You didn't think I was kidding when I said I would just post scone recipes, did you?
Actually, I was. (Hopefully.) But that doesn't mean that a scone or two can't wend its way through this little experiment, right?
I realize that I have already written extensively and ramblingly about scones at my other blog, but they are a fairly important part of my baking repertoire, so I think it is acceptable to talk about them again.
Generally speaking, I am not much for baking. I am fairly incompetent when it comes to fruit-based desserts (your pies, crumbles, crisps, etc.), and I dislike baking cookies (I don't like the batch concept — I only enjoy baking if everything can fit into the oven at once, a preference that becomes a necessity in the desert summer when the temperature inside the oven is roughly equivalent to that outside my building and opening the oven door becomes physically dangerous). My baking style favors breads (both of the quick and not-so varieties). Fortunately for my cookie-enjoying self, The Husband picks up my baking slack, being both a tough cookie and the baker of tasty ones.
So, scones are essentially my only contribution to the bake-o-sphere that is our apartment, especially given that it is getting a bit too warm to crank the oven up to bread-baking proportions (sigh).
The first batch of scones, a chocolate chip-blueberry blend, was made using my standard scone recipe: the cream scone recipe mentioned in my earlier sconepost. They were tasty, go read that other post and make some, etc. etc.
The second batch was a riff on an oatmeal scone recipe I found in The Best International Recipe, one of those best recipe books from Cook's Illustrated where they make a dozen of everything, with tiny tiny tweaks to each recipe, until they've wasted enough food/found the perfect version (depending on your worldview). I am always on the lookout for new and exciting scones, but oatmeal scones have a special place in my heart (and cookbook), being the first type of scone I ever baked myself (thanks, Joy of Cooking). I fancied these up a bit with chocolate butter and cocoa nibs, which offset each other nicely and also made me feel quite posh and fancy, which lasted until the cat threw up (probably) and I was jolted from my reverie and had to go scrub the carpet.
Cocoa Nib Chocolately Oatmeal Scones
Preheat your oven to 450º F. In a large bowl, mix 1 1/2 cups oatmeal (your standard rolled oatmeal will do nicely), 1 1/2 cups flour (I used 1 cup spelt flour to 1/2 cup all-purpose), 1/3 cup sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt. Add cocoa nibs to your liking, perhaps 1/3 cup? Dice 10 tablespoons of butter, then mix it into the dry/nib ingredients with your hands, smushing and rubbing the butter until the mix resembles crumbs. (It is really quite important that you use your hands, here, because it's the best way to ensure that all the butter gets fully integrated into everything. However, don't muss about at this all day, because the butter shouldn't be so kneaded that it melts.)
In a separate bowl, beat together until well mixed 1/4 cup milk, 1/4 cup heavy cream, and one large egg. Add this to the flour-oatmeal-butter-nib concoction, then mix it all together, starting with a fork and eventually using your hands. It should be fairly moist, but still a bit shaggy 'round the edges. Scoop everything out onto a well-floured board, then pat into a circle roughly one inch tall. Cut into wedges, pop into the over for about 12 to 14 minutes, then remove to a cooling rack. Attempt to resist the temptation to tuck in until they have completely cooled, otherwise they will still be rather soft and will probably fall apart (though you could certainly sneak a small taste, if no one is looking — you have to make sure they are acceptable, of course).
(By the way, the first scone I ever ate was a scone called Sconehenge, which I purchased at the snack bar at Stonehenge when I visited it in 2002. It was huge and expensive and rather disappointing. Stonehenge was cool, though. Unrelated, I have also visited Foamhenge, which is somewhere in Virginia. They didn't have any scones there, but hornets had made nests in pretty much every one of the foam blocks.)
Actually, I was. (Hopefully.) But that doesn't mean that a scone or two can't wend its way through this little experiment, right?
I realize that I have already written extensively and ramblingly about scones at my other blog, but they are a fairly important part of my baking repertoire, so I think it is acceptable to talk about them again.
Generally speaking, I am not much for baking. I am fairly incompetent when it comes to fruit-based desserts (your pies, crumbles, crisps, etc.), and I dislike baking cookies (I don't like the batch concept — I only enjoy baking if everything can fit into the oven at once, a preference that becomes a necessity in the desert summer when the temperature inside the oven is roughly equivalent to that outside my building and opening the oven door becomes physically dangerous). My baking style favors breads (both of the quick and not-so varieties). Fortunately for my cookie-enjoying self, The Husband picks up my baking slack, being both a tough cookie and the baker of tasty ones.
So, scones are essentially my only contribution to the bake-o-sphere that is our apartment, especially given that it is getting a bit too warm to crank the oven up to bread-baking proportions (sigh).
The first batch of scones, a chocolate chip-blueberry blend, was made using my standard scone recipe: the cream scone recipe mentioned in my earlier sconepost. They were tasty, go read that other post and make some, etc. etc.
The second batch was a riff on an oatmeal scone recipe I found in The Best International Recipe, one of those best recipe books from Cook's Illustrated where they make a dozen of everything, with tiny tiny tweaks to each recipe, until they've wasted enough food/found the perfect version (depending on your worldview). I am always on the lookout for new and exciting scones, but oatmeal scones have a special place in my heart (and cookbook), being the first type of scone I ever baked myself (thanks, Joy of Cooking). I fancied these up a bit with chocolate butter and cocoa nibs, which offset each other nicely and also made me feel quite posh and fancy, which lasted until the cat threw up (probably) and I was jolted from my reverie and had to go scrub the carpet.
Cocoa Nib Chocolately Oatmeal Scones
Preheat your oven to 450º F. In a large bowl, mix 1 1/2 cups oatmeal (your standard rolled oatmeal will do nicely), 1 1/2 cups flour (I used 1 cup spelt flour to 1/2 cup all-purpose), 1/3 cup sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt. Add cocoa nibs to your liking, perhaps 1/3 cup? Dice 10 tablespoons of butter, then mix it into the dry/nib ingredients with your hands, smushing and rubbing the butter until the mix resembles crumbs. (It is really quite important that you use your hands, here, because it's the best way to ensure that all the butter gets fully integrated into everything. However, don't muss about at this all day, because the butter shouldn't be so kneaded that it melts.)
In a separate bowl, beat together until well mixed 1/4 cup milk, 1/4 cup heavy cream, and one large egg. Add this to the flour-oatmeal-butter-nib concoction, then mix it all together, starting with a fork and eventually using your hands. It should be fairly moist, but still a bit shaggy 'round the edges. Scoop everything out onto a well-floured board, then pat into a circle roughly one inch tall. Cut into wedges, pop into the over for about 12 to 14 minutes, then remove to a cooling rack. Attempt to resist the temptation to tuck in until they have completely cooled, otherwise they will still be rather soft and will probably fall apart (though you could certainly sneak a small taste, if no one is looking — you have to make sure they are acceptable, of course).
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| fancypants oatmeal (for me) on the left, commoner cream (for the husband) on the right |
(By the way, the first scone I ever ate was a scone called Sconehenge, which I purchased at the snack bar at Stonehenge when I visited it in 2002. It was huge and expensive and rather disappointing. Stonehenge was cool, though. Unrelated, I have also visited Foamhenge, which is somewhere in Virginia. They didn't have any scones there, but hornets had made nests in pretty much every one of the foam blocks.)
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| EVERYBODY GETS BEES!!!!!! |
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