Scones, glorious scones! One of my all-time favorite baked goods. Any time I am near a good bakery I always try to sample their scones. Not to sound like I’m bragging, (which I guess I am) but every time I sample a scone, from a bakery, I return to my recipe. If you want to know the truth my scone recipe is nothing but a glorified angel biscuit with just a few light changes. The biggest change will be the different flavors implemented. The blueberry scone is super yummy, but my favorite is still the cinnamon scone.
When do you eat a scone? Any time your little ole’ heart desires! Often used for teas and brunches the scone can truly be enjoyed when you have a ‘hankering’. Actually as I sit and type these words I’m thinking they may be my Valentine treat this year. We had sickness around the holidays this year so I didn’t get all the elf work done I had intended to accomplish. When this happens I try to remedy the situation on Valentine’s Day. Sometimes I make a jam or jelly, homemade bread, etc. and take it to our neighbors. Over the years we have tried to have ‘fun’ with this project. The antique red wagon comes out, we line it with a blanket and fill it with yummies, for the neighbors. Let the kids get involved and everyone will have a good time. For those in a real festive mood you can dress up as cupid and have a bit of fun.
The shape of a scone is totally at the decision of the baker. I like lots of different presentations. Because soooo many people are gluten conscience I will often cut the scone into smaller sizes these days. Sometimes I bake them like a biscuit and cut them into rounds. Other times I like the presentation of a large disc with the indentions placed for cutting, and then baked. This wraps well for delivering.
It might be a good idea to make 2-3 different flavors and mix your gift boxes.
A light glaze is almost mandatory on scones. Like a cinnamon roll the icing acts as a sealant to keep the baked good from drying out. Remember to use emulsions or extracts to make the glaze more exciting.
We got to enjoy our son, Phillip, this past weekend, as he returned home for the 3-day holiday weekend. No matter how long the weekend is, it never seems long enough, for this mom. I totally enjoy hearing his opinion on current events and life in general.
All this scone talk is putting me in the baking mode. Tomorrow, on my day off, I do believe I’ll get some baking accomplished.
Enjoy the milder temperatures (remember my location-). Simply yours, The Covered Dish. www.thecovereddish.com
Blueberry & Almond Scones
2 cups all-purpose flour
1/3 cup sugar
2 tablespoons baking powder
1/2 teaspoon salt
1 teaspoon almond extract
1/2 cup cold butter
1 egg, beaten
2/3 cup buttermilk
1 cup small frozen blueberries
1/4 cup chopped sliced almonds
1-2 tablespoons white chocolate chips
2 tablespoons butter
2 cups powdered sugar
5 tablespoons half & half, or more if desired thinner
Bake at 400 degrees, approximately 15-20 minutes.
Cut biscuit size of about 2 inch diameter, yields 13. For tea events make scones smaller in size. As you set the scones on the baking sheet keep the scones far enough apart so the edges get ‘sealed’ in the baking.
Remove as soon as possible from the baking sheet. Allow to partially cool before putting on the glaze. Actually dip the scone in the glaze sauce and set on additional parchment to set. May certainly brush the glaze onto the scone versus the dipping. By glazing the scone we are again sealing the baked good and keeping it from drying out when exposed to air.