Monday, July 20, 2009

scones - real ones

i'm a scone snob.
i love them, so i am constantly tempted to try some in restaurants, little bakeries and such...
they are always so deceiving. like those 'bread bagels' you find in grocery stores - they are not bagels. i think the same of scones you find at Bridgehead, Second Cup and the likes - they are scone-like-pastries, not scones.

i like my scones fluffy. buttery. layers of melt in your mouth goodness.

i've worked in a tea house, and i made tons of scones when i was there.
light hands. cold butter. cold ingredients. hot oven.
and Devon cream. and fruit.

i was home today and what better to start the day than such a treat.
Simon likes his with jam. i am a butter and fruit girl.



if you ever need a recipe for scones...

6 comments:

Rachelle said...

i'm drooling!

are they difficult to make? i'm not a great cook, I leave that to my husband, but i'm not bad at baking. I would love the recipe...

marysol said...

well, here you go!
sorry for the odd measures, i'm writing with the french keypad, can't find the 'backslash'!

i don't find them hard to do, it is actually one of the 'breakfasts' that i do during the week before going to work (along with muffins and quick banana bread, easy!)

2.5 cups flour
2 tsp baking powder
1 tsp baking soda
1 Tbsp sugar (omit if you are doing savoury)

.66 cup chilled butter, cubed
.5 cup 35% cream
.5 cup yoghurt (i use mediterranée, no diet stuff!!! you can also susbtitute with sour cream)
1 egg
zest of one lemon (or two if you like it very lemony)

mix the dry ingredients in a big enough bowl.

mix the other set of ingredients, except butter, with a fork in another bowl.

with your fingers, work the butter into the flour until pea sized. (If you want to be really whacky, you can keep your hands cold in a water bath from time to time - or work with frozen butter, but then you need strong fingers to squish!!)

incorporate the wet ingredients delicately with a spatula. It does not need to be perfect! Turn the bowl over on a work surface. press down the dough, folding in threefolds until flour is fully incorporated. The less you manipulate, the fluffier they will be. look at how to create croissants, you should sold the dough a bit like it.

the reason storebough are some 'doughy' is because they are way too manipulated and son't have little butter pockets. as butter cooks, it bubbles and creates air pockets (croissants are the best example!)

I then cut in circles, but do as you wish! brush with egg wash (or cream) and sprinkle with a bit of sugar. I like fine sugar, but raw sugar is fun too. cook at 350 for about 12 minutes until lightly golden.

don't be shy if you have questions!!

Rachelle said...

thanks so much! I'll have to give those a try this weekend. I can't see myself successfully doing it during the week, at least not yet. the quick banana bread sounds interesting too. I love banana bread, probably one of my favourite baked goods.

marysol said...

had dinner with my friend amy last night, she knows you :)

Rachelle said...

JP's Amy? small world!

marysol said...

yes, that's the Amy!

 
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