Wednesday, November 5, 2008
The Empress of Daily Baking
Wendy J is a briner friend from the Good Eats Fan Page. She bakes every day. Every. Day. Whenever I need a recipe for something baked, she's the first one I call on. It saves me not only a lot of research, but a lot of so-so recipe results. Recently I asked her for a scone recipe. Not the leaden rocks I've been finding at coffee shops all over town. She did not disappoint.
This easy recipe went together in just a few minutes and cleaned up even faster, a serious consideration for me. But the best part is that it produced scones that were everything they should be, and served warm, they are AMAZING. Wendy says you can use half and half rather than heavy cream with similar results, I've made these with a handful of golden raisins or cinnamon chips as well as plain. Today's variety were orange scented chocolate chip (at Kay's request) and they are good indeed. Enjoy!
Basic Scones Adapted from The Bread Bible
2 cups flour
1/2 cup butter cut into cubes frozen
1 cup very cold heavy whipping cream
1/8 tsp salt
1/4 cup sugar
1 tsp baking powder
1/4 tsp baking soda
Place all dry ingred in bowl of food processor. Pulse to mix. Add butter cubes, pulse 20 or so times until butter is the size of petite peas. Dump the mixture into a mixing bowl and add the cream. Toss lightly to combine (I used a rubber spatula). Gather dough into a ball (it will be a bit ragged) pat into a circle on a parchment lined cookie sheet or silpat. Cut into 8 wedges---bake at 400 degrees for about 20 minutes.
Make tea, get a book and enjoy!