by Dana B. Bryant
Scones come in all shapes and flavors. British scones take on a round shape while those in America often appear as triangles.
You can move beyond tradition and cut into hearts, hexagons or whatever shape seems right for the day.
Some recipes are lightly sweetened and can have currants, raisins, cranberries, dates mixed right into the batter.
These delightful pastries also come in a savory version. A bite into an unsweetened version might treat your taste buds to cheese, dill or bacon.
We've heard that scones tend to be made from a recipe passed down through the generations. I encourage you to help yourself to this scone recipe from my most-treasured family secret.
Once you've created your goodies, pour yourself a cup of tea or coffee and enjoy!
Prep time: 10 minutes | Total time: 30 minutes | Yield: 12 small scones
• 1 1/4 to 1 1/2 cups all-purpose flour
• 1 cup whole grain pastry flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon freshly grated nutmeg
• 1/2 cup butter, chilled and cut into small pieces
• 1/2 cup sweetened dried cranberries
• zest from one orange
• 1/2 cup chopped pecans (optional)
• 1 egg
• 2 tablespoons yogurt plus milk to make 3/4 cup (or 3/4 cup buttermilk)
• 2 teaspoons turbinado sugar
Optional Egg Glaze:
• 1 egg
• 2 tablespoons milk
• splash of vanilla extract (or other flavor you like)
Preheat the oven to 425°.
In a medium bowl, whisk together sugar, baking powder, soda, nutmeg and 2 1/4 cups of the flour. Add cranberries, pecans and orange zest. Cut the butter chunks cut butter into the flour mixture until it forms coarse crumbles.
Whisk the egg, milk and yogurt together. Remove the flour mixture from the refrigerator. Fold the milk gentle into the dry ingredients, only stirring enough to mix. If the dough is too sticky, add up to 1/4 cup more flour, a tablespoon at a time.
On a floured surface, divide the dough in half. Pat each half into a 5 or 6-inch diameter circle. Cut each circle into six wedges. Place on a baking sheet lined parchment paper.
For the optional egg glaze, beat the egg, milk and optional flavoring together well with a fork. Brush on the top of the scones.
Sprinkle the wedges with the turbinado sugar and bake for 20 minutes or until golden brown. Move scones immediately to a cooling rack. Serve warm or wait until completely cool. Serve with cream or unsalted butter.
Turbinado is a raw sugar crystallized from the initial pressing of sugar cane. It has about the same calories as white sugar, but it has a richer flavor and larger granules.
Sprinkle turbinado on baked goods and fruit for a sweet, golden crunch with a toffee-like flavor. I have found I can reduce the sugar in a recipe by at least 1/3 by just adding a little sweetness on the surface.