Scones

[kismet09]

There are these scones that you can get at the Takoma Park farmer's market. They're mini-loaf shaped, and they have currants maybe, or raisins - I don't even remember now, but they were the best scones I've ever had, and I'm always trying to recreate them. I often buy scones when I'm at a new bakery/coffeeshop, and more often than not, I'm disappointed. Scones seem to have more variation than muffins or other baked goods. I'm starting to understand my scone preferences, and have done enough baking that I think I can tinker around and get scones the way I want them, but it's going to take multiple batches to get there, and more patience than I might have to figure it out. so far, I know that I like the free-form shapes rather than rounds or triangles - the crispy edges are key, and you can't get those with the cut-out shapes. I don't think cream is a necessity, but it doesn't hurt. And I don't like the currants you can get at the grocery store for this application, so I'll stick with other fruits.

I finally found a recipe that I liked pretty well on the King Arthur Flour website. It instructs you to freeze the scones for half an hour before baking "because 30 minutes in the freezer relaxes the gluten in the flour, which makes the scones more tender and allows them to rise higher. It also chills the fat, which will make the scones a bit flakier." Cool. In my scientific study, I baked up the first pan without this chilling step. While they were baking, I stuck the rest of the dough in the fridge. The scones made from the chilled dough did seem to rise a little more. Both batches still turned out flatter than they did tall, so I may have to play with the leavening a little.

Basic Scone Recipe -
Adapted from http://www.kingarthurflour.com/recipes/scones-recipe

Dough

* 2 3/4 cups King Arthur Unbleached All-Purpose Flour
* 1/3 cup sugar
* 3/4 teaspoon salt
* 1 tablespoon baking powder
* 1/2 cup cold butter
* 1 cup to 2 cups chopped dried fruit, chocolate or other flavored chips, nuts, or a combination, optional
* 2 large eggs
* 2 teaspoons vanilla extract or the flavoring of your choice
* 3/4 cup milk

Topping

* 2 teaspoons milk
* 2 tablespoons sparkling white sugar or cinnamon sugar, optional


Directions

1) In Kitchen-Aid mixer bowl, whisk together all the dry ingredients.
2) Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated. [this took me about 5 minutes, and I also helped it out by breaking up butter chunks by hand]
3) Stir in the fruit, chips, and/or nuts, if you're using them. [I used blueberries, candied ginger and some lemon zest]
4) In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and half and half or milk.
5) Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
6) Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.
7) Using a large ice cream scoop or spoon, dollop the scone dough in 1/3-cupfuls onto a lightly greased or parchment-lined baking sheet.
8) Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired.
9) For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered.
10) Bake the scones in a preheated 375°F oven for about 30 minutes.
11) Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they're completely cool, wrap in plastic and store at room temperature for up to several days.

Comments

[wisemonkey.livejournal.com]

scones really are hit or miss. i really like the orange cranberry ones at clear conscious in central. you should do a piece on perfecting scones for cook's illustrated. i'm obsessed with that magazine.

[kismet09.livejournal.com]

i wonder if we've tried their recipe (from their Best Recipes cookbook). i'm pretty sure we have - i'll have to read it when i get home.