Recipes for Shabbat
By Eileen Goltz
As Pesach approaches I start to look for ways to use up the soon to be chametz that seems to be cluttering up my pantry. Every year I seek out new recipes that require flour, baking powder, baking soda and all those other pesky "ingredients" that I'll have to throw away, hide or sell in a month or so. This year I've decided to concentrate on creating the perfect scone no matter how many I have to eat.
Scones are quintessentially English/Scottish. The
origin of the word is debatable. Some say it comes from the Dutch word
schoonbrot (beautiful bread) and others say it comes from Stone (Scone) of
Destiny, where the Kings of Scotland were crowned. Scone was the original
name given to the Scottish bread that was made with oats and cooked either
on a griddle or over an open fire. Originally triangular-shaped they were
cut in half and served warm with clotted cream, butter and jam or lemon
A basic scone is easy to make. The most important rule is to MAKE SURE YOU HANDLE THE DOUGH AS LITTLE AS POSSIBLE. Don't use an electric mixer or food processor; make the scone the old fashion way, by hand. Mix your dry ingredients together and cut the cold (and is should be very cold) butter in. Add the liquid, mix to combine and then add the other ingredients. As I said, DO NOT OVERMIX. Use a little extra flour as possible when you roll out the dough.
I always use butter. You can use margarine but the
taste is VERY different. I also use cream. You can use half and half or
buttermilk if you prefer but again, you can taste the difference. I know
we're all trying to cut down on fat and calories but the taste of the
"real" stuff is worth the dieting you have to do later.
Preheat oven to 400. In a large bowl sift together
the flour and baking powder. Cut butter in to that until it resembles corn
meal. Add the dried fruit and chips. Fold in half of the cream, then the
next half. Turn the dough out onto a floured surface and pat down to a
thickness of about 1 1/2 inches . Cut into 2-inch (5 cm) rounds and place
on a greased baking sheet. Bake in a preheated oven until golden brown
about 13 to 15 minutes. Makes about 12
Preheat oven to 425. In a mixing bowl combine the flour, baking powder, sugar, salt, and dry mustard. Using a fork cut in the butter using a fork cut in the butter. Add the cheese, stirring just enough to incorporate. In another bowl beat together the egg and milk and add it to the flour mixture, stirring as little as possible. Turn the dough out onto a floured surface and pat down to a thickness of about 1 1/2 inches. Cut the dough into 2-inch rounds and place them on a baking sheet.
Preheat oven to 400. In a large bowl, sift together
the flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry
blender, or two knives, cut in the butter until the largest pieces are the
size of small peas. Stir in the blueberries and lemon zest. In a bowl
whisk together the cream and egg. Make a well in the center of dry
ingredients and pour the cream mixture into it. Stir the mixture lightly
with fork just until dough just comes together. Turn the dough out onto a
lightly floured surface, and knead a few times to mix well. Pat dough into
a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into
four 3-inch squares. Cut squares in half on the diagonal to form eight
triangles. Transfer to prepared baking sheet. Brush tops with cream and
sprinkle with sugar. Bake until golden brown, 20 to 22 minutes. Transfer
scones from baking sheet to wire racks to cool. Makes 8
Preheat oven to 400. Grease the baking sheet. In a large bowl sift together the flour, 1/4 cup sugar, baking powder, salt and baking soda into large bowl. Add butter; rub in with fingertips until mixture resembles coarse meal. Stir in nuts. Whisk milk, sour cream, egg and vanilla in medium bowl; set aside 1 1/2 tablespoons for glaze. Make well in center of dry ingredients; add remaining milk mixture. Stir just until dough forms. Let stand 3 minutes. Turn out onto floured surface. Using floured hands, knead gently until dough comes together, about 5 turns. Pat into 7 1/2-inch round. Using sharp knife, cut into 8 wedges; brush with glaze. Sprinkle with 1 tablespoon sugar.
Preheat oven to 375. In a bowl combine the flour, 2 tablespoons dark brown sugar, baking powder, baking soda and salt. Add the butter and cut in with a fork or 2 knives until mixture resembles coarse meal. In a bowl combine 1/2 cup whipping cream and 1/2 cup maple syrup and mix to blend.
Gradually add the cream mixture to flour mixture,
stirring just until dough comes together and adding more cream by
tablespoonfuls if dough is dry. Turn dough out onto lightly
floured surface. Knead dough gently until smooth, about 5 turns.
Using floured hands, pat out dough to 8-inch round; cut dough into 8
wedges. Transfer wedges to baking sheet, spacing 2 inches apart. Bake
scones until golden and tester inserted into center comes out clean, about
20 minutes. Transfer to rack.
Gradually whisk in enough powdered sugar to form thick glaze. Drizzle or spread glaze over warm scones. Let stand until glaze sets. Makes 8 scones.
© Eileen Goltz 2003