Thanks, everyone! I ended up making a "cream" scone (no butter cut in), inspired somewhat by the recipe of Marion Cunningham as interpreted by Merrill. Used my favorite alternate dry ingredients in bread making -- barley flour and toasted wheat germ -- and sprinkled in a dash of cinnamon, the tiniest suggestion of nutmeg, about 1/4 cup of currants, vanilla and the zest of an orange. My son insisted, "Not too sweet," so I limited the sugar to a scant three tablespoons. Had less than 3/4 cup of cream (having made biscuits the last two nights, using essentially the same formula, but throwing in herbs and 1 T of sugar), so I used that plus 1/2 cup of plain whole milk yogurt and 2 T. melted butter. Brushed with more melted butter, then sprinkled on a very light cinnamon sugar. Sensational. Will post the recipe over the weekend, if I can't get to it sooner. Made the biscuits one night with some leftover ricotta whey, then experimented with replacing that, given that it's not an ingredient everyone has on hand or can easily get. I'll post that recipe (with alternate ingredients) as well. Thanks again! ;o) P.S. Boulangere, the combo you posted is calling me, loudly, so that's on the menu for tomorrow morning. My son returns to Madison on Sunday morning, when this really fun baking extravaganza will end.
A squirt of vanilla extract mixed into the cream and eggs would compliment the raspberries very nicely.
I bake my scones @ 425 degrees F. You could also prepare scones ahead and freeze them, i.e. make the dough, shape and cut them, freeze and then when you need to, bake them off frozen. Brush frozen scones with cream, and sprinkle with sugar, then bake away!
I agree with boulangere - stick to a classic cream scone, and her recipe looks killer. The only thing you might want to add is some lemon zest to compliment the raspberry tartness.
This has been my go-to for years, and was one my bakery's best-sellers. I hope you enjoy it.
Cream Scones
Preheat oven to 375 degrees.
Sift together into bowl of stand mixer fitted with the paddle:
1 # AP flour
3 oz granulated sugar
1 tablespoon baking powder
1 teaspoon salt
Add in 1" chunks:
4 oz. cold unsalted butter
Mix on lowest speed just until butter is about the size of hazelnuts
Whisk together and pour in:
2 large eggs
11 ounces heavy cream
Mix on lowest speed just until no dry ingredients are visible in bottom of bowl.
Turn dough out onto lightly floured surface. Press together using your palms, not fingers. Divide in half with a bench scraper. Shape each half into a round, and with quick taps with your palms, flatten each to a disk 1" thick.
Divide each disk into 6 equal pieces. Place 1" apart on sheet pan lined with parchment. Cover lightly with plastic and allow to rest for 30 minutes before baking.
Just before baking, brush tops of each scone with some heavy cream, and sprinkle with sugar, preferably AA.
Bake for 12-15 minutes, rotating sheet pan(s) halfway through.
Pour a nice cup of coffee, and enjoy those preserves!
My daughter makes killer scones, that are riffs off the main recipe from Cheese Board Collective Works. I think they're better than the ones the Cheese Board (in Berkeley) makes and sells themselves. If you don't have the book, you might want to look at it, as it's a nice reference for bread bakers as well as scone makers. I've never felt a need for any additions to my daughter's scones, but I suspect that North Umpqua raspberry preserves will go with everything. Are you thinking of maybe swirling them in?
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A squirt of vanilla extract mixed into the cream and eggs would compliment the raspberries very nicely.
I bake my scones @ 425 degrees F. You could also prepare scones ahead and freeze them, i.e. make the dough, shape and cut them, freeze and then when you need to, bake them off frozen. Brush frozen scones with cream, and sprinkle with sugar, then bake away!
Cream Scones
Preheat oven to 375 degrees.
Sift together into bowl of stand mixer fitted with the paddle:
1 # AP flour
3 oz granulated sugar
1 tablespoon baking powder
1 teaspoon salt
Add in 1" chunks:
4 oz. cold unsalted butter
Mix on lowest speed just until butter is about the size of hazelnuts
Whisk together and pour in:
2 large eggs
11 ounces heavy cream
Mix on lowest speed just until no dry ingredients are visible in bottom of bowl.
Turn dough out onto lightly floured surface. Press together using your palms, not fingers. Divide in half with a bench scraper. Shape each half into a round, and with quick taps with your palms, flatten each to a disk 1" thick.
Divide each disk into 6 equal pieces. Place 1" apart on sheet pan lined with parchment. Cover lightly with plastic and allow to rest for 30 minutes before baking.
Just before baking, brush tops of each scone with some heavy cream, and sprinkle with sugar, preferably AA.
Bake for 12-15 minutes, rotating sheet pan(s) halfway through.
Pour a nice cup of coffee, and enjoy those preserves!