In case you haven’t noticed, I just have a bit too much time on my hands and I have a hankering for scones. I guess since it’s too evasive to find a great scone when I tried to search for it last year, I decided to bake a batch now.
I used Alton Brown’s “Dried Cherry Scones” recipe from his book, I’m Just Here for More Food: Food x Mixing + Heat = Baking. Obviously, I replaced the dried cherries with the macerated raisins and orange zest.
Did I ever tell you I love his show? It’s quirky, funny and it’s loaded with technical information on how and why you should do a certain technique, etc. It’s basically the same for this book, hence why I bought this book (and I’m more of a baker than a cook).
Onto the recipe! Don’t worry, it’s easy to make scones. I encourage you to bake some after you read the recipe and you have the liberty to create your own flavor, too.
Dried Cherry Scone
from I’m Just Here for More Food: Food x Mixing + Heat = Baking by Alton Brown
Yield: 8 scones
The Dry Goods
9 1/2 ounces (2 cups) All-purpose flour
1/4 ounce (2 teaspoons) Baking powder
1/4 ounce (3/4 teaspoon) Salt
2 1/4 ounces (1/3 cup) Sugar
3 ounces (6 tablespoons) cold Unsalted butter
6 1/4 ounces (3/4 cup) chilled Heavy cream
3 1/2 ounces (2 large) beaten Eggs
3 ounces (1/3 cup) Dried Cherries (or in my case macerated raisins (same amount) by using a tablespoon of cognac and 1 tablespoon of orange zest)
1. Place an oven rack in position C (the middle) and preheat the oven to 375 degrees F.
2. Assemble the dough via the BISCUIT METHOD (see the following). Add the dried cherries (or raisins and zest) to the assembled dough and stir until just combined.
1. Measure all ingredients. Chill or freeze all the Fats.
2. Combine the Liquids and beat well.
3. Take the Dry Goods, mix and move to a large bowl.
4. Rub the Fats into the Dry Goods until about half the fat disappears and the rest is pea sized. Place the mixture into the freezer to keep it solid.
5. Make a well in the center of the Dry Goods/Fats mixture. Pour the Wet Works into the well and quickly mix by using a rubber spatula or wooden spoon.
6. Turn the mixture out onto a piece of wax paper or parchment – dusted with enough flour to make the dough manageable and knead briefly.
7. Roll and pat out the dough into 1 inch thick round, cut and bake accordingly.
3. Using a serrated bread knife, cut the round into 8 equal wedges. Place the wedges on an ungreased baking sheet about 1 inch apart.
4. Bake the scones for 23 to 25 minutes, or until golden brown. Remove from the oven and place on a rack to cool. Serve at room temperature.
Note: Keep in air-tight container for up to 3 days.
Just a reminder to you all, this is my last posting about baking. Probably you’re thinking, “Finally!” Yup, Monday I’m getting out of my house and start eating out and there’s a ton of places that I want to try or eat. I just hope I have room in my stomach and still fit in my clothes…