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

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

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    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

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  1. 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

    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

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