Whitney, my yogini and webmaster, is coming over this morning, and I’m fixing her something special because she loves to eat, and she’s one of my regular taste testers! So I’ve decided to fix……scones! Here’s a quick history lesson on scones from The Nibble …cut and pasted for accuracy!
“Scones are traditionally connected with Scotland, Ireland and England, but exactly who deserves the honor of invention, no one knows for sure. Scones may well have originated in Scotland. The first known print reference, in 1513, is from a Scottish poet. Scones are related to the ancient Welsh tradition of cooking small round yeast cakes (leavened breads) on bakestones, and later on griddles. One claim, probably not the best, says that scones are named for the Stone (scone) of Destiny, a stone upon which Scottish kings once sat when they were crowned (the Abbey of Scone can still be found, upriver from Perth; but the Stone of Destiny was long ago removed to Westminster Abbey).Today’s scones are quick breads, similar to American biscuits.”
I must say today mine could have been mistaken for bisuits! I also quickly made a warm creamy ‘Sour Cream Berry’ sauce to go with them!
Makes: 12-15 appx 3” round scones
Preheat oven: 350
What you need:
1 ¾ cups self-rising flour
8 tbl cold cubed unsalted butter
½ tsp baking powder
½ tsp salt
3 tbl fresh lemon zest
1/3 cup sugar (plus 2 tbl for sprinkling)
1/3 cup sour cream
¼ cup heavy cream
What you do:
In a large mixing bowl, combine flour, butter, baking powder, salt, lemon zest and sugar. With your fingers ‘scissor’ together working in the butter until a somewhat crumbly mixture forms. Add sour cream, heavy cream and one beaten egg and blend gently with spatula or continuing with your hands. Mixture will still be slightly ‘crumbly’. Don’t overwork it.
Line a cookie sheet with parchment paper. Make ‘free form’ rounds, about 2-3” in diameter, for the scones. Using a pastry brush, lightly coat tops with beaten egg then sprinkle with sugar.
Bake in preheated 350 oven for 12-15 minutes or until golden brown. Remove and serve warm.
©Alice D’Antoni Phillips Ally’s Kitchen