Scones and Democracy!  
by Caley Walsh

Authentic Scone Recipes!

If you are a lover of words and food, the confusion caused by the cross-cultural labeling of the "scone" is much fun. Seeing how words evolve as people struggle to define the subtle differences between certain foods is enjoyable, partially because no one has the final authority over what a certain food term means. It's international food democracy. Like biscuit or chip, the word scone means something entirely different in America than in, say, Great Britain.

Overall though, the concept of the scone is a sparkling one for how often it is married to coffee or my own personal beverage of choice, tea. Biscotti are tasty sweets, but a scone can be a filling snack (that won't scratch the top of our mouth if you don't soak it for awhile).

Fun with Semantics
Wikipedia tells me that a scone is, "bread thicker than a bannock." This definition certainly doesn't clarify matters, so let me try to explain. Scones, pronounced "Skoan" or "Skon," probably originated in Scotland with the bannock, a griddle baked flatbread. While we may not have the original, here is our recipe for Irish Bannock, courtesy of Scotland's Celtic cousins. Some say the word "scone" honors the Scottish Coronation Scone (where Kings of Scotland were crowned), while others say it derives from the Gaelic word "sgonn," meaning mass or "a mouthful." I prefer the later derivation for its comic relief.

In most parts of Europe, including Great Britain, a "scone" is more closely related to the North American biscuit, not to be confused with the English biscuit, which equates to an American cookie. Did you follow that? To us Americans, a biscuit is a hand-held quick bread, often served with a main course and/or ladled with gravy. Scones in Europe are similar quick-breads made with soft and sticky dough, and are often just slightly sweet with the addition of currants or other ingredients. They are usually served with a spread of some kind, such as clotted cream and jam. Potato scones are part of a traditional Scottish breakfast, also called the Ulster Fry.

The almost mandatory triangle-shape of scones in America, although not exclusive to the States, seems to be largely the invention of our coffee shops. Moreover, scones in America are usually sweeter, like muffins, and served without spread.

Whether plain, savory, or sweet, I recommend trying out all the different varieties of scones.

"Authentic" Scones Fruit Scones Spreads for Your Scones Gotta Have Chocolate Scones Everyone Loves Orange Scones Savory Scones.

Authentic Scones-

Scottish Buttermilk Oat Scones
Dried currants are the special touch in these buttery scones.

Ingredients
1 C. Steel Cut Oats 1 C. buttermilk, room temp. 1 tsp. sugar 2 tsp. baking powder 1/2 C. whole wheat flour 1/2 tsp. salt 1/3 C. dried currants 1/4 C. unbleached flour 1 tsp. baking soda 4 Tbs. softened butter, cut into pieces 1 Tbs. milk Non-stick cooking spray for baking sheet cinnamon and sugar for topping

Directions
Preheat the oven to 350 degrees. Place the oats in a pie pan and toast them for 20 minutes stirring often to toast evenly and not burn. When slightly golden, remove. Combine with the buttermilk in a bowl and let stand for 20 minutes. In a large bowl, combine the flours, baking soda, sugar, baking powder, salt and dried currants. Reset the oven to 400 degrees and spray cooking spray on baking sheet. Using a pastry blender, cut butter into the flour until the texture is coarsely crumbled, then stir in the buttermilk mixture until combined. Flour your hands and scoop up the dough, forming it into a ball. Do not over-mix. Press the ball of dough directly onto the pan, then press directly onto the pan, then press into a 3/4" thick circle. With a sharp knife, score the surface, almost to the bottom, making eight wedges. Sprinkle a bit of sugar and cinnamon on top. Bake for 12 to 15 minutes. Cut into wedges. Make 8 scones.

Buttermilk Scones Buttermilk Scones with Raisins Whole Wheat Scones Buttermilk Potato Scones Cream Scones Raisin Oat Bran Scones Apricot Bran Scones Walnut and Honey Scones Oatmeal Scones Grandma Johnson's Scones

Spreads for Your Less-Sweet Scones- If you can't get your hands on some clotted cream, try one these spreads on your heartier scones.

Lemon Curd
Showcasing the great flavor of lemon, this curd can be used as a spread for scones.

Ingredients
5 egg yolks 1 C. sugar 4 lemons, zested and juiced 1 stick butter, cut into pats and chilled

Directions
Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 C. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. Bowl should be large enough to fit on top of saucepan without touching the water. Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.

Raspberry Apple Butter Apple Butter Black Raspberry Jam Peach Tea Jelly Dried Apricot Jalapeno Jelly Cantaloupe Jelly Strawberry-Rhubarb Cardamom Jam Easy Strawberry-Fig Jam Dried Apricot and Date Jam

Gotta Have Chocolate Scones- It's okay, I'm a chocoholic too. And now you have an excuse to eat chocolate for breakfast!

Chocolate Scones
A very simple and delicious recipe to make chocolate scones with the nutty taste of walnuts mixed in them. Yummy!!!

Ingredients
2 C. all-purpose flour 1/2 C. granulated sugar 1/3 C. unsweetened Dutch process cocoa powder 2 1/2 tsp. baking powder 1/2 tsp. salt 6 Tbs. cold butter 2/3 C. chopped walnuts 2/3 C. heavy cream 1 egg, beaten Directions Preheat oven to 375 degrees. In bowl combine flour, sugar, cocoa powder, baking powder, and salt. Cut in butter with a pastry blender or two knives, forming coarse crumbs. Stir in walnuts. Combine beaten egg with cream and add to dry ingredients. Mix to combine and form soft dough. Turn dough out onto a floured surface and knead softly, just until all flour is incorporated. Divide dough into two equal portions; flatten each portion into a circle about 3/4 inches thick. Slice each circle into 8 wedges. Place wedges onto a lightly greased cookie sheet. Bake the scones 15 to 20 minutes. A toothpick inserted in the center will emerge with a few moist crumbs still clinging to it. Do not over bake. Remove to a rack to cool slightly. Serve warm or cold.

Mudpie Scones Cherry Chocolate Chip Scones Double Chocolate Cake Scones White Chocolate and Dried Cherry Scones

Unique Scones- Serve the gingerbread scones with a Christmas brunch and sneak some vegetables into your diet with the pumpkin carrot scones.

Pumpkin Scones
A deliciously creative use for pumpkin during the fall season, these orangey scones look festive on a platter. Ingredients

2 oz. butter 1/2 C. sugar 1 egg 1 C. cold mashed pumpkin 2 C. self-rising flour

Directions
Cream butter and sugar, add egg. Add pumpkin. Add sifted flour and mix well. Put in Tbs. heaps on a greased pan or in muffin pan. Bake in hot 400 degree oven about 15 minutes.
Yield: approximately 12-15 scones

Gingerbread Scones Maple Scones Pumpkin Carrot Scones

Fruit Scones- Whether it's strawberry, apple, or lemon, there is a fruit scone just for you.

Lemon Poppyseed Scones
This sweet combination has a sweeter topping that really makes these scones irresistible.

Ingredients
Scones: 2 C. all-purpose flour 2 Tbs. sugar 2 Tbs. baking powder 1/2 tsp. soda 1/2 tsp. salt 1/4 C. butter or margarine, cut up 2/3 C. buttermilk 1 large egg 1 Tbs. poppy seeds 1 tsp. grated lemon peel

Topping: 4 Tbs. sugar 2 Tbs. lemon juice

Directions
Preheat oven to 425 degrees. Combine dry ingredients in large mixing bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Beat buttermilk and egg in small bowl. Pour onto dry ingredients. Add poppy seeds and lemon peel. Mix with fork until blended. On lightly floured surface knead dough 5 or 6 times. Transfer to greased cookie sheet and pat into 8 inch circle with floured hands. Cut into 8 wedges with long sharp floured knife - do not separate. Bake 14-16 minutes until golden brown. Brush topping over top of hot scones. Serve warm.

Cranberry Scones Lemon Scones with Icing Lemon Scones Blueberry Scones Cherry Scones Flaky Date Scones Apple Scones Strawberry Scones Apple-Cinnamon Scones

Orange Scones- Orange you glad I have all these recipes?? Kidding. I don't know why, but people really like orange in their scones.

Orange Buttermilk Scones
A cinnamon-sugar glaze makes these scones sweet without being overwhelming.

Ingredients
3 C. flour 1/3 C. sugar 2 1/2 tsp. baking powder 1/2 tsp. baking soda 3/4 tsp. salt 12 Tbs. cold unsalted butter 1 C. plus 1 Tbs. buttermilk 3/4 c. currants 1 tsp. grated orange rind, orange part only

Glaze: 1 Tbs. heavy cream 1/4 tsp. cinnamon 2 Tbs. sugar

Directions
Preheat oven to 425 degrees. Combine flour, sugar, baking powder, baking soda, and salt in a bowl. Mix well, stirring with a fork. Cut the butter into the flour mixture, using a pastry blender, fingertips or 2 knives, until it looks like bread crumbs. Add buttermilk, currants and orange rind. Mix until dry ingredients are moist. Gather the dough on a lightly floured surface and knead lightly about 12 times. Pat the dough into a circle. Cut out with a 2 inch round biscuit cutter into approximately 18 pieces. Combine the glaze ingredients, and brush glaze on biscuits. Bake for 12 minutes or until browned. Serve hot with clotted cream and fruit preserves.

Easy Orange Scones Sesame Orange Scones Chocolate Chip Orange Scones Orange Almond Scones Spiced Scones with Orange Butter Orange Cream Scones Orange Oatmeal Scones Orange Pecan Scones Orange Poppy Seed Scones

Savory Scones- For a heartier snack, try these varieties of scone. For more fun with the biscuit vs. scone debate, and a really delicious Dried Pear and Gouda, check out one of our favorite blogs, Chocolate and Zucchini.

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(3--2007)

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