About the only recipes I ever post
on this blog are ones from my fellow book club members. There’s a good reason
for that. I’m not a cook. Not really. I mean, I can follow a recipe pretty
well, and occasionally I whip up a decent meal. But as far as my getting fancy
or adventurous with food, it’s just not a passion of mine. I’d much rather be
writing or reading.
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Christmas is the perfect season
to indulge in melt-in-your-mouth
scones, accompanied by your
favorite tea. |
A few years ago, however, I found a
delicious—and almost fail proof—recipe for scones. I call them Christmas Scones
because that’s the only time of year I make them. They’re hard to resist and,
let’s be honest, not exactly health food. But for the holidays, we can splurge,
right?
Holiday Scones –
Basic Recipe
2 cups
all-purpose flour
1/3 cup sugar
1Tbsp. baking
powder
½ tsp. salt
½ cup cold butter, cut into ½-inch cubes
1 cup whipping
cream, divided
wax paper
1. Preheat oven
to 450°. Stir together first 4 ingredients in a large bowl. Cut butter into
flour mixture with a pastry blender until mixture is crumbly. Freeze 5 minutes.
Add ¼ cup plus 2 Tbsp. cream, stirring just until ingredients are crumbly. (If
mixture seems too dry, add more cream a tsp. at a time. Mixture should not be
too wet or sticky.)
2. Turn dough
out onto wax paper; gently press it into a flat, round shape about an inch
thick. (A hint from my high school home ec days: Handle the dough as little as
possible for lighter, flakier scones.) Depending on how big you want your
scones, you can make one round and cut it into 8 wedges, or you can make
smaller ones by forming two smaller rounds (about 5 inches) and cutting those
into 8 wedges. Place wedges about an inch apart on lightly greased baking
sheet. (I use PAM.) Brush tops of wedges with remaining cream, just until
moistened.
3. Bake at 450°
for 13 to 15 minutes or until golden.
Wait! Before you rush out to buy the
ingredients, let me make a suggestion. While the basic scones are delicious spread
with butter and/or jelly, they are also easy to play around and get creative
with. So let me share some of my variations.
For all variations below, add the extra
ingredients to the flour mixture before adding the cream. Then add the
flavoring to the cream before stirring it in. The amount of flavoring should be
according to your taste, usually ¼ to 1 tsp.
Cranberry-Orange
Scones: Orange extract, chopped dried cranberries and small bits of candy
orange slices. (A trick for cutting up the orange slices is to do it with
kitchen scissors sprayed with PAM.)
Cinnamon-Pecan
Scones: Toasted pecan pieces and mini cinnamon chips.
Cherry-Chocolate-Almond
Scones: Almond flavoring, chopped dried cherries, and mini, semi-sweet
chocolate chips.
Lemon-Poppy
Seed Scones: Lemon flavoring and poppy seeds. Serve with lemon curd.
The possibilities are endless. If
you like, add a glaze by whisking together powdered sugar, cream or milk, and
whatever flavoring you want to a desired consistency. Drizzle it over scones. You
can even go savory, adding ingredients such as grated cheese, bacon, ham, or
herbs.
One final hint. I always divide one
batch in half when I remove it from the freezer and before I add the cream. (Be
sure you add only half the cream to half the mixture.) Then I make half of it as
one variation, and another variation with the other half. That way I get two
kinds of scones from one batch.
Give this recipe a try. You won’t be
disappointed. These scones are heavenly right out of the oven, but they’re also
very tasty warmed up in the microwave. If you come up with an especially yummy
variation, please share!
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I got these four variations from two batches of the recipe.
Starting at top and going clockwise: Cinnamon-Pecan,
Cranberry-Orange, Cherry-Chocolate-Almond, Lemon-Poppy Seed.
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