Ann T - your scone recipe

18 years ago

I can't thank you enough for your Raspberry/Blueberry Scone recipe. We've enjoyed it many times since I copied it. I made them again this morning with some blueberries from the freezer. My Mom is mighty happy!

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Comments (6)

User
18 years ago
You are so very welcome Pat.

I know that you are probably very busy, what with your daughter and with school, but it is nice to see you posting again. When will you be finished with school?

Ann
pat_t
Original Author
18 years ago
One more year. The new semester begins Aug. 25th. It's been a long boring summer and I'm ready to go back. Relaxed & refreshed.

I'll be in the kitchen 4 days a week this semester. Mon. & Wed. I'll be cooking in the student restaurant - the class is officially called "Kitchen Management". Tuesdays are also in the restaurant - "Cuisines of the World". Thursdays I'll be in the front of the house in the restaurant for "Banquet Management". And then on Fridays - my favorite class of all with the Master Chef Zombori: Pastry Specialization.

That's probably WTMI, but thanks for asking.
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Ann T, your scones were a hit....
Q
Comments (18)
I made scones today after watching Martha Stewart on PBS, and since I had seen her demonstration, I simply made them the way she did, which is very similar to Ann's. One difference is that she used dried currants soaked in Grand Marnier, and that intrigued me. I used dried cranberries instead and soaked them in half Cointreau and half Triple Sec because Triple Sec has a more intense orange flavor. MS added orange zest to hers, but my oranges were not ripe, and so I omitted that ingredient. I also cut the amount of salt in half, and I think I could have used even less. Next time I will try Ann's recipe, but I had a bit of trouble finding it here, since GW searches are not that helpful. Eventually I did a Google search to find Ann's recipe, but by then I had already made the other recipe. MS uses part cake flour, and I had cake flour that I wanted to use up, which is another reason I went with her recipe. I love scones, and so it's good to have more than one recipe. I did think that the liqueur soaked cranberries was a good variation, and I don't think they needed orange zest. I like Ann's method of freezing the butter and then grating it, which is easier than the MS method of combining butter and half the flour in the food processor - much more to clean that way. Lars Here is a link that might be useful: MS version This post was edited by publickman on Sun, Sep 29, 13 at 20:47
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Ann T - A question about serving your scones
Q
Comments (4)
Sue, you do not need butter if you are serving with "Devon Cream" fake or otherwise. I love the idea of using mascarpone. Just cream works for me. Although I know that some people like cream and preserves. I hope you take pictures of your Tea. Ann
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Ann T, I made your flour tortilla recipe
Q
Comments (4)
shambo- Maybe this recipe from "Natural Meals In Minutes" by Rita Bingham will work for you, or give you an idea for changes you can make to the original recipe. -Grainlady WHEAT AND SESAME TORTILLAS 2 c. whole wheat flour 3 T. dry milk powder 1/3 c. sesame seeds 2 T. butter or applesauce 1/2 t. salt 2 T. yogurt 1/2 c. lukewarm water Combine dry ingredients. Use hand or electric beaters to cut in butter or applesauce until mixture resembles fine crumbs. [Grainlady note: I love this hint. Since the first time I made these, I now use my electric hand-held beater to cut fat into dry ingredients - it's so easy and so fast compared to cutting fat in with a pastry blender.] Slowly pour in water and yogurt, mixing lightly with a fork. On a floured board, knead dough until smooth and elastic, about 5 minutes. Shape into a ball, cover and let stand for 10-minutes. Divide and shape dough into 8 balls. Cover, removing one ball at a time and roll paper-thin on floured board. Place on heavy, hot, ungreased skillet, over medium-high heat. Blisters should appear right away. Brown on one side and turn. Cook about 30 seconds. Makes eight 9-inch tortillas. [I like to use this recipe for wraps - LOVE the addition of sesame seeds - yum!!!] -------------------------------------- The link below has another favorite recipe and it has variations using cornmeal and all-purpose flour or whole wheat and all-purpose flour, and 2 T. shortening. It's especially easy to mix in a zip-lock storage bag and a great project with children. -Grainlady Here is a link that might be useful: Native American Tortillas In a Bag
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Another Ann T scone question
Q
Comments (1)
They will be fine in the fridge until morning. I freeze them unbaked too. David
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kathleen_li
18 years ago
No, I enjoyed hearing it. It sounds very exciting...
There's a culinary school 45 min from here, just opened in this location. They have a Cafe open to the public. I have heard it is very good..have to get there.
Good luck to you!
ntt_hou
18 years ago
Hey guys, I'd like to make some too but couldn't find the link to the recipe for AnnT's scones.

Would you mind post the recipe or the link to it please?

Thanks in advance!

Natalie
User
18 years ago
Here it is:

Home Cookin Chapter: Recipes From Thibeault's Table

Scones (Raspberry, Blueberry, Fresh Currants,etc..)
===================================================

2 1/4 cups flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 Tbsp. cold butter
1 cup heavy cream
3/4 cup fresh raspberries
extra cream and sugar

Preheat oven to 425 degrees F. Combine flour, sugar, baking powder, and
salt. Cut butter into mixture with pastry blender until it resembles a
course meal. Add cream and raspberries to dry ingredients. Mix lightly
with fork until mixture forms a stiff dough. Knead on floured board
just to incorporate all flour; try not to damage berries.

Roll into 7-inch round and cut into 6 or 8 wedges. Place 1 inch apart
on greased baking sheet; brush tops with cream and sprinkle with sugar.
Bake for 15 to 18 minutes.

Note: When adding fruit to the scone mixture, make sure the raspberries
or blueberries are frozen. Otherwise you end up with crushed fruit.
Still tastes as good, but not as pretty. I usually add the cream and
when the dough has almost come together I add the frozen fruit. With
the Chocolate you can add it along with the cream.
ntt_hou
18 years ago
Thanks so much AnnT! My mouth is watering already just reading and looking at the recipe =o)

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Ann T - your scone recipe

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Ann T - your scone recipe

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