Tuesday, August 2, 2011

English Scones

Somehow, my friends and I feel unfulfilled if we don't make scones when we get together. Here you can witness for the first time the publication of one of our many, many scone productions. We've tried fluffy ones and flaky ones, berry ones and chocolate ones, flat ones (by mistake!) and lumpy ones, round ones and triangle ones.

These are more like the traditional British scone. No fillings...more like a biscuit, really. Meant to be topped with jam and cream and lemon curd!

I used the lemon curd recipe from one of my other posts. The scone recipe, on the other hand, was new. It was in metric units and used self-rising flour...so below you can find the converted recipe and substitutions for the flour.

Traditional Scones
Makes 21

3 1/2 cups flour
2 1/4 tsp baking powder
1/4 tsp salt
7 tbsp unsalted butter
1/4 cup sugar
1 1/4 cup unsweetened applesauce (you can use milk)
1 egg (for top)

Preheat oven to 400 F. Whisk flour, baking powder, and salt together. Rub butter in using fingers or forks until it looks like breadcrumbs. Add sugar and applesauce (or milk) and mix until it forms a soft dough. Turn out onto floured surface and knead until smooth. Pat into a 1" thick round. Cut out rounds using a 3 inch biscuit cutter. Place on a baking sheet and brush with beaten egg. Bake for about 12-15 minutes.

Amount Per Serving

  Calories    131.9

  Total Fat    4.2 g

         Saturated Fat    2.5 g

         Polyunsaturated Fat    0.3 g

         Monounsaturated Fat    1.1 g

  Cholesterol    10.4 mg

  Potassium    34.6 mg

  Total Carbohydrate    20.5 g

         Dietary Fiber    0.7 g

         Sugars    3.8 g

  Protein    2.8 g

We had some fun with the shapes.

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