All about scones

When making that British speciality – the scone, there are a few things that you must bear in mind when you are baking. First, the baking powder must be fresh and fully active. If you’ve had it lying in the cupboard for six months – throw it away and buy a new box. Second, your oven must be at 220 c before putting the scones in. The final piece of advice we offer, is that when cutting out your scones, press down firmly on the cutter and do not twist it. If you do, the scone will not rise evenly and you will get a lop-sided scone. The following recipes are from Sheila’s personal collection and come from top chefs around the world. We have tried and tested each one, so we know that they work.

How Baking Powder Works

Baking Powder is a leavening agent that consists of a combination of baking soda, cream of tartar, and a moisture absorber (like cornstarch). It has the action of yeast, but it acts much more quickly. It’s used in batters where there is no acid present, such as many baked goods: cookies, cakes, pastries, pies, quick bread, etc. It makes these types of food products voluminous by allowing gas formation when an acid comes into contact with it and/or when it’s heated. Baking powder acts immediately upon addition of water, therefore a filler (usually cornstarch) is added to absorb the moisture and prevent premature activity.

How To Make Baking Powder

If you have run out of baking powder you may be able to make a substitution by using the following:

For one teaspoon baking powder = mix 1/2 teaspoon cream of tartar plus 1/4 teaspoon baking soda.

If you are not using immediately, add 1/4 teaspoon cornstarch to absorb any moisture in the air and to prevent a premature chemical reaction between the acid and alkali.

NOTE: Remember that a recipe for baked goods is like a formula. The ingredients work together to create an acceptable finished product. Substitutions don’t always work as well as the original ingredients called for in the recipe. Any substitutions that you make come with the risk that the recipe will not turn out as intended.

Home Baked Scones

Although most of us think that scones are Scottish – the Stone of Scone, for instance – the word apparently comes from the Dutch word Sclaoonbroot, or ‘beautiful bread’. They have become one of the most popular afternoon and high tea small cakes, and form part of yet another British speciality, the cream tea. Straight from the oven, and still warm, they are spread with home-made preserves and then topped with clotted cream. Wonderful!

Makes 8-10 scones

225 g (8 oz) self-raising flour
1 teaspoon baking powder
Pinch of salt
25 g (1 oz) caster sugar
50 g (2 oz) unsalted butter
150 ml (% pint) milk
1 egg, beaten, or plain flour, for brushing or dusting

Pre-heat the oven to 220°C/425°F/Gas Mark 7.

Sift together the flour, baking powder and salt into a bowl. Stir in the sugar, add the slightly softened
butter and rub quickly into the flour, creating a fine breadcrumb consistency. Add the milk, a little at a time, working to a smooth dough. This is now best left to rest for 10-15 minutes before rolling.
Roll on a lightly floured work surface until 2 cm (1/2 in) thick. Using a 5 cm (2 in) pastry cutter, cut the dough, using one sharp tap and not twisting the dough as you cut. Twisting the scone mix will result in an uneven rising.

Once cut, the scones can be either brushed with the beaten egg for a shiny glaze, or dusted with the
flour for a matt finish. Place the scones on a greased baking tray and bake in the pre-heated oven for 10-12 minutes until golden brown. Allow to cool slightly, and serve while still warm.

Note: An extra 50 g (2 oz) of butter can also be added to give a richer finish.

50 g (2 oz) of mixed sultanas and currants can be added for fruity scones. The sugar can be omitted for plain savoury scones.

50 g (2 oz) of grated Parmesan or Cheddar cheese can be added, with a good pinch of English mustard, for home—made cheese scones. Freshly chopped thyme can also be added to savoury scones.

Once the scones have been cut, any trimmings can be worked together and re-cut until all of the mix has been used.

Cheese and mustard Scones

These home-made scones are given an interesting flavour by adding grated mature cheese and mustard to the mixture.

Ingredients

4 tbsp butter, cut into small pieces, plus extra for greasing
225 g/8 oz self-raising flour
1 tsp baking powder
pinch of salt
125 g/4 ½ oz mature cheese, grated
1 tsp mustard powder
150 ml/5 fl oz milk
pepper

1 Lightly grease a baking tray with a little butter.
2 Sieve the flour, baking powder and salt into a mixing bowl. Rub in the butter with your fingertips until the mixture resembles breadcrumbs.
3 Stir in the grated cheese, mustard and enough milk to form a soft dough.
4 On a lightly floured surface, knead the dough very lightly, then flatten it out with the palm of your hand to a depth of about 2.5 cm/1 inch.
5 Cut the dough into 8 wedges with a knife. Brush each one with a little milk and sprinkle with pepper to taste.
6 Bake in a preheated oven, 220°c/425°F/Gas Mark 7, for 10-15 minutes until the scones are golden brown.
7 Transfer the scones to a wire rack and leave to cool slightly before serving.

Traditional Scones

Butter gives the best flavour to scones, but margarine can be used instead. Handle the
mixture lightly to ensure light scones.

8 oz (225 g) self-raising flour
2 teaspoons baking powder
2 oz (50g) butter
1 oz(25g) caster sugar
1 egg
milk

Pre-heat the oven to 220°C/425f/Gas 7. Lightly grease 2 baking trays.

Measure the flour and baking powder into a bowl, then add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar. Break the egg into a measuring jug, then make up to 5 fl oz (150 ml) with milk. Stir the egg and milk into the flour e you may not need it all – and mix to a soft but not sticky dough. Turn out on to a lightly floured work surface, knead lightly and then roll out to a thickness of 1/2 in [1 cm).

Cut into rounds with a fluted 2 in [5 cm) cutter and place them on the prepared baking trays. Brush the tops with a little extra milk, or any egg and milk left in the jug, and bake in the oven for about 10 minutes or until they are a pale golden brown. Lift on to a wire rack to cool. Eat as fresh as possible.

Cheese Crusted Scenes
(makes about

These are lovely eaten warm from the oven in winter after a long chilly walk.

6 oz self-raising flour (175 g)
1 oz butter (25 g)
3 oz finely grated strong Cheddar
cheese (75 g)
1 size 1 egg
2-2 1/2 tablespoons milk
1/2 teaspoon salt
1/2 teaspoon mustard powder
a couple good pinches cayenne
pepper and a little extra milk
Pre-heat the oven to gas mark 7 (425°F) (220°C)
A well-greased baking sheet.

Start by measuring the flour into a bowl, add the mustard, salt and one really good pinch of cayenne. Then mix them in thoroughly and rub the butter in, using your fingertips, until it’s all crumbly. Then mix in nearly all the grated cheese (leaving about 1 tablespoon over). Now beat the egg with 2 tablespoons of milk and add it to the dry ingredients to make a soft dough – if it seems a little dry add another 1/2 tablespoon of milk or enough to make a soft smooth dough that will leave the bowl clean. Then roll it out as evenly as possible to around 3/4 inch (2 cm) thick and, using a 2 1/4-inch (6 cm) fluted cutter, cut out the scones. Now place them on a well-greased baking sheet, brush the tops with milk, then sprinkle the rest of the grated cheese on top of each scone along with a faint sprinkling of cayenne. Bake them on a high shelf for about 15-20 minutes. Then cool a little on a wire tray, but serve warm, spread with lots of butter.

Rich Fruit Scones
(makes 12 scenes)

These little scones are so quick and easy to make you could probably have them on the table about25 minutes after you’d first thought about them.

A lightly greased baking sheet.
8 oz self-raising flour (225 g)
2 level tablespoons caster sugar
2 oz mixed dried fruit (50 g)
3 oz butter or margarine (75 g)
1 size 1 egg, beaten
about 3-4 tablespoons milk to mix
Pre-heat the oven to gas mark 7 (425°F) (220°C)

First put the flour and sugar in a bowl, then rub the fat into the dry ingredients until the mixture looks crumbly. Now sprinkle in the dried fruit, pour in the beaten egg and add 3 tablespoons of milk. Start to mix to a dough – it should be a soft but not a sticky dough, so add more milk (a teaspoon at a time) if the dough seems too dry. Then form the dough into a ball and turn it out on to a lightly floured working surface. Now roll it out very lightly to an oblong that’s about 1/2 inch (1 cm) thick. Cut into six squares, then cut the squares in half (to make twelve triangles). Put these wedges on the lightly greased baking sheet and dust lightly with flour. Bake the scones in the top half of the oven for 12-15 minutes or until the scones are well risen and golden brown. Remove them to a cooling tray and serve very fresh, split and spread with butter.

Apricot Scones

• 1/2 cups all purpose flour
• 1 cup oat bran cereal, uncooked
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 tablespoon salt
• 1.2 cup margarine
• 1 egg beaten
• 3 tablespoons low fat milk
• 1 can (17oz) apricot halves, drained and chopped.

Preparation
1. Combine flour, oat bran, sugar, baking powder and salt in large bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles fine crumbs . Add egg, milk and apricots; stir just until dough leaves the side of the bowl.
2. Divide dough in half; place on lightly floured surface, Sprinkle surface of dough with additional flour. Roll or pat dough into 6 inch circle, 1 inch thick. Repeat with remaining dough. Cut each circle into wedges with a lightly floured knife. Place on ungreased baking sheet.
3. Bake 12 minutes or until golden brown and wooden pick inserted in centre comes out clean. Remove from from baking sheet. Cool on wire rack 10 minutes. Serve warm or cool completely.
4. Makes 12 scones.

Bacon Cheddar Cheese Rounds

• 1 cup all purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 3/4 cup sharp shredded Cheddar Cheese
• 1.3 cup butter
• 1.2 ib bacon, crisply fried, drained and crumbled (about 1/2 cuo)
• 3 egg yolks
• 2 teaspoons water
• 1 egg white, lightly beaten.

Preparation
1. Heat oven to 400f. Grease baking sheets with butter.
2. Combine flour, salt and baking powder in a large bowl. Add cheese. Cut in butter with pastry blender (or two knifes) until mixture resembles bread crumbs. Add bacon. Combine egg yolks and water. Beat until blended. Sprinkle over flour mixture. Toss lightly with a fork until dough forms a ball.
3. Press dough to form 5 to 6 inch “pancake”. Flour pancake lightly. Roll between two sheets of waxed paper into a circle 1/8 inch thick.
4. Cut out 2 1/2 inch rounds with a cookie cutter. Brush with egg white.
5. Bake at 400f 8-10 minutes or until lightly browned. Cool one minute before removing to cooling rack
Makes about 2 dozen rounds.

Fruit and Oat Scones

• 1 1/2 cups of all-purpose flour
• 1/2 cup uncooked rolled oats
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter
• 1 can (26oz) sliced peaches, drain and coarsely chopped
• 1/2 can (15oz) blueberries, drained
• 1 egg, beaten

Preparation
1. Preheat the oven to 425f. Grease baking sheet and set aside
2. Combine flour, oats, sugar, baking powder and salt in a large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add peaches, blueberries, and egg; stir just until soft dough forms. Place dough on lightly floured surface; pat to one inch thickness. Cut dough into rounds with lightly floured 2 1/2 inch biscuit cutter. Place on prepared baking sheet 2 inches apart. Lightly brush tops with milk or cream.
3. Bake 15 minutes or until golden brown and wooden pick inserted in centre comes out clean. Remove from baking sheet. Cool on wire rack 10 minutes. Serve warm or cool completely.

Savoury scones warm up kitchen and fill out winter meal

There’s a dichotomy when it comes to cooking in January, a pull between the wintry urge for rich, hearty foods that warm the body and soothe the soul, and the opposing desire for eating lightly, healthfully and penitently after a holiday season of delightful excess.

I admit that as much as I contemplate a more enlightened month of juices, salads and smoothies, I generally give in to the primal yen for stews, casseroles and homemade baked goods. January demands creature comforts, food being the most necessary.

So I bake, stew, braise and simmer my way through the month, enjoying a cozy kitchen with the stove turned on.

Scones are always a part of my January baking repertory. Not only are savory scones a natural with tea but they also go well with a host of dishes, sopping up the broth from those stews and soups. I like to bake scones for dinner and eat them warm from the oven, then toast the leftovers for breakfast.

You can flavour savoury scones in myriad ways. You can even create pairings – say, cheddar-jalapeno scones to go with a spicy chili or dill-and-black-pepper scones to complement a rosy beet borscht.

Just be sure to use a light touch when folding in whatever flavourings you choose. If you overwork the dough and cause the little bits of butter to soften into the flour before the scones are baked, they’ll end up dense instead of light and flaky.

One way to avoid this heavy fate is to freeze the butter, then use the large holes of a box grater to shred the frozen stick directly into the flour.
I picked up this trick from Pam Anderson’s “Cook Without a Book: Meat-less Meals” (Rodale Books, 2011). The frozen butter held up nicely when I stirred in the caramelized onions, currants and caraway that I added to Anderson’s basic recipe.

To get a robust, grainy texture and earthy taste, I also substituted whole-grain rye flour for some of the all-purpose flour. The scones baked up crumbly, buttery, slightly sweet from the browned onions and currants and pleasantly smoky from the caraway seed – a little like a cross between a slice of seeded rye bread and an onion bialy. The rye flour might have even made the scones a little more healthful, too.

But that was definitely beside the point.

SAVORY SCONES WITH CARAMELIZED ONION, CURRANTS AND CARAWAY

Adapted from “Cook Without a Book: Meatless Meals” by Pam Anderson (Rodale Books)
Makes 8 scones.

8 tablespoons (1 stick) unsalted butter
1 tablespoon plus 1 teaspoon caraway seeds
1 large red onion, peeled, halved through root, thinly sliced crosswise
1 tablespoon extra-virgin olive oil
Fine sea salt
130 grams rye flour (about 1 cup)
130 grams all-purpose flour (about 1 cup)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup sour cream plus more for brushing
1 large egg
1 teaspoon honey
1/3 cup dried currants or chopped raisins
Demerara (raw) or granulated sugar, for sprinkling

Flaky sea salt, like fleur de sel or Maldon, for sprinkling (optional)

To freeze butter: Put butter in freezer for 45 minutes or until frozen solid.

To saute onions: In large, dry skillet over medium heat, toast caraway seeds for 1 minute or until fragrant. Transfer to small bowl. Add onions to skillet.

Increase heat to medium-high. Cook for 5 minutes or until onions begin to turn dark brown and somewhat soft. Add oil and 1 pinch fine sea salt. Cook for 5 minutes or until onions are soft and caramelized. Cool completely.

To prepare oven, baking sheet: Heat oven to 400 degrees. Line large baking sheet with parchment paper. Set aside.

To make dough: In small bowl, whisk together rye flour, all-purpose flour, baking powder, baking soda, 1/2 teaspoon fine salt and caraway seeds. In separate bowl, whisk together sour cream, egg and honey. Remove butter from freezer. Using large holes of box grater, grate one-fourth of butter. Gently toss into flour mixture. Repeat with remaining butter, adding one-fourth at a time. Stir wet mixture into flour-butter mixture. Stir in onions and currants or raisins. Stir dough until it just comes together.

To shape dough: On lightly floured surface, pat dough into 3/4-inch-thick round. Cut into 8 wedges. Transfer wedges to prepared baking sheet, allowing 1 inch between each wedge. Brush tops with a little sour cream. Sprinkle with sugar and flaky sea salt.

To bake scones: Bake for 15 to 17 minutes or until undersides are golden brown but tops are still a bit soft. Cool 10 minutes before serving. (Note: Scones are best served warm.)

baking with Bill & Sheila

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