24. My sister made a request for my scone recipe. Esther, this is for you! I think you will enjoy them. This recipe is delicious and easy to make.
There is an attractively unusual tea house in Manhattan that my daughter Emily discovered called Alice's Teacup, Chapter I on West 73rd Street. It is quite a charming spot and their scones are excellent. We love to order the "Mad Hatter" that arrives at your table as a three-tiered server. Each level a delightful selection of tea sandwiches, scones, muffins, cake, cookies accompanied with butter and preserves. Of course, the tea is the main event, but I always look forward to the scones!!
I have experimented with several recipes for scones. The experts all have their own idea of what makes a perfect scone and whether they are Scottish or English. Just hop on-line and type in "scones" and you can read a variety of "do's and don'ts" in scone making. Some say oil is best, others say shortening or butter. In my opinion...it depends on what taste and texture you desire.
My recipe is from (my most favorite cookbook!!) The American Country Inn and Bed and Breakfast Cookbook. Although it is out of print, you can still find it on the web.
The Madison Inn Buttermilk Scones
3 cups all-purpose flour
1/3 cup sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt, omit if using salted butter
1 1/2 sticks cold butter, cut in small pieces
3/4 cup chopped pitted dates, raisins or currants
1 tsp grated orange rind
1 cup cold buttermilk plus 1 Tblsp
1/4 tsp cinnamon
2 Tblsp sugar
In a large bowl, stir together the flour, sugar, baking powder, soda, and salt until thoroughly blended. Using a pastry blender or 2 knives, cut the butter into the flour mixture until it resembles course cornmeal. Stir in the fruit and orange peel. Make a well in the center of the butter-flour mixture; add the buttermilk all at once. Stir the mixture with a fork until the dough pulls away from the sides of the bowl
.
With your hands, gather the dough into a ball; turn out onto a lightly floured board. Roll or pat into a 1/2-inch thick circle or rectangle. Using a 2 1/2-inch heart, circle or star cutter, or simply cut into triangles the individual scones.
With your hands, gather the dough into a ball; turn out onto a lightly floured board. Roll or pat into a 1/2-inch thick circle or rectangle. Using a 2 1/2-inch heart, circle or star cutter, or simply cut into triangles the individual scones. Place 1 1/2 inches apart on lightly greased baking sheets. Brush the tops of scones with cream; sprinkle lightly with mixture of the cinnamon and sugar. Bake in a 425º oven for 12 minutes or until the tops are lightly browned. Serve hot out of the oven. Yield 12-18 scones
Banana Walnut Scones, add 2 very ripe bananas, 1/2 tsp vanilla and 1/2 cup chopped walnuts omitting the fruit and orange peel.
Poppyseed Lemon Scones, add 1/4 cup poppyseeds, lemon peel and 1/4 cup fresh lemon juice. Decrease milk to 3/4 cups. Omit fruit and orange peel.
Cranberry Orange Scones, add 3/4 cup dry or fresh cranberries, orange peel and 1/4 cup orange juice. Decrease milk to 3/4 cups. Omit fruit.
Your own combination You can experiment with a variety of items: chocolate chips, blueberries, frozen raspberries, lime, candied ginger...you are only limited by your imagination!
Lovingly for you my sweet sister!
"The discovery of a new dish does more for human happiness
than the discovery of a new star."
Antheleme Brillat-Savarin 1826
