baker, baker


I asked the maid in a dulcet tone
To order me a buttered scone;
The silly girl had been and gone
And ordered me a buttered scone.

The Oxford Dictionary reports that the first mention of the word scone was in 1513. Derived from the Scottish, the Dutch, possibly the German, or Gaelic - a quintessential piece of bread, from tea culture old and new - whose names have merged to make its way to our tea tables.
Cream Scones
recipe from Bon Appetit

1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3 cups all-purpose flour (plus more for surface)
1/2 cup (1 stick) unsalted butter, cold, cut into pieces
1 large egg, beaten
1 1/4 cups heavy cream (plus more for brushing)

Preheat oven to 375°. 

Whisk granulated sugar, baking powder, baking soda, salt, and 3 cups flour in a large bowl to combine. Add butter and toss to coat. 


Using your fingers or a pastry blender, work butter into flour until only pea-size pieces remain. Make a well in the center; add egg and cream and mix with a fork, incorporating dry ingredients a little at a time, until a shaggy dough forms (it’s okay if it looks a little dry; don’t overwork). 

Lightly knead dough in bowl until it just comes together.

Turn out onto a lightly floured surface and pat into a 1"-thick round. Cut into 8 wedges and transfer to a lined baking sheet. Brush dough with cream. Bake scones until golden brown, 25–30 minutes.

Comments

  1. What is the filling? Looks yummy.

    ReplyDelete
    Replies
    1. It's a Maine Blueberry and Sour Cherry jam from Stonewall Kitchen - and it's amazing! You would love it!

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    2. http://www.stonewallkitchen.com/maine-blueberry-cherry-jam-%28organic%29-100820.html#psortd1=1&psortb1=productType&sz=18&start=27

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