There is a Japanese bakery (I know, not the first thing I would have thought of) down the street from my house that makes the most wonderful moist and fluffy scones. I have tried in vain many times to make scones and what I usually end up with is a small starch like hockey puck. Yum.
I came across this recipe on Orangette and decided to give it a whirl. This was by far my best result with scones, but they were still a little dry, I think that is because I used skim milk instead of whole milk. I think that if I substitute whole milk or cream I will be a-okay.
They say that your metabolism slows down at 30; well, apparently not for my dear husband CB. That man is a garbage disposal. He is the type of person who in order to not lose weight simply from the efficiency of his basal metabolic rate needs to eat two breakfast a day, followed by lunch, a snack before dinner, then dinner, and then dinner must also be followed by dessert. Every night.
So these scones served the purpose of the easily transportable breakfast #2 everyday for CB. Scones equal easy to eat on trains and buses; cereal, not so easy. Yeah for scones.
½ c milk
1 egg
2 cups all-purpose flour
2 tsp baking powder
½ tsp salt
½ stick (2 ounces) unsalted butter, cubed and chilled
3 Tbs sugar
1/4 cup dried cranberries
1/4 cup chopped pistachios
Preheat oven to 425 degrees Fahrenheit.
Beat together the milk and the egg and then set aside. In a large bowl, mix flour, baking soda, and salt. Rub the butter into the flour mixture, working until you have no lumps bigger than a pea. Add the sugar and whatever additions you choose, and stir or toss to mix. Pour the wet ingredients into the dries, reserving just a tad of the milk-egg mixture to use as a glaze. Bring dough together gently with a wooden spoon.
Turn dough out onto a clean counter and knead it no more than 12 times. Pat dough into a round approximately ½-inch thick, and cut into 8 or 12 wedges. Place on an ungreased baking sheet or a Silpat, if you have one. Using a pastry brush, glaze wedges.
Bake for 10-15 minutes, or until golden. Cool on a rack.
1 comment:
Here is a simple yet incredible SCONE recipe.
These scones are unique in that while super moist and dense, they are also flaky and light. The secret is to watch baking time closely. Remove the pan from oven while scones are pale colored and appear slightly undercooked. Transfer to a rack to cool. (Tip: Immediately thumbprint the scones after baking and add a heaping tablesooon of your favorite jam.)
By Oak Meadow Bed & Breakfast
www.bbonline.com/tx/oakmeadow
(Big 'O') CREAM SCONES
Makes 1 dozen
2 cups flour
1 T. baking powder
1/4 t salt
1/4 cup sugar
1/3 cup butter, cut up
1 cup whipping cream
Combine first 4 ingredients; cut in butter with pastry blender until crumbly.
Add whipping cream, stirring until moistened.
Turn onto lightly floured surface; knead 5 or 6 times.
Roll to 1/2" thickness; cut in wedges with knife or pizza cutter and place 1 inch apart on lightly greased baking sheet.
Bake at 400 degrees for 15 minutes or until golden.
To get a jump on an early morning breakfast, bake the night before and refrigerate. Next morning, wrap in foil, and warm in oven.
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