Scones: One of the best sweets ever!

Scones are one of my favorite things to make, and I love trying new recipes. I do have my favorite scone recipe but it changes every so often. My number one scone recipe has held its rank almost a year now. Before that, my number one held its title for three years. Will the Everyday Food, March 2009, currant scone recipe claim the number one spot?!

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For this recipe, I used powdered buttermilk (it doesn’t go bad), and I chose to use dried cherries instead of currants. The recipe was very easy to follow and they took no time at all to make. I think that’s another reason I like making scones: Simple Goodness.

Several years ago my mom bought me a scone pan for Christmas. Best pan ever. Worth every cent. Before the scone pan was a part of my kitchen, I had a hard time baking the scones evenly. The specialized pan has 8 metal wedges so each scone bakes evenly. You also don’t have to worry about shaping your scones. Just divide the dough into 8 relatively even balls and then squish them into one of the spaces in the pan. I would highly recommend the scone pan if you make scones frequently.

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I baked the scones for 15 minutes, and put them on a cooling rack as soon as they were cool enough to get out of the pan. If you leave the scones in the pan to cool, they get a bit soggy. I saved four scones for P and me, and gave the other four to our friends. Spread the sugar wealth! The cherries were an excellent choice! Blueberries are usually my scone add-in, but I am glad I tried something new. The buttermilk added a nice flavor that is lacking in scones with just milk or heavy cream. I must admit it is a pretty good scone recipe. Our friends even asked for the recipe.

The million dollar question is: Did this scone recipe become my Number 1?!……I don’t think so. However, the recipe has secured a spot in my Top 3!

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Buttermilk-cornmeal drop biscuits with honey butter

December 2011, pg. 87

Buttermilk Cornmeal Biscuits

Buttermilk-cornmeal drop biscuits with honey butter recipe 

These biscuits were going to be a perfect addition to our leftover chicken and gravy.  No honey butter for us.  I’m sure it would have been a nice addition to the biscuits if we ate them for breakfast or brunch.  I only help out with the sweeter recipes, and we don’t get as much exercise this time of year, so I reduce sugar when possible.

The biscuits were very easy and quick to make.  It is a perfect addition to a meal if you don’t have a lot of time or don’t feel like thinking too much.  The only problem I had with making the dough was it was very thin, like a batter.  I’m going to take complete blame for the dough/batter because I did use the powdered buttermilk again.  Last month when I made the black pepper buttermilk biscuits the dough was very wet.  Next time I use powdered buttermilk to make a dough, I’m going to add the water slowly and not just use the amount of water the powdered buttermilk container calls for.  So my finished product was a thin biscuit.

Looking far from perfect, the biscuits tasted great!  I really like cornbread, my husband not as much.  However, he had very positive comments regarding the texture of the biscuits from the cornmeal and I completely agree with him.  The honey provided a perfect amount of sweetness to the biscuit.

Biscuits with chicken and Gravy

Pat and I both had the leftover biscuits for breakfast without butter, honey butter, or jam.  They are sweet enough by themselves, but I’m sure if you wanted to add a spread, the honey butter would be delicious.