The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

We 3 gmas baked scones

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gmagmabaking2's picture
gmagmabaking2

We 3 gmas baked scones

Alrighty then... when you toss out the "let's make scones on Friday statement" you get scones 3 ways and three techniques... and absolutely delicious!!!

The lead in picture is mine, so I will show you the pre and post bakes now... 

I mixed the dough completely in the food processor, yep even after adding the raisins... I had intended to add some orange zest, but forgot it... LOL... so these are raisin only ... the recipe came from allrecipes.com "Simple scones".. I brushed them with powdered sugar glaze and popped them back in the oven for a couple of minutes to shine them up.

The are crispy on the outside and nice and biscuity soft inside, very tasty...will make them again and try to remember the orange. We really love them... will have to find someone to share with. ;-)

Barb, made hers with cranberry and orange. Recipe from the book, Baking Artisan Pastries and Breads.

      

 

Have to admit that I wasn't really looking forward to baking scones. In all truth, my thoughts on scones would have pretty much echoed my grandson, who declined even a taste. "Yes, grandma I know what a scone is,-- a dried out biscuit that the British eat." I took the container in to the courthouse where his brother, who had said basically the same thing earlier did  a taste test and kept half of them for at home before taking them inside to the office. The Carl Hitz recipe is so buttery and good that I know it will become a favorite. Would be easy to have everything ready the night before and then assemble and bake for breakfast...or lunch...or dessert... Since I found his recipe in several places online I think it will be okay to post it. If anyone makes these they will want the book!The variations for savory ones containing bacon, nuts and or cheese are an adventure to look forward to making and also easily found online.  Helen made hers from an old family secret recipe from a friend of her daughter's... they never give the recipe to anyone unless they are moving away and would not be able to have them with them again...   
She says it smells like cinnamon rolls are baking... that can't be a bad thing!!! As you can see....a great time with my sisters and 3 great recipes ... all in all a great day in Texas and Washington!!!  Blessed neighbors, grand children and friends... and secret recipes that look pretty awesome. Next week is my turn... ahhh... You know I will think of something! Happy Baking all y'all!Diane, Helen and Barbra.    

 

 
gmabaking's picture
gmabaking

&nCranberry-Orange Scones
16 wedge scones
Bake at 350 for 20 minutes or until golden brown on top. Recipe says 15-18 minutes with convection oven

All purpose flour 440g
Granulated sugar 55 g
Salt 4g (1/2 t)
Baking powder 24g
Butter 148g
Eggs 82 g (1 egg plus 1 egg white, save yolk for egg wash)
Buttermilk 231g
Dried cranberries 110
Orange zest From 1/2 orange
Egg wash
Sugar for topping

Sift dry ingredients into bowl, cut in butter with pastry blender or with your hands, pour egg and milk mixture into well in center, mix gently by hand. Add dried fruit and zest and blend. Turn dough onto lightly floured surface, divide in half and shape each half into circle about 8 inches round and 1/2 inch thick. Divide each half into 8 wedges, place on parchment paper lined cookie sheet and brush with egg wash, then sprinkle with sugar.

I tried using orange juice mixed with powdered sugar for a glaze but it didn't have a lot of taste. Added some orange water that I bought long ago at an Italian Deli and had no idea how to use. That made the glaze taste good but also had a little too much perfume to it. So I glazed the first pan, then decided I would use just sugar on the second panful.bsp;

gmagmabaking2's picture
gmagmabaking2

This was a fun bake... as getting together with my sisters always is... Looking forward to the Fall Lineup... since summer is almost gone...

This was a fun one.

Happy Baking, Diane

dabrownman's picture
dabrownman

about forever.  i use the basic recipe that Marion Cunningham did on Baking with Julia found here

http://www.alacartetv.com/baking/recipes/buttermilk_scones.htm

Your 3 different versions look just as good and have to be temptingly tasty - even without the orange zest.  The thing  Lucy likes about scones is that they are so versatile.... and you can put anything in them and on them:-)  Plus they don't mind being baked blonde or boldly brown with a glaze!  Well done all the way around.

Have got pita bread and scones coming to the top of the bake list is seems.

Happy baking and best wishes to you and yours.   GMA's are very cool by the way and any generational offspring not liking their scones....know they will be sorry and miss out on a good thing :-) 

gmabaking's picture
gmabaking

Will check out the Baking with Julia site. I so enjoy watching her. Hope you will be posting about pita bread. Like the scones, that is one recipe that I tried years ago and couldn't get them to puff. Will look forward to seeing your bake soon.

Just checked the Basic Biscuit recipe in Hitz's book and it is the same as the one for scones but uses whole milk rather than buttermilk. Then you add optional cheese, carmelized onions or finely chopped roasted vegetables..... As soon as the weather cools off, I'm going to make them to go with a nice beef stew.

gmabaking's picture
gmabaking

time that I make these. One of the tasters at my grandson's office just sent me a text that she is adopting us as grandparents! It was a fun and stress free baking with my sisters. I'm so glad we share a love of all things floury (and buttery :-)

isand66's picture
isand66

I think we have all experienced the door stop variety of scones but your all look terrific.  My wife made a batch a few months ago with chocolate and raspberries that I think you would love as well.

Regards

Ian

gmagmabaking2's picture
gmagmabaking2

That combination of raspberries and chocolate does sounds good.  Might have to give that a try soon... I like these so much, I am looking forward to trying different variations.

Thanks again,

Diane