Recipe: Scottish Honey Scones
How about some scones to go with your fair trade tea (or other beverage of choice)? :)
This recipe is from Cricket Magazine. I don't care if I'm a decade older than their target audience (9-14), it's the coolest magazine ever. :P They have great stories, both fiction and nonfiction, and they alternate their other content between craft-y things and super-tasty recipes.
Scottish Honey Scones
Ingredients:
1 cup flour
1/4 teaspoon salt
2 teaspoons baking powder
3 tablespoons butter, softened
1 egg
3 tablespoons honey
1/2 cup raisins
milk
Method:
1. Preheat the oven to 425 degrees F.
2. Mix the flour, salt, and baking powder. Add the butter with a fork, stirring well. The mixture will be crumbly.
3. Beat the egg lightly and stir in the honey. Add to the flour mixture. Then stir in the raisins. Form the dough into a ball.
4. Flour a board. Roll out the dough with a rolling pin to a thickness of 1/2 inch. Cut out the scones with a 2-inch cookie cutter. Brush the top of each scone lightly with milk.
5. Grease a cookie sheet and sprinkle it with flour (or use a non-stick cookie sheet). Place the scones 1 inch apart. Bake until the tops are browned, about 10 minutes. Transfer to a rack to cool.
Makes 6 to 8 scones.
winkingstar's Variations:
-I have a love/hate relationship with raisins that is mostly hate. I pretty much only like cooked raisins in oatmeal raisin cookies (and even then only if they are done just so). So I don't add the raisins. This results in a very plain scone. Which is just fine for spreading with jam and drinking with a cup of tea. However, I decided to experiment one day and added in some orange zest. It gives the scones a nice hint of flavour. I don't measure the zest, just sort of dump some in.
-I also am not a huge fan of doing the dishes (no dishwasher here), so I cut back on the amount of dishes whenever possible. For instance, it is entirely unnecessary to roll out the dough and use cookie cutters. I just wad the dough into a ball, break off bits of it, and pat them into scone-shaped patties about 1/2 inch thick. They come out just fine (although not precisely circular) AND I don't have to wash a stupid rolling pin and cookie cutter.
-Finally, whoever decided that this recipe makes 6 to 8 scones was making really tiny scones. Like, wee tea scones for serving with wee tea sandwiches. I usually double the recipe and make 6 slightly bigger scones. And they keep nicely in a tupperware for a few days, if you are not having a tea party and wish to savour them over the week.
This recipe is super easy (well, it is for kids :P) and quite tasty. Especially with a nice cup of tea, but then I am a tea addict. :)
(I guess this can go with breads? Or can we make an other baked goods tag? I have a muffin recipe to share too.)
This recipe is from Cricket Magazine. I don't care if I'm a decade older than their target audience (9-14), it's the coolest magazine ever. :P They have great stories, both fiction and nonfiction, and they alternate their other content between craft-y things and super-tasty recipes.
Scottish Honey Scones
Ingredients:
1 cup flour
1/4 teaspoon salt
2 teaspoons baking powder
3 tablespoons butter, softened
1 egg
3 tablespoons honey
1/2 cup raisins
milk
Method:
1. Preheat the oven to 425 degrees F.
2. Mix the flour, salt, and baking powder. Add the butter with a fork, stirring well. The mixture will be crumbly.
3. Beat the egg lightly and stir in the honey. Add to the flour mixture. Then stir in the raisins. Form the dough into a ball.
4. Flour a board. Roll out the dough with a rolling pin to a thickness of 1/2 inch. Cut out the scones with a 2-inch cookie cutter. Brush the top of each scone lightly with milk.
5. Grease a cookie sheet and sprinkle it with flour (or use a non-stick cookie sheet). Place the scones 1 inch apart. Bake until the tops are browned, about 10 minutes. Transfer to a rack to cool.
Makes 6 to 8 scones.
winkingstar's Variations:
-I have a love/hate relationship with raisins that is mostly hate. I pretty much only like cooked raisins in oatmeal raisin cookies (and even then only if they are done just so). So I don't add the raisins. This results in a very plain scone. Which is just fine for spreading with jam and drinking with a cup of tea. However, I decided to experiment one day and added in some orange zest. It gives the scones a nice hint of flavour. I don't measure the zest, just sort of dump some in.
-I also am not a huge fan of doing the dishes (no dishwasher here), so I cut back on the amount of dishes whenever possible. For instance, it is entirely unnecessary to roll out the dough and use cookie cutters. I just wad the dough into a ball, break off bits of it, and pat them into scone-shaped patties about 1/2 inch thick. They come out just fine (although not precisely circular) AND I don't have to wash a stupid rolling pin and cookie cutter.
-Finally, whoever decided that this recipe makes 6 to 8 scones was making really tiny scones. Like, wee tea scones for serving with wee tea sandwiches. I usually double the recipe and make 6 slightly bigger scones. And they keep nicely in a tupperware for a few days, if you are not having a tea party and wish to savour them over the week.
This recipe is super easy (well, it is for kids :P) and quite tasty. Especially with a nice cup of tea, but then I am a tea addict. :)
(I guess this can go with breads? Or can we make an other baked goods tag? I have a muffin recipe to share too.)