Wednesday, September 8, 2010

scones: the breakfast (lunch, and dinner) of champions

Ally, here.

What'scone on?

I was looking through the refrigerator last night and gasped in dismay when I saw that the carton of whipping cream hiding in the back was about to expire. I hate throwing things away, so I immediately searched for something I could bake.


I have always been turned off by scones. They are hard and bland and crumbly and awful.

At least that was my thought until a few months ago. My sister-in-law works for a bakery (Q&A Sweet Treats, check them out) that makes the most amazing scones. Seriously. They are wonderful. She made about a dozen of them on a weekend trip to the lake. Even the crumbs were devoured. They are that good.

Anywho, my opinion on scones has certainly changed since tasting that culinary masterpiece. So I decided to try making some for myself. I think I've discovered a recipe that is easily adaptable to your scone needs and fruit choices. I've adapted it from here.

I used craisins and white chocolate chips in mine. I tried to use the last of several ingredients that I had in the house, so this is really a hodge-podge of leftovers (proof that the right combination of random things can taste really wonderful). You can substitute the fruit of your choosing, and you don't have to add the white chocolate chips.

Here's what you need:

-2 cups pancake/waffle mix (I used Aunt Jemima's whole wheat mix)
-1/3 cup dried cranberries
-1/3 cup white chocolate chips
-3 tablespoons granulated sugar (plus more for sprinkling on top)
-1/2 cup whipping cream
-1 egg
-a tiny bit of milk

Here's what to do:

1. Preheat the oven to 425.

2. Combine the pancake mix, cranberries, white chocolate chips, sugar, whipping cream, and egg in a bowl until they form a soft dough.

3. Remove the dough from the bowl and knead it on a flat surface until the dough holds together well (about 6 times).

4. Roll dough into a ball and flatten into an 8-inch round. Brush the top of the dough with milk and sprinkle with sugar. Cut the round into 8 pieces (like you would cut a pizza), but don't separate.

5. Bake for 12 minutes, or until the scones are golden brown. Break the scones apart before serving.

Now, if you desire a crunchier, drier scone, you can use a little less whipping cream, probably about 1/3 cup, rather than 1/2. But I prefer the richer texture of this scone with 1/2 cup whipping cream.

I recommend serving these for breakfast with a warm cup of coffee. (For all of you Lexingtonians, I suggest a cup of hazelnut coffee from Lexington Coffee and Tea.) Or if you aren't a coffee drinker, a tall glass of milk should do the trick.

But be warned, you will probably want to eat a scone with lunch and dinner, as well. I did just that.

Try it for yourself. You're going to love it.

1 comment:

  1. Hey Ally, I googled myself and I saw that you liked my scones, THANKS! I'd be happy to send you the recipe sometime, although it looks like you did a pretty good job on your own. Amd I saw your fresh apples and let me tell you, apple cinnamon (or apple cranberry) scones are AMAZING. Thanks again for the kind words! Andrea E., Q&A Sweet Treats