I like scones. They are my favorite item to order with coffee, so it’s about time I mastered them for myself instead of spending 1.95 for mass produced breakfast biscuits. Lemon walnut is a close tie so I’ll be attempting this one soon.
These scones turned out really well. I found a recipe by Ina Garten (what a funny man, but I love her) and I changed it to suit my style. I liked this one because it had a glaze that wasn’t overpowering like some can be. The dough was a little sticky and I was a bit concerned that they wouldn’t rise, but they rose beautifully! I haven’t had great success with some scone recipes in the past, but this one is worth keeping. I was thinking it might make a good base scone for fruity additions like lemon or blueberry.
Of course they were best the night I made them, but they kept fairly well the next four days we ate them. Oh, scone you make me happy in the morning.
Cranberry Orange Scones
adapted from Ina Garten, Food Network
2 C flour + 1/4 C and more for shaping
1 T baking powder
1 tsp kosher salt (or sea salt)
1 1/2 tsp orange zest
1 stick butter diced
2 eggs + 1 yolk + enough milk to make 1 C
1/2 C cranberries
1 egg beaten with 2 T water
1/2 C powdered sugar
3 tsp fresh orange juice
Preheat the oven to 400˚F. In the bowl of a mixer, add dry ingredients and stir to combine. Add orange zest and mix well. Add butter cubes and mix until the butter pieces resemble peas (or a little larger). Add eggs and yolk to a measuring cup and add enough milk to make 1 cup. I used soy milk because we had some. Using a higher fat milk is good too. Add this mix to the flour mix on medium speed until it just comes together. Add the cranberries and the 1/4 C flour and stir to combine. Plop the dough out onto a well floured surface and shape it into into a 8-9 inch round about 1 inch high. Cut the dough with a sharp knife into 8 pizza wedges. Place all of these onto a baking sheet. Mix the egg and water and brush across the tops of each scone. Place them into the oven and bake for 20 minutes. They should be a lovely shade of golden brown and Ina says firm to the touch.
Wait for them to cool a little on a wire rack and drizzle some glaze on top. Eat them right, hovering over the rack until they are cool enough to handle. They are best this way, otherwise you could be a little more civilized and put them on a plate or serving dish for guests. Serve with coffee or tea (or take them to work with you and eat them at your desk while savoring a morning latte).
I had not had a biscuit for a long time until I ate at a trendy little southern style restaurant here in San Francisco. Farmer Brown
knows fried chicken and it is quite an indulgence every now and then. They recently opened a to-go window near my office which I finally tried this week. They serve a range of chicken lunch boxes and waffles and chicken + waffles, and they all come with what they call their “Angel Biscuits”. One of my co-workers gobbled it up on the way back to our office repeatedly saying, “it’s so good!” and it got me thinking… I haven’t made biscuits since I have no idea and I have a lot of good recipes to try…. hmmm.
For dinner I made grilled chicken, roasted green beans and finished the meal off with a pretty little biscuit. I adapted 2 recipes to create what I find was a perfect accompaniment to a simple dinner. They came out well, though not as tall as I imagined, and were really tasty. They were nice and flakey, moist, and not too sweet for a dinner biscuit. They are also quick to pull together if you find you have no bread component for your meal.
Adapted from Baking From My Home to Yours (and a little insight from Paula Dean)
2 C flour
1 T baking powder
1 heaping tsp sugar
3/4 tsp salt
8 T butter
3/4 C buttermilk
1/4 tsp baking soda
Preheat oven to 425* and center rack in oven. Whisk together dry ingredients and cut in butter until it resembles oatmeal and pea size pieces. Add milk and stir together with a fork. Knead once or twice in the bowl and turn it out onto a lightly floured surface. Roll to 1/2″ thick and cut as many biscuits as possible with a 2″ round. Gather the scraps and working the dough as little as possible pat into 1/2″ thickness and cut again. (mine yielded 11) Lay cut biscuits on a silicone mat lined baking sheet (or freeze biscuits) and bake for 14-18 minutes until puffed and golden brown.
I made mine with buttermilk because I had it on hand. If you don’t have it, just substitute for whole milk – or at least 2% – and don’t add baking soda. They were delicious just plain and I they are a fine compliment to tea with jam and honey!
ps. roasting green beans is amazing!