Welsh Scones

“Somebody's boring me. I think it's me.”
Dylan Thomas quotes (Welsh Poet, short-story Writer and Playwright, 1914-1953)

The Modern Baker, Nick Malgieri challenge.


http://www.nickmalgieri.com
many great recipes here-see one below

Myself and a group of bloggers ( none i know) have decided to bake our way thru all 150 recipes (?) of this book.

My recipe to tackle...... Real Welsh Scones, Quick Breads, page 52.

I have baked scones only once in school. However, I love them. My favorite, are the dried blueberry , from ...Publix. I know! ..SHAME ON ME! However, they are light,and something about the texture, i love...and not dry as dust. I recently found out some Publix sweets are made by some one else off premises, and just baked in house. ( I will be on a mission ..along with finding the recipe for calypso cookies)

Basic ingredients - flour, sugar, milk, salt, egg, butter, cream of tarter.

Mix dry, cut in butter slowly to make course crumbs, add wet, mix. Very much like biscuits.

Here is a beautiful history and explanation of how to make Welsh Scones:

http://is-that-my-bureka.blogspot.com

Welsh Scones

4 tbsp Butter
1 3/4 cup All-purpose flour
1/4 tsp Salt
5 1/2 tbsp Sugar
1 tsp Baking soda
2 tsp Cream of tartar
2 Eggs
1/3 cup Milk


Using a pastry blender cut the butter into the flour and salt. Mix
until the mixture resembles coarse cornmeal.
Add the sugar, baking soda and cream of tartar. Mix well.
Beat the eggs with the milk and add to the flour, using a wooden spoon,

to make a spongy mixture. Place the dough on a well-floured plastic
countertop or board and pat it out to 1/2-inch thickness.
Cut dough into rounds with a biscuit cutter. Flour your hands and
place rounds on a non-stick cookie sheet and leave for 10 minutes to
settle.
Bake in a preheated oven at 450 degrees for 8 minutes.
These should be served with butter and/or jam, or with cream and jam
for special occasions. Makes 12 scones, depending on size of cutter.

Comments: I learned this recipe from Kitty Jenkins, who came to America

from Wales and settle in Pensylvania. It will convince you that a good
rich Welsh scone is not to be confused with the mild biscuits made in this

country.

Recipe Source:
THE FRUGAL GOURMET by Jeff Smith
From the 12-11-1991 issue - The Springfield Union-News

Variations include: dried fruits, nuts, spices

I liked the flavor, however, they needed a topping. Too dry alone, or I over baked them.

MANGIA!

XTRA- Recipe

Lemon Cornmeal Scones with Dried Cherries

Though I would probably eat (and enjoy) anything made from cornmeal, these scones are particular favorites. The flavor of the dried cherries really complements the slight sweetness of the cornmeal.

Makes 12 scones

2 cups all-purpose bleached flour
1 cup stone-ground yellow cornmeal
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt
5 tablespoons unsalted butter
1 cup dried sour cherries, about 5 ounces
1 egg
1/2 cup milk
1 teaspoon finely grated lemon zest
2 teaspoons vanilla extract

1 cookie sheet or jelly-roll pan covered with parchment or foil

1. Preheat oven to 450 degrees and set a rack in the middle level.

2. Combine flour, cornmeal, sugar, baking powder and salt in a bowl.

3. Cut butter into 12 pieces and rub evenly into dry ingredients, until mixture has the appearance of fine cornmeal. Add cherries.

4. Whisk egg, milk, zest and vanilla together and stir into flour and butter mixture with a fork, to form a smooth dough.

5. Divide the dough into 3 pieces and form each piece into a 5-inch disk. Using a sharp, floured knife, divide each disk into four wedges. Place on pan, leaving 2 inches between scones on all sides.

© 2000–2010 Nick Malgieri, All Rights Reserved.