Tag Archives: baking resources

Popa’s Scones

12 Jan

My grandfather, bless his heart, true to most men of his generation, would never lift a finger in the kitchen. So the day Gramma came home from work and discovered my retired grandfather making muffins, she nearly fell over. I guess there was only so many days he could play golf. Later in life, and perhaps feeling nostalgic for his Scottish birthplace,  he began making scones as well. Since my Mom is visiting this week, we decided to break out Popa’s Scone recipe and give it a try.

dry ingredients with butter cut in

dry ingredients with butter cut in

After preheating the oven to 375 degrees, I mixed 2.5 cups of flour (a combination of white and whole wheat), 2 teaspoons of baking powder, 1/4 teaspoon of salt, and 1/4 teaspoon of baking soda. Cut in one stick of butter.

Stir in 1 cup of raisins (or other dried fruit). I used cherry-flavored craisins.

Mix in 1/4 cup of honey, 1/4 cup of yogurt, 1/2 teaspoon of vanilla, and one egg plus one yolk. Reserve the egg white for brushing on top.

dough before kneading

dough before kneading

Turn the dough out onto your countertop and knead the dough a few times to fully incorporate all of the dry ingredients. Shape the dough into a round, approximately one inch thick. Brush the egg white onto the dough, then slice it into six wedges.
raw scones

raw scones

Put the wedges onto a baking sheet and bake at 375 degrees for 12-15 minutes.
I usually don’t bother with egg or milk washes, but in this case I was replicating Popa’s recipe, so I dabbed on the egg wash with my fingers. (I don’t have a kitchen brush.)
The scones turned out buttery and delicious. In fact, they were much more buttery and flaky than Popa’s originals. Mom thinks they may have used margarine rather than real butter. Use whatever you have on hand.
finished scones

toasty scones and steaming coffee

Baking Backup

2 Jan

BakingSOS Answers is a cool resource for all of your baking woes. Cracked pumpkin pies? Broken buttercream? Find your fixes at this wonderful site.

Another of my favorite baking resources is Bakewise by Shirley Corriher. I made her Lava Cookies this weekend. They were so dense and chewy- almost a cross between a cookie and a brownie. Bakewise is a “baking for geeks” ultimate book. Between the recipes, Corriher explains the chemistry behind baking. By knowing the chemistry, you can always make great baked goods.


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