The husband is a BIG fan of scones. When I make them, whether they are savory or sweet, he is dashing into the kitchen to see when they will be done. We've had scones with currants, raisins, chives, rosemary, you name it. Depending on what I need them for is how I alter the recipe. They are good for breakfast , afternoon tea or a snack in the evening.A little about scones..... This Scottish QUICK BREAD is said to have taken its name from the Stone of Destiny (or Scone), the place where Scottish kings were once crowned. The original triangular-shaped scone was made with oats and griddle-baked. Today's versions are more often flour-based and baked in the oven. They come in various shapes including triangles, rounds, squares and diamonds. This information came from a site called The Kitchen Project and you can find many different varieties of scone recipes here. http://www.kitchenproject.com/history/Scones.htm Another interesting site that talks about scones is http://www.thenibble.com/REVIEWS/main/breadstuffs/scone-history.asp Now that, I am sure, is all you ever wanted to know...about scones that is! I personally love to know the origins of food but well, some aren't as interested unless they are fanatical foodies too!
SO,as I was leafing through my new issue of Bon Apetit (May 09), I came across a very healthy scone recipe that I think we are going to love....and which led me to write about our love affair with scones. It has wheat germ and dried berries/cherries mixture in it and lots of healthy spices. There have been many articles that I have read regarding the healthy aspects of using cardamom, ginger, cinnamon....all those nice fragrant spices. And the people of India and the Middle East have used these forever. They stand by the healthful properties of the spices. So I can't wait to try these scones. I bet they will smell awesome in the oven and I will check back to let you know how they came out!
WHEAT GERM SCONES WITH DRIED FRUIT AND NUTS
1/2 cup chilled buttermilk plus additional for brushing
3/4 cup dried berries and cherries mixture, large pieces coarsely chopped
2 tsp. vanilla extract
1-1/2 cups self rising flour
1/3 cup honey crunch wheat germ
1/3 cup packed dark brown sugar, plus additional for sprinkling
1 tsp. ground cardamom
3/4 tsp. ground ginger
6 Tbsp. (3/4 stick) chilled unsalted butter, cut into 1/2-in. cubes
1/2 cup chopped almonds
Position rack in center of oven and preheat to 400 degrees. Line rimmed baking sheet with parchment paper. Mix 1/2 cup buttermilk, dried fruit and vanilla in medium bowl. Whisk self-rising flour, wheat germ, 1/3 cup brown sugar, cardamom and ginger in large bowl.Add butter and rub in with fingertips until mixture resembles coarse meal. Stir in almonds, then buttermilk mixture. Mix until dough comes together in moist clumps. Gather dough together. Turn out onto lightly floured work surface; flatten to 8-inch round. Using large knife, cut round into 8 wedges. Place on prepared baking sheet, spacing apart. Brush scones with buttermilk and sprinkle lightly with additional brown sugar. Bake scones until golden and tester inserted into center comes out clean, about 25 minutes. Serve warm or at room temperature.
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