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Company scones fast:

These dense, moist scones keep well if covered.
Ingredients Procedure
  • Prepare 9" cake pan for baking. Cooking parchment is best.
  • You can also use a cast iron skillet of equal size.
  • Oven to 375-400 degrees F.
In a 2 cup measure:
  • 2 eggs
  • Fill to 2-cup mark with heavy cream.
  • You can substitute evaporated milk or any suitable mixture of dairy products (sour cream / cream cheese / yogurt diluted with a bit of milk).
  • Gently beat with egg beater or whisk.
  • Add a large handful of chopped dry fruit if desired.
In a 4-cup measure:
  • 1/3 c sugar
  • 1/2 c buttermilk powder
  • 2 t cardamon, ground
  • 1 t anise seed
  • You can also add fennel seed or poppy seeds.
  • 1 t baking soda
  • 1 T baking powder
  • Top off with white or combination white and whole wheat flour.
  • Sift dry ingredients into large bowl and make an indentation in the middle.
  • If you are using a cast iron skillet, now is the time to pre-heat it a bit.
  The traditional way of shaping scones is to roll the dough to 1/2-inch thick and cut into 3-inch rounds, then brush with beaten egg and sprinkle with sugar. I do not do that.
  • Pour wet ingredients into dry. Stir briefly while liquid is absorbed.
  • Let sit for one minute to finish absorption.
  • Divide dough into eight parts.
  • Shape into flat balls while kneading gently and briefly. Dough can be a little bit moist but not too sticky to shape. Roll in a plate of flour if necessary to prevent sticking while shaping.
  • Place in prepared pan: one in the middle, seven around the edge. Don't worry about gaps - they will fill as scones bake.
  • 375-400 degrees for 30 minutes.
Maura Enright, Proprietor
©2012 - 2014 by Maura Enright
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