The Writer They Call Tay (awanderingbard) wrote,
The Writer They Call Tay
awanderingbard

The Best Scone Recipe

A few months ago my mom was browsing a magazine at the physiotherapist when she found a recipe for really easy scones. My family has to deal with both my parents being diabetic and me having all the sensitivities ever (soy! tomatoes! potatoes! food colouring!), so we do a lot of baking and creative substitutions and I always get excited to have something new to eat that's easy to do, since my menu is so limited. We gave these a whirl and they're so, so good. Really light and fluffy, a little like a sweet soda bread with a less coarse crumb. The remind me of the baking powder biscuits you get at American KFCs. Or used to, I haven't eaten American KFC in about twenty years.

I'm not sure the original creator of the recipe, but it looks like a variation of a cream scone. It's very yummy.

Easy Scone Recipe
2 cups all-purpose flour
1 1/2 tbsp baking powder
1 tbsp sugar
1/2 tsp salt
1 1/2 cups whipping cream

Directions

Mix your dry ingredients together. Add whipping cream. Mix with fork until combined. Throw out on floured surface and roll dough out to 3/4" thickness. Cut with cutter of your choice. Bake at 400ºF/200C for 12-15 minutes until they are golden brown. Enjoy!

Variations
We usually do a double batch, since one dose makes enough for, say, having with stew, but we like to have extras for snack or breakfast. We've used table cream which has less fat and is cheaper without any noticeable difference in the taste or texture. Our family never puts salt in when we're baking, or only a few shakes, so you can leave that out if you want. I've also used half and half all-purpose and whole wheat flour in a pinch and it was still very yummy. The original recipe states you can toss dried fruit, cheese, chocolate chips, etc. in there to spice things up, but they are quite good on their own with just butter and/or jam. The other thing you can do if you don't have time to roll and cut is toss the dough in an 8x8 pan and cook for about 25-30 minutes to make a cake. The dough does rise a lot, so make sure your pan has room for growth.

This entry was crossposted on Dreamwidth (http://awanderingbard.dreamwidth.org/293929.html). Replies are welcome in any location.
Tags: cooking with the bard, misc./non-fic, rantage and randomosity
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