream melted chocolate to a parchment cone oven for 17 to 19 minutes, or until
1/3 cup (66 grams) chocolate chips
or plastic bag with one end cut and lightly browned, or toothpick in-
1/3 cup (42 grams) dried cherries
drizzle over cooled scones. serted in center of scone comes out
clean. Remove from oven and cool
Glaze:
1 large egg, beaten
on wire rack for 5 minutes. Invert
1 tablespoon (14 grams) heavy cream onto a wire rack, and then reinvert
onto another wire rack (scones are
right side up).
Preheat oven to 400 °F (205 °C) CINNAMON
with rack placed in center of oven.
Line a baking pan with parchment SCONES Combine 1/2 cup (58 grams) pow-
dered (confectioners or icing) sugar,
S
paper or spray with a non-stick veg-
etable oil. In a small bowl combine imilar to cinnamon buns 1/2 teaspoon light corn syrup, 1/8
beaten egg with cream for glaze. Set (rolls) but easier to make as teaspoon vanilla extract and enough
aside. there is no yeast. Drizzle the half-and-half cream [1-2 tablespoons
baked scones with a powdered sug- (14-28 grams)] to make the glaze
In a large bowl whisk together the ared glaze. thin enough to drizzle over cinna-
flour, cocoa powder, sugar, baking mon scones.
English Scone Dough (page 3) Makes 12 scones
powder, salt and espresso powder.
Cut the butter in small pieces and
Cinnamon Mixture: TIP: To warm eggs up quickly to
blend into the flour mixture with a 1/3 cup (72 grams) light brown sugar room temperature, place in a bowl of
pastry blender, two knives, or finger- 1/4 cup (56 grams) unsalted butter, room warm water for about five minutes.
tips. The mixture should resemble temperature TIP: To warm liquids to room tem-
coarse crumbs. Add chocolate chips 1 teaspoon (2 grams) cinnamon perature quickly, microwave for
and dried cherries to dry ingredi- about 10 seconds.
ents. In a small measuring cup, Preheat oven to 400 °F (205 °C) and
combine the whipping cream, place rack in center of oven. Grease a
beaten egg and vanilla extract. Us- 9 inch (23 cm) cake pan with butter
ing a wooden spoon, add liquid to or spray with a non-stick vegetable oil.
dry ingredients, mixing until dough Set aside.
page 4
CRANBERRY- Gather dough up with hands and Glaze
transfer to a lightly floured surface. 1 large egg, beaten
ORANGE WHOLE Gently knead dough until it forms a 1 tablespoon (14 grams) cream
WHEAT SCONES ball and is smooth. Pat dough into
Preheat oven to 400 °F (205 °C) and
a 7 inch (17.5 cm) circle and cut
place rack in center of oven. Line a
T
into 8 triangles using a sharp knife.
hese scones are bursting baking pan with parchment paper or
Place scones on prepared baking pan
with cranberries and or- lightly spray with a non-stick veg-
and brush with glaze.
ange zest. Fresh, frozen, etable oil. In a small bowl make
or dried cranberries or raspberries glaze by combining beaten egg with
Bake in preheated oven for 15 min-
can be used. cream. Set aside.
utes or until lightly browned
(toothpick inserted in center of
1 1/3 cups (188 grams) all-purpose white In a large bowl combine flour, sugar,
scone comes out clean). Remove
flour oatmeal, ginger, cinnamon, cloves,
2/3 cups (90 grams) whole wheat flour from oven and cool on wire rack.
Makes 8 scones salt, baking powder and baking
1/4 cup (50 grams) granulated sugar
soda. Cut the butter into small
1 1/4 teaspoon (5 grams) baking powder TIP: If using fresh cranberries or
1/4 teaspoon baking soda pieces and with a pastry blender,
unsweetened frozen raspberries cut
1/4 teaspoon salt two knives, or your fingertips rub
in half and toss with 1 tablespoon (14
1/3 cup (76 grams) unsalted butter, chilled the butter into the flour mixture un-
grams) of sugar. Let stand for 5
and cut into 1/2 inch (1.25 cm) pieces til it resembles coarse oatmeal. Add
minutes before using.
3/4 cup (190 ml) buttermilk, room tempera- dried cherries and currants. In a
ture measuring cup combine buttermilk
TIP: To make your own buttermilk
1/3 cup (42 grams) dried cranberries and molasses. Add liquid to dry in-
combine 1 cup (250 ml) milk with 1
1 tablespoon (6 grams) grated orange zest
tablespoon (28 grams) lemon juice or gredients and stir, with a wooden
For Glaze: cider vinegar. Let mixture stand for spoon, until it forms moist clumps.
1 large egg, beaten 5 minutes before using. Gather dough together and transfer
1 tablespoon (14 grams) cream to a lightly floured surface. Gently
GINGERBREAD knead dough until it forms a ball.
Preheat oven to 400 °F (205 °C) and Shape into a 7 inch (17.5 cm) circle
place rack in center of oven. Line a SCONES and, using a sharp knife, cut into 8
I
baking pan with parchment paper or f you like gingerbread cookies, triangles. Place on prepared baking
lightly spray with a non-stick veg- then these will become a fa- pan and brush with glaze.
etable oil. In a small bowl combine vorite. These are great drizzled
the beaten egg with cream for glaze. with a powdered sugar glaze,. Bake in oven for approximately 14
Set aside. minutes or until firm and golden
1 3/4 cups (245 grams) all-purpose flour brown (toothpick inserted in center
In a large bowl combine the flours, 1/4 cup (50 grams) granulated sugar of scone comes out clean). Remove
sugar, baking powder, baking soda 3/4 cup (62 grams) old fashioned or quick from oven and cool on wire rack.
and salt. Cut butter into ½ inch cooking oatmeal (Quaker Oats)
pieces (1.25 cm) and with a pastry 1 teaspoon (2 grams) ginger To make a glaze for scones combine
blender, two knives, or your finger- 1 teaspoon (2 grams) cinnamon ½ cup (58 grams) powdered (icing
tips rub the butter into the flour 1/8 teaspoon cloves or confectioners) sugar, ½ teaspoon
2 teaspoons (8 grams) baking powder
mixture until it resembles coarse light corn syrup, 1/8 teaspoon pure
1/2 teaspoon (2.5 grams) baking soda
crumbs. Add the cranberries and 1/4 teaspoon salt vanilla extract, and 1-2 tablespoons
gently toss to coat. In a measuring 1/3 cup (76 grams) unsalted butter, chilled (14-28 grams) cream. Drizzle over
cup combine the buttermilk with and cut into 1/2 inch (1.25 cm) cubes scones and serve. Makes 8 scones.
the orange zest. Make a well in the 1/2 cup (125 ml) buttermilk
center of the dry ingredients and 2 tablespoons (44 grams) molasses TIP: To keep spices fresh, store in a
add the liquid. Gently stir with a 1/3 cup (42 grams) dried cherries or cran-
cool, dark, dry space and replace ev-
wooden spoon until moist clumps berries
ery year.
1/4 cup (30 grams) currants
form. The dough will be sticky.
page 5
ter of the dry ingredients, add the Glaze:
milk, and stir gently with a wooden 1 large egg, beaten
spoon, until mixture just forms a 1 tablespoon (14 grams) milk
ball. Do not overmix.
Preheat oven to 375 °F (190 °C) and
place rack in center of oven. Line a
Place the dough on a lightly floured
baking pan with parchment paper or
surface and knead (10 seconds) until
CHEESE, BACON smooth. Roll or pat dough 1 inch
spray with a non-stick vegetable oil.
In a small bowl combine the beaten
& CHIVE SCONES (2.5 cm) thick and using a floured 2
egg with milk for glaze. Set aside.
1/2 inch (6 cm) cutter, cut out
T
rounds. Place on the prepared bak-
hese are excellent with In a large bowl whisk together the
ing pan and brush with glaze. Sprin-
soups or stews. Sharp flour, cornmeal, sugar, baking pow-
kle 1 teaspoon of grated cheddar
Cheddar or Edam Cheese der, salt, chili powder, cumin and
cheese on the top of each scone (if
can be used. pepper. Cut the butter into ½ inch
desired). Bake in preheated oven
(1.25 cm) cubes and rub into flour
for 15 minutes or until lightly
2 cups (280 grams) all-purpose flour mixture using a pastry blender, two
browned on top and cheese has
1 tablespoon (14 grams) granulated sugar knives, or fingertips until the mix-
2 teaspoon (8 grams) baking powder melted (toothpick inserted in center
ture resembles coarse crumbs. Add
1/2 teaspoon (3 grams) salt of scone comes out clean). Cool on
the grated cheese to the dry ingredi-
1/4 teaspoon pepper wire rack.
ents. In a small bowl stir together
Pinch of cayenne pepper (optional) Makes 8 scones.
1/3 cup (76 grams) unsalted butter, chilled the egg, milk and chilies. Make a
and cut into 12 pieces well in the center of the dry ingredi-
3/4 cup (188 ml) milk, room temperature
TEX-MEX ents and add the egg mixture, stir-
1 cup (54 grams) grated sharp cheddar SCONES ring with a wooden spoon. With
cheese or edam cheese lightly floured hands, gather up the
T
4 slices [1/3 cup (26 grams)] cooked bacon, his recipe comes from a dough and knead gently to bring
cooled and chopped into small pieces dough together.
little book called Simply
1 tablespoon (2 grams) finely chopped
chives (green onions)
Scones by Leslie Weiner
and Barbara Albright. This scone Transfer dough to a lightly floured
contains cornmeal, cheese, chilies surface and pat dough into a 8 inch
Glaze:
1 large egg, beaten and spices that is great topped with (20 cm) circle. Cut circle into 8 tri-
1 tablespoon (14 grams) milk Taco Spread (page 7) and served angles using a sharp knife, and
with a bowl of chili. transfer to prepared baking pan.
Preheat oven to 400 °F (205 °C) and Brush tops and sides of scones with
place rack in center of oven. Line a 1 1/2 cups (210 grams) all-purpose flour the glaze. Bake on the middle rack
baking pan with parchment paper or 1/2 cup (84 grams) yellow cornmeal of oven for 18 minutes or until the
lightly spray with a non-stick veg- 1 tablespoon (14 grams) granulated sugar top is lightly browned and a tooth-
2 teaspoons (8 grams) baking powder pick inserted into the center of the
etable oil. Make glaze by combining
1/4 teaspoon salt scone comes out clean. Cool scones
beaten egg with milk. Set aside. 1/4 teaspoon chili powder
on a wire rack. Makes 8 scones.
1/8 teaspoon ground cumin
In a large bowl whisk together the 1/8 teaspoon ground black pepper
flour, sugar, baking powder, salt and (optional)
TIP: Use double-acting baking pow-
pepper. Cut butter into ½ inch 1/3 cup (76 grams) unsalted butter, chilled
der in your scone recipes. Baking
(1.25 cm) cubes and rub butter into and cut into 1/2 inch (1.25 cm) pieces
powder should be stored in a cool
flour mixture using a pastry blender, 1 large egg
3 tablespoons (42 grams) milk dry place and replaced every six
two knives, or your fingertips, until months. To test to see if your bak-
3 tablespoons (42 grams) undrained
mixture resembles coarse crumbs. chopped, canned green chilies ing powder is still good, combine 1/2
Add the grated cheese, chopped 1/2 cup (27 grams) grated sharp Cheddar cup (125 ml) hot water with 1 tea-
cooked bacon and chives to the dry Cheese spoon (4 grams) baking powder. This
ingredients. Make a well in the cen- mixture should bubble.
page 6
PESTO, FETA Gather dough together with hands
and place on a lightly floured sur-
CHEESE, AND face and knead until smooth (10 sec-
SUN-DRIED onds). Roll dough with a floured
rolling pin into a 16x 10 inch
TOMATO SCONES (40x25 cm) rectangle. With a knife
or metal spatula evenly spread pesto
H
ere I have taken the basic over dough. Sprinkle with feta
scone recipe and filled it cheese and sun-dried tomatoes.
with pesto, sun-dried Starting at the short end roll dough
tomatoes, and feta cheese. Great into a cylinder, brushing off any ex-
with soups. You can use purchased cess flour as you roll. With a sharp
pesto or make your own. knife, cut dough in half, and then in
half again (you will have 4 pieces).
SPREADS FOR
2 cups (280 grams) all-purpose flour Cut each quarter into 3 equal pieces SCONES
1 tablespoon (14 grams) granulated sugar (12 pieces altogether) and place in
2 teaspoons (8 grams) baking powder the prepared pan, cut- side up. Your scone tea tray can be en-
1/4 teaspoon salt Brush lightly with olive oil and hanced with not only a variety of
1/3 cup (76 grams) unsalted butter, cut into sprinkle with freshly grated parme- fruit preserves or jams, but also De-
1/2 inch (1.25 cm) cubes san cheese. Bake in preheated oven vonshire Cream and/or Lemon
3/4 cup (188 ml) milk, room temperature for 15 minutes or until lightly
3 tablespoons (36 grams) Pesto Curd.
browned on top (toothpick inserted
(purchased or homemade)
in center of scone comes out clean).
1/3 cup (48 grams) Feta Cheese, cut into TACO SPREAD
small cubes Cool on wire rack. Makes 12
T
1 1/2 tablespoons (10 grams) oil packed scones.
sun-dried tomatoes, drained and chopped
his is a great spread to
TIP: TO MAKE YOUR OWN PESTO: have on Tex-Mex or Plain
Glaze: In a food processor combine 1 clove Scones. If you want the
1 teaspoon extra virgin olive oil garlic, 1/4 cup (32 grams) pine nuts, spread to be spicier add more chili
2 teaspoons (8 grams) freshly grated and 2 cups (472 ml) fresh basil powder and/or hot taco sauce.
parmesan cheese leaves. Process for 10 seconds.
With motor running add 3/4 cup (190
4 ounces (112 grams) cream cheese, soft-
ml) extra virgin olive oil and 1/2 cup
Preheat oven to 400 °F (205 °C) and ened
(60 grams) freshly grated parmesan
place rack in center of oven. Butter 2 tablespoons (28 grams) undrained
cheese. Add salt to taste. Makes
or lightly spray a 9 inch (23 cm) cake chopped, canned green chilies
approximately one cup (250 ml)
pan with a non-stick vegetable oil. 3 tablespoons (42 grams) medium taco
Pesto.
sauce (salsa)
Set aside.
1/8 teaspoon granulated sugar
1/4 teaspoon chili powder
In a large bowl whisk together the 1/4 teaspoon cumin
flour, sugar, baking powder and salt
until combined. Cut butter into ½ In a food processor, fitted with a
inch (1.25 cm) cubes and rub butter metal blade, place the cream cheese,
into flour mixture using a pastry chilies, taco sauce, sugar, chili pow-
blender, two knives, or your finger- der and cumin. Process for 20 sec-
TIP: When using Parmesan cheese
tips until mixture resembles coarse onds or until smooth. Scrape down
buy the best that you can
crumbs. Make a well in the center the sides of bowl as needed. Refrig-
(Parmigiano Reggiano). When grating,
of the dry ingredients, add the milk, erate if not serving immediately.
first remove the outer rind and grate
and stir gently with a wooden spoon using a fine hand grater. You can also Makes 3/4 cup.
until mixture forms moist clumps. grate the cheese using a food pro-
Do not overmix. TIP: Make sure you use a good qual-
cessor fitted with a metal blade.
ity taco sauce or else make your own.
page 7
DEVONSHIRE TIP: If you find that the eggs have
CREAM LEMON curdled a bit when cooking and the
mixture is not smooth, simply strain
Devonshire or Clotted Cream is a CURD the mixture before adding the butter.
It is important that you whisk the egg
rich, thick cream that is produced by
L
mixture constantly when cooking.
skimming the thick cream that emon Curd is a thick This will prevent the eggs from cur-
forms on the top of unpasteurized lemon-flavored cream that dling.
whole milk when heated. It is contains eggs, butter, sugar,
found primarily in England, but lemon juice and lemon zest. It is Lemons at room temperature have
Double Devon Cream (made in Eng- cooked and when cooled, is used as more juice when squeezing. After
land) can be found in a lot of spe- a spread for scones. If you have any squeezing, strain the juice to remove
cialty food stores. leftover lemon curd, it can be used all the pulp. When grating lemons for
zest, make sure you only grate the peel
to fill prebaked tart shells.
and not the white part. When lemons
½ cup (110 grams) mascarpone* (or cream
are cold they are much easier to grate.
cheese) 3 large eggs Grate lemons just before using as the
½ cup (125 ml) heavy whipping cream 1/3 cup (80 ml) fresh lemon juice zest will lose moisture if it sits too
2 tablespoons (12 grams) confectioners (approximately 3 lemons) long.
(powdered or icing) sugar 1 tablespoon (6 grams) finely grated lemon
zest Resources:
Place mixing bowl and beaters in the 3/4 cup (150 grams) granulated sugar
freezer for 10 minutes. Combine all 1/3 cup (76 grams) unsalted butter, cut into - Bloom, Carole. The International
the ingredients in mixing bowl and small chunks Dictionary of Desserts, Pastries, and
beat on medium-high speed until Confections. New York: William
stiff peaks form. Serve immediately In the top of a double boiler over Morrow and Company, Inc., 1995.
or refrigerate for a few hours. This medium heat combine the eggs, - Weiner, Leslie & Albright, Barbara.
cream does not hold very well so if sugar, lemon juice and zest. With a Simply Scones. New York: St. Mar-
wire whisk, whisk the mixture con- tin’s Press, 1988.
refrigerating, rewhip cream before
serving. Makes one cup. stantly until it thickens and starts to
boil. Remove from heat and pour The JOY OF BAKING Newsletter is
into a heatproof bowl. Cut the but- written by Stephanie Jaworski. Edited
*Mascarpone is a thick, sweet Italian
by Paula Bosler. The Joy of Bak-
cream cheese that has the texture of sour ter into small pieces and whisk into
ing Newsletter is published single edi-
cream. It can be found in specialty food mixture until the butter is melted. tions electronically for $4.95. Indiana
stores. Lightly sprinkle sugar over the top residents add 5% sales tax. Check out
of the lemon curd (this prevents a our web-site for more information:
If fruit-flavored Cream is desired,
skin from forming) and cover with www.joyofbaking.com
add 3-4 tablespoons (36-48 grams)
strawberry or raspberry puree (or 2-
plastic wrap. (The lemon curd will © Copyright 1997 Joy of Baking
3 tablespoons strawberry preserves). thicken as it cools.) The lemon curd
If using a puree, whip with other in- will keep for several days refriger-
gredients. If using preserves, add to ated. Makes one cup.
the cream once it is whipped.
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