!!! My website has moved: please update your bookmarks to debunix.net !!!

Presentation Scones

I call these presentation scones because they are an adaptation of a recipe from the Laurel's Kitchen Bread Book (their "old fashioned scones") that I came up with  to bring to a party, when I thought the rather plain original recipe just wouldn't do.  See below for even fancier chocolate-ginger-pear variation.

Sheets lightly greased         Oven 375 degrees F        Time 20 minutes

1/2 cup dried currants

If you have a mill, mill these together:
    250 grams soft white wheat
    50 grams rice (makes the scones a little crunchy on the outside)
    1/2 teaspoon cinnamon(about 1/2" of stick)
    1/4 teaspoon cardamom (about 6-8 whole pods)
 
If you don't have a mill, substitute 2 cups of unbleached all purpose flour or 2 cups whole wheat pastry flour, and or 1 2/3 cups of either plus 1/3 cup of rice flour and the powdered spices.
 
 1 teaspoon soda
1 teaspoon cream of tartar
1/2 teaspoon salt
2 tablespoons brown sugar

4 tablespoons cold butter

1 egg
approximately 3/4 cup buttermilk, or 3/4 cup buttermilk soured with 1 tablespoon lemon juice

Cinnamon Sugar

Cover the currants with boiling water and let sit for 20-30 minutes.  Drain and set aside to cool while you prepare the other ingredients.

Whisk or sift together the dry ingredients (paying particular attention to the brown sugar, which needs to be sifted or strained to break up lumps).

Cut the butter into the flour mixture until the butter bits are the size of bits of oatmeal (I like to use a coarse grater for cold butter, easier than a pastry blender).    Stir in the currants until they're separate and well coated with flour.

Break the egg into a 2 cup or larger measure.  Fill to 1 cup with buttermilk.  Whisk together briefly.  Stir the liquid into the flour/butter/currant mixture until barely mixed.

Drop generous scoops of batter onto the greased baking sheet.  Sprinkle with cinnamon-sugar.  Bake until they turn gold at the edges.

If you can resist eating them all while they're warm, they do freeze well and can be zapped in the microwave for about 45 seconds to warm them up again. 

Chocolate-Ginger-Pear Scones

2/3 cup dried pears (about 4 ounces)
Bittersweet chocolate, 3 ounces or about 90 grams
Soft candied ginger, 2 oz or about 60 grams

If you have a mill, mill these together:
    250 grams soft white wheat
    50 grams rice (makes the scones a little crunchy on the outside)
    2 inches vanilla beans
    3 long peppers
 
If you don't have a mill, substitute 2 cups of unbleached all purpose flour or 2 cups whole wheat pastry flour, and or 1 2/3 cups of either plus 1/3 cup of rice flour and the powdered spices.
 
1/2 teaspoon ginger
1 teaspoon soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
2 tablespoons brown sugar

4 tablespoons cold butter

1 egg
approximately 3/4 cup buttermilk, or 3/4 cup milk soured with 1 tablespoon lemon juice, or 3 tablespoons buttermilk powder plus 3/4 cup water

And prepare as above.


Makes 1 dozen scones @  125 calories each:
         22% fat        72% carbos            10% protein


Return to Recipe Index

Return to Diane's Food Page

Return to Diane's Home Page