Friday, June 25, 2010
Cravin' Some Craisin Scones
I stumbled upon this recipe a few months ago and the family really liked it. I throw in craisins instead of raisins. You could probably use any dried fruit and get the same satisfying results. Many scone recipes contain eggs and cream, but I was searching for one that was less indulgent.
Scones and biscuits are simple once you get a feel for the dough. The trick, which I learned through painful trial and error (loathing alert!), is not overworking the dough, handling it gently.
When I lived in Georgia, I asked my sweet neighbor Angela, an outstanding cook in a neighborhood full of good cooks, for some biscuit advice. She said her mother could whip up a batch of biscuits in minutes and all she used was the recipe on the Martha White Flour bag. Well, boy howdy (as they say in the South), that's what I did and it was the first batch of biscuits I ever made that couldn't be used as hockey pucks. Her other useful tip was to pat the dough with your hands instead of rolling it out. I apply that same advice to scones. Angela, if you ever read this, thanks.
(from Southern Living Christmas Cookbook)
2 C all-purpose flour
2 T baking powder
1/2 tsp baking soda
1/4 tsp salt
2 T sugar
1 tsp grated lemon zest