Probably one of the most frequently questioned I am asked is the following:
What is your favorite thing to cook? Every time it occurs I give a bit of an exaggerated shrug, and say something like: ‘Oh my goodness.’ When you create as many different recipes as I do the question is so broad. It’s also important to note that in my culinary work I have to be versed in every area. There is no way to specialize in only meats or desserts. The usual answer when I am interviewed is breads and comfort foods. To pin me down even further I would tell you I love bakeries; and the first two foods I scrutinize are always yeast breads and scones.
Everyone always remembers where they were when they had their best dish. My best ‘scone’ came from a bakery straight across the street, from our state capitol, in Jefferson City, MO. I don’t even know if the bakery is still there! Every time I go through (which is several times a year) I’m headed for a specific destination and it’s usually after everything is closed. I sampled them close to 15-16 years ago when I was sworn in for the Platte County, Board of Elections. They were served at the reception and I immediately went across the street to purchase a few, for the road. From there I was hooked. To this day I continually seek out quality scones. Any flavor works, but cinnamon is probably one of my favorites.
The neat thing about scones is how they can be presented in different shapes and flavors. Sometimes I cut mine in rounds like a biscuit, but I really like making the disc shape and scoring them just before baking.
I enjoy scones with a cup of good coffee, it doesn’t get much better! I most always do a light glaze because in the long run this helps hold in the moisture of the baked good. When they get slightly dry I warm them in the microwave.
This recipe for cinnamon scones was put through some serious taste tests a little over 10 years ago. I went to a well-known bakery and purchased their tempting scones, and I made a batch using the recipe below. Then the blind testing began. Yep, my recipe won, and the main reason was, they were moist & flavorful, which is a problem with lots of baked goods.
These days I don’t bake as much at home, because my husband Ervin, is a type II diabetic, and I don’t like to flaunt the carbs. However, I am so hungry for these scones I may have to prepare a batch this week! Oh my goodness they would be perfect for the upcoming Valentine weekend. Invite a few friends over to celebrate the ‘red’ day with scones and tea. Morning or afternoon they are a perfect fit.
Platte City friends I am gearing up to head your way on the 22nd. There is still time to get your reservations in. Simply yours, The Covered Dish. www.thecovereddish.com.
Cinnamon Scones
2 cups all-purpose flour
1/3 cup sugar
2 tablespoons baking powder
½ teaspoon salt
½ teaspoon cinnamon
½ cup cold butter
1 egg, beaten
2/3 cup buttermilk
5-6 ounces cinnamon chips
Glaze
2-4 teaspoons cinnamon chips
2 tablespoon butter
2 cups powdered sugar
5 tablespoons Half & Half, or more if desired thinner
Bake at 400 degrees, approximately 15-20 minutes
Cut into biscuit size of about 2 inch diameter, yields 13.
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 & set on parchment to set.
May certainly brush the glaze onto the scone versus the dipping.
By putting on a good glaze coating we are also protecting the scone from drying out when exposed to open air, etc.
To keep the scones even lighter you may increase the bake time and lower the bake temperature to 350 degrees.
