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Tuesday, April 27th, 2010

A Tale Of Two Scones

I love scones.  I wish there were still some leftover from this morning.  I’m regretting offering one to Ben this morning and letting Chase have a second one this afternoon.  Here’s my dilemma.  I have an old and faithful recipe that I always use (Gosh, just scroll down for the recipe.  Reading your own writing must be a little like listening to a recording of your own voice).  The recipe makes yummy delicious scones just the way I like them…or so I thought.  Then my friend introduced me to her scone recipe.  It’s sweet and light with bits of dried fruit.  Totally delicious.  After making them for us on a couple of play dates she even shared the recipe.  So when it came time for me to make the scones this morning I was torn.  In the end I decided that I didn’t have the time of the mental fortitude to try a new recipe so I went with old faithful.

They looked positively delicious coming out of the oven but upon biting into them they weren’t nearly as good as I recalled.  That is, until they were slathered with raspberry jam.  After we figured that much out we sat there and smeared and smashed as fast as we could.  So I’m still undecided.  A delicious scone that you can eat out of hand completely unadorned?  Or a scone that’s the perfect foil for your raspberry jam?   Maybe you should try them both and decide!

Scones: You will need to freeze the butter in advance. Also mix the dough as little as possible so scones bake up tender.

1/2 cup sour cream
1 lg. egg
2 cups flour
6 tbsp. + 2 tsp. sugar
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/2 cup raisins
1 stick of unsalted butter, frozen

Heat oven to 400 degrees and adjust rack to lower-middle position. Grease cookie sheet or line with parchment paper.
Whisk sour cream and egg until smooth. Mix flour, sugar, baking powder, salt. baking soda and raisins in large bowl. Grate butter into flour mixture using large holes of grater and toss to combine. Stir in sour cream mixture until large clumps of dough form. Use hands to press dough against the sides and bottom of bowl to form one ball. On a floured surface, press dough into about an 8 in. circle, about 3/4 in. thick. Cut into 8-10 wedges and place on cookie sheet about an inch apart. Bake 15-17 minutes until golden.

Variations: (instead of raisins)
*1 tsp. finely grated orange zest+ 1/2 cup cranberries
*1 tsp. finely grated lemon zest+ 1/2 cup dried blueberries
*1/2 tsp. almond extract added to sour cream or slivered, toasted almonds added to flour mixture + 1/2 cup dried cherries

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