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Dec. 21st, 2006 10:48 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lagilman"oh god. You have a plan."
"I do."
-- from tonight's 'Shark'
Hell hath no yummy like a woman sconed. Being blocked on the wordage, I went into kitchen mode. Two batches of cinnamon raisin scones, one made with nonfat milk, the other made with milk and sour cream, are currently cooling on the counter. They were improvised (as usual) from an old recipe of mine to adapt to the scone pan (which is, btw, a thing of beauty and delight). And, because![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
fakefrenchie asked... :
2 1/2 C. allpurpose flour, sifted
1/4 cup sugar
1 T. baking powder
1/2 t. salt
1 stick (1/2 cup) cold unsalted butter
2 lage eggs, lightly beaten
1/4 cup milk, plus additional 2T (or more, as needed)
raisins or other dried fruit
pre-heat oven to 425F.
Whisk flour, sugar, salt, baking powder. I added 1 t. cinnamon as well. Slice butter into thin pieces and blend with fingers until mixture looks like coarse meal. (IOW, it's not going to be smooth, and shouldn't be). Stir in eggs, milk and fruit until barely blended, then move to lightly floured surface and knead dough lightly (do NOT overwork!) until you get a soft gluteny mass.
You can at this point either roll the dough out to about 1/2 inch and, using the rim of a glass dipped in flour, cut rounds OR, if you have a scone pan, hand-push the dough into a disk and score appropriate-sized markings to fit in dish (I used the dish itself as a cutter).
Brush scones with remaining milk for golden texture. Bake mid-oven for 15-20 minutes, or until golden. You can substitue at will, adjusting the amount of sugar to compensate (if you add chocolate chips, cut back the sugar. If you add sour cream, increase the sugar, etc)
Surprisingly, the one made with milk alone came out better. But they're both yum. And they freeze well, too. Breakfast for a month!
"I do."
-- from tonight's 'Shark'
Hell hath no yummy like a woman sconed. Being blocked on the wordage, I went into kitchen mode. Two batches of cinnamon raisin scones, one made with nonfat milk, the other made with milk and sour cream, are currently cooling on the counter. They were improvised (as usual) from an old recipe of mine to adapt to the scone pan (which is, btw, a thing of beauty and delight). And, because
fakefrenchie asked... : 2 1/2 C. allpurpose flour, sifted
1/4 cup sugar
1 T. baking powder
1/2 t. salt
1 stick (1/2 cup) cold unsalted butter
2 lage eggs, lightly beaten
1/4 cup milk, plus additional 2T (or more, as needed)
raisins or other dried fruit
pre-heat oven to 425F.
Whisk flour, sugar, salt, baking powder. I added 1 t. cinnamon as well. Slice butter into thin pieces and blend with fingers until mixture looks like coarse meal. (IOW, it's not going to be smooth, and shouldn't be). Stir in eggs, milk and fruit until barely blended, then move to lightly floured surface and knead dough lightly (do NOT overwork!) until you get a soft gluteny mass.
You can at this point either roll the dough out to about 1/2 inch and, using the rim of a glass dipped in flour, cut rounds OR, if you have a scone pan, hand-push the dough into a disk and score appropriate-sized markings to fit in dish (I used the dish itself as a cutter).
Brush scones with remaining milk for golden texture. Bake mid-oven for 15-20 minutes, or until golden. You can substitue at will, adjusting the amount of sugar to compensate (if you add chocolate chips, cut back the sugar. If you add sour cream, increase the sugar, etc)
Surprisingly, the one made with milk alone came out better. But they're both yum. And they freeze well, too. Breakfast for a month!
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2006-12-22 05:04 am (UTC)no subject
Date: 2006-12-22 05:10 am (UTC)I love scones. They're endlessly adaptable.
no subject
Date: 2006-12-22 07:04 am (UTC)no subject
Date: 2006-12-23 07:22 pm (UTC)