The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Scone virgin

johannesenbergur's picture
johannesenbergur

Scone virgin

First of all, thanks for looking into this.


I want to make scones, you know, the kind of rolls that are heavy, soft and sinfully sweet and some even come with chocolate pieces in them... :drool:


Well, I'm requesting a really plain recipe, as basic ingredients at possible, nothing fancy, I want to figure that out myself.

caryn1047's picture
caryn1047

I am not sure who Grandma Johnson is.... got this recipe from allrecipes.com and it is a wonderful scone recipe.  I have been using it for a few years now.  Everyone always asks for the recipe. You can add whatever goodies you want....Caryn Bloomberg


Grandma Johnson's Scones      
Cook Time: 15 Minutes     Ready In: 30 Minutes
Yields: 12 servings


INGREDIENTS:
1 cup sour cream
1 teaspoon baking soda
4 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder    
1/4 teaspoon cream of tartar
1 teaspoon salt
1 cup butter
1 egg
1 cup raisins (optional)

DIRECTIONS:
1.     In a small bowl, blend the sour cream and baking soda, and set aside.
2.     Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
3.     In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the raisins.
4.     Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.
5.     Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.


 

Chuck's picture
Chuck

This page has a logo/picture at the very top, a dark brown horizontal band of menu buttons just below that, then the rest of the page (mostly yellow, except for the tan band running down the left edge). Focus on that tan band running down the left edge. At its top you'll see the word "Search" (with a darker tan background). Right below that will be an input box (usually empty, sometimes white and sometimes tan) with a button also labeled "Search" just below it.


Put your mouse in the input box and click it, then type scone recipe, then move your mouse down to the button and click it. In a few seconds this page will be replaced with a page of "Search results". Just click on any result that looks promising to go there (the first one is probably an excellent recipe with photos by "floydm":-).


Take some pictures of your baking attempt (just before going into the oven, just after coming out of the oven, closeup of an individual finished scone, and a "crumb shot" [cut a finished scone in half and photograph the face of the cut]). Then click the "Baker Blogs" button in the dark brown menu band at the top and "create a new blog entry" and post the (pre-resized?) pictures. If you have a question that needs responses, start a thread in what seems like the most appropriate forum with a comment about what seems most problematic to you and a question about how to do it differently the next time to solve that problem.


Welcome to TFL!

johannesenbergur's picture
johannesenbergur

Thanks Caryn. I'll give these a go. The recipe looks like what I was looking for. I have, of course, looked around this site for scone recipes, Chuck, but I didn't find what I want, that's why I requested a "plain recipe". Most of the blog and other forum recipes had all sorts of things, that are hard to come across in Denmark in them, or they had a picture attached that assured me I wasn't looking at the right recipe.


And when I try this recipe I am going to post pictures and ask for further advice, just like I've done it the past..

Chuck's picture
Chuck

Sorry for hitting you with inappropriate technical advice  ...but it's usually required for TFL noobs. The majority of people new to TFL have no idea how to use a "search" box. I'd be very pleased if only your "of course" was really typical here on TFL.


(Sadly, my experience in general has been that much of the time "assume"==>"wrong". I've not yet figured out how to tell what level of technical advice is appropriate when the poster doesn't initially say what he's already tried.)


 

straylight6's picture
straylight6

Hi Bergur,


It seems to me that people have really differnt ideas about what the perfect scone is. I tried a lot of recipes and never really found one that I cared for so I combined the best bits of several and came up with my own.  These scones are soft, dense, moist and sweet.  Give them a go if this sounds like what you are looking for. Enjoy!


https://sites.google.com/site/straylight6/recipe-blueberry_lemon_scones


 


Andrews Blueberry-Lemon Scones

johannesenbergur's picture
johannesenbergur

Thanks Straylight!


Doesn't look like a traditional scone to my eye, but then again, scones here might be unusual. I'm used to scones being like regular bread rolls, only a lot sweeter and heavier. Perhaps I should just make bread with a ton of sugar and less water...hmm...  I'm going to try a real scone recipe first.

straylight6's picture
straylight6

Yeah, ask ten people to decribe their idea of a scone and you'll get twelve different responses!  ;-)  (in fact, the photo in the Wikipedia entry for scones says it all - http://en.wikipedia.org/wiki/Scone_(bread))


Hmm, sweet, regular bread roll...almost sounds like 'Monkey Bread'.  While Monkey Bread is traditionally a loaf and baked in a tube pan (http://www.cookstr.com/recipes/monkey-bread), I reckon you might be able to form rolls out of the dough instead.


Anyway, good luck in your quest!

carolyns's picture
carolyns

Joy of cooking has a GREAT scone recipe - however, you need to find the edition that came out in the 90's, as the recent version of the book has a recipe that's not as good.  I can give better details once I get home, if you want.

straylight6's picture
straylight6

Yes, oddly enough, I know this recipe.  Good call!  One of the recipes I raided in my search for the perfect scone was from my Mom's older copy of he Joy of Cooking.


You're in luck!  Google Books has scanned this edition of the JoC (1997) and that page just happens to be in a section that's avaiable to the public:


http://tinyurl.com/6eytqlf


Enjoy!



Leisesturm's picture
Leisesturm

I like it! Well, I like the look of that recipe. Will have to give it a try. Thanks so much for the url.


H