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Today's scones. Full-on american style.

post #1 of 11
Thread Starter 

 

 

Here's the recipe:

 

SCONES AMERICAN STYLE (19OCT2015)

 

 

MAIN INGREDIENTS

 

1 pound of flour mixture (454 – 500g)

  (a 50-50 mix of AP and BF; or, slightly higher percentage of BF)

1+ TBS baking powder (11g)

3 TBS Sugar (35g)

2/3 tsp salt (4g)

1C Raisins (125g) or 75g of Currants

2C Heavy Cream

1 egg beaten

Lemon zest

 

Optional

 

1 egg wash for coating

 

1 tsp lemon oil added to cream or some lemon zest or some lemon juice

 

2 pinches of nutmeg

 

Turbinado or maple sugar sprinkled on top of egg wash

 

Crystallized ginger sprinkled on top

 

Preheat oven to 425F.  Mix all dry ingredients.  Make well in the center and add the cream and beaten egg.  Mix.  Knead ten to twenty times and form into a ball.  Cover the dough and allow to rest for twenty minutes.  Place dollops of dough onto a parchment lined baking sheet.  Allow to rest for another twenty minutes; that way the scones, once baked, will have a better rise and lighter texture.  Place the baking sheet in center of oven and bake for 12 to 15 minutes  until a hint of brown shows on the top surface of the scone.

 

Makes approximately one dozen scones.

 

N.B.   The first twenty minute resting period allows the dough to fully hydrate and soften.  The second twenty minute rest period will allow the scones to rise slightly before baking, resulting in a lighter scone.


Edited by kokopuffs - 10/20/15 at 10:01am

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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post #2 of 11

I haven't made scones without butter. I will have to give yours a try.

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post #3 of 11
Thread Starter 
Quote:
Originally Posted by panini View Post
 

I haven't made scones without butter. I will have to give yours a try.

 

Panini, think heavy cream, H E A V Y.  It's higher butterfat content makes a good substitute for water + butter, imho.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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post #4 of 11

I didn't know that cream scones were American, per se... but I can attest to the fact that they are really yummy and don't need butter in the batter.

post #5 of 11
Thread Starter 
Quote:
Originally Posted by BrianShaw View Post
 

I didn't know that cream scones were American, per se... but I can attest to the fact that they are really yummy and don't need butter in the batter.

 

 

The March-April 2014 issue of Cooks Illustrated discusses the difference between British and American scones.  The British scones are lighter.

 

   American   British      
1 1/2 cups, chilled BUTTER     1/2 cup softened
1 tablespoon of baking powder   LEAVENER 2 tablespoons of baking powder
The more the better ADD-INS A smattering of currants
Egg wash and lots of coarse sugar TOPPING Light milk-and-egg wash

 

Here's a post from Panini that was made in 2/27/2011:

 

"...We don't flavor the dough since we use heavy cream and butter.  We use a high protein flour to harden the dough  and just barely mix.  BTW here in the south we call scones the fancy triangle biscuits....."       8^)

 


Edited by kokopuffs - 10/21/15 at 1:30am

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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post #6 of 11
Yes they did. I not only read it but watched the TV show. Having lived and eaten plenty of pastry in both countries I'm still not convinced that assigning nationality to these recipes is really as cut and dried as that. Too much regionalist and differing terms. But it doesn't matter. I join you in the enjoyment of cream scones and applause your success.
post #7 of 11
Thread Starter 
Quote:
Originally Posted by BrianShaw View Post

Yes they did. I not only read it but watched the TV show. Having lived and eaten plenty of pastry in both countries I'm still not convinced that assigning nationality to these recipes is really as cut and dried as that. Too much regionalist and differing terms. But it doesn't matter. I join you in the enjoyment of cream scones and applause your success.

 

My issue now is that I can't taste the currants.  Is there some way of bringing out their flavor, like soaking in some liquid overnight?????

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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post #8 of 11
I can relate! Soak in rum or cognac! But often just softening in water will do. The quality of currants isn't always high because they just don't sell as well as regular raisins.
post #9 of 11
Quote:
Originally Posted by kokopuffs View Post

My issue now is that I can't taste the currants.  Is there some way of bringing out their flavor, like soaking in some liquid overnight?????

Try massaging in o.j.. Throw your currants in the kitchen aid mixing bowl, add half its weight with o.j., put in the paddle, and let er rip on low speed for about ten minutes or untill the currants have soaked up all the liquid. You can sub the o.j. with just about any liquid you want--grape juice, o.j., apple j. plain water, etc.
...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #10 of 11
Quote:
Originally Posted by panini View Post
 

I haven't made scones without butter. I will have to give yours a try.

I'm lost with the posts. Did I say something wrong.  The next time I make rib stickin gravy I will try the cream biscuits. This will make them  HEAVY with the bacon fat.:D

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #11 of 11
Thread Starter 
Quote:
Originally Posted by panini View Post
 

I'm lost with the posts. Did I say something wrong.  The next time I make rib stickin gravy I will try the cream biscuits. This will make them  HEAVY with the bacon fat.:D

 

In my own recipe files I simply retained the copy of a post that you made in 2011!


Edited by kokopuffs - 10/22/15 at 1:50am

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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