Sunday Morning Scones

I woke up Sunday morning with a hankering for two things: The Clash, and some scones. I don’t know how or why my brain out the two together (maybe it’s a British thing?) but I decided to indulge myself. So with “Police and Thieves” blaring, I made my way to the kitchen. I had a pint of raspberries waiting to be eaten and I thought, “I like raspberry jam on my scones. What if I just baked raspberries INTO my scones?” It seemed like a good idea, but I felt like something was missing. Then I remembered the new rosemary plant I got this week and everything fell into place.

Berries

Scones and biscuits are pretty similar. I always think of scones as the sweeter cousins of biscuits. Both depend on baking powder in the dough, and both start off pretty similarly. Cutting butter into the dry ingredients (like you would for a pie crust) is the foundation of both biscuits and scones. The real difference between the two has more to do with how much sugar and how much liquid you use in your recipe. Scones can also be savory. I love adding things like fruit, or cheese, or bacon to scones. Just make sure your add-ins go well together (ginger-bacon scones aren’t for everyone).

You’ll notice in the recipe that I use coconut milk. Most scone and biscuit recipes call for milk of some sort, whether it’s buttermilk, or cream, or just regular milk. I like coconut milk for its texture and healthy fat content. Coconuts are good for you, in case you didn’t know. Canned coconut milk is one of my favorite ingredients in general, but I recently started buying So Delicious brand coconut milk. It’s got the same consistency and nutrients as the canned stuff, but it’s got a less obvious flavor, making it easy to use in almost any recipe that calls for milk.

Scone

Ras-mary Scones

3 cups all purpose flour

¼ cup sugar

1 Tbsp baking powder

½ tsp salt

8 Tbsp (1 stick) butter, chilled and cut into small pieces

2/3 cup coconut milk, cold

1 pint fresh raspberries

½ Tbsp fresh rosemary, finely chopped

Preheat you oven to 425 degrees.

In a medium bowl, mix together the flour, sugar, baking powder and salt.

Add the butter. Using a fork, combine the butter with the flour mixture until it resembles a coarse meal. You can do this in a food processor, too, but I kinda like the upper body workout you get from doing it by hand.

Next, add the coconut milk, raspberries, and rosemary. Mix until everything is well combined. At first I used the fork I’d already been working with, but then I resorted to kneading with my hands to make sure all the flour got incorporated. Scones need to be kneaded a little bit so that the dough gets nice and smooth. Why not kill two birds with one stone?

Here’s where my scones differ from a lot of others: I like mine to look sloppy. If you want pretty, uniform little scones like the ones you get at the county fair, you can divide the dough into 2 equal pieces and press them into 6-inch disks. Place the disks 3 inches apart on a cookie sheet lines with foil or parchment paper. Using a knife or bench scraper, mark out 8 triangles in each of the disks. Don’t cut all the way through the dough, only about halfway.

If, like me, you want your scones to look a bit more rustic, you can drop 2-3 Tbsp balls of dough onto a cookie sheet lined with foil or parchment paper. I’d recommend keeping about 2 inches between your scones. They don’t expand outward very much but I like to give them their space.

Bake your scones for about 15 minutes. When they’re done they will have risen a bit, they’ll be firm, and they will start to look a little golden around the edges. The raspberries keep these scones a pretty pink color, so don’t wait for them to look golden-brown all over. If you do that, you’re likely to burn the crap out of the bottoms of your scones.

Cool the scones in the pan for a few minutes. If you made triangular scones, now’s the time to cut them apart, and move the individual scones to a rack to finish cooling. If you made them my way, just move them to the rack to finish cooling.

These are great with a little clotted cream, or butter. Like biscuits, these puppies are pretty easy to make, and you can make as many variation as you can think of. If you like to eat it, you can probably stick it into a scone. Have fun with these and tell me about your favorite scone variation.

Happy baking!

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