New Year’s Scones: 30 Minutes to Homemade, From Idea to Tabletop
In as much time as it takes to run to the corner and pick up a scone (with latté), it’s possible to produce a baking tray full that can be enjoyed all week. New Year’s morning, I gathered together left-overs from Christmas-week: some crème fraîche, the last two over-ripe bananas, and a small basket of softened blueberries. These proved interesting additions to ever-versatile scone ingredient options, enhancing a moist, buttery texture and taste.
Ingredients (alternatives, as well as the ones I used)
• 3 cups of four (I.5 mixed all purpose unbleached, 1.5 oat)
• 2 - 3 tablespoons of flax seed
• 6 tablespoons butter
• 3 tablespoons maple syrup
• 1 cup of crème fraîche, sour cream, yogurt, or milk
• 2 bananas or a half a dozen dates (minus pits)
• 1 small container of blueberries or a cup of dried cherries
• Few pinches of salt (ok if you forget them—I do)
Baking Instructions
Mix ingredients and firm together. Roll on floured board. (Also remember to flour your baking tray.) Cut out to size required (3 - 4 inches diameter). Preheat oven to 425 degrees, and bake touching each other for 12 - 15 minutes, till lightly browned and cooked through. Separate and remove from tray and leave to cool on wire rack. (yield: 24, depending on size).
For more of DocSusan’s spontaneous recipe creations, please see earlier posts:
• Comfort Food, Comfort Mood: Self-Care and Cooking for One that’s Nutritious, Delicious, and Easy (December 15, 2008)
• Homemade Dog Food: Synchronicity, Health, Quality (November 22, 2008)
• The Cooking Gene—No Exact Recipes, Wholesome Cuisine 2: Cookies and Scones (September 25, 2008)
• The Cooking Gene—No Exact Recipes, Wholesome Cuisine 1: Soups (September 22, 2008)
