I wrote about scones in my cookbook- taste&see cooks: recipes to inspire, equip & enjoy. shockingly enough, it’s on sale now.
Mainly, I wrote about my love for scones and the occasional habit I have of pretending to be a resident of Downton Abbey (Cora) while eating them daintily, pinkie finger protruding and everything. It’s kind of like “Tea Party for Mommy”.
I had my first Scone (or as the Euro’s like to pronounce it: scahn) during a student exchange trip to County Cavan, Ireland. I will always remember this, fondly, as the trip where a barkeep named Emmett asked me to marry him under a streetlamp in the town of Virginia. It would’ve all been an overwhelmingly romantic declaration of devotion if I hadn’t just met Emmett two weeks prior…and if he would’ve pronounced my name correctly. Emmett also had a rather peculiar habit of touching my hair because it was so, “Ethnic”. That kind of smothered the flame of romance, it did.
Scones were now a part of my repertoire. Fondling barkeeps named Emmett? Not so much.
Scones are slightly sweet biscuits. The technical way to describe it? A quick bread which commonly consists of berries, dried fruits, or chocolate; served often during tea. Technical descriptions are boring. I try to avoid them at all costs.
I once had a discussion with a friend who said that scones weren’t really scones unless they were cut into circles. Now, I always try to make an honest effort to respect everyone’s opinion, but my thoughts on the matter are slightly less traditional. Sure, European countries and colonies prefer to cut their scones into rounds; however, I’m a flag-waving American who doesn’t need to do things the way King George used to make us. Cutting my scones into circles leaves wasted dough, which if rolled over and over again to acquire your, “British aristocratic precious rounds”, will create flat, tough scones. Patriotically, I cut my scones into triangles because it allows me to use all of the dough with no scraps.
1) Because it’s cheaper
2) For kosher reasons
3) Because some people gag at the smell of butter
So, here are my thoughts:
1) It’s worth it
2) Unless you’re dousing your meat in it (in this case we’re not), I think your rabbi will say it’s okay
3) Really?!? I mean, really? Reading the ingredients list on a tub of margarine is what should make you gag.
Don’t get me wrong, I won’t judge you if you eat or buy margarine. At least not to your face. When we were broke newlyweds, a certain brown tub of melted something-or-other was our go-to fat. But, we made it our mission, when we got that $2.50 Staff Sergeant pay raise, to make butter the life goal.
We’re butter ballers now.
- 4 cups + ¼ cup cake flour, separated
- 2 tsp kosher salt
- 4 cups granulated sugar
- 2 tbsp baking powder
- 3 tsp lemon zest
- 3 sticks unsalted butter, diced
- 4 large eggs, lightly beaten
- 1 cup heavy cream
- 2 pints blueberries, washed and dried
- 1 egg white + 1 tbsp water, beaten (egg wash)
- ½ cup confectioner’s sugar
- 1 tbsp freshly squeezed lemon juice (more as needed to thin)
- Preheat oven to 400°f. line a baking sheet with parchment paper or grease with non-stick cooking spray.
- into the bowl of a stand mixer, sift together 4 cups of cake flour, salt, sugar, and baking powder. add the lemon zest and mix, with the paddle attachment, to combine. alternatively, you can combine the dry ingredients by hand in a bowl.
- add the diced butter to the mixing bowl and mix, on low speed, until the butter is the size of hazelnuts, but for no longer than 5 minutes. if doing by hand, use your fingers to pinch the butter into small, hazelnut-sized pieces into the fat.
- while you’re cutting in the fat, combine the cream and beaten eggs in a separate bowl. add the cream mixture to the bowl and mix, just until combined.
- add the blueberries and stir to incorporate.
- turn your dough onto a floured surface and fold over three times. using a floured rolling pin, roll out into a 9×13 rectangle. try to square off the edges to make sure your scones are nice and uniform.
- divide the rectangle down the middle (in half lengthwise) using a sharp knife or a bench scraper. Divide each half into triangles of equal size.
- place gently onto the prepared baking sheet and brush with the egg wash.
- bake for 20 min or until golden brown.
- while your scones are baking, prepare the lemon icing by mixing together the confectioner’s sugar and lemon juice, adding more if needed to thin the icing.
- remove the scones from the oven and transfer to a cooling rack. allow them to cool for at least 15 minutes before drizzling icing over each.