I Love Scones

I love scones! They are quick and easy to make, have infinite variety in ingredients and methods, can be served at any time of day and are delicious. They are especially wonderful hot out of the oven, but they freeze exceptionally well and can be reheated very successfully.

The word scone comes from the Scottish term for stone, although they are not similar to stones in any other way than name. Their reputation is similar to biscuits, though, for a heavy hand in making them could result in a more stone-like product. It is really the same standard technique used for pie crust, muffins, biscuits and all other quick breads: cut in the shortening to the flour mixture, add wet ingredients all at once, stir or mix as little as possible and roll or pat out to desired thickness.

We serve a wonderful scone here at Candlelight Inn. I have had more requests for this recipe than any other breakfast bread. As much as I love it, I decided to go on a quest for other, equally delicious recipes for scones and I found some.

There are two distinct taste varieties: sweet and savory. And there are several different ways to bake and shape the scones. All of the recipes that I tried were baked in a hot oven, but they can all be made on a griddle as well. Griddle scones are a fine hot-weather bread so as not to use the oven; just roll them about ¼ inch thick and bake on hot griddle until brown on one side, then turn and brown on the other. The most common way to shape them is to pat dough out in a circle about 8-10 inches in diameter, cut into 8 wedges and bake. Another method is to drop them from a large spoon onto baking sheet. I like the former method because it is easier and less to clean up.

If you’re looking for a Mother’s Day breakfast that is fast and delicious and keeps you out of the crowded restaurants, why not try making scones, a lovely fruit medley, some coffee, tea or cocoa and enjoy the morning?

Lynette’s White Chocolate Scones (our inn favorite)

2 cups flour
2 ½ tsp. baking powder
½ tsp. salt
¼ cup sugar
6 Tbsp. butter
½ cup dried cherries or craisins
½ cup white chocolate chips
1 egg slightly beaten combined with enough buttermilk to equal 1 cup
Turbinado sugar

Combine flour, baking powder, salt and sugar. Cut in butter with pastry blender until mixture resembles coarse crumbs. Stir in cherries and chocolate chips. Stir in egg-buttermilk mixture only until mixture holds together. Drop by large spoonfuls on ungreased baking sheet. Sprinkle with turbinado sugar. Bake at 400 degrees for 10-12 minutes. Makes 12 scones

This recipe is adapted from an old Bon Appetit magazine and makes a good companion scone for the above recipe. These are also great for teas.

Apricot Lemon Cream Scones

2 cups flour
¼ cup sugar
1 Tbsp. baking powder
½ tsp. salt
¾ cup chopped dried apricots
2 tsp. lemon zest
1 ¼ cup whipping cream
3 Tbsp. butter, melted
2 Tbsp. turbinado sugar

Mix flour, ¼ cup sugar, baking powder and salt in a large bowl. Stir in apricots and lemon zest. Add whipping cream and mix just until dough forms. Turn dough onto floured board and pat into a 10-inch circle, about ½ inch thick. Cut into 12 wedges. Place wedges onto a baking sheet and brush with melted butter. Sprinkle with the turbinado sugar. Bake at 400 for 15-18 minutes.

The next recipe is a more traditional Scottish scone because it is made with oats. This is definitely a savory recipe that would be delicious accompanying a salad or soup lunch or supper. Before I made them, I was skeptical that they would be great—I was wrong—these are truly delicious. This recipe won first prize in the 4th Annual Quaker Oatmeal “Bake It Better With Oats” Recipe Contest by Virginia Moon of Harvest, Alabama:

North Country Rosemary Olive Scones

1 ½ cups all-purpose flour
1 cup old-fashioned oats, uncooked
1 Tbsp. sugar
2 tsp. baking powder
½ tsp. dried, crushed rosemary
¾ tsp. black pepper
½ tsp. salt
½ cup chilled butter
1/3 cup milk
2 eggs, slightly beaten
1/3 up coarsely chopped pitted ripe olives

Preheat oven to 425. Spray baking sheet with cooking spray. In a large bowl, combine the flour, oats, sugar, baking powder, rosemary, pepper and salt. Cut in the butter with a pastry blender until mixture resembles coarse crumbs. Combine the remaining ingredients, add to the flour mixture and mix just until the dry ingredients are moistened. Turn the dough out onto a lightly floured surface; knead 8 to 10 times. Pat the dough into an 8-inch round about ¾ inch thick; cut into 8 wedges. Place the wedges on the prepared baking sheet. Bake 18 to 20 minutes or until light golden brown. Serve warm.