Thursday, March 19, 2009

My New Favorite Hangout

Sometime last weekend, my husband started up a subscription to the local paper. This paper isn't too impressive as it is only a few pages and about 1/16 of an inch thick! But it does have some coupons and sales listed as well as a funnies section. It is also nice to know a little bit about what is going on around town as we have been quite out of it for the nearly five years we have lived here!
With the paper arriving everyday and a new recipe I have for scones, my own kitchen has become my latest favorite hangout. I'll warn you ... these scones are good! They are subject to addiction and should be made only at one's willingness to indulge.

Warm, fresh-from-the oven scones with a cup of coffee and the daily crossword - who needs to go all the way to a coffeehouse for that?

Coffeehouse Scones (modified from Makes 6 scones.

2 cups all purpose flour

1/4 cup granulated sugar

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 cup (1 stick) unsalted butter, cold and cut into pieces

2/3 cup buttermilk (I didn't have buttermilk so I made sour milk instead: 2/3 cup milk and add 1 Tbsp apple cider vinegar)

Preheat oven to 400 degrees F.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Add the buttermilk (adding more if necessary) to the flour mixture and stir just until the dough comes together. Do not over mix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat, or roll, the dough into a circle that is about 7 inches round and about 1 1/2 inches thick. Cut this circle in half, then cut each half into 3 pie-shaped wedges (triangles). Place the scones on a parchment lined baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture.

Bake for about 15 to 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and then turn your broiler on high. Sift confectioners (powdered) sugar heavily over the tops of the scones and place them under the broiler. Broil for just a few seconds, turning the pan as necessary, until the sugar has melted and turns golden brown. Make sure to watch the scones carefully as the sugar will burn very quickly. Transfer to a wire rack to cool.

Cherry Almond Scones

Use above recipe and add to dough before kneading:

1 tsp almond extract

1/4 cup sliced almonds

1/4 cup dried cherries

Lemon Poppy Seed Scones

Use above recipe and add to dough before kneading:

1-2 Tbsp fresh lemon juice

zest of one lemon

2 Tbsp poppy seeds

These scones are a breeze to make and are a little easier on your wallet than going to your local bakery. My daughter had a blast making them, and all of us enjoyed eating them.


Anna said...

Mmmm...these might have to be made before church tomorrow...

(PS-Thought of you; we watched a lovely little French film last night: Avenue Montaigne. Fun little treat found right at our library.)

Kelly said...

Wow, you have time to bake before church? You must get up really early!

I just added Avenue Montaigne to my Netflix list, it looks interesting!

Towanda said...

This recipe looks great. I am anxious to try it!