Saturday, December 22, 2018
A scone is the perfect accompaniment to a cup of tea, and I imagine you'll need lots of cuppas during the upcoming holidays. I serve my scones with clotted cream and jam, but then my grandmother spent many years in England, and we adopted some of the British ways of eating and drinking.
Scones like biscuits are made from flour, leavening, a little salt, some fat, milk, and a bit of sugar. As in making biscuits, you cut the fat into the dry ingredients, add liquid, roll, and bake.. But that's where the similarity ends. The texture of a scone is completely different from that of a biscuit. Scones are denser, drier, and more crumbly. They usually contain less butter, too. One other main difference is that in the making of scones, you uses your hands to massage the butter into the dry ingredients. This will help create the proper texture.
This recipe for Scones is originally from Epicurious. You can change up the nuts and fruits for different seasons, but here's one especially for the Winter holidays.
1 cup plus 2 Tbsp sugar
2 Tbsp fresh lemon juice, divided
3 cups all purpose flour
1 Tbsp baking powder
1 Tbsp finely grated lemon peel
1 tsp salt
3/4 cup chilled unsalted butter, diced
1 cup dried sweetened cranberries (I use Trader Joe's unsweetened)
1/2 cup coarsely chopped walnuts
1/2 cup (or more) chilled half and half, divided
Position rack in top third of oven; preheat to 375°F.
Line baking sheet with parchment paper.
Whisk 2 Tbsp sugar and 1 Tbsp lemon juice in bowl for glaze.
In large bowl, whisk flour, baking powder, lemon peel, salt, and 1 cup sugar. Add chilled butter; using fingertips, rub in until coarse meal forms. Mix in cranberries and walnuts. Add 1/2 cup half and half and 1 Tbsp lemon juice. Toss with fork until dough comes together in moist clumps, adding more half and half if dough is dry.
Gather dough into ball; divide in half. Press out each half on floured surface to 6-inch-diameter (1-inch-high) round. Cut each round into 6 wedges.
Transfer to baking sheet; brush with glaze.
Bake scones until golden and tester comes out clean, about 18 minutes.