Saturday, April 24, 2010

Basic and Simple Breakfast Scones


I enjoy making special breakfasts on the weekend.  Not to say that I don't enjoy my usual Fiber One with Honey Clusters or Cheerios with sliced bananas and milk, but the weekend is perfect excuse to ramp up the usual fare.

Scones are another wonderful recipe that we can credit to Scotland.  My other favorite Scottish recipe is for shortbread cookies.  I recently found this recipe for scones that differed so much from other recipes I had tried in the past that I had to try it for this weekend's special morning treat.  These are simple and delicious!

The one thing I know about making scones is that you should not 'overwork' the dough.  Only mix until the dry ingredients are incorporated with the wet ingredients. Here are my rolled and cut scones with their egg and milk 'wash' reading for the oven:


 Here are the puffed and golden beauties right after baking:



I couldn't wait to bite into one. They were wonderfully light and biscuit-y for lack of a better description.  Just a little sugar in the batter and another sprinkle of sugar over the egg wash gave them just the right amount of sweetness.  These are basic scones -  best eaten with your favorite preserves or a little butter warm right after baking.


A little of my favorite strawberry and rhubarb jam truly got my weekend off to a wonderful start ;)


Scones
Recipe Adapted from Rachel Allen
Printable Recipe

4 cups (500g) all purchase, unbleached, flour, plus extra for dusting
1 heaping teaspoon baking soda
2 heaping teaspoons cream of tartar
1 teaspoon sea salt
9 tablespoons (125g) chilled unsalted butter, cubed
1/8 cup (25g) baking (superfine) sugar
1 egg, beaten
1 and 1/8 cup (275ml) buttermilk or milk, plus extra for the egg wash*

Granulated sugar for sprinkling over scones before baking (optional)

*I did not have buttermilk so I used approximately 1/8 cup sour cream and stirred in enough milk to make 1 and 1/8 cup liquid.

Preheat the oven to 426F ( 220C/gas 7).

Sift the flour, baking soda, cream of tartar and salt into a large bowl. Add the sugar and blend. Rub the butter into the flour with your fingers until the mixture resembles breadcrumbs.

Set aside about a third of the beaten egg and combine the rest with the milk. Add to the flour mixture and mix briefly to combine into a moist dough. Place dough on a lightly floured work surface and press together lightly. Roll out to a thickness of about 1 to 1-1/2 inches.

Using a round cutter, cut out approximately 12 scones and place on a baking tray lined with parchment paper or a silicone liner.

Brush the scones with an egg wash made with the reserved egg to which a little milk has been added. Sprinkle the tops with granulated sugar, if desired.

Bake in the preheated oven for 10–14 minutes or until golden brown on top. Serve while hot.

22 comments:

  1. These scones are cute little works of art! Everything you make is such perfection :) or at least looks that way with your wonderful photography skills!

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  2. So adorable Susan~ A nice bright post:)Just like you.

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  3. I love scones and these look delicious (as does the jam)

    And, of course, weekend breakfasts should be special!

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  4. Those look fantastic, and even more so with the jam! What time is breakfast tomorrow? I'd be there if I could! Boy, is that little grandson of yours going to be very happy when he starts on solids and sees all the goodies in store for him!

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  5. They look so good...I don't think I have ever used cream of tartar when making scones, will have to try these. They almost look like the biscuits I make!

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  6. Oh, those look scrumptious! Deb

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  7. Love the scones. Strawberry and rhubarb jam...gorgeous! Cheers!

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  8. I totally agree; a weekend morning with these homemade scones is a luxurious treat!
    Love your photos too!

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  9. Thank you for the kind words. Having a lot of fun reading your blog! Cheers!

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  10. I was just thinking that I'd like to make some standard scones. These are perfect. Your photography is outstanding.

    Did you change your header? I don't remember this header, but I love the cookbooks shadowed in the background. It's great!

    I just added your blog to my sidebar/blog roll.

    Kind wishes,

    Nancy

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  11. Creme of tartar... who knew that would go in a scone... you're right this is a must try and I love that red plate and jam... never had strawberry rhubarb jam.. just pie... what am I missing!!

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  12. Thank you, all!

    Yes, it was the creme of tartar that surprised me too, Deana.

    BTW, the strawberry and rhubarb preserves are Favorit brand Swiss preserves. I buy them at my high-end grocer but I've also seen them at TJX on occasion.

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  13. They look wonderful! I could use one now..
    I will save the recipe and compare them to the one I use, which I believe is Martha's!
    High end grocer...is that like a Whole Payceheck, or Trader Joe's..I do like Trader Joe's blueberry preserves, but TJ is med end I guess! :)

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  14. What wonderful looking biscuits! I also enjoy making special breakfasts on the weekend! Pancakes are a favorite of mine.

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  15. These scones look so light and tender, the perfect treat on a weekend morning. Do you think they would be a good shortcake for strawberries? I like more of a biscuit than cake base for my favorite summer dessert.

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  16. Cathy, yes, I think they would be wonderful as a shortcake for strawberries and cream. Now you've just given me an idea to use the rest I have in the freezer!

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  17. I'll have to look for the strawberry and rhubarb preserves. There is nothing like a great scone. In my younger days, I thought I could buy them in the grocery store and that they would taste good. Not!

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  18. These look so delicious! What a wonderful weekend breakfast treat!!!

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  19. The weekend definitely merits a little indulgence. these scones look amazing...especially with that vibrant jam!

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  20. These are in the oven right now! Looking good so far :) Thanks for the recipe

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  21. The scones are darling, what a fun shape. Spring just wouldn't be complete without rhubarb strawberry jam- thanks for the reminder!

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