Tuesday, December 11, 2007

my mind? it's scone

Remember how I said there wasn't going to be any cooking until Thursday? Well, I lied. I underestimated the toll my Civil Procedure exam would take on my mental health. Instead of holing up in the law library in the company of my Con Law casebook this evening, I invaded Matt and Nathaniel's kitchen and tinkered further with my scone recipe.


This time I used a mixture of all-purpose and self-raising flour, and found the texture much improved. The scones are now more bready and less fluffy. I was short on raisins, so I added a little brown sugar for sweetness. I left out the egg because there were none in the fridge; I don't think its absence made much of a difference. I also had a happy accident: I forgot to change the oven temperature from the default setting, 350F, to 450F. The scones took longer to bake, but remained soft on top. (At 450F, the tops of the scones go rather hard.)

I haven't reached the perfect scone yet, but I'm getting closer.

Better-Though-Still-Not-Perfect Scones

(Based on a biscuit recipe from Orangette. Makes about 15 scones. They go stale quickly, so you'll want to have other people around to eat them.)

Preheat the oven to 350F. Oil a cake tin. Get out a large mixing bowl.

Dump one-and-a-half cups of self-raising flour, one-and-a-half cups of all-purpose flour, and a quarter-teaspoon of salt into the mixing bowl. Take three-quarters of a stick of chilled butter and cut it into small pieces. Rub the butter into the flour until the mixture resembles coarse breadcrumbs. Stir in three tablespoons of brown sugar. Mix in a half-cup of currants or raisins.

Measure out one cup of whole milk plain yogurt (I recommend Stonyfield Farms) and stir in one-and-a-quarter cups of milk. Add this to the dry ingredients, and stir until the mixture comes together in a very wet, very sticky dough.

Dump a half-cup of plain flour into another bowl. Use a quarter-cup measure or an ice-cream scoop to portion out lumps of the dough; dust them in flour, and pack them into the cake tin. Brush the tops with milk. Bake in the oven for 45-50 minutes. Serve warm with butter and jam.

2 comments:

Ann said...

Scones are on my list to perfect, too. But not until next year... I am too up to my elbows in batter of other kinds. :-)

Yours look awfully close to perfect... and I think the lower temp/longer cooking time is worth trying.

Ann at Redacted Recipes

Katy said...

Awww -- first year of law school is rough! Good luck getting through the last exams -- trust me, it gets SO much better once first semester is under your belt!

The scones look great!