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scones, revisited (please come in if you posted below!)

Dear nesties,

Thanks for the suggestions below! I have great inspiration off of them! I think I will go with a few flaver varieties.

However, one of my girl friends sent me what looks to be a super easy recipe right as i posted here. Since I am probably going to have a bebe attached to the boob when making these, I am thinking I want to go as un-ambitious as possible. I ain't gonna lie -- some of the recipes were a little more complicated than my uncoordinated baker self (read: lazy azz) can do.  ;)

I am looking for the opinion of the SuperAwesomeBaker Nesties. Will I be sorely disappointed with this recipe? SHould I stick with a REAL, not semi-homemade? I am looking at making a blueberry, cinnamon struesel and chocolate varieties. Maybe that ginger one too. OH! and the cheddar dill sounded amazing too... (Did I mention it will only be four of us??)

1/2 c. golden raisins
1/2 c. currants
2 c. Bisquick
1/4 c. sugar
1/2 c. water
1 tbsp. butter
Grease cookie sheet. Combine all ingredients. Mix well. Drop by tablespoon on sheet. Bake 10 to 12 minutes at 450 degrees. Serves 8.

My grandfather's motto was the classic, "if it is worth doing, it is worth doing right." I, uh, don't typically subscribe to it. Should I subscribe this time?

Scone drone,

kewliegirl

imageimageimage

Re: scones, revisited (please come in if you posted below!)

  • 1 tablespoon of butter?  A proper scone should have enough butter in it to give you a heart attack on the spot.

     If you want simple, go with a basic cream scone recipe, and then add some currants, raisins, dried cherries, etc. (basically whatever dried fruit floats your boat) to it. America's Test Kitchen's recipe for cream scones with currants takes me 10 minutes, max, to make, plus baking time.

  • ditto cep, you definitely want more butter than that.

    butter = key to fluffy scone goodness

     

    image
  • This is the basic cream scone recipe with currants recipe from Cooks Illustrated.  They say in their header that this should take 20 minutes from start to finish baking. 

    Makes 9-10 scones

    Work the dough quickly, don't overmix, and put the dough rounds into the heated oven as soon as possible. The process--from mixing to pulling the finished scones out of the oven--shouldn't take more than twenty minutes. Scones are best served warm and fresh, split open and topped with thick homemade strawberry or raspberry jam and clotted cream (or cr?me fra?che, marscarpone, or whipped cream). If your currants are old and dry, plump them in 1/4 cup sweet sherry or sweet marsala for 10 minutes, then drain. Brush dough tops with a beaten egg and sprinkle with sugar, if desired. This recipe can be doubled.

    Ingredients

    • 2cups unbleached all-purpose flour
    • 1teaspoon cream of tartar
    • 1/2teaspoon baking soda
    • 1/2teaspoon table salt
    • 1 - 2tablespoons granulated sugar (1 to 2 tablespoons)
    • 4tablespoons unsalted butter , chilled and cut into 1/2-inch pieces
    • 3/4cup heavy cream
    • 2 large eggs , lightly beaten
    • 1/3cup dried currants (see headnote)

    Instructions

    1. 1. Adjust oven rack to middle position and heat oven to 450 degrees.

    2. 2. Sift first 5 ingredients into large bowl, or measure into workbowl of a food processor fitted with steel blade; pulse until blended. With pastry blender, 2 knives, or steel blade of a food processor, cut or process butter into flour mixture until mixture resembles coarse meal with a few slightly larger butter lumps. Transfer to a medium bowl and add currants (if haven't been macerated).

    3. 3. Make a well in the center of mixture and pour in heavy cream and eggs. Working quickly, add currants (if macerated) and blend ingredients together with a rubber spatula into a soft, slightly wet dough. Turn dough onto a well-floured work surface.

    4. 4. Quickly roll dough to 1/2 inch thick. Use a lightly greased and floured 3-inch biscuit cutter to stamp dough with one decisive punch, cutting close together to generate as few scraps as possible. Dip cutter into flour as often as necessary to keep dough from sticking. Push scraps of dough together so that edges join; firmly pinch edges with fingertips to make a partial seal. Pat this remaining dough to 1/2 inch thick; continue to cut 3-inch rounds. Place dough rounds 1 1/2 inches apart on a greased baking sheet. Bake until scones are lightly brown, 10 to 12 minutes. Serve immediately.

     

  • Thanks ladies! Too bad I can't justadd butter to the bisquick recipe!  :)

    I've checked out the ATK cream recipe as well. It would mean more ingredients and a trip to the store (read: lazy) but it sounds like that would be in order with any of the recipes.

    EDIT TO ADD: I sound so ungrateful. But, I promise, I am super appreciative of y'alls help. I am reading through some of the other recipes a little more carefully now, and see that a lot of them take less time than I expected. I just got overwhelmed by the ingredients (that we don't have) in some of them.




    imageimageimage
  • I should have posted my thoughts on Bisquick - I love Bisquick when used with strong flavored ingredients (I think the cheddar dill scone would be great) but I don't think in a simple scone it would work as well.  To me Bisquick has a slightly metallic/chemical taste the simple scones wouldn't be able to mask.  Plus in a simple scone, it's the richness you want to shine through since it is after all a portal for jam, curd and clotted cream.  That said, American scones are a different breed than British ones and it you are after the American cakey one, it might work out just fine with Bisquick. 
  • Mmmmkay, last question (mebbe). And maybe this is answered in one of the recipes. Can the batter be made in advance (ie, before 430am), chilled and then baked (at....430am)?
    imageimageimage
  • In short no.  You want the baking soda to do it's work in the oven, not before.  You'll end up with tough non-flaky scones if you make the batter ahead of time.  That is IF you make a more traditional biscuity scone.  If you make a cakey American one, you might be able to get away with it.  PS I learned this the hard way with biscuit topping for a cobbler.  It's wasn't a pretty site and the biscuits were like little leaden balls instead of fluffy bicuity goodness.   
  • imageKewliegirl:
    Mmmmkay, last question (mebbe). And maybe this is answered in one of the recipes. Can the batter be made in advance (ie, before 430am), chilled and then baked (at....430am)?

    No, but you could certainly make the scones the night before and then eat at room temperature or heat them up in the microwave if you are so inclined.

  • I love the recipe I posted in your original thread because it requires refrigeration.  I usually make them the night before, put them in my scone pan and pull them out of the fridge and bake them in the morning.

    If it calls for bisquick and only 1 T of butter, it's not a scone IMHO.  It's some kind of biscuit. 

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  • eh, i dunno.  i think teaism ginger scones taste kinda bisquicky... i think you can get away with it.  especially at 5am.  :)
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