Scones Three Ways

It just so happens that I have been baking up some scones, and all the while the UK has been in the news for various reasons. There’s going to be a second royal baby, and Scotland voted on the issue of succession. I have long loved scones, but when I studied abroad during college, I realized their full potential when paired with clotted cream. Mmmmm. Let me just take a moment . . . 

 

Westminster Abbey

 . . . Ok, I'm back. Clotted cream tastes like a love child of butter and whipped cream. Sadly, I have never been able to find clotted cream in the US (due to its short shelf-life), so if time ever allows, I will be experimenting with making my own.

Most of the time when I make scones, I make more Americanized versions that are slightly sweeter and have dried cranberries, chocolate chips, etc. mixed in.  True British buttermilk scones are pretty much American biscuits, which is why the clotted cream, honey, jam, etc. is so important. So today, I give you, scones three ways.

All of the recipes are essentially the same base ingredients. This first recipe is a typical unsweetened buttermilk scone from Nigella Lawson. If you are not a fan of sweets (WHO ARE YOU?!), this one is for you.

This second recipe is from a neighbor, and my mom and I have used it for years. No other recipes I’ve found online have ever been as good. For the next two variations of scones, I used this recipe with dried cranberries, and then in half of the dough, I kneaded in rosemary for third type of scones. Rosemary sounds like a weird thing to add to a pastry, but trust me, it’s a good twist.

Jodi’s Scones

Sift together (or just whisk around in your mixing bowl):

3 cups flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

¾ cup sugar

Cut in (or just turn on your mixer):

½ cup Crisco

Mix in:

¾ cup buttermilk

1 tsp vanilla

Lastly, mix in/knead in:

1 cup dried cranberries (Craisins)

A few sprigs worth of fresh rosemary, chopped (optional)

I'm obsessed with the smell of rosemary.

My two types of dough.

Roll out the dough on a floured surface and cut into whatever you deem “scone shapes.” For me, this is usually a round-ish shape that I cut into pie-like slices, but sometimes I improvise. You can use a biscuit cutter if you have one.

Cranberry rosemary dough.

Plain buttermilk dough.

Bake at 375 degrees for 15 minutes.

Scones don’t get really golden brown, so don’t over bake these.

All three scone recipes.

I also like to individually wrap my scones in plastic wrap and put them in a gallon zip lock bag to freeze them. Then whenever I need a quick breakfast, I can get out a single scone and microwave it for a few seconds.

Cheers!

-Madison