Photography, Scones

The Current Normal – Once a-Scone a Time

These photos were taken July 24, 2020.

Weekends usually mean a change from our normal cereal or toast breakfasts. From time to time, I am called on for ideas and to execute these ideas. My repertoire (other than my Levain bread) usually rotates through pancakes, biscuits or scones. For the last couple of months, my contribution was cheese biscuits, but I opted for the scones this time.

I use the recipe for Tea Scones from the Best of Bridge cookbook, but I embellish:

  1. my scones are drop scones (so, a much wetter dough). Who needs all that rolling out and cutting, when a couple of large spoons will do the shaping quite easily.
  2. I seldom use the traditional recipes with currents and lemon zest/juice. I alternated between cheddar and chive, raspberry and chocolate (white or semi sweet) and date and ginger.

This time we went for date and ginger as my Patty had just made a fresh batch of candied ginger and I had some dates in the house. The dates are typically soaked overnight in orange juice, but we do not drink much juice, so used grapefruit juice from our stock of grapefruits instead. It was all quite delicious. Once the mixture is dropped into the pans (on parchment paper, if you have it), Sprinkle “Sugar in the Raw” crystals on top, pop into a 425F oven (parchment paper burns above that temperature) and bake until golden brown and crunchy on the outside and soft and fluffy on the inside. We had no parchment paper, soused a non stick pan and popped into a 450F convection oven. Yummy.

These can also be split and popped in the toaster the next day to reheat.

I gotta go now, I am feeling hungry for some strange reason……………..

Dropped on sheet and ready to bake
Hot out of the oven
Ready for your dining pleasure

Published by

kagould17

After working for 43+ years (38 years 7 months with my last company), I finally got that promotion I waited my entire career for……retirement. I have been exploring this new career for the past 3+ years and while it is not always exciting, the chance to do what I want for myself and my family instead of what my company wanted me to do has been rewarding. While I still miss the social aspect of working with a team of great people, I have managed to keep in touch with many from my former team and I have many friends and family members who now fulfill this part of my life. Now that my Patty has retired, we are able to spend more time in pursuits and with people who are near and dear to us. I enjoy photography, gardening, working with my hands, walking, cycling, skiing, travelling, reading and creating special photo and video productions obtained in my first pastime. I may not become wealthy in any of these pursuits, but I already feel I am rich in life experiences far beyond any expectation.

24 thoughts on “The Current Normal – Once a-Scone a Time”

    1. Agreed. Proper candied ginger used to be hard to find in stores, but now Patty makes her own and it is delightful. My biscuits are roll and cut as well, as biscuit dough is easier to work with (no eggs). Thanks for reading Bernie. Allan

      Like

      Reply

    1. Agreed. I was in Ireland a few years back, having coffee in a bakery called Ryan’s Daughter in Cashel. The tea scones were the size of dinner plates, light and fluffy, but still moist. Gathering up my courage, I asked the owner/baker for her secret and she said in a fine Irish brogue…Extraaa Butttter and Extraaa Sugggar! That was my ah hah moment. Back home I tried the tactic and have never looked back. Stay well and thanks for reading. Allan

      Liked by 2 people

      Reply

  8. Your scones look absolutely delicious, Allan! And I love nothing more than freshly baked scones with lots of butter. Fortunately, Irish are mad on scones too so there’s never a shortage on them. Truly Irish scones are made in the fashion of white soda bread; combining plain flour, bread soda, salt and buttermilk. While delicious and fluffy when fresh, they are not as light and crumbly (and don’t stay as fresh) as a scone made with butter. I find that the secret to the flakiest scones is to make them with butter and start with cold ingredients — cold butter, cold eggs, and cold cream. Thanks for sharing and enjoy your scones (if there’s any left) Aiva

    Liked by 1 person

    Reply

    1. Stop. You are making me hungry. I make a good Irish soda bread, as well as scones, but my Irish brown bread needs work. I have even tried making some brack. Thanks for sharing your process Aiva. Allan

      Liked by 1 person

      Reply

Leave a Reply

Fill in your details below or click an icon to log in:

Gravatar
WordPress.com Logo

You are commenting using your WordPress.com account. ( Log Out /  Change )

Google photo

You are commenting using your Google account. ( Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. ( Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. ( Log Out /  Change )

Cancel

Connecting to %s