Currant Scones
The winds that blew Wicked through town a few weeks ago brought another delightful treat as well: the Grant boys. My roommate is crazy awesome, but when his two brothers are around the crazy and the awesome are exponentially greater. Which means fun will be had by all.
Since the boys were staying with us, I thought I'd whip us up some scones for the weekend. This way, I could try my hand at scones, and--bonus!--I wouldn't eat them all myself. A win-win for everybody.
April 2, 2009
Name of baked good: Wicked Currant Scones
Occasion:The Grant boys are here!
Constituents: Scones, with currants
Last Christmas my sister gave me Martha Stewart's big book of baking, or whatever it is called. It is a nice primer on all the different types of baking one could get excited about. The first projects in the book are yummy things like biscuits and scones and muffins and quickbreads. As you all probably know, Martha's hallmark are her very detailed and beautiful photos. This book is no exception, especially when these yummy things are the subject. The photos of the scone dough look so tempting--and that is just the freaking dough. I was looking forward to getting my hands in such delicious dough.
After I baked the Chocolate Oblivion Truffle Torte I pulled out the ingredients for the scones and looked over the recipe one more time. Martha's recipe wants you to freeze the dough for a few hours before baking, which I decided was totally ridiculous. I understand the desire the relax the dough and keep the butter chilled, but freezing? I checked Dorie's book and she says nothing of the sort about freezing scones before baking. She is also much warmer in tone and much more relaxed in instruction. Martha in comparison, can be kind of clinical.
So mixing the two women's styles, I precisely--yet very relaxed and nonchalantly--cut in the butter, patted out the dough, cut up the scones, and refrigerated the dough for an hour or so. I think I could have added a tad more milk as the dough was really crumbly. But no big deal.
The scones, after baking and cooling, were absolutely delicious. Again, I think a tad more milk would have been good but again, no big deal. We ate them warm, we ate them cold, we ate them with butter and tea in the morning and at midnight. They were good. I can't wait to make them again!
Since the boys were staying with us, I thought I'd whip us up some scones for the weekend. This way, I could try my hand at scones, and--bonus!--I wouldn't eat them all myself. A win-win for everybody.
April 2, 2009
Name of baked good: Wicked Currant Scones
Occasion:The Grant boys are here!
Constituents: Scones, with currants
Last Christmas my sister gave me Martha Stewart's big book of baking, or whatever it is called. It is a nice primer on all the different types of baking one could get excited about. The first projects in the book are yummy things like biscuits and scones and muffins and quickbreads. As you all probably know, Martha's hallmark are her very detailed and beautiful photos. This book is no exception, especially when these yummy things are the subject. The photos of the scone dough look so tempting--and that is just the freaking dough. I was looking forward to getting my hands in such delicious dough.
After I baked the Chocolate Oblivion Truffle Torte I pulled out the ingredients for the scones and looked over the recipe one more time. Martha's recipe wants you to freeze the dough for a few hours before baking, which I decided was totally ridiculous. I understand the desire the relax the dough and keep the butter chilled, but freezing? I checked Dorie's book and she says nothing of the sort about freezing scones before baking. She is also much warmer in tone and much more relaxed in instruction. Martha in comparison, can be kind of clinical.
So mixing the two women's styles, I precisely--yet very relaxed and nonchalantly--cut in the butter, patted out the dough, cut up the scones, and refrigerated the dough for an hour or so. I think I could have added a tad more milk as the dough was really crumbly. But no big deal.
The scones, after baking and cooling, were absolutely delicious. Again, I think a tad more milk would have been good but again, no big deal. We ate them warm, we ate them cold, we ate them with butter and tea in the morning and at midnight. They were good. I can't wait to make them again!
They look as they should, absolutely tasty!!!
ReplyDeleteJeannette.
Thanks Jeanette!
ReplyDeleteYou have done yet again ECL!! Another wonderful inspiring post and idea.. I can't wait to try to make some. Although I think for my kids they better included some kind of chocolate. LOL!! They look delicious...
ReplyDeleteI LOVE current scones. I have yet to try a recipe I didn't like, probably because every recipe I've chosen so far has massive amounts of cream and/or butter. But making your own really turns you into a scone snob. (Or at least it turned me into a scone snob; you may be a better person).
ReplyDeleteYour scones look excellent. BBC is right. Homemade ones rule.
ReplyDeleteI made some on Friday and changed the recipe around quite a bit. When Ian asked me what they were, I told him they were scuffins. Not quite a scone or a muffin. They were so good though! (really)
But I can't remember exactly what I did, so I probably will never be able to repeat them again.
Laurie, I thought of using mini chocolate chips instead of currants--that should satisfy your kids! Have fun baking scones--they are pretty easy and quick.
ReplyDeleteBBC, I think I am a scone snob now. Most scones out there are like crumbly cardboard. These were nothing of the sort! I am resisting the urge to bake some today, as it is only me and my roommate and we shouldn't eat 16 homemade currant scones.
Melinda, scuffins! I love it! I would love to read about your scuffins, even if you couldn't give us a recipe.