A Weird Scone Recipe
9 years ago
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9 years ago
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Will this Scone recipe work?
Comments (10)Hey Donna, I'm not sure about the recipe you posted but heere's one that I've tried & very pleased w/the out come. I don't recall where I found this recipe, but it's a keeper. Lucy Meyer Lemon Scones 2 cups all purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/4 cup sugar 1/2 cup butter, chilled and cut into 10-12 small pieces 8-10 tbsp fresh meyer lemon juice 1-2 tsp meyer lemon zest Preheat oven to 400F. Line a baking sheet with parchment paper. In a medium bowl, whisk together flour, baking powder, salt and sugar. Add butter and toss to coat. Using your finger tips, rub the butter into the flour mixture until it resembles very coarse sand. A few large bits are ok, but most should be smaller than a pea. Add 5-6 tablespoons of orange juice and zest and stir dought with a fork. Add remaining juice until dough comes together into a not-too-moist ball. Divide dough in to two balls and flatten onto baking sheet to for discs about 1-inch thick. Divide each disc into quarters and separate slightly. Bake for 20-22 minutes, until scones are a light golden color. A toothpick should come out clean, but color is a reliable indicator for these. Makes 8. For the "glaze": Mix together a few tablespoonfuls of white sugar with a tablespoon or two of lemon juice to make a paste. Drizzle on scones when hot out of the oven. Let scones cool before eating....See MoreRecipe Milk-Free Apple Cinnamon Scones
Comments (8)Just in case no one told you yet today, Grainlady, you are so appreciated! Since I know you’ll understand, ironically, I didn’t continue in the background section a possible soy allergy/intolerance that needs testing (mine:) I’m the one with the nut allergy too. There’s possible fructose intolerance with FODMAP diet exploration going on also:) On the positive side, there’s a high level of appreciation when we find something that works for everyone. Yes, the milk allergy is a game changer and has expanded my horizons. I make Sourdough biscuits for him (revised adding more flour) and am going to experiment trying it with shortening/butter flavoring instead of margarine based on your comments. As an aside, we're a family of runners. This young man will participate in the Boston half-marathon next weekend and can polish off a recipe of biscuits with bowls of minestrone like no other:) Interesting about the Silpat/non-stick foil for the cinnamon chips (read one poster in the comments asking about that but no response) I’m going to try some modifications now that I’ve made a batch per specifications. I’ve never purchased cinnamon chips and can’t make a comparison, but I will say these are very good and baked very well. I'd recommend giving it a whirl since you have a healthy supply of cinnamon! Grainlady said “I have addressed most of the food challenges you do, so I understand how rewarding it is to find something that fits the bill. :-) “ True words! Thanks for your sharing your exceptional insight -- it is truly appreciated, informative and encouraging....See MoreRECIPE: scones with jam and cream
Comments (2)They do look good! I'll try to translate to our measures. We usually have lemon curd & clotted cream or jam on ours! Used to dine at a tea house in Pasadena too! so good!...See MoreDo you have a favorite Scone recipe?
Comments (20)With champagne, would you be up for trying raspberry filled or a raspberry jam layer in a scone with almond paste? One is a recipe I have tried and the other one I saw recently and thought I want to try -- but they are a little fussier to make with a filling. I do agree -- if you have a processor, use it to cut in the butter -- cut the stick into halves or quarters lengthwise and then into cubes and it will cut in very easily and quickly. Other than that, you want to mix lightly and press the dough together to help it come together rather than stirring or beating. Some folks fold the dough - say it produces lighter scones with more layers. I've done milk, buttermilk, cream, sourdough, egg, no egg, fruit, no fruit, jam filled, cheese, ham and cheese, different grains. They are all good. A couple people asked about cranberry orange and kswl gave her variation that I will have to make too, but the one I've been making for years is an adaptation of a Starbucks copycat recipe I found online for oatmeal cranberry orange. I add orange zest that isn't called for to give more orange flavor. When I do a glaze, I like to drizzle it -- I like the look and the fact that the scone isn't covered in glaze -- but I like sparkling sugar, cinnamon sugar and even demerara or turbinado sugar. It's hard to go wrong -- the hardest part will be making choices....See More- 9 years ago
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