My first try at scones (with thanks to Breadsong!)

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Breadsong’s post last week about flaky scones (http://www.thefreshloaf.com/node/21414/flaky-scones-flavor-variations#comment-151182 [2]) got my sweet tooth going (and so soon after the holidays).  My wife and I love scones—if they’re flaky, tender and a bit moist inside--but had never made them.

The two variations--cheddar cheese and Irish Cream with chocolate-chip--breadsong baked looked scrumptious, but I decided to change them up a bit.  I made a small batch using her cheddar cheese scone formula, but added crispy bacon chopped into bits. 

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And for the sweet scone, I used her second formula as the starting point, but instead of Irish Cream and chocolate, I mixed in dried pineapple soaked for three days in dark rum and Grand Marnier, and I added small quantities of rum, Grand Marnier and orange extract to the dough.  This was an attempt at a “mai-tai scone” but didn’t really taste like a mai-tai so much as a rum punch.

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Breadsong’s formula and technique produce scones that are flaky, light and tender, crispy on the outside and moist on the inside.  Both varieties came out wonderfully, but the rum-pineapple version is especially good.  I had intended to ice them with a rum-lime icing, but my Number One Taster said they didn’t need anything on top.   

Here’s the ingredients list for my adaptation of the sweet scone formula (for 18 small scones).

1 cups (5 ounces) unbleached all-purpose flour

½ Tbsp baking powder 

1/4 tsp kosher salt

scant 1/4 cup golden brown sugar

2 ½ Tbsp cold unsalted butter, cut into 1/2-inch cubes 

1/2 cup chopped dried pineapple (soaked three days in dark rum and/or orange liqueur)

Just less than 1/2 cup heavy cream (100-105 grams)

½  Tbsp dark rum

1/4 Tbsp Grand Marnier or Curacao

1/4 teaspoon orange extract

Half-and-half (for brushing)

Having been warned about the importance of keeping the dough cold, and knowing my first try would not go fast enough, I took a couple precautions.  I dusted the silpat and dough lightly with flour before I rolled the dough out each time; I put the mixing bowl in the fridge for a while before using it to mix the dough; and—as breadsong recommended-- I did my best to keep my hot hands off the dough. 

It worked out well, and I will try some additional variations soon.  I think the bacon-cheddar scones would be even better with the addition of green onions. Or give it an Italian accent with pancetta and parmagiano.  And the rum-fruit scone could use any one of a number of kinds of liqueur and dried fruit.  Maybe use eggnog in place of the cream in a rum-raisin scone.

Breadsong, my wife wanted to make sure I passed along her gratitude for sharing your winning recipe.  Truly awesome outcome, and on my first try.

My thanks, too.

Glenn