Two Scones: One Sweet and One Savory
Scones are quick breads that are traditionally served with afternoon tea in England. They are easy to make, and taste great when served warm from the oven. I felt that the sweet scone recipe might use a boost from chocolate, so I added 1 cup of chocolate chips to the dough. I would add grated orange peel as well, but we did not have oranges at home. The second recipe is a scone with olives, a Turkish twist to a British classic. I cut the dough into circles instead of the more traditional wedges. I recommend these rich savory scones as the perfect accompaniment to feta cheese and a cup of tea.
Cream Scones
2 c flour
2 tsp baking powder
1/2 tsp salt
1/4 c plus 1 1/2 tsp sugar
4 tbs cold butter, cut up
1 large egg
2/3 c plus 1 1/2 tsp whipping cream
Preheat oven to 400F. In large bowl, stir together flour, baking powder, salt, and 1/4 c sugar. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Stir egg and 2/3 c cream into flour mixture just until dough holds together. Transfer dough to ungreased large cookie sheet. With lightly floured hands, shape dough into into 8-inch round. Brush remaining 1 1/2 tsp cream over dough and sprinkle with remaining 1 1/2 tsp sugar. With floured knife, cut round into 8 wedges, but do not separate wedges. Bake 20 minutes, or until golden. Separate scones and serve warm, or transfer to wire rack to cool. (Makes 8 scones)
Olive-Rosemary Scones
3 c flour
4 tbs cold butter, cut up
1 tbs sugar
1 tbs baking powder
2 tsp fresh chopped rosemary, or 1/4 tsp dried, crumbled rosemary
1 tsp baking soda
1/2 tsp salt
1/4 c plus 1 tbs olive oil
1 c milk
1 large egg
1/2 cup calamata olives, pitted and coarsely chopped
Preheat oven to 425F. Grease large cookie sheet. In food processor with knife blade attached, pulse flour, butter, sugar, baking powder, rosemary, baking soda, salt, and 1/4 cup oil until mixture resembles coarse crumbs. In small bowl, mix milk and egg with fork. Pour mixture through feed tube and pulse just until dough forms. Turn dough onto lightly floured surface. With floured hands, press olives into dough. Place dough on prepared cookie sheet. With floured hands, pat dough into 10-inch round. With floured knife, cut round into 12 wedges, but do not separate wedges. Brush tops with remaining 1 tbs oil. Bake 20-25 minutes, until golden. Separate scones and serve warm. (Makes 12 scones)
Cream Scones
2 c flour
2 tsp baking powder
1/2 tsp salt
1/4 c plus 1 1/2 tsp sugar
4 tbs cold butter, cut up
1 large egg
2/3 c plus 1 1/2 tsp whipping cream
Preheat oven to 400F. In large bowl, stir together flour, baking powder, salt, and 1/4 c sugar. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Stir egg and 2/3 c cream into flour mixture just until dough holds together. Transfer dough to ungreased large cookie sheet. With lightly floured hands, shape dough into into 8-inch round. Brush remaining 1 1/2 tsp cream over dough and sprinkle with remaining 1 1/2 tsp sugar. With floured knife, cut round into 8 wedges, but do not separate wedges. Bake 20 minutes, or until golden. Separate scones and serve warm, or transfer to wire rack to cool. (Makes 8 scones)
Olive-Rosemary Scones
3 c flour
4 tbs cold butter, cut up
1 tbs sugar
1 tbs baking powder
2 tsp fresh chopped rosemary, or 1/4 tsp dried, crumbled rosemary
1 tsp baking soda
1/2 tsp salt
1/4 c plus 1 tbs olive oil
1 c milk
1 large egg
1/2 cup calamata olives, pitted and coarsely chopped
Preheat oven to 425F. Grease large cookie sheet. In food processor with knife blade attached, pulse flour, butter, sugar, baking powder, rosemary, baking soda, salt, and 1/4 cup oil until mixture resembles coarse crumbs. In small bowl, mix milk and egg with fork. Pour mixture through feed tube and pulse just until dough forms. Turn dough onto lightly floured surface. With floured hands, press olives into dough. Place dough on prepared cookie sheet. With floured hands, pat dough into 10-inch round. With floured knife, cut round into 12 wedges, but do not separate wedges. Brush tops with remaining 1 tbs oil. Bake 20-25 minutes, until golden. Separate scones and serve warm. (Makes 12 scones)
posted by Anonymous at 9:33 AM
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