scones

Salted Maple-Oat Scones by Amy Cantu

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The first time I ever made these scones was in the year 2000, and I was still in college. I had just purchased Ina Garten's The Barefoot Contessa Cookbook on a whim because the full-page color photos called to me at the bookstore (this was before everyone bought everything on Amazon). I saw her "Maple-Oatmeal Scones" and immediately needed to bake them. Like right that moment. I had a big midterm paper due the next day, but I needed a study snack, right?! Yes. I really, really needed these scones. I had never made scones before - it was a bit daunting. I imagined hard, brown stones coming out of the oven, but the photo of the scones was so enticing, that I just had to try. They were not dry - instead, these Maple-Oat Scones were a tender, small miracle. They are at once earthy and decadent - the oats and whole-wheat flour provide extra "health", texture, and flavor; but the butter and maple syrup ensure that these scones are still an indulgent treat. The addition of coarse salt sprinkled on top balances out the sweet maple glaze. In good faith, I've tried baking other maple-oat scone recipes or sampling them at bakeries, but these are still the best ones that I've found. And for the record, they were also the perfect study snack: it helped me score a big fat "A" on that English midterm.

Notes: This recipe is an old, tried and true friend from my early days of cooking. Ina Garten's The Barefoot Contessa Cookbook was one of my early cookbook muses, with her easy-to-follow recipes, bright enthusiasm, and beautiful, large photos that convinced me that I could and needed to cook each recipe. The original recipe called for a sprinkle of raw oats on top for garnish, but I like the update of a sprinkling of coarse salt instead. The salty-sweet craze is one of my favorite food fads that I'm willing to embrace whole-heartedly, and it works perfectly with these scones!

I rarely have buttermilk just hanging out in the fridge, so I substitute with a mix of milk and vinegar. Stir 2 teaspoons of white vinegar or lemon juice into 1/2 cup of milk (or 1 tablespoon vinegar and 1 cup milk) and let sit for a minute or two, until slightly thickened. Voila - "buttermilk" for use in baked goods and pancakes!

Lastly, this recipe makes a lot of scones. Ina's original recipe suggest 14 (very) large scones, but I find that it makes more like 20 medium scones. I have adjusted the baking time for the smaller size, but if you want to make mini scones, reduce the baking time by a few minutes, or if making the large size, add a few minutes. The fully baked scones (without the glaze) can be cooled to room temperature and frozen. Reheat frozen scones in a 350 degree Fahrenheit oven for 8-10 minutes (mini scones may only need 5-8 minutes). Unbaked scones can also be frozen - place on a baking sheet and freeze until solid (about 1 hour). Transfer to an airtight container to store in the freezer. To bake, pop as many frozen scones as needed onto a baking sheet and add an extra 5 minutes or so to the baking time. Don't forget to glaze them after they come out of the oven!



Time: 1 hour
Yield: About 20 scones

For the Scones:
3 1/2 cups all-purpose flour
1 cup whole-wheat flour
1 cup quick-cooking oats
2 tablespoons baking powder
2 tablespoons granulated sugar
2 teaspoons salt
1 pound cold unsalted butter, diced
1/2 cup cold buttermilk
1/2 cup pure maple syrup (preferably grade B)
4 eggs, lightly beaten
1 egg beaten with 1 tablespoon milk or water, for egg wash
Maple Glaze (see recipe below)
Coarse salt for sprinkling on top (such as Fleur de Sel, Sel Gris, or Coarse Sea Salt)

Preheat the oven to 400 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar and salt.

Blend the cold butter in at the lowest speed and mix until the butter is in pea-size pieces.

Combine the buttermilk, maple syrup and eggs and add quickly to the flour-and-butter mixture. Mix until just blended. The dough will be sticky.

Dump the dough out onto a well-floured surface and be sure it is combined. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps of butter in the dough.

Cut into 3-inch rounds with a plain or fluted cutter and place on a baking sheet lined with parchment paper.

Brush the tops with egg wash. Bake for 15 to 20 minutes, until the tops are crisp and the insides are done.

When the scones are done, cool for 5 minutes and drizzle each scone with 1 tablespoon of the Maple Glaze (recipe below). Sprinkle a bit of coarse salt on the top, for garnish. The warmer the scones are when you glaze them, the thinner the glaze will be.

Maple Glaze

1 1/4 cups confectioners' sugar
1/2 cup pure maple syrup (preferably grade B)
1 teaspoon pure vanilla extract

To make the glaze, combine the confectioners' sugar, maple syrup and vanilla. 

Rosemary-Cheddar Scones by Amy Cantu

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Scones seem like a special treat in a way that muffins seem ordinary. Don't get me wrong, I will never turn down a good muffin, but a scone is a bakery good that I eat slowly and savor with a big mug of coffee or tea. (I can't be bothered with those dainty tea cups at home.) These Rosemary-Cheddar Scones are stuffed with little cubes of cheddar cheese that ooze out when baked to form lacy, crunchy bits of crispy cheese around the scone. This might be my favorite part. It's like the bit of crunchy cheese that's left at the bottom of a fondue pot, or the cheese that escapes a grilled cheese sandwich onto the griddle. The Rosemary-Cheddar Scone itself is moist and tender, flecked with bits of fragrant rosemary, and happily cheesy. (Please don't compare these to the dry hockey puck scones that seem to be everywhere. Those scones are an abomination and should be banned from being sold.) Getting me up in the morning is like waking a sleeping monster, but this monster absolutely will get up early to bake these scones, because the results are so worth it!

Notes: This recipe is an old, tried and true friend from my early days of cooking. Ina Garten's The Barefoot Contessa Cookbook was one of my early cookbook muses, with her easy-to-follow recipes, bright enthusiasm, and beautiful, large photos that convinced me that I could and needed to cook each recipe. The original recipe called for dill, but I have substituted any fresh herb that I have hiding in the fridge - rosemary, chives, thyme, tarragon, etc. are all delicious. I happen to have an enormous rosemary bush in the backyard, so it's a convenient choice for me! Other delicious add-ins could be bacon bits, peeled and diced apple, jalapeño pepper, sun-dried tomatoes, or corn. You can also vary the type of cheese - brie, gruyere, mozzarella, jack . . . the possibilities are endless.

Lastly, this recipe makes a lot of scones. Ina's original recipe suggest 16 (very) large scones, but I find that it makes more like 24 medium scones. I have adjusted the baking time for the smaller size, but if you want to make mini scones, reduce the baking time by a few minutes, or if making the large size, add a few minutes. The fully baked scones can be fully cooled and frozen. Reheat frozen scones in a 350 degree Fahrenheit oven for 8-10 minutes (mini scones may only need 5-8 minutes). Unbaked scones can also be frozen - place on a baking sheet and freeze until solid (about 1 hour). Transfer to an airtight container to store in freezer. To bake, pop as many frozen scones as needed onto a baking sheet and add an extra 5 minutes or so to the baking time.



Time: 45 minutes
Yield: About 24 scones
 
4 cups plus 1 tablespoon all-purpose flour, divided
2 tablespoons baking powder
2 teaspoons salt
3/4 pound cold unsalted butter, diced
4 eggs, beaten lightly
1 cup cold heavy cream
1/2 pound extra-sharp yellow Cheddar, small-diced
1/3 cup minced fresh rosemary leaves
1 egg beaten with 1 tablespoon water or milk, for egg wash

Preheat the oven to 400 degrees F.

Combine 4 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. 

Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended.

Toss together the Cheddar, rosemary, and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated.

Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and rosemary are well distributed.

Roll the dough 3/4-inch thick. Cut into 3-inch squares and then in half diagonally to make triangles. Brush the tops with egg wash.

Bake on a baking sheet lined with parchment paper for 15 to 20 minutes, until the outside is crusty and golden, and the inside is fully baked.