"Scawn" or "scohne"
How do you pronounce “scone”?
It’s been a subject of debate for generations.
My English mother pronounced it to rhyme with "dawn," while my Scottish friends tend to rhyme it with "stone."
I’m sure both pronunciations are acceptable, but however you say it, judging by their presence in virtually every coffee house and bakery, scones are more popular than ever.
They’re a quick and easy little treat to make if you know a few basic tips.
Here are the cardinal rules for producing light and tender scones:
Use very cold butter (frozen butter grated into the flour works well)
Handle the dough as little as possible. The more you fiddle with it, the tougher the scones will be.
Mix the wet and dry ingredients together until they are just combined, no more.
Don’t crowd the scones on your baking sheet, give them room to puff up and spread.
Don’t overbake the scones or they’ll be dry. They should be just lightly golden.
That's it. Follow those rules and you’ll be rewarded with flaky and feathery scones.
Glazed Mixed Berry Scones
2 cups all-purpose flour
½ cup granulated sugar
1 Tbsp baking powder
Pinch of salt
½ cup very cold butter, cut into half-inch cubes
1 large egg
½ cup sour cream, stirred (regular or light, but not fat-free)
1 tsp vanilla
1 heaping cup frozen mixed berries (do not thaw before using)
1 cup icing sugar
Approx. 1 Tbsp cream or homogenized milk
Preheat oven to 400° F and line a baking sheet with parchment. In a large bowl, whisk together the flour, sugar, baking powder and salt until combined.
Add the butter and cut it into the flour with a pastry blender until mixture resembles coarse oatmeal (a few pea-sized lumps of butter are OK). In a small bowl, whisk together the egg, sour cream and vanilla until smooth; pour the wet mixture into the flour mixture and fold together with a spatula just until combined.
The dough will be wet and shaggy. Gently fold in the berries.
Turn the dough out onto a lightly floured surface and with floured hands gently knead it into a round about eight inches in diameter. The dough is very moist and tacky, so if it’s too difficult to get it to come together, sprinkle it with just enough flour to get it to form into a round.
With a sharp knife, cut the round into eight wedges, and with a wide spatula transfer them to the prepared baking sheet, spacing them at least two inches apart. Try to tuck any berries that are touching the baking sheet into the dough a bit so they don’t burn.
Bake for 15 to 18 minutes or until lightly golden and cooked through (a toothpick inserted in the centre should come out clean or with just a few crumbs clinging to it, not any wet dough).
Allow scones to cool on the baking sheet for a couple of minutes then transfer them to a wire rack. While they’re cooling, whisk together the icing sugar and cream until smooth and of a consistency that can be drizzled from a spoon. Drizzle the glaze over the cooled scones. Makes eight servings.
Afternoon Tea Scones
These are amazing with jam and whipped cream or Devon clotted cream if you can find it.
2 cups all-purpose flour
2 tsp baking powder
¼ cup granulated sugar
Pinch of salt
1⁄3 cup cold butter, cut into half-inch cubes
1 large egg
½ cup whipping cream
¼ cup sultanas or golden raisins (optional but highly recommended)
Preheat oven to 400° F and line a baking sheet with parchment.
In a large bowl, whisk together the flour, baking powder, sugar and salt until combined. Add the butter and cut it into the flour with a pastry blender until mixture resembles coarse oatmeal (a few pea-sized lumps of butter are OK). In a small bowl, beat the egg with a fork until frothy, then stir in the cream until mixture is well combined.
Remove one tablespoon of the mixture to a small container and set aside. Make a well in the centre of the dry ingredients and pour the egg mixture into it. Mix very gently with a wooden spoon just until the dough comes together then gently stir in raisins.
Turn dough out onto a floured surface; form it into a ball then pat it out into a circle about three-quarters of an inch thick. With a sharp, two-inch, round biscuit cutter cut circles out of the dough (or you can cut it into wedges but round scones are traditional for serving at teatime). Gently knead together the scraps of dough left after cutting and pat them out again to cut more circles.
Place the scones on the prepared baking sheet and brush them with the reserved egg mixture. Bake for 15 to 18 minutes, rotating the tray 180 degrees halfway through the cooking time until scones are light golden brown on top. Remove to a wire rack to cool slightly before serving. Makes about eight servings.
Three-Cheese Scones
These are perfect with a steaming bowl of tomato soup.
2 cups of all-purpose flour
1 Tbsp baking powder
¼ tsp baking soda
½ tsp salt
½ cup cold butter, cut into half-inch cubes
2 large eggs
½ cup buttermilk
½ cup grated Gouda cheese
½ cup grated sharp cheddar cheese
½ cup grated Monterey Jack or Asiago cheese
1 egg white whisked with 2 tsp water for brushing tops
Preheat oven to 400 degrees F and line a baking sheet with parchment.
In a large bowl whisk together the flour, baking powder, baking soda and salt until combined. Add the butter and cut it into the flour with a pastry blender until mixture resembles coarse oatmeal. A few pea-sized lumps of butter are OK.
In a small bowl, beat the eggs and buttermilk together until smooth. Add the egg mixture to the flour and gently mix with a wooden spoon just until dough comes together.
Add the cheeses and mix gently until cheese is evenly distributed. Turn the dough out onto a lightly floured surface; bring it together into a ball, then pat it out into a circle about three-quarters of an inch thick.
Cut into rounds with a sharp two-inch biscuit cutter. Gently knead together scraps left after cutting and cut more rounds (or dough can be cut into eight wedges). Brush the scones lightly with the egg white-water mixture. Bake for about 12 to 15 minutes or until golden brown and a toothpick inserted in centre of a scone comes out clean.
Cool slightly on a wire rack. Best served warm. Makes about 12 rounds or eight wedges.
Angela Shellard is aself-described foodie. She has done informal catering for various functions. Contact: [email protected].
