Tag Archives: Scones

R. H. Scone

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 Spicy Scones (4)Have I really not published a scone recipe other than Shoe Fly Pie Scones & the Gluten-free Scones? Kaum zu glauben. I had avoided savory scones for a long time–Unnatural!–but this idea came to me and I couldn’t say no. 

 

 

Ingredients:

  • 2 cups flour (Whole wheat, white, both, as you wish)
  • Optional: add ¼ cup of gluten and ¼ cup of brewers yeast for extra protein, and to make the scones firmer.
  • 1/8 cup of sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 Tbs Ras El Hanout
  • 3 Tbsp cold butter
  • ½ cup chopped orange (including peel) I prefer cara cara or blood.
  • ½ cup chopped green olives
  • ¾ cup plain yoghurt or sour cream
  • 1 egg

Step 1, Prepare Ye the way: Preheat the oven to 400°, assemble all the ingredients, run to the store because you are out of something, and then grease a baking sheet.

Step 2, sifting the dry ingredients: In one bowl sift (mix if you don’t have a sifter) the flour, sugar, baking powder, baking soda, spice, and salt. Mix thoroughly.

Step 3, pastry cutting: Cut in the ice cold sliced butter, using either a pastry cutter or rubbing it between your hands. I suppose some processer thingy can do this, too, but I don’t own one. The result should be crumbly.Spicy Scones (1)

Step 4: chopping the fruit: Chop the olives and the oranges. For me, it was a half an orange and 12-16 olives, but it depends upon the sizes.

Step 5, mixing the wet ingredients: In another bowl, mix the yoghurt and the egg. Sometime, you can also mix the spice here, to let it moisten, or add the baking soda here, to start a foamy sponge.

Spicy Scones (3)Step 6, combining the big mess: Add the wet ingredients to the dry ones and fold together. Try not to overwork the dough. You might think of it as wetting the ingredients more than mixing brownie or muffin dough. The results might be a bit gloppy.

Step 7, baking: Gently pat the mixture out on a counter to about ¾ inch thick. Cut (I used a juice glass and got 12), and ease them on the greased baking sheet.  Bake at 400 degrees for 15 to 20 minutes. See how they look. Stick a toothpick in one and see if it comes out battery.Spicy Scones (5c)

Final Step, share and enjoy They are perfect for sharing over breakfast, or in the afternoon over tea, or for dropping by and giving to friends ( I think I gave away 22 and a bite today, all to very wonderful people).

They can be eaten like a sweet scone, or as an addition to a main dish. Or maybe as sandwiches with a little feta and cucumber slices.

Gluten-free Almond Scones

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GF Almond Scones 1I am just finishing teaching a class on Ancient Philosophy which I call “How to Live Well.” Of course, part of learning that is learning to drink tea and eat scones, so I had them over for the last class & their presentations.
One of them, a very dear one, discovered last summer that she was sensitive to both Lactose and Gluten, so I had to come up with some substitutes.

Ingredients:

  • 1 1/2 cup Almond flour
  • 1 1/2 cup Rice flour
  • 1 cup gluten-free wheat flour
  • 1/2 c. sugar
  • 1 t. baking powder
  • 1/2 t. salt
  • 1/2 t. baking soda
  •  3 Tbsp chilled butter (margarine if lactose free)
  • 1 cup  Plain yogurt (coconut yogurt if lactose free)
  • 1 egg
  • Slivered almonds or raisins to taste.

Step 1, Prepare Ye the way: Preheat the oven to 400°, assemble all the ingredients, run to the store for what you are missing (who finished the baking powder!?!), and grease two baking sheets.

Step 2, sifting the dry ingredients: In one bowl sift (mix if you don’t have a sifter) the flour, sugar, baking powder, baking soda, and salt. Mix thoroughly.

Step 3, pastry cutting: Cut in the ice cold sliced butter, using either a pastry cutter or a knife. I suppose some processer thingy can do this, too, but I don’t own one. The result should be crumbly.

Step 4, mixing the wet ingredients: In another bowl, mix the yoghurt and the egg.

Step 4, combining the big mess: Add the wet ingredients to the dry ones and mix well. The results might be a bit gloppy. Try not to overwork the dough. The consistency will be much firmer than batter, but a little more liquid than cookie dough, a little drier than raw muffin. Stir in nuts or dried fruit if you want.

Step 5, baking: Flouring your hands, form little scone sized patties out of the dough and put them on the greased. Bake at 400 degrees for 15 minutes. See how they look. Stick a toothpick in one and see if it comes out battery.

Final Step, share and enjoy They do make a handy breakfast, GF Almond Scones 2which is much easier to eat in the car than the pie. They are perfect for sharing over breakfast, or in the afternoon over tea, or for dropping by and giving to friends.

Shoo Fly Scones

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My daughter resently challenged me to invent a Shoo-Fly Scone. My favorite food is Shoo-Fly Pie. I don’t tend to be the person to deal in superlatives or easily make lists, but this one is undoubtedly my favorite.
Shoo Fly Scone 4 The pie was developed by the Pennsylvania Dutch, a vague term used for the German Anabaptist dissenters (like the Amish or Mennonites, as distinct from the Moravians) who settled in Pennsylvania in the 19th Century. I imagine that in late winter, after most of the previous summer’s fruit was gone, some farm wife somewhere decided to make a pie out of molasses. The result is wonderful–wet & gooey on the bottom, like a light spice cake in the middle, and posdery and sweet on the top. It is so sweet & sticky that it attracts flies (which is how it gets its name).
This adapts the flavor as a scone, which seems appropriate, since I consider Shoo-Fly to be the ideal tea or breakfast food.
An interesting side note: apparently, pronouncing scone as rhyming with cone as in the Coen brothers rather than con as in consanguinity will earn you a long rant from Wode Toad. If you walk in during the rant and mispronounce it, he will throw things. How is your head, Brandon?

Ingredients:

  • 2 ½ cups flour (Whole wheat, white, both, as you wish)
  • ¼ cup of sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • 3 Tbsp cold butter
  • ¾ cup plain yoghurt
  • ½ cup molasses (or dark corn syrup, or a mixture)
  • 1 egg

Step 1, Prepare Ye the way: Preheat the oven to 400°, assemble all the ingredients, run to the store because you are out of molasses, and grease a baking sheet.

Step 2, sifting the dry ingredients: In one bowl sift (mix if you don’t have a sifter) the flour, sugar, baking posder, baking soda, cinnamon, and salt. Mix thoroughly.

Step 3, pastry cutting: Cut in the ice cold sliced butter, using either a pastry cutter or a knife. I suppose some processer thingy can do this, too, but I don’t own one. The result should be crumbly. Take out a quarter cup of this, mix it with a sprinkle of sugar, and set it aside for the crumble topping.

Step 4, mixing the wet ingredients: In another bowl, mix the yoghurt, the molasses and the egg.

Step 4, combining the big mess: Add the wet ingredients to the dry ones and mix well. THe results might be a bit gloppy. Try not to overwork the dough.The consistency will be much firmer than batter, but a little more liquid than cookie dough, a little drier than raw muffin.

Step 5, baking: Flouring your hands, form little scone sized patties out of the dough and put them on the greased. Bake at 400 degrees for 15 minutes. See how they look. Stick a toothpick in one and see if it comes out battery.

 

Final Step, share and enjoy They do make a handy breakfast, which is much easier to eat in the car than the pie. To your left, they are pictured with my Rhubarb-Almond Scones. They are perfect for sharing over breakfast, or in the afternoon over tea, or for dropping by and giving to friends.