Traverse City Record-Eagle

Food

August 22, 2013

Debunking the scone, easy-peasy

A scone is a special thing. You can find them in bakery displays and in coffee shops. Buy one to treat yourself with a cup of coffee or tea. We may even think of scones in the same way we think of dainty finger sandwiches. But wait. Let us debunk that idea. A scone is a dressed-up biscuit, really.

Unlike a yeast dough, they are quick and easy to make.

Beginning with the base, you can decide whether to make it sweet or savory. You may decided to knead or not. Getting the hang of making a basic scone recipe is one of those beginner baking skills everyone should have. With practice and experimentation you can have fresh hot scones for breakfast, lunch or dinner and wow your guests.

Basic scone

2 c. Flour, all-purpose

1 T. Baking Powder

2 t. Sugar

¼ t. Salt

3 T. Butter, chilled and cut into small pieces

3/4 c. Buttermilk

1 Egg (can use two egg whites)

Measure dry ingredients precisely. Combine flour, baking powder, sugar, and salt in a mixing bowl. Cut butter into flour with a pastry blender or two knives until mixture resembles coarse meal. Incorporate buttermilk and egg with a whisk in a separate bowl. Insert scone additions at this time. Add liquids to flour mixture and fold together until just moist.

Turn dough onto a floured surface and knead gently a few times adding flour as needed. Pat into about an eight-inch round on a baking sheet coated with cooking spray. Score the round by cutting half way through the depth into the final desired shapes. Eight triangles for larger servings or 12 “squares” for smaller servings.

Bake in a 400° oven for 20-25 minutes or until lightly browned.

That is it. The base of the basic, easy scone. No personality (or taste), however. Next, decide what kind of scone you wish it to become.

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