The Big Bloggy Breakfast (Brunchy) Recipe Round-up
Wednesday, February 20, 2008 at 06:54AM I suspect that this Saturday morning, many families of bloggers will be sitting down to breakfast spreads fit for a King!
Today is the day for the Big Bloggy Breakfast Recipe Round-up, hosted at Home But Not Alone.
Here are some of my favorite scone recipes :
Elmwood Scones
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
6 Tablespoons unsalted cold butter
1/2 cups currants
1/2 cup buttermilk
1 egg
1 Tablespoon cream
1 Tablespoon sugar
Preheat the oven to 400 degrees F. Lightly grease a large baking sheet. Combine flour, baking powder, salt and soda. With a pastry blender, cut in butter, mixing it until the mixture resembles coarse crumbs. Mix in currants.
Whisk buttermilk and egg together, then add to flour mixture. Stir together until a soft ball of dough forms. Turn onto a lightly floured surface and knead gently, turning five or six times.
Roll out dough with a floured rolling pin to about 1/2 inch thickness, Using a cookie cutter or biscuit cutter, cut scones out and place on baking sheet. Brush the tops lightly with cream and sprinkle with sugar. Bake 10 -12 minutes or until light brown. Serve warm with lemon curd, Devonshire cream, (recipes below) .
Makes about one dozen depending on size of cutter.
Devonshire Cream
1 cup heavy whipping cream
1/2 cup powdered sugar
1 1/2 teaspoons vanilla extract
1 8 -ounce carton sour cream
Beat whipping cream sugar, and vanilla until stiff. Fold sour cream into this mixture and refrigerate. Serve with warm scones.
Lemon Curd
3 eggs
1/2 cup fresh lemon juice
1/2 cup unsalted butter, melted
1 cup sugar
In top part of a double boiler, beat eggs until frothy. Stir in lemon juice, sugar and melted butter. Place over simmering water. Stir constantly for 20 minutes.
The mixture should become slightly thickened. Remove from heat and spoon into a pint-sized container. Cool to room temperature, cover and refrigerate for at least two hours before serving. Keeps well for two weeks.
Cheese scones
Preparation time: 20 minutes
Cooking time: 10 minutes
Yield: 12 scones
Ingredients:
2 cups flour
1 tsp. each: cream of tartar, baking soda
1/4 tsp. each: ground red pepper, ground mustard, salt
3 Tbsps. unsalted butter, chilled
1/2 cup plus 3 Tbsps. milk
1/2 cup shredded Cheddar cheese
1. Sift together the flour, cream of tartar, baking soda, red pepper, mustard and salt into the bowl of a food processor with metal blade inserted; add 2 tablespoons of the butter. Pulse about five times until lumps resemble tiny peas. Add 1/2 cup milk; pulse. Add up to 3 tablespoons of additional milk until dough is soft but not sticky; add cheese. Pulse four times.
2. Heat oven to 425 degrees. Place dough on floured surface; knead lightly two or three times. Roll dough to 3/4-inch thickness. Cut out scones with a 2-inch cutter. Leftover dough scraps can be rerolled for cutting.
3. Melt remaining tablespoon butter; brush over scone tops. Place scones on a greased baking sheet. Bake until golden, about 10 minutes. Serve warm with butter.
Sweet Potato Scones
• 2-1/4 cups all-purpose flour
• 1/4 cup packed brown sugar
• 2 teaspoons baking powder
• 1-1/2 teaspoons pumpkin pie spice
• 3/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/3 cup cold butter
• 1 egg, lightly beaten
• 1 cup mashed sweet potatoes
• 1/3 cup buttermilk
In a large bowl, combine the flour, brown sugar, baking powder, pumpkin pie spice, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg, sweet potatoes and buttermilk; add to dry ingredients just until moistened. Turn onto a lightly floured surface; with lightly floured hands, knead dough 10-12 times. Pat into an 8-in. circle.
Cut into eight wedges.
Cut with floured knife.
Separate wedges and place 1 in. apart on a baking sheet lightly coated with nonstick cooking spray. Bake at 400° for 16-21 minutes or until golden brown.
Cool on a wire rack for 5 minutes.
Serve warm with butter and honey or maple syrup.
Yield: 8 scones.
Cooks Notes: You can substitute canned pumpkin for the sweet potatoes, but only use 3/4 c. since pumpkin is moister than mashed sweet potatoes. I add more spices because we just like more spice! I add a whole tsp of cinnamon, 1/2 t. of ginger, and 1/4 tsp. nutmeg and cloves.
These are not sweet scones--only 1/4 c. brown sugar. Without the syrup, I would consider these a savory scone.
I'll be making some scones this morning, but it won't be 'til later. I'll post a picture when I do.
Done!
Reader Comments (8)
Fantastic! I love scones (from the bakery/coffee shop) but have been too afraid to try making my own. I think I might give at least one of these a try--thanks for posting the recipes.
When I lived in Alaska, there was a bakery I frequented that made the BEST scones - I would pick up a bag of them for my coworkers and we would eat them on our morning breaks with a latte from our Nordstrom barista. I have never attempted to make them, mainly because I thought they were more complicated than this, for some reason. Thanks! I might just be eating scones this weekend! :)
ooooo delicious - I'm glad you added the pics!
hope you enjoyed them!
Oh my! I think we're having scones tomorrow morning. This is just the inspiration I needed on this gloomy, cold morning. I think I'll get the boys baking after school is done. THANKS!
Oh, and do you think I could use dried cranberries instead of the currents?
Yes, you could substitute any dried fruit. You might need to snip them in half, though
I want to eat all of this! Right now!
STupid diet....
Don't diet! Do the brown plate special with us! It's just portion control. You can eat anything, just not too much. If you look at the picture closely, I didn't put syrup on both halves; I only ate half of the scone.
Are they all gone yet?! I could be over in let's see 2hours to my airport 5 hours in the air 1 hour to your house...:)
I've never made scones, but I love them. Now I'll have to make them!
When I have made scones in the past they have never worked! These look so good - I'm going to try them soon!