I’ve been thinking about scones lately. How much I love them. And about how long it’s been since I posted about them – like, so long ago that my pictures looked like these (and thanks, as always, for sticking with me anyway…).
So I thought it was time for another post. Except this time I wanted a savory scone. Something I could serve with dinner, yet could be pulled together super fast.
all images courtesy of: Doug Schneider Photography
My timing was perfect because my supremely talented friend Doug (who is married to the equally talented Sara) had asked if he could come over and take some photos of my food. And since a) the prospect of NOT having to stage/take/edit photos for a change made me weak in the knees, and b) I could actually get some pictures of the process, not just the end product – I shouted out “YES”!
So, here are scones “in action”, courtesy of Doug:
And a few tips for perfect scones, every time:
Ice cold ingredients. The butter, milk/cream and egg(s) should be right out of the fridge, for the flakiest results.
Leave those edges alone! If you pat and shape the ends too much they will not rise as high as the rest of the scone – scones are meant to have a rustic look so the more “imperfect” the better.
Don’t overbake. You want scones, not doorstops. As soon as they are golden brown remove from the oven and transfer immediately to a baking sheet. No dry scones, ever!
Don’t overwork the dough! This is especially easy here, since you don’t have to roll it out. Simply pat it into shape and cut into wedges. The less you work the dough, the more tender your scones will be.
And now for news! As I’ve shared with you all, I’ve been working toward the goal of earning a living through blogging. My relationship with Babble has been such a great experience, and I feel lucky to be part of such a talented team of bloggers. And I’m so excited to share with you that I will now also be contributing to a fabulous site called Buttoned Up!
I met Sarah when I just started my blog, as we were both part of the same local bloggers’ group. She reached out to me at the end of last year and invited me to be a contributor to her site.
So what is Buttoned Up? You can read all about them here but in short, it is a go-to resource for organizing pretty much every aspect of your life. I’m such a fan because it takes into account how people really live their lives – that life rarely (if ever) looks like a magazine layout, and yet we all want to elevate the quality of what we do each day.
I’ll be contributing content twice each month related to all things food – of course! Topics like meal planning, tips, tricks and shortcuts, recipes and organizational ideas. And I’d love to know what YOU would like to see! Here’s my first post and I hope you’ll join me!
from Martha Stewart
4 oz. yellow cheddar, grated on the large holes of a box grater
6 T. minced chives
2 c. + 1 T. flour
4 eggs, divided
1/2 c. heavy cream
1 T. baking powder
1/2 t. paprika
1 t. salt
12 T. cold butter, cut into small pieces
Pre-heat oven to 400 – line a baking sheet with parchment paper. In a small bowl combine the cheese, chives and 1 T. flour; set aside. In another small bowl lightly whisk 3 of the eggs. While continuing to whisk, add the cream – place bowl in the fridge. In a third small bowl whisk the remaining egg with 1 T. water; set aside.
In the bowl of an electric mixer combine the 2 c. flour, baking powder, paprika and salt. Add the chilled butter and beat on low till the butter is in pea-sized pieces. Add the egg/cream mixture and beat till just combined. Add the cheese mixture and beat till just combined.
Transfer dough to a floured cutting board and gently pat into a 9″ circle. Dust a large knife with flour and cut circle into 12 wedges. Transfer wedges to your prepared baking sheet and brush tops with the egg wash. Bake 15 -20 minutes, rotating pan halfway through, till outside is crusty and golden. Remove from oven and immediately transfer scones to a wire rack to cool.
This delicious recipe brought to you by Sheri Silver