Nurturing my inner... slower pace

When I say the word "scones," I wouldn't be surprised if some of you immediately think - dry, tasteless, pretentious hockey pucks.  If you are that person, then it's time to change your mind.  I found this recipe on the Joy of Baking site and then added a few things.  (You know I wouldn't have it any other way.)  I'd also like to mention that when you make scones you are really saying to the world, "I am comfortable with life slowing down a bit."  Scones are not hard to make, but evoke an old fashioned attitude of years long gone by.  A time when TVs were not in every house, neighbors didn't check their watches when they visited each other and pots of tea were made instead of single cups.  Two key words for you today: Slow down!  (And two more words: Read on!)

Cream Scones

2 cups flour (King Arthur is my fav)
1/4 cup sugar
2 tsps baking powder
1/4 tsp salt
1/3 cup cold, unsalted butter, cut into pieces
1 egg
1 tsp vanilla
1/2 cup heavy cream

With my addition:

1/3 cup dried fruit or flavored chips

Most of the utensils you'll need are typical around your house, but one may not be.  A pastry cutter.  You can get one for about $5.00 at any kitchen store.  Using two knives is an okay substitute, I've done it myself, but then when I got the pastry cutter it was SO much faster and easier, I knew I'd never go back.  (Unless I was forced to, by law.)



Your cooking weaponry.


It's important to buy good quality flour when you're making a recipe where flour is the main ingredient.

It's just my fav. That's all there is to it.

Baking powder is going to help your scones rise up fluffy and the sugar will add the touch of sweet you are looking for.

Sometimes small ingredients make
a big difference.

I like to keep my flour and sugar in these canisters.  There is a small cross motif on them I really liked.  Inside, I like to put a large Ziploc freezer bag and then store the dry ingredients in them.  I know the canisters alone should be enough, as they have a tight seal, but I like that added layer of security.

Functional AND fabulous.

Alright, let's go.  Dry ingredients go into a bowl: flour, sugar, baking powder, salt.



I make two batches at a time.


Here's where it's important that you really pay attention.  Unlike some other baking recipes where you want butter at room temp, it's vitally important that the butter is cold for scones.  Tell you why.  When you chop up the butter into the flour, the little bits get trapped in the dough then melt when the heat hits it and that's what creates the flakiness.  Here's how I do it:

1.) Cut butter three or four times lengthwise in one direction.

Use a sharp knife.

2.) Turn the stick over 1/4 turn to the side and cut three or four times lengthwise.

Cut quickly so it doesn't stay out too long.

3.) Then cut short ways into little cubes.

See, easy as 1, 2, 3.

Add the butter to the bowl with the dry ingredients.

Half the work is already done for you.

Get out that pastry cutter and cut the butter into the flour mixture.

It will be done before you know it
with this handy tool.

You're done when the consistency of the butter in the flour is like little pebbles.  Because the butter is still cold, it can do that and not just disappear.

I do realize pebbles and food don't sound
good together, but this will end on
a good note.

Crack an egg and put it into a separate bowl.  This will be your wet ingredient bowl.

Alone, but not for long.

Add the heavy cream to the egg.

The yoke is still peeking out.

Put your very good vanilla in there.  No skimping on quality.

The vanilla aroma is heavenly.

Lightly beat the wet ingredients together until the egg is well blended with the cream.

Before you beat it, it looks like those ink blot
patterns.  Is it a volcano or a butterfly?
And what does either say about me?

Add the wet ingredients into the dry ingredients.  That's just how it's done when baking.

This is baking at its best and we've only just begun.

Playtime.  Get in there and work it into a dough.

Sticks to your fingers. You've been warned.

Scones are so versatile.  You can add SO many things to them.  Flavored chips, nuts, dried fruits, chocolates, spices.  Or any combination of several of them.

Hmm, what to choose...

For the first batch I thought dried blueberries from Trader Joe's sounded scrumptious.

Dried fruit is super sweet and hearty.

Add the fruit (or whatever you choose) to the dough.  (I will say I like to pair blueberry with cardamom if you're up for it.)

Can add less if you don't want too much fruit.
Experiment with your perfect ratio.

Mix quickly by hand.  You don't want to overwork the dough and make it too hot by over handling.

Soft, but not squishy.

Do your best to form it into a ball.

Doesn't have to be perfect, you'll roll it soon.

I enjoy my handleless rolling pin.  (Very old world.)  Flatten out the dough.  The thickness depends on if you want a flatter scone you can just put jam on top or a beefier one you can slice and add clotted cream to the middle.  This batch I did a little thinner and later I made them thicker.

Roll out between 3/4 and 1/2 inch.

I went to a kitchen supply outlet store in Connecticut last winter and got this set of 11 biscuit cutters.  Because I wanted many size options.  I use the 2 1/2 inch ones because I'd rather have two smaller scones in different flavors than one larger scone in only one.  It's just how I roll.

I use the smaller ones to cut out the pie
crust for my mini quiches and larger ones
for bacon cheddar biscuits.

You're supposed to get about 12 from each batch, but that will depend on how thick you make them.  Cut out what you can, then ball up the rest and start over.

Make sure the mat and the cutter have both
been floured so the dough doesn't stick.

Line them up about 2 inches apart on a parchment paper lined baking sheet.  What I like about parchment paper is that it prevents them from getting too brown on the bottom.  A burnt and overcooked scone is no good to anyone.  (Unless you need a rock of a weapon with which to fend off a burglar.)

They will expand some, so leave room.

To assist the scones in achieving a light brown top, a little wash is needed.

I poured the cream into the same bowl I
used for the wet ingredients earlier. No
need to dirty up a new bowl. 

A simple light coat of cream on top of each scone with a silicone brush (beats those old horse hair brushes) will do it.

I so prefer these soft brushes.

Then they are ready for the oven.  400 degrees for 14 - 18 minutes.  Depending on the thickness.  Just check the bottoms to make sure they are slightly browned.

Thinner ones made over 12.

Now for another batch.  Chocolate chip!

Not that you can't use regular sized chips,
I just like the distribution of the minis.

Into the dough they go.

Easy to mix when small.

Shape into a ball again.

Looks like chocolate chip cookie dough.

I cut these thicker, which is how I prefer them.

Thicker cut will mean less in quantity.

Brush with cream so you get a nice browning effect on top.  Sometimes I sprinkle Turbinado sugar to finish it off and add some texture and crunch.

Could use an egg wash, but creme is tastier.

Timer goes off and out come your fresh, warm, risen, delicious scones!

Blueberry.

Place them on a cooling rack and let them cool off.  But I doubt you'll be able to wait too long before you have to break one open.  Especially if you have a bottle of clotted cream at home.

Toffee bits.

I make two to four types at one time because they freeze so well.  I take two and wrap them in some foil and place them in a plastic freezer bag.  That way I can just grab a set in the morning and they thaw by the time I get to work and am ready for breakfast.

Chocolate chip.

Here is another reason I think using parchment paper is great.  These are the steps for clean up:

1.) Ball up used paper.  (Special note: I use the same one for two batches on the same day.)

Looks like a total mess!

2.) Throw out the wadded paper and check your smiling reflection in the perfectly clean surface you didn't even have to wash.

Now look at that shine!

The flavor combinations are endless.  I'll be making some for my mom this week that will be white chocolate with toffee bits, with possibly some cinnamon sugar swirled in.  I've made pumpkin ones (chocolate chips compliment well) and I really want to see if I can work banana in there and then top with Nutella chocolate hazelnut spread.  Never feel stuck with plain anything.

Scones: the food kingdom's version of a hug.
(This one is peanut butter chip and I paired it
with some of my homemade berry jam.)

Scones are a lovely thing to behold. Having a friend over to share them with says to the person, "I'm good with life having a slower pace, so keep talking, take your time and how about another cup of tea?"