Real scones, real easy to make.
Every once in a while I fall in love with a specific kind of food and want to eat various versions of it all the time. (As you might imagine, eventually I get sick of that kind of food and move on to something else.) For the last six or eight months or so, scones have been high on my list. I think it started with a few instances of really good scones bought at a coffee shop. From there, it became a sort of goal to try scones in various other places, looking for “the best” scone.
When I unpacked most of my kitchen equipment and put it away in my new kitchen, I began baking again. And because my cookbooks were still packed, I relied on the Internet to find recipes — knowing the whole time that one of my cookbooks contained my very favorite scone recipe. After a few disappointing muffin-like concoctions, I finally dug out the cookbook with the scone recipe, Sunset Recipe Annual, 1997 Edition. This was a cookbook I got from my mother way back then. It has two recipes that I turned to over and over; this is one of them.
- 2 cups flour
- 1/3 cup plus 2 teaspoons sugar
- 2 tablespoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons cold butter or margarine. I used butter.
- 1 6-oz container of orange or lemon flavored yogurt (about 1/3 cup).
- 2 teaspoons grated orange peel.
- 1/4 cup orange juice
Here’s how I made it for a Sunday brunch at a friend’s house yesterday:
- Preheat oven to 375°F.
- Oil a 12 x 15 inch pan. I used spray oil, which I rubbed into a nonstick pizza pan.
- Combine flour, 1/3 cup sugar, baking powder, baking soda, and salt. I did this in my food processor.
- Cut in the butter until the mixture resembles crumbs. This is very easy (and quick) in a food processor. (Indeed, I think food processors were made for making scones and pie crust.)
- In a separate bowl, combine yogurt (I used pomegranate because I didn’t have any orange or lemon), orange peel (which I didn’t use), and orange juice.
- Add the yogurt mixture to the flour mixture and stir until evenly moistened. This is where the total amount of yogurt matters. The Chobani that I used comes in 5.3 oz containers — not 6 oz. So I added more orange juice to make sure I had enough moisture. And no, I didn’t do this in the food processor.
- Mound the dough on the prepared pan and then use your hands to pat it into a 9-inch round. The cookbook suggests flouring your hands, but I didn’t need to. I’m thinking my mix might not have been moist enough.
- Use a large knife to cut down through the dough to make eight wedges but don’t separate them. All you’re doing is scoring the dough so the scones break apart easily later.
- Sprinkle the remaining sugar on the dough.
- Bake about 25 minutes, until scones are golden brown.
- Cut or break into wedges and serve hot or warm.
I’m pretty sure that you can modify this in a variety of ways to make different flavors. Next time, I’ll get the orange yogurt and grated orange peel to make it the way I used to years ago.