Wes’s Wonder Scones
After enduring too many dry, flavorless scones from local bake shops and most cookbooks, and after much experimentation, I have finally found the perfect combination of ingredients to make scones that are not too cakey, not too flaky, and taste great. Be sure your baking powder is fresh and don’t omit or change any amounts or ingredients.
Preheat oven to 425 degrees
Whisk together in a large bowl:
1 cup all-purpose flour
1 tablespoon ground cane sugar (refined sugar will work if that’s all you have)
1-½ teaspoons baking powder
¼ teaspoon salt (don’t leave this out – it’s there for its chemistry, not its taste)
1 teaspoon of freshly scraped orange zest (one medium to large sized orange)
Dash of nutmeg
Cut in 2 tablespoons of cold unsalted butter with pastry cutter or a pair of knives
Stir in ¼ cup fresh whole cranberries, blueberries, or any dried fruit
Whisk together, then stir into dry mix:
1 large egg (preferably from Country Hen or your own backyard) and
enough heavy cream to bring the total egg and cream mix to three fluid ounces or more
Gently knead batter together
Spread into a circle about ¾ inch thick
Dust with cinnamon sugar
Cut into quarters
Place quarters at least ½ inch apart on heavy ungreased baking sheet or pan
Bake 13 minutes
Cool on rack while your coffee or tea brews, then eat warm
Will keep for a day wrapped tightly in Saran Wrap
Reheat by loosening wrap and microwave 15 seconds
(If you are concerned about adverse health effects from natural fats and cholesterol in butter, eggs, and heavy cream, please do some research on the latest medical studies. You will learn that, in otherwise healthy individuals, there is no direct correlation between fat and cholesterol in your blood and that which you eat. You will also learn that these natural fats satisfy your appetite so you eat less food overall; that they help your body metabolize cholesterol, calcium, and vitamin D; and that they may prevent or delay some cancers and eye diseases. And if you are concerned about weight issues, cut down the sugar in your diet. Sugar is highly addictive, whets your appetite, and leads to more illness and premature death than any other common substance in our diets.)
Postscript:
If you should neglect to cut in the butter until after you have added the fresh blueberries and the egg and cream mix, do not despair. Cut it in anyway. You can then skip the kneading step. Just flatten out the batter, cut it, and bake it. The scones will look awful but taste wonderful. Please don’t ask me how I know this.
February 15, 2011 at 1:44 am |
Hi Wes
I finally got around to trying them this weekend with my running group. Well received, and they requested the recipe.
February 15, 2011 at 1:38 pm |
Thanks Bill. I made some small tweaks to the recipe this weekend, shortening the baking time to 13 minutes and defining the amount of cream and egg mixture. I found the volume of large eggs is quite variable, so now call for a total of three liquid ounces of egg and cream. -Wes