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Joy of BakingThe Newsletterwww.joyofbaking.comNovember 1997Volume 1, Issue 1“Dedicated to Reviving the Lost Art of Baking”This newsletter is the resultof feedback received during the six monthswww.joyofbaking.com hasbeen online. I have found that people are interested not only in tasting a good product but also how itis accomplished. Baking involvesnot only a good workable recipe,but also using top quality ingredients and knowing the procedures tofollow to achieve success. This hasbeen my goal for my website andnow this newsletter.The huge demand on my websitefor scone recipes prompted me todevote my first newsletter to thistopic. In creating these recipes Ihave tried to use different flavorcombinations in making both sweetand savory scones. Hopefully, youwill enjoy, as I have, both bakingand eating these scones.Bon Appetit.Stephanie"There are few hours in life moreagreeable than the hour dedicatedto the ceremony known as afternoon tea"- Henry JamesALL ABOUT SCONESScones, quintessentiallyEnglish. The origin of theword scone is debatable.Some say it comes from the Dutchword schoonbrot (beautiful bread)and others say it comes from Stone(Scone) of Destiny, where the Kingsof Scotland were crowned. Sconewas the name given for a Scottishbread that was made with oats andcooked either on a griddle or openfire. They were originally triangularshaped. Golden brown in colorwith a soft inside, they were cut inhalf and served warm with butterand jam or lemon curd.Times have changed. They are nolonger just a biscuit that the Englishserve with afternoon tea. Sconescan be found in coffeeshops andbakeries all over the world.Generally made using milk, sconesnow contain cream, buttermilk, sourcream, or yogurt depending on therichness and sweetness you desire.Sultanas (raisins), dried or freshfruit, chocolate, herbs, cheese andvegetables are samples of what younow see added to scones. Differentflours (both white and wholewheat), cornmeal and oatmeal canbe used. The combinations areendless.As a child visiting England Iremember going to a hotelrestaurant and having scones withdevonshire cream (clotted cream)and jam. It was a special occasionand we dressed up and went withmy grandparents. We felt so grownup having our tea and scones. Icouldn't believe scones and creamcould taste so delicious, and I ate asmany as I was allowed. Thesweetness of the scones, combinedwith the thick cream and jam wasdelightful. Having scones was aspecial treat and it never occurred tome that you could make and enjoythese delicacies at home. Growingup in Canada, scones were no whereto be seen or heard of. They quicklybecame a fond memory of myvacations in England.IN THIS ISSUE
TIPS ONMAKINGSCONESScones are not difficult or timeconsuming to make and with a littleeffort, you will be rewarded with alight flaky scone. The most important rule in making scones is toHANDLE THE DOUGH AS LITTLEAS POSSIBLE. I do not recommend using an electric mixer sincethere is a tendency to overmix.Overworking the dough causes aheavy, dense and tough scone.Scones follow the basic methodof mixing your dry ingredients together, cutting in the butter, andthen adding the liquid ingredients.The butter should be cold, but theother ingredients (including theliquid) should be at room temperature. Start by mixing the dry ingredients together in a large bowl,using either a wire whisk (this aerates the flour) or wooden spoon.The butter (only use butter as itenhances flavor, tenderness, andflakiness) must be cold and cutinto 1/2 inch (1.25) cubes. Using apastry blender, two knives, or yourfingertips, cut the butter into thedry ingredients until the mixtureresembles coarse crumbs. Justmake sure you use a light touchand don't overmix. At this pointadd any fruit, nuts or chocolateyou may be using. Make a well inthe center of the dry ingredientsand pour in your liquid, using awooden spoon to combine. Whenthe dough forms moist clumps,gather the dough into a ball, usingyour hands, and transfer to alightly floured surface. The doughwill be sticky. Use as little flouras possible when rolling out thedough, as too much flour producesa tough scone.Knead very lightly until the dough formsa ball and is smooth (about 10 seconds).Pat the dough into a 7 inch (17.5 cm) circle. Using a sharp knife, cut the circleinto 8 triangles. Alternatively, use acookie cutter dipped in flour (this prevents the dough from sticking to thecutter) to cut out scones. Gently kneadtogether any leftover scraps, and cutout remaining scones. With a pastrybrush, brush off any excess flour on thescones and place on prepared bakingsheet.When baking scones I use a 12 x 16 inch(30 x 40 cm) baking pan lined with parchment paper. Parchment paper makesclean up easier and also prevents thescones from overbrowning on the bottom. Instead of parchment paper, youcan lightly spray your pan with a nonstick vegetable oil.The prepared scones are now ready forglazing. Glazing means brushing the topsof the scones with egg mixed with milk,cream or water. This not only gives thescones a shiny, crisp and golden top, butalso removes any excess flour from thescones. A hot oven causes the scones torise quickly, thus producing a light flakyscone.If you desire scones with crusty topsand bottoms, but soft sides, place thescones close together on your bakingsheet. This produces straight scones asthey give each other support as theyrise. Scones that are placed a fewinches apart have crusty tops and sidesbut do have a tendency to topple over(so don't worry if this happens). Afterbaking, remove the scones from the ovenand cool on a wire rack. If soft sconesare desired, then leave the scones onthe baking sheet and lightly cover with aclean dish towel.Scones are best eaten the same day asbaked but they can be frozen. Freeze ina sealed plastic bag for up to twomonths. Reheat in the microwave ovenor in a 350 F (180 C) oven.page2Before you begin baking make sureyou read over your recipe severaltimes in order to get familiar withthe procedures. Premeasure all youringredients before you begin as thisprevents you from leaving out an ingredient. Preheat your oven to thedesired temperature and have yourbaking pan prepared. Combine yourglaze ingredients and set aside.When making scones I use bleachedall-purpose white flour (T55) . Youcan substitute unbleached allpurpose white flour for the bleachedflour. Whole wheat flour makes aheavier, more dense scone. To getthe best results only substitutewhole wheat flour for one-quarter ofthe white flour amount in the sconerecipes.There is no substitute for the flavorof butter. Butter makes scones lightand flaky. I prefer to use unsaltedbutter and then add my own salt inthe recipe. Make sure the butter iscold and cut into 1/2 inch (1.25 cm)pieces. You can use margarine orshortening but you will taste the difference.Some recipes call for heavy whippingcream. This refers to the cream’sbutterfat content which is between35% and 40% for heavy whippingcream. Half and half cream containshalf cream and half milk and is about10% butterfat. Buttermilk is calledfor in some recipes and it can be simply made by combining one cup (250ml) milk with 1 tablespoon (12 grams)lemon juice or cider vinegar. Let thismixture sit for five minutes beforeusing.
CREAM SCONESArich, cakelike scone that isperfect anytime. This is agreat basic recipe in whichdried fruits, zest, chocolate chips, orpoppyseeds can also be added. Feelfree to experiment with differentflavors and extracts.2 cups (280 grams) all-purpose flour1/3 cup (66 grams) granulated sugar2 teaspoons (8 grams) baking powder1/4 teaspoon salt1/3 cup (76 grams) unsalted butter, chilledand cut into 1/2 inch (1.25 cm) pieces1 large egg, beaten1 teaspoon (4 grams) pure vanilla extract1/2 cup (125 ml) heavy whipping creamGlaze:1 large egg, beaten1 tablespoon (14 grams) heavy creamPreheat oven to 375 F (190 C)with rack in center of oven. Line abaking sheet with parchment paperor lightly spray with a non-stick vegetable oil. To make the glaze, mixtogether the beaten egg with thecream. Set aside.In a large bowl, combine the flour,sugar, baking powder and salt. Cutthe butter into small pieces andblend into the flour mixture with apastry blender, two knives, or fingertips. This mixture should look likecoarse crumbs. In a small measuring cup, combine the whippingcream, beaten egg and vanilla. Makea well in the center of the dry ingredients and add the liquid, stirringwith a wooden spoon until the batter forms moist clumps. The batterwill be sticky. Do not overmix.Gather dough together with yourhands and transfer to a lightlyfloured surface. Gently knead forabout 10 seconds until dough formsa ball and is smooth. Pat doughinto a 7 inch (17.5 cm) circle that isabout 1 inch (2.5 cm) thick. Usinga sharp knife, cut circle into 8 triangular sections. With a pastry brush,brush off excess flour from scones,and place scones on prepared bakingsheet. Brush the tops of scones withthe glaze and sprinkle lightly withsugar (if desired).Bake for approximately 15 minutes,until lightly browned, or a toothpickinserted in the middle of the sconecomes out clean. Remove fromoven. Transfer to a wire rack tocool. Makes 8 scones.Variation: (Add these ingredientsafter you have cut-in the butter tothe dry ingredients and just beforeadding the liquid ingredients.) Add 1/3 cup (42 grams) dried redtart cherries, blueberries, or 1/3cup (66 grams) chocolate chips. Add 1/3 cup (42 grams) dried cranberries plus 1 tablespoon (6 grams)grated orange zest. Add 1 tablespoon (8 grams) poppyseeds and 1 teaspoon (4 grams)pure almond extract (use insteadof vanilla extract). Sprinkle topsof scones with sliced almonds before baking. Add 1 tablespoon (6 grams) gratedlemon zest and 1 tablespoon (8grams) poppy seeds.ENGLISH SCONEThis is a classic scone that the English serve at afternoon tea withcream, jam, or lemon curd. Raisins(Sultanas) (1/4 cup or 30 grams)and grated lemon or orange zest (1tablespoon or 6 grams) can beadded.2 cups (280 grams) all-purpose flour2 teaspoons (8 grams) baking powder2 tablespoons (28 grams) granulated sugar1/2 teaspoon (3 grams) salt1/3 cup (76 grams) unsalted butter, chilledand cut into 1/2 inch (1.25 cm) pieces1/2 cup (125 ml) milk1 large egg, beatenGlaze:1 large egg, beaten1 tablespoon (14 grams) milkPreheat oven to 400 F (205 C) andplace rack in center of oven. Line abaking pan with parchment paper orlightly spray with a non-stick vegetableoil. For the glaze, mix together thebeaten egg with the milk and setaside.In a large bowl whisk together flour,baking powder, sugar and salt. In ameasuring cup combine the milk withthe beaten egg. With a pastryblender, two knives, or your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs.Make a well in the center of the dryingredients and add the liquid. Mixtogether with a wooden spoon, making sure you do not overwork thedough. Just mix until dough formsmoist clumps.Gather dough together and transfer toa lightly floured surface. Gentlyknead dough until it forms a ball (10seconds). Roll out dough until it is 1inch (2.5 cm) thick. With a floured 21/2 inch (6 cm) cutter, cut out roundsand place on prepared baking pan.Knead together scraps and cut out remaining scones. Brush scones withglaze and bake for 15 minutes or untillightly brown on top. Remove fromoven and cool on wire rack. Makes 8scones.TIP: A large egg weighs 2 ounces(56.7 grams) in the shell, or 1.75ounces (50 grams) without the shell.page3
ESPRESSOCHOCOLATESCONESLoaded with chocolate chipsand dried cherries, theylook wonderful drizzledwith melted white chocolate.1 2/3 cups (234 grams) all-purpose flour1/3 cup (28 grams) cocoa powder1/3 cup (66 grams) granulated sugar2 teaspoons (8 grams) baking powder1/4 teaspoon salt1 tablespoon (4 grams) instant espressopowder1/3 cup (76 grams) unsalted butter, chilledand cut into 1/2 inch (1.25 cm) pieces1 large egg, beaten1 teaspoon (4 grams) pure vanilla extract1/2 cup (125 ml) heavy whipping cream1/3 cup (66 grams) chocolate chips1/3 cup (42 grams) dried cherriesforms moist clumps. Gather updough with hands and transfer to alightly floured surface. Gentlyknead until dough forms a ball andis smooth (10 seconds). Pat thedough into a 7 inch (17.5 cm) circleand cut into 8 triangles using asharp knife. Place the scones on theprepared baking pan and brush topsof scones with glaze. Bake for approximately 15 minutes (the outsideof the scone will be firm and themiddle soft). Remove from ovenand transfer to wire rack to cool.Makes 8 scones.TIP: TO DRIZZLE WITH MELTEDWHITE CHOCOLATE: In the top of adouble boiler over simmering water,melt 3 ounces (85 grams) of choppedwhite chocolate with 1 teaspoon (4grams) vegetable shortening. Transfermelted chocolate to a parchment coneor plastic bag with one end cut anddrizzle over cooled scones.Glaze:1 large egg, beaten1 tablespoon (14 grams) heavy creamPreheat oven to 400 F (205 C)with rack placed in center of oven.Line a baking pan with parchmentpaper or spray with a non-stick vegetable oil. In a small bowl combinebeaten egg with cream for glaze. Setaside.In a large bowl whisk together theflour, cocoa powder, sugar, bakingpowder, salt and espresso powder.Cut the butter in small pieces andblend into the flour mixture with apastry blender, two knives, or fingertips. The mixture should resemblecoarse crumbs. Add chocolate chipsand dried cherries to dry ingredients. In a small measuring cup,combine the whipping cream,beaten egg and vanilla extract. Using a wooden spoon, add liquid todry ingredients, mixing until doughCINNAMONSCONESSimilar to cinnamon buns(rolls) but easier to make asthere is no yeast. Drizzle thebaked scones with a powdered sugared glaze.English Scone Dough (page 3)Cinnamon Mixture:1/3 cup (72 grams) light brown sugar1/4 cup (56 grams) unsalted butter, roomtemperature1 teaspoon (2 grams) cinnamonPreheat oven to 400 F (205 C) andplace rack in center of oven. Grease a9 inch (23 cm) cake pan with butteror spray with a non-stick vegetable oil.Set aside.page4On a lightly floured surface roll outEnglish Scone dough using a flouredrolling pin or your hands. Spreadinto a 16 by 10 inch (40 by 25 cm)rectangle. Let dough rest for 10minutes. Meanwhile, combine cinnamon mixture ingredients in asmall bowl. With a metal spatula orknife evenly spread the cinnamonmixture over the dough. Starting atthe short side roll up the dough intoa cylinder, brushing off excess flouras you roll. With a sharp knife cutcylinder in half, and then in halfagain (you will have 4 equal pieces).Cut each quarter into 3 equal pieces(12 pieces altogether). Place slices,cut side up, in the cake pan, evenlyspaced. Gently brush tops ofscones with 1 tablespoon (14 grams)milk or cream. Bake in preheatedoven for 17 to 19 minutes, or untillightly browned, or toothpick inserted in center of scone comes outclean. Remove from oven and coolon wire rack for 5 minutes. Invertonto a wire rack, and then reinvertonto another wire rack (scones areright side up).Combine 1/2 cup (58 grams) powdered (confectioners or icing) sugar,1/2 teaspoon light corn syrup, 1/8teaspoon vanilla extract and enoughhalf-and-half cream [1-2 tablespoons(14-28 grams)] to make the glazethin enough to drizzle over cinnamon scones.Makes 12 sconesTIP: To warm eggs up quickly toroom temperature, place in a bowl ofwarm water for about five minutes.TIP: To warm liquids to room temperature quickly, microwave forabout 10 seconds.
CRANBERRYORANGE WHOLEWHEAT SCONESThese scones are burstingwith cranberries and orange zest. Fresh, frozen,or dried cranberries or raspberriescan be used.1 1/3 cups (188 grams) all-purpose whiteflour2/3 cups (90 grams) whole wheat flour1/4 cup (50 grams) granulated sugar1 1/4 teaspoon (5 grams) baking powder1/4 teaspoon baking soda1/4 teaspoon salt1/3 cup (76 grams) unsalted butter, chilledand cut into 1/2 inch (1.25 cm) pieces3/4 cup (190 ml) buttermilk, room temperature1/3 cup (42 grams) dried cranberries1 tablespoon (6 grams) grated orange zestFor Glaze:1 large egg, beaten1 tablespoon (14 grams) creamGather dough up with hands andtransfer to a lightly floured surface.Gently knead dough until it forms aball and is smooth. Pat dough intoa 7 inch (17.5 cm) circle and cutinto 8 triangles using a sharp knife.Place scones on prepared baking panand brush with glaze.Bake in preheated oven for 15 minutes or until lightly browned(toothpick inserted in center ofscone comes out clean). Removefrom oven and cool on wire rack.Makes 8 sconesTIP: If using fresh cranberries orunsweetened frozen raspberries cutin half and toss with 1 tablespoon (14grams) of sugar. Let stand for 5minutes before using.TIP: To make your own buttermilkcombine 1 cup (250 ml) milk with 1tablespoon (28 grams) lemon juice orcider vinegar. Let mixture stand for5 minutes before using.GINGERBREADSCONESPreheat oven to 400 F (205 C) andplace rack in center of oven. Line abaking pan with parchment paper orlightly spray with a non-stick vegetable oil. In a small bowl combinethe beaten egg with cream for glaze.Set aside.IIn a large bowl combine the flours,sugar, baking powder, baking sodaand salt. Cut butter into ½ inchpieces (1.25 cm) and with a pastryblender, two knives, or your fingertips rub the butter into the flourmixture until it resembles coarsecrumbs. Add the cranberries andgently toss to coat. In a measuringcup combine the buttermilk withthe orange zest. Make a well in thecenter of the dry ingredients andadd the liquid. Gently stir with awooden spoon until moist clumpsform. The dough will be sticky.1 3/4 cups (245 grams) all-purpose flour1/4 cup (50 grams) granulated sugar3/4 cup (62 grams) old fashioned or quickcooking oatmeal (Quaker Oats)1 teaspoon (2 grams) ginger1 teaspoon (2 grams) cinnamon1/8 teaspoon cloves2 teaspoons (8 grams) baking powder1/2 teaspoon (2.5 grams) baking soda1/4 teaspoon salt1/3 cup (76 grams) unsalted butter, chilledand cut into 1/2 inch (1.25 cm) cubes1/2 cup (125 ml) buttermilk2 tablespoons (44 grams) molasses1/3 cup (42 grams) dried cherries or cranberries1/4 cup (30 grams) currantspage 5f you like gingerbread cookies,then these will become a favorite. These are great drizzledwith a powdered sugar glaze,.Glaze1 large egg, beaten1 tablespoon (14 grams) creamPreheat oven to 400 F (205 C) andplace rack in center of oven. Line abaking pan with parchment paper orlightly spray with a non-stick vegetable oil. In a small bowl makeglaze by combining beaten egg withcream. Set aside.In a large bowl combine flour, sugar,oatmeal, ginger, cinnamon, cloves,salt, baking powder and bakingsoda. Cut the butter into smallpieces and with a pastry blender,two knives, or your fingertips rubthe butter into the flour mixture until it resembles coarse oatmeal. Adddried cherries and currants. In ameasuring cup combine buttermilkand molasses. Add liquid to dry ingredients and stir, with a woodenspoon, until it forms moist clumps.Gather dough together and transferto a lightly floured surface. Gentlyknead dough until it forms a ball.Shape into a 7 inch (17.5 cm) circleand, using a sharp knife, cut into 8triangles. Place on prepared bakingpan and brush with glaze.Bake in oven for approximately 14minutes or until firm and goldenbrown (toothpick inserted in centerof scone comes out clean). Removefrom oven and cool on wire rack.To make a glaze for scones combine½ cup (58 grams) powdered (icingor confectioners) sugar, ½ teaspoonlight corn syrup, 1/8 teaspoon purevanilla extract, and 1-2 tablespoons(14-28 grams) cream. Drizzle overscones and serve. Makes 8 scones.TIP: To keep spices fresh, store in acool, dark, dry space and replace every year.
ter of the dry ingredients, add themilk, and stir gently with a woodenspoon, until mixture just forms aball. Do not overmix.CHEESE, BACON& CHIVE SCONESThese are excellent withsoups or stews. SharpCheddar or Edam Cheesecan be used.2 cups (280 grams) all-purpose flour1 tablespoon (14 grams) granulated sugar2 teaspoon (8 grams) baking powder1/2 teaspoon (3 grams) salt1/4 teaspoon pepperPinch of cayenne pepper (optional)1/3 cup (76 grams) unsalted butter, chilledand cut into 12 pieces3/4 cup (188 ml) milk, room temperature1 cup (54 grams) grated sharp cheddarcheese or edam cheese4 slices [1/3 cup (26 grams)] cooked bacon,cooled and chopped into small pieces1 tablespoon (2 grams) finely choppedchives (green onions)Glaze:1 large egg, beaten1 tablespoon (14 grams) milkPreheat oven to 400 F (205 C) andplace rack in center of oven. Line abaking pan with parchment paper orlightly spray with a non-stick vegetable oil. Make glaze by combiningbeaten egg with milk. Set aside.In a large bowl whisk together theflour, sugar, baking powder, salt andpepper. Cut butter into ½ inch(1.25 cm) cubes and rub butter intoflour mixture using a pastry blender,two knives, or your fingertips, untilmixture resembles coarse crumbs.Add the grated cheese, choppedcooked bacon and chives to the dryingredients. Make a well in the cen-Place the dough on a lightly flouredsurface and knead (10 seconds) untilsmooth. Roll or pat dough 1 inch(2.5 cm) thick and using a floured 21/2 inch (6 cm) cutter, cut outrounds. Place on the prepared baking pan and brush with glaze. Sprinkle 1 teaspoon of grated cheddarcheese on the top of each scone (ifdesired). Bake in preheated ovenfor 15 minutes or until lightlybrowned on top and cheese hasmelted (toothpick inserted in centerof scone comes out clean). Cool onwire rack.Makes 8 scones.TEX-MEXSCONESThis recipe comes from alittle book called SimplyScones by Leslie Weinerand Barbara Albright. This sconecontains cornmeal, cheese, chiliesand spices that is great topped withTaco Spread (page 7) and servedwith a bowl of chili.1 1/2 cups (210 grams) all-purpose flour1/2 cup (84 grams) yellow cornmeal1 tablespoon (14 grams) granulated sugar2 teaspoons (8 grams) baking powder1/4 teaspoon salt1/4 teaspoon chili powder1/8 teaspoon ground cumin1/8 teaspoon ground black pepper(optional)1/3 cup (76 grams) unsalted butter, chilledand cut into 1/2 inch (1.25 cm) pieces1 large egg3 tablespoons (42 grams) milk3 tablespoons (42 grams) undrainedchopped, canned green chilies1/2 cup (27 grams) grated sharp CheddarCheesepage6Glaze:1 large egg, beaten1 tablespoon (14 grams) milkPreheat oven to 375 F (190 C) andplace rack in center of oven. Line abaking pan with parchment paper orspray with a non-stick vegetable oil.In a small bowl combine the beatenegg with milk for glaze. Set aside.In a large bowl whisk together theflour, cornmeal, sugar, baking powder, salt, chili powder, cumin andpepper. Cut the butter into ½ inch(1.25 cm) cubes and rub into flourmixture using a pastry blender, twoknives, or fingertips until the mixture resembles coarse crumbs. Addthe grated cheese to the dry ingredients. In a small bowl stir togetherthe egg, milk and chilies. Make awell in the center of the dry ingredients and add the egg mixture, stirring with a wooden spoon. Withlightly floured hands, gather up thedough and knead gently to bringdough together.Transfer dough to a lightly flouredsurface and pat dough into a 8 inch(20 cm) circle. Cut circle into 8 triangles using a sharp knife, andtransfer to prepared baking pan.Brush tops and sides of scones withthe glaze. Bake on the middle rackof oven for 18 minutes or until thetop is lightly browned and a toothpick inserted into the center of thescone comes out clean. Cool sconeson a wire rack. Makes 8 scones.TIP: Use double-acting baking powder in your scone recipes. Bakingpowder should be stored in a cooldry place and replaced every sixmonths. To test to see if your baking powder is still good, combine 1/2cup (125 ml) hot water with 1 teaspoon (4 grams) baking powder. Thismixture should bubble.
PESTO, FETACHEESE, ANDSUN-DRIEDTOMATO SCONESHere I have taken the basicscone recipe and filled itwith pesto, sun-driedtomatoes, and feta cheese. Greatwith soups. You can use purchasedpesto or make your own.2 cups (280 grams) all-purpose flour1 tablespoon (14 grams) granulated sugar2 teaspoons (8 grams) baking powder1/4 teaspoon salt1/3 cup (76 grams) unsalted butter, cut into1/2 inch (1.25 cm) cubes3/4 cup (188 ml) milk, room temperature3 tablespoons (36 grams) Pesto(purchased or homemade)1/3 cup (48 grams) Feta Cheese, cut intosmall cubes1 1/2 tablespoons (10 grams) oil packedsun-dried tomatoes, drained and choppedGlaze:1 teaspoon extra virgin olive oil2 teaspoons (8 grams) freshly gratedparmesan cheesePreheat oven to 400 F (205 C) andplace rack in center of oven. Butteror lightly spray a 9 inch (23 cm) cakepan with a non-stick vegetable oil.Set aside.In a large bowl whisk together theflour, sugar, baking powder and saltuntil combined. Cut butter into ½inch (1.25 cm) cubes and rub butterinto flour mixture using a pastryblender, two knives, or your fingertips until mixture resembles coarsecrumbs. Make a well in the centerof the dry ingredients, add the milk,and stir gently with a wooden spoonuntil mixture forms moist clumps.Do not overmix.Gather dough together with handsand place on a lightly floured surface and knead until smooth (10 seconds). Roll dough with a flouredrolling pin into a 16x 10 inch(40x25 cm) rectangle. With a knifeor metal spatula evenly spread pestoover dough. Sprinkle with fetacheese and sun-dried tomatoes.Starting at the short end roll doughinto a cylinder, brushing off any excess flour as you roll. With a sharpknife, cut dough in half, and then inhalf again (you will have 4 pieces).Cut each quarter into 3 equal pieces(12 pieces altogether) and place inthe prepared pan, cut- side up.Brush lightly with olive oil andsprinkle with freshly grated parmesan cheese. Bake in preheated ovenfor 15 minutes or until lightlybrowned on top (toothpick insertedin center of scone comes out clean).Cool on wire rack. Makes 12scones.TIP: TO MAKE YOUR OWN PESTO:In a food processor combine 1 clovegarlic, 1/4 cup (32 grams) pine nuts,and 2 cups (472 ml) fresh basilleaves. Process for 10 seconds.With motor running add 3/4 cup (190ml) extra virgin olive oil and 1/2 cup(60 grams) freshly grated parmesancheese. Add salt to taste. Makesapproximately one cup (250 ml)Pesto.TIP: When using Parmesan cheesebuy the best that you can(Parmigiano Reggiano). When grating,first remove the outer rind and grateusing a fine hand grater. You can alsograte the cheese using a food processor fitted with a metal blade.page7SPREADS FORSCONESYour scone tea tray can be enhanced with not only a variety offruit preserves or jams, but also Devonshire Cream and/or LemonCurd.TACO SPREADThis is a great spread tohave on Tex-Mex or PlainScones. If you want thespread to be spicier add more chilipowder and/or hot taco sauce.4 ounces (112 grams) cream cheese, softened2 tablespoons (28 grams) undrainedchopped, canned green chilies3 tablespoons (42 grams) medium tacosauce (salsa)1/8 teaspoon granulated sugar1/4 teaspoon chili powder1/4 teaspoon cuminIn a food processor, fitted with ametal blade, place the cream cheese,chilies, taco sauce, sugar, chili powder and cumin. Process for 20 seconds or until smooth. Scrape downthe sides of bowl as needed. Refrigerate if not serving immediately.Makes 3/4 cup.TIP: Make sure you use a good quality taco sauce or else make your own.
DEVONSHIRECREAMDevonshire or Clotted Cream is arich, thick cream that is produced byskimming the thick cream thatforms on the top of unpasteurizedwhole milk when heated. It isfound primarily in England, butDouble Devon Cream (made in England) can be found in a lot of specialty food stores.½ cup (110 grams) mascarpone* (or creamcheese)½ cup (125 ml) heavy whipping cream2 tablespoons (12 grams) confectioners(powdered or icing) sugarPlace mixing bowl and beaters in thefreezer for 10 minutes. Combine allthe ingredients in mixing bowl andbeat on medium-high speed untilstiff peaks form. Serve immediatelyor refrigerate for a few hours. Thiscream does not hold very well so ifrefrigerating, rewhip cream beforeserving. Makes one cup.*Mascarpone is a thick, sweet Italiancream cheese that has the texture of sourcream. It can be found in specialty foodstores.If fruit-flavored Cream is desired,add 3-4 tablespoons (36-48 grams)strawberry or raspberry puree (or 23 tablespoons strawberry preserves).If using a puree, whip with other ingredients. If using preserves, add tothe cream once it is whipped.LEMONCURDLemon Curd is a thicklemon-flavored cream thatcontains eggs, butter, sugar,lemon juice and lemon zest. It iscooked and when cooled, is used asa spread for scones. If you have anyleftover lemon curd, it can be usedto fill prebaked tart shells.3 large eggs1/3 cup (80 ml) fresh lemon juice(approximately 3 lemons)1 tablespoon (6 grams) finely grated lemonzest3/4 cup (150 grams) granulated sugar1/3 cup (76 grams) unsalted butter, cut intosmall chunksIn the top of a double boiler overmedium heat combine the eggs,sugar, lemon juice and zest. With awire whisk, whisk the mixture constantly until it thickens and starts toboil. Remove from heat and pourinto a heatproof bowl. Cut the butter into small pieces and whisk intomixture until the butter is melted.Lightly sprinkle sugar over the topof the lemon curd (this prevents askin from forming) and cover withplastic wrap. (The lemon curd willthicken as it cools.) The lemon curdwill keep for several days refrigerated. Makes one cup.TIP: If you find that the eggs havecurdled a bit when cooking and themixture is not smooth, simply strainthe mixture before adding the butter.It is important that you whisk the eggmixture constantly when cooking.This will prevent the eggs from curdling.Lemons at room temperature havemore juice when squeezing. Aftersqueezing, strain the juice to removeall the pulp. When grating lemons forzest, make sure you only grate the peeland not the white part. When lemonsare cold they are much easier to grate.Grate lemons just before using as thezest will lose moisture if it sits toolong.Resources:- Bloom, Carole. The InternationalDictionary of Desserts, Pastries, andConfecti
the baking sheet and lightly cover with a clean dish towel. Scones are best eaten the same day as baked but they can be frozen. Freeze in a sealed plastic bag for up to two months. Reheat in the microwave oven or in a 350 F (180 C) oven. Before you begin baking make sure you read over your recipe
