Making Your Favorite
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I don't know first hand much about the history or the origins of scones, but, it seems there is room for discussion about where they originated ~ with the Scots, Dutch or Germans.
So, whoever it was, I would like to thank the cook that decided to pep up her plain old biscuits by throwing some extra sugar, cream, sometimes an egg and dried fruits into her batter! Her creativity has been appreciated through the centuries by many! The options cooks have nowadays for scone recipes are limitless thanks to the ingenuity and creativity of our predecessors!
New to Making Scones?
Here are a few tips for you:
Scones fall into the category of quick breads, which means of course they are quick and easy to make. We've all had biscuits, scones or other quick bread like banana bread that didn't rise or is tough, so here are a few tips (or no~no's).
The first and most important thing to be cautious of when making them is to not over mix your batter. Stirring or kneading them too much will make a tough dough that won't rise very well. (hockey pucks anyone?)
The second thing is to really 'cut in' your butter. When you are done cutting in, your flour mixture will look like fine crumbs, or very small pebbles. Having the butter (or shortening) cut in like this makes the texture of the baked breads light and flaky.
Third, make sure to always have fresh baking powder. This is really only a concern if you bake infrequently, but it can loose it's potency even if you do bake frequently. If you think you are doing everything right and your scones still turn out flat or hard, you may need fresh baking soda.
Not to sound like an elderly school marm with lots of 'don't do this and don't do that', but...
One more thing ~ My Aunt always used to say you have to give your dough little love pats. What she means is to not be rough when rolling out the dough. Be gentle ~ Your goal is to work the dough as little as possible. In fact, some recipes tell you to 'pat' the dough into your desired shape, not roll it.
Scone Recipes
The scone recipes presented here in the next pages are divided into two categories.
Sweet Scones will be ones you can serve for any type of tea event. They are suitable by themselves for a light tea or to serve along with other items at a low afternoon tea.
We would also like to share a link with you for some great ideas for hostessing a brunch with lots of scone recipes.
Savory Scones are wonderful to serve at a more substantial afternoon tea or a high tea. They are so versatile and will compliment almost any dishes you choose to offer for your tea party.
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