The Empowered Scone

I love scones ~ tender, buttery, easy to make. These babies make for a perfect breakfast, lunch box treat or teatime snack. And, while I have a number of different types of scone recipes ~ Maple Sugar and Espresso – chocolate come to mind ~ this recipe – this one right here – is my go-to scone recipe. Why? Four reasons (I know.. I know..shameless plug for new book Desserts 4 Today): 1. It’s one of my easiest recipes. 2. it’s one that I can make in stages (do some now and finish them up later) 3. it makes the perfect amount – 8 wedges. 4. flavor-wise, ever so versatile.

Versatile seems to be a baking theme with me these days and an important one at that…which is kind of funny coming from this stubborn, unwavering (did someone say “control freak” …I heard that) Leo baker that I am. You see, while I was writing Desserts 4 Today, I had a mini epiphany. Sure, all the desserts in the book are made with 4 ingredients in each – that was a challenge, I assure you – but as I developed and tested the recipes, I realized that I didn’t want folks to feel limited to the ingredients I used ~ there’s a world of flavors, fresh, ripe fruits, and textures out there just waiting to be gobbled up. So my goal for D4T merged from one to simply deliver 4-ingredient desserts to one that offered “switch-ins” for some ingredients just in case you One: don’t have an ingredient on-hand, two: want to try something new, three: you have a riper fruit or, frankly, four: in case you don’t like the ingredient. I believe in the power of substitution.. it’s what dreams and, yes, phenomenal desserts are made of as well.

Now…I’m not saying that I’m a changed woman ~ just a slightly improved one. Yes, I’d still like you to measure flour the way I do. Yes, I’d still like you to use an oven thermometer. Yes, I’d still like you to bake according to the doneness test and use the timing as a guide. But.. No, don’t feel bound by my “switch-ins” – bust it out and try your own combos. No, don’t feel the need to ‘color within the lines’~ make the cookies bigger or smaller. No, don’t pass up a recipe because the fruit offered is out of season ~ change it up and use one that is in season. Be an empowered baker ~ permission granted!

~AJD

Worth Noting:

* “Switch-Ins”: See below for a few of my fave flavor variations.

* No Buttermilk? No problem. You can substitute 3/4 cup milk mixed with 1 tablespoon lemon juice OR you can add the appropriate amount (see package for amounts) of buttermilk powder to the dry ingredients.

* Scones are best when gobbled up the same day they are baked but leftovers can be warmed slightly in the toaster oven or microwave.

* I usually cut the butter into the flour mixture using a pastry blender but when I’m extremely time-pressed, I’ll use the Cuisinart for this step ONLY. It’s faster but…I find it’s way too easy to over process the butter. The baked results will still be good but the texture won’t be as flakey and delicate. So.. use quick pulses and check for doneness frequently. Then dump the mixture into a large bowl, add the buttermilk and vanilla and continue with the recipe.

Tips 4 Success:

* Do-Ahead: The scones can be prepared through step 2 up to 1 day before continuing with the recipe. Cover the bowl with plastic wrap and refrigerate until ready to bake.

* Do-Ahead: The dough can be made and shaped (step 4) up to one day ahead (I do this the night before a bunch or holiday). Skip the topping and cutting for now – just cover with plastic wrap and slide the whole cookie sheet or cutting board into the frig. While the oven is heating, apply the topping and cut into wedges. Couldn’t be easier – even for a weekday morning.

* To freeze, stow the cooked and cooled scones in a heavy-duty plastic bag (I like the Jumbo size) for up to 3 months. To reheat: heat the oven to 300. Remove the scones from the bag and set on a parchment or nonstick liner (I like silpat) cookie sheet. Bake until thawed and warmed, about 15 minutes.

*Oven thermometers: Make sure you are cooking at the correct temps by investing in one for the oven. I think the mercury-filled ones are the most accurate. Set it in the center of the oven, heat to 350, wait about 15 or so minutes and check and see if your dial and the thermometer agree. If not, simply adjust your dial up or down to get the correct temp.

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The Empowered Scone

Makes 8 wedges

For the Scones:

10 ounces (2 ¼ cups) all purpose flour

1/3 cup granulated sugar

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon table salt

4 ounces (8 tablespoons) unsalted butter, cut into 6 pieces and chilled

1/2 cup dried cherries, coarsely chopped

1/4 cup chopped crystallized ginger

¾ cup + 1 tablespoon buttermilk

1 teaspoon vanilla extract

Topping (optional):

2 tablespoons buttermilk or heavy cream

2 tablespoons turbinado or demerara sugar

To make the scones

1. Heat the oven to 400 degrees. Line a cookie sheet with parchment or a nonstick baking liner.

2. Combine the flour. Sugar, baking powder, baking soda and salt into a large bowl. Whisk until well blended. Add the chilled butter pieces. Using a pastry blender, cut the butter into the dry ingredients until the butter is the size of peas (about 1/2 – inch).

3. Add the chopped dried cherries and ginger and toss with a rubber spatula until well dispersed. Add the vanilla to the buttermilk and stir to combine. Drizzle the buttermilk mixture over the ingredients. Toss with the rubber spatula until the dry ingredients are wet and the dough just comes together in moist clumps.

4. Dump the dough onto a lightly floured surface. Briefly knead the dough to combine and shape it into a 7-inch round. If using the topping, brush the buttermilk or heavy cream evenly over the top of the dough and sprinkle with the sugar.

5. Using a lightly floured knife, cut the dough into 8 equal wedges. Arrange the wedges on the prepared baking sheet, about 2 inches apart. Bake until golden brown and pick inserted in the center of one scone come out clean, about 18 minutes.

Switch-Ins: instead of the dried cherries and crystallized ginger, choose one of the following:

3/4 cup chopped bitter or semisweet chocolate
OR

3/4 chopped, toasted walnuts or pecans
OR

1 teaspoon finely grated orange zest

2/3 cup dried cranberries or chopped dried apricots or dried currants
OR

1/2 teaspoon ground ginger

1/3 cup chopped crystallized ginger

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