I have not made any sort of bread in the last couple of weeks and since we had a visitor I thought I would do something quick. There is something to be said about waking up in the morning to the smell of bread being baked in the house and it just gets your taste buds watering. I picked scones because they are easy to make, you do not need to wait for rise one and two. They are simple and the combinations are endless of what you can put in them. My favorite variety are the ones with clotted cream and strawberry jam. Of course, to get proper clotted cream one must go to England or find the closest store in your neighborhood that sells them and if that fails you can always order it online – but that requires per-planning. If you have never had clotted cream I think its a must, but then I am slightly partial to anything with a dollop of cream.
A little bit of a factoid : Scones are originally from Scotland and traditionally were triangular in shape. However, most places in the US have them in the shape of rounds. The pronunciation is different as well, in the UK, Australia etc they are called a ‘skon’ – whereas in the US they are called a ‘skown’. You can make them sweet or savory and shape them as well.
I made mine by just pulling pieces of the dough and dropping them on the baking tray. The dough pieces were about the size of a golf ball and a half. So they come out nice and domed with lots of bumps giving them a nice crunchiness. We ate some with salty butter and then some plain.
Makes about 15
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 tsp salt
- 2 tablespoon butter, chopped into cubes
- 1/4 cup chopped chives (or less if you do not want less of a chives flavor)
- 5 oz goat cheese crumbled
- 3/4 cup heavy cream
- 1 large egg
Preheat your oven to 250F. Line a baking tray with parchment paper.
Stir flour, baking powder and salt together. Cut in the butter until the mixture resembles bread crumbs. I did the cutting in the butter by just rubbing the butter and flour with my hands until all the butter was incorporated and the mixture looked like bread crumbs. Add the chives and goat cheese and stir to mix.
Beat the cream and egg together. Add the wet mixture to the dry mixture and use your hands to bring it together. You do not need to knead the mixture. It just needs to be evenly moistened. If the mixture is a little too dry then add heavy cream one tablespoon at a time. The dough will be sticky and not smooth.
Pull apart some dough the size of about a golf ball and a half and drop it onto the prepared tray. Continue doing that until all the dough is used. Bake for about 18-20 minutes or until they are light golden brown on the top and a toothpick inserted into it comes out clean. Take out the tray and put it on a wire rack to cool.