The simple, but always-popular, scone
| Editorial |
By Alison Sutherland-Mann
Red Seal Chef
Last weekend I was out of town, I ventured into the city, downtown Vancouver actually, to cater to the cast and crew of a movie production. My youngest daughter was a producer for this production and she calls me when she needs food, so this my third movie set adventure. It really is quite fascinating and very tiring on a movie set, there is always something going on!
The 'green room' is where the actors get make-up and hair done and just hang out waiting for their call to action; it is also where we set up tables with food. (It is a huge room, so the food is separate from the mad rush!) But, the point is we have a front row seat to all the behind scenes action, it can be very exciting -- this last production had an animal handler with a tarantula. This is a great way to empty a room by the way. I did not realize how many people are really afraid of spiders. Don't get me wrong, I watched from afar, but they are fascinating creatures. My daughter gingerly held the eight legged little star, but the photos taken at the time tell the tale, she looks terrified. As I said, I was watching from a distance, so I remain brave and composed I did not test my boundaries.
Early in the morning muffins, scones and fresh fruit are put out and the smell of coffee wafts through the cavernous space. Cast and crew head right to the coffee then wander over to the goodies, which are consumed with much discussion and recipe exchanging, so when I had a couple of requests for the scone recipe, I thought I would share it this way.
Basic Scone Recipe:
2 cups all purpose flour
¼ cup sugar
2 tsp baking powder
6 tbsps cold butter cut in small cubes
1egg
1cup milk
Preheat oven to 375F (190C) Line baking sheet with parchment paper or grease.
Place all dry ingredients in bowl of mixer with the paddle attachment, mix on low, add cubes of butter and continue to mix until it is like coarse meal.
Whisk egg and milk together and add to dry ingredients, mix until dough comes together - not very long. ( I add the liguid and mix about 10 seconds and turn off mixer.)
Turn dough out of bowl onto floured surface. (if dough is too dry add some milk, if to wet add a little flour
Use your hand to work dough into a ball then roll or press out to about an inch thick , fold over and press down into a 6inch wide strip, then cut into wedges in the size you want, remember they will rise and expand in the oven.
Place on prepared baking sheet and bake for 15-20 minutes or until a golden brown
If you don't want wedges you can cut out rounds or roll out the dough slightly and spread with butter, sprinkle on cinnamon and brown sugar and roll them like cinnamon buns, and cut 1-2inch slices.
My favorite scones include adding lemon zest and dried cranberries to the basic scone recipe, and when they come out of the oven, topping them with a glaze of lemon juice and icing sugar. Or you can add a mix of herbs (dry or fresh) and grated cheddar cheese to the basic scone recipe. When they are almost ready to come out of the oven, sprinkle some grated cheese on top and finish baking.
Or if you don't want to roll those cinnamon buns, just add cinnamon and brown sugar to the basic scone recipe and top with brown sugar before baking.
Fresh berries are also really good, just be gentle and don't over mix. You may need to adjust the sugar if they are on the tart side.
If you think it will taste good ... try it!
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