Scones

There are scones in the oven.
Made from flour, butter, baking powder, a hearty pinch of salt, and enough milk to hold it all together.
Simple.
I make them from memory.
Scones can be completed – from idea to plate – in less than twenty minutes.
I can smell them now. The unmistakable scent of baking wafts from the kitchen to where I sit, and write, and wait.
(They will be ready before I finish this piece).
But making scones isn’t about doing something quickly.
It is about comfort.
Not just in the eating of a steaming, buttery-soft scone fresh from the oven, but the process as a whole.
Mixing the ingredients and anticipating the transformation. The way the wet, dense dough rises to form a fluffy,
crispy-crusted delight. The fresh-baked smells that fill the room. The still-warm scone, broken open with the
unnecessary, but delectable, addition of just a little more butter.
On a day like today, when the weather and my mood are equally grey and drizzly, a little comfort seemed in order.
It’s like giving yourself a hug and a saying, it’s OK to feel this way.
I think I’ll make soup for supper…

I no longer remember where I got this recipe, but I will share it with you.

Scones
Set
the oven to 400 F

Into  a medium bowl measure:

2 cups unbleached flour
2 teaspoons baking powder
a big pinch of salt (maybe 1/4 teaspoon)

Stir with a wooden spoon until combined.

Add:

4 tablespoons of butter

Using your wooden spoon stir and press the butter through the flour until you have a course mixture (no need to over do it)

Add

Enough milk to hold it all together. I usually start with about 1/4 cup

Stir until dough holds together. You should be able to press it into an almost crumbly ball with your hands. You want to be able to press it out onto a lightly floured board. If it’s too wet for that, see note that follows,
Lightly press the dough into an oblong shape about 1/2″ – 3/4″ thick.
Cut into 8 squares, or use a cutter to cut rounds. If you cut rounds, gather the leftover dough and repeat.
Place them on a parchment-covered cookie sheet.
Bake on the middle rack of your oven for 15 minutes.
Cool on a wire rack, if you want, but they are best eaten fresh.

Note: If your dough is too wet to roll. Use a big spoon and scoop out biscuit-sized dollops and put them on a parchment covered cookie sheet. Bake as above.

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