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:
- 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.
- 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……………..