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Scones

March 17, 2014 - Recipes

Scones aren't on McGee's Inn's (B&B) menu every day, but once in a while we like to offer them to our guests. When McGee's Inn (B&B) does an English Tea we definately prepare scones.  We have tried different recipes and below are a couple of the ones that we prefer.

CREAM SCONES - from the Joy of Baking

*  2 C    all-purpose flour
*  1/4C  granulated sugar
*  2 tsp  baking powder
*  1/8     tsp salt
*  1/3C  cold unsalted butter

*  1        large egg - lightly beaten
*  1 tsp  pure vanilla extract
*  ½ C   heavy whipping cream or milk

Glaze
*  1 large egg - beaten
*  1 tsp cream or milk

Preheat oven to 375 degrees place rack in middle of oven.
Line cookie sheet with parchment paper.
In a large bowl whisk together the flour, sugar, baking powder and salt.
Cut the butter into small pieces and blend into the flour mixture with a pastry blender or 2 knives.
The mixture should look like coarse crumbs.

In a small measuring cup combine the whipping cream, beaten egg and vanilla.
Add this mixture to the flour mixture. Stir until just combined. Do not over mix.

Knead dough gently on a lightly floured surface. Roll or pat the dough into a circle .
Cut into desired shapes (I use small glasses (floured) for cutter).

Brush scones with glaze.
Bake about 15-18 minutes or until lightly browned.

Remove and sift confectioners sugar heavily over the tops of the scones and place them under the broiler for 30 seconds.

Turn pan if necessary.

If you have a better recipe McGee's Inn would greatly appreciate hearing from you.

 

Mom's Scone Recipe

*  2 c (280 grams) all-purpose flour
*  1/4 c (50 grams) granulated white sugar
*  2 tsp (10 grams) baking powder
*  1/8 tsp salt
*  1/3 c (76 grams) cold unsalted butter
*  1 large egg lightly beaten
*  1 tsp pure vanilla extract
*  1/2 cup (120 ml) heavy whipping cream or milk
Glaze:
*  1 large egg, lightly beaten
*  1 tablespoon cream or milk
Garnish:
Jam or Preserves
Clotted or Whipped Cream


Raisin Scones (these are not cut until after baking)
*  1 cup butter
*  1 cup brown sugar
*  1 egg
*  ½ C milk
*  3 cups flour
*  2 teaspoons baking powder
*  1 cup raisins

They are admittedly pretty rich with all that butter.
You can substitute Crisco for half the butter.
Cream the butter and sugar, then mix in the egg, then the milk.
Mix in the dry ingredients and raisins and spread on a cookie sheet.

Bake at 400F for a few minutes until no longer wet in the middle. They have a tendency to overcook around the edges, so depending on your oven, you may want to lower the temperature. This makes enough for about sixteen scones the way I cut them: about half a large cookie sheet, or a whole small one.


Urban Peasant Scones
These scones are considerably different from the butter scones above, and may be more familiar to those used to British scones.
The recipe is from James Barber's cooking show, The Urban Peasant. They're really quick to make and quite tasty.
*  2 C  flour
*  1 Tsp  salt
*  1 Tbsp baking powder
*  1 Tbsp baking soda
*  1 Tbsp sugar

Mix the above ingredients in a bowl.
 

*  1 C plain yogourt

Moisten with about a cup of plain yogourt.
Roll out on a floured board to about a quarter inch in thickness.
Cut into circles.
Bake at 425 degrees F until lightly browned on top (just a few minutes).

You can add a handful of raisons to the mix before adding the yoghurt.
Makes around a dozen depending on how thin you roll them and how big your cutter is.

Well that's a few different recipes from McGee's Inn (B&B) files. If you have a different one or a better one, please let us know.