Scones anyone? There is a definite feel of fall in the air here!

Thanks, Dawn. Maybe I'll just add more lemon zest or dried cherries or something.

I've never done anything with flower petals on food.

 
ps. your dog will give edible flowers 4 paws up, but...

be sure to sharply limit or have a good supply of doggy immodium.

 
Thanks! Beautiful pic! Thanks for googling! I've been keeping my

fingers crossed that things will go well for you and they will discover that the problem is that you tie your shoes too tight, or something, errr, similar! smileys/tongue.gif

 
Thanks Lin. Nice recipes for small batches, and with less butter than other scone recipes I have.

Love scones and always thought I was making a better breakfast bread choice until I started making scones and saw the butter/cream content in some of the recipes. ouch! Of course, that's what makes them ever so good. But these recipes look good too and a bit less on the fat, which I have to watch these days.

 
Brilliant diagnosis Lin! Maybe the tighty-whities are just too tight rvb.

Not to make light of the problem, but my DH has been very ill and humor has helped us through some tough times.

 
That is my thought too, Ang...4 isn't a bad sized batch...and with 8 you can freeze them...and

I really do need to cut the carbs and fat or it will be the dreaded air and tofu diet for me. Sigh.

 
Seems like the flowers I've seen in the organic markets are rose and geranium,

and that one orange one that grows on vines wild around California, not honeysuckle, I've always thought of it as a wild cucumber. Tasty though! I like using flowers for decorations, I did that for some parties and it really brought things up a notch. Wouldn't mincing them though cause them to brown? I bet the butter would look really pretty, but my favorite butter for scones is orange butter:

1 stick softened sweet butter
1 tbl sugar
juice of one orange (plus zest)
pinch of salt

In a mini food processor, blend the butter with the sugar and salt until dissolved, slowly beat in the orange juice, 1 Tbl at a time. The brand of butter you use will determine how much liquid it can take - I like Plugra and it's pretty 'dry'.

Serve with hot scones and biscuits. yum!

I've added 2 Tbl sherry to this butter and served in on roasted sweet potatoes for dinner - very nice especially if the potatoes were tossed with olive oil and rosemary...

About scones, I've been making the family recipe since I was allowed in the kitchen and wouldn't change it - preserving history and all of that - but it does use an entire stick of butter, but the buttermilk is low fat!! (like that helps!)

 
REC: Mom's Scones

Here it is, in all of its buttery glory!

Maybe I should make them this Sunday, it has been a while...

Mom's Scones (the Lunan/Bennett family recipe)

2 cup AP flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 Tbl sugar

Blend together then blend in:
1 stick (1/2 c) unsalted butter

until in small pea-sized pieces.

Beat:
1 egg yolk in a 1 cup measuring cup (pyrex) (keep egg white for later)

Add:
buttermilk to bring to 2/3 c

mix well.

Blend into flour mixture, turn out onto a floured board and knead gently 12 times. Gently form into a ball and divide into two balls.

Roll out each ball to 1" thickness. With a floured knife cut into wedges. Keep wedges in circle shape (do not separate)

Transfer each circle of sliced scones to an ungreased baking sheet.

Topping:
egg white
demerara sugar

Gently beat egg white until it loosens and become liquid. using brush or fingertips, moisten top of scones with egg white. Sprinkle on demerara sugar or sugar crystals.

Bake at 375 until done (I check after 12 minutes and sometimes it takes up to 20 to bake). Tops should be golden brown.

Additions:
Traditionally, we add 1/2 cup currants, soaked in 1 cup of warm water until softened and drained well.

I've also added dried cranberries, dried chopped apricots, sliced almonds (plus more on top for decoration), fresh Maine blueberries (the Oregon ones are too large), and peel of a lemon or peel of an orange. I generally don't mix more than one ingredient at a time.

Per my mom, this recipe goes back to my great grandmother at least...

please enjoy!

 
You must log in or register to reply here.
Back
Top