Sunday, November 12, 2006

a spot of tea

even though these scones did not turn out entirely as expected (they did not rise very much), i still found myself looking forward to a nibble or two. perhaps i didn't handle them quickly enough (being low-fat, they must be touched as little as possible to retain their light texture), maybe the whole-wheat flour was a bit too bulky to be light and fluffy, or maybe i was expecting the steroidal hulks of scones i see at coffee shops and such. these are tender little biscuits; not too sweet. and as reputed, they are perfect with tea.

Simple Scones
1/2 cup sugar
2 1/4 cups whole-wheat pastry flour
2 1/2 t. baking powder
1 1/2 t. baking soda
1/2 t. salt
1 T. grated citrus zest (i used oranges, anything would be delightful)
2 T. butter, kept cold until use
1 T. vegetable oil
1 cup buttermilk

Preheat oven to 375 degrees. Grease a baking sheet. Combine sugar, flour, baking powder and soda, and salt. Stir in the zest. Cut the butter into tiny pieces and add it to the flour. Blend it with your fingertips until it forms tiny balls in the flour.

Stir in the oil and buttermilk until a sticky dough forms. Put the dough on a floured surface. Quickly knead into a ball. Flatten into a 1/2 inch-thick rectangle. Cut into 12 pieces, place on baking sheet and bake for 15 minutes or until golden. Cool on a rack.


Anonymous said...

UM, just wanted to let your blogless blog know that i made the new american beef stew last night from the new american plate cookbook and it is seriously the sickest thing i have ever had. now, to clarify, for those of you who don't speak virginia, 'sickest' means MOST AMAZING. - aet

Anonymous said...

I just pulled my batch of scones out of the oven and they are delicious! They rose quite well, too. They have just the right amount of sweetness - enough to satisfy my sweet tooth (no easy task) but not so much that they feel like a dessert. --jph

wellunderstood said...

glad you liked them! i've got a great lemon-oat drop scone recipe i'll pass along too. i like oats in almost anything.