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Fruit Scones, Tested & Confirmed

It’s neither a muffin nor a biscuit. It doesn’t make much of a mess. It’s an easy grab and go add to your breakfast on the run. I first tried a scone in my office cafeteria several years ago. It was an overly sweet dry square of dough. I needed several cups of coffee to help get it down and it usually lasted till lunch time rolled around. All of the scones I’ve ever tried, the fruit was a reconstituted substance with not much flavor. I thought any baked fruit flavored dough must be good – but not these bites. There must be something more to the scone. There had to be because I saw them in almost every breakfast bakery section throughout grocery stores and cafes everywhere. I decided to try my hand at a version of my own because the store bought versions were dry, tasteless and expensive.  Not to mention I’m really not sure what’s going into the ingredients. Once I found a scone recipe that worked for us, it’s become a “country breakfast” staple at our kitchen table. Good for a grab & go breakfast or slow & hearty breakfast with over easy eggs, butter & homemade jam.

Originally known as a “Scottish quick bread” and griddle cooked, the scone became an integrated part of English tea time, served everyday at 4:00pm. Now the scone is more likely to be baked in the oven and typically enjoyed at breakfast or during a very late night snack! The scone can be made sweet or savory; cheese, herb, fruit, and even custards…a well made scone is a versatile dough ball of goodness. My family enjoys fruit scones, specifically fresh blueberry or apple. I will soon try some savory options to add to our recipe arsenal.

Every recipe I’ve found called for butter as the binding fat; so butter is what I’ve always used. Too much butter and your scone will be greasy and cake like. Not enough butter and the scone is dry and crumbly. Recently I’ve been on a quest to test butter and tallow and how they differ in cooking and baking. I decided my tried and true scones would be a great recipe to test with the tallow. It was a success. The tallow gave the dough a fluffy almost fritter like consistency. It wasn’t too greasy but still very moist. You can match butter for tallow or vice versa for this recipe…but after testing I believe I’ll stick to using tallow.

The following is an apple scone. You can use any fresh or dried fruit to your liking such as a 1/2 cup of fresh or frozen (dethawed) blueberries, strawberries, blackberries – one of my favorites is a blueberry lemon scone (I’ll post that recipe once fresh blueberries are in season!)

* = organic
* ^ = organic/local

Apple Scones
425 degrees, 15 minutes, yield 8 – 10 scones depending on scoop size

1 apple peeled, cored, & sliced *^
2 tablespoons apple juice*^
2 cups flour*
½ cup sugar, divided*
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt
½ teaspoon cinnamon
½ cup tallow*^ (you can sub the same amount of butter)
1 egg*^
¼ cup plain yogurt* + enough milk* to make 2/3 cup of liquid
1 teaspoon vanilla*

In a food processor, using a dough blade, combine flour, ¼ cup sugar, baking powder, baking soda, spices, and salt – quick pulse to get the ingredients combined.  Next add the tallow (or butter) cut into pieces.  Process till the mixture has a crumbled texture…kind of like sand. Set aside. {NOTE: if you do not have a food processor you can use 2 butter knives or a dough knife to cut in the tallow or butter.}

In a small pan add in the apple slices, ¼ of remaining sugar, and the apple juice.  Cook over medium high heat till the apple juice has reduced, the sugar dissolved, and the apples are soft and translucent.  Turn off the heat and let them cool slightly before transferring them to a chopping board and chopping the apples into small pieces.

Pour out the flour/tallow mixture into a bowl and combine it with the chopped apples.  In another bowl measure out ¼ cup of plain yogurt and incorporate enough milk to make 2/3 cup worth of liquid.  Mix in 1 egg and vanilla.  Combine the wet ingredients with the dry.  Your dough will be sticky – not runny.

On a parchment lined tray, using a large table spoon, scoop out dough leaving at least one inch space in between each scoop.

Place in a pre-heated 425 degree oven for 15 minutes.  Remove from oven and cool for a few minutes before enjoying!  A little butter or homemade jam goes so well with these!  Enjoy!!

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One response to “Fruit Scones, Tested & Confirmed

  1. Pingback: 365 Project for 2012 – Day 47 | The Sustainable Sweet & Savory Gourmet

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