Quickie SCONE blog.
Saturday, December 15, 2012
I decided to use the mixer for my scone this year I always handmade them till recently. I had NONE, left in my freezer and poor DH has searched for some. That was how i discovered they were gone. I very rarely eat them, sometimes I just eat half and i never use butter or jam. DH has Smart Balance but at Christmas he likes butter better !
I have adapted a healthier recipe and I use canola oil in place of butter and there is very little sugar and no salt. I use Yogurt and King Arthur Flours, white whole wheat and all purpose. King Arthur is the best for my taste for sure.
The key is the very hot oven and an egg wash and baked on parchment paper. We always had Sultana Scones in England. In US Sultanas are called golden raisins. They make me wheeze the sulphur they put on them to make them golden makes me wheeze. The health food store has the unsulphured ones but thay are much more expensive. DH and I love the raisins here so that is what we have.
I make cheese scones to go with Pea soup and currant scones afre also popular in England but they too are expensive so we use craisins for a change of pace.
Today I made 4 double batches and that is 96 scones. I freeze them Individually and then I put them in zip lock bags so DH will take one out and leave it to thaw or he will ZAP it in the microwave if he is in a hurry.
Today I made the recipe with my Kitchenaid it went faster but I think I like my old way. DH says there is not much difference. He felt the Mixer made them more cake like but he and our friends still like them a lot.
A friend came by and invited us to go to her house so we took a bag of scones so her DH could have some. he is Scottish ancestry so he loves them too.
We are expecting snow so i will do more baking while the snow flies. I will have to be moving once the snow stops. Pat in Maine.