Wednesday, April 27, 2011

Scone (rhymes with Gone) or Scone (rhymes with Bone)

The U.K. may fight over how to pronounce Scone, but whether the 'O' is long or short we all know they taste great.

Here's the Scone recipe (with variations) that I am making to celebrate some minor wedding that is happening in London on friday :)

(I usually always include the glaze on top)

Cream Scones with Currants - from America's Test Kitchen

2 Cups unbleached all purpose flour (low protein such as Gold Medal, Pilsbury or Kroger - avoid King Arthur Brand)
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons cold unsalted butter (cut into 1/4 inch cubes)
1/2 cup currants
1 cup heavy cream

1. Adjust the oven rack to the center position and preheat the oven to 425F
2. Place the flour, baking powder, sugar and salt in the workbowl of a food processor fitted with a metal blade and process to mix with 6 one second pulses.
3. Remove the cover and distribute the butter evenly over teh dery ingredients. Cover and process with about 12 one second pulses. Add the currants and give one more 1 second pulse to mix.
4. Turn the mixture into a large bowl. Stir in the heavy cream using a rubber spatula until the dough begins to form.
5. Transfer the dough and all the dry flour to a countertop and knead by hand until it comes together into a rough, slightly sticky ball.
6. Press the dough evenly into an 8 inch cake pan and then turn out onto the counterand cut into 8 wedges.
7. Place the wedges on an ungreased cookie sheet and bake until the tops are light brown - 12 to 15 minutes.
8. Cool on a wire rack for at least 10 minutes before serving.

Glazed Scones
After turning the dough out of the cake tin but before cutting them, brush the top with 1 tablespoon of cream and sprinkle with 1 tablespoon of sugar. Cut into 8 wedges and proceed as above.

Cranberry Orange Scones
Follow the recipe as above adding 1 teaspoon of orange zest with the butter and substituting 3/4 cup dried cranberries for the currants.

Lemon-Blueberry Scones
Follow the recipe as above, adding 1 teaspoon grated lemon zest with the butter and substituting 1/2 cup fresh or  frozen (not thawed) blueberries instead of the currants. NOTE: Mix the dough by hand after adding the blueberries to stop the blade of the processor mashing them!

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