Scones and Spreads
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The scone, a 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 oven-baked. Scones come in various shapes including rounds, squares and diamonds, though my favorite is the classic triangle, or wedge shape. Scones can be savory or sweet and are typically eaten for breakfast or tea, although a rich scone makes a great base for strawberry (or other fruit) shortcake.

The most important thing to remember when making quick breads (those made with leavenings other than yeast) is to handle with care. Overworking the dough will produce a bread that’s dense, heavy or tough. For the flakiest scones, the final size of the butter chunks should be about 3/8-inch in diameter. And the butter is the only ingredient that should be cold—all other ingredients should be room temperature. If the liquid you’re using is cold, warm it in the microwave oven for 30 seconds.

SCOTTISH GRIDDLE SCONES   These griddle-baked scones are my very favorite. The rich, honey-scented biscuit dough is patted into a circle and cut into farls, which is Scottish for quarters. I use a nonstick electric griddle, which makes baking them a breeze. Split them while hot and spread with jam, honey, or Strawberry Devonshire Cream. Heaven!

Makes 8 scones
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold unsalted buffer, cut into 8 pieces
2 eggs
2 tablespoons honey
1/2 cup half-and-half, room temperature
    In a food processor fitted with metal blade or in a medium-size bowl, combine flour, baking powder, baking soda, and salt. Add butter; process in quick on/off pulses just until mixture resembles coarse crumbs. Or use a pastry cutter or 2 knives to cut butter into flour mixture. In a medium-size bowl, lightly whisk eggs, honey, and half-and-half until blended. Add to flour mixture; process in on/off pulses, or stir only until dry ingredients are moistened.
    Turn out dough onto a generously floured surface. Flour your hands. Gently press dough together only until it holds together. Cut dough in half. Pat each half into a circle about 1/2 inch thick. Lightly dust tops of circles with flour. With a floured knife, cut each circle into quarters. Preheat an ungreased griddle or large, heavy skillet over medium-high heat, or an electric griddle or skillet to 325^oF. Use a metal spatula to gently transfer scones to hot griddle. After about 13 minutes, when bottoms are lightly browned and scones have risen slightly, turn and brown the other side 7 to 10 minutes. Serve hot. To preserve their tender texture, pull scones apart with fingers, rather than cutting with a knife.

Orange Griddle Scones: Substitute 1/2 cup orange juice for half-and-half. Add 1 tablespoon freshly grated orange zest. Serve with Orange Honey Butter.

Spiced Apple Scones: To dry ingredients, add 1/2 teaspoon each ground cinnamon, nutmeg and allspice. Substitute apple juice for half-and-half. Add 1 teaspoon vanilla and 1 small apple, chopped.
© BREADS by Sharon Tyler Herbst 

CHOCOLATE-CHIPPED VANILLA SCONES These tender, chocolate-studded scones are quick and easy to make and guaranteed to produce smiles any time of day. Don’t think of them as only breakfast or teatime fare—they’re also great split and used for berry or peach shortcakes.

Makes 8 scones
1 3/4 cups all-purpose flour
1/3 cup confectioners’ sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold butter, cut into 12 pieces
1/2 cup semisweet chocolate chips
2/3 cup + 1 teaspoon whipping cream, room temperature
1 tablespoon + 1/4 teaspoon pure vanilla extract
1 teaspoon vanilla or plain granulated sugar
    Lightly grease a large baking sheet; set aside. Preheat oven to 400^OF. In a large bowl, combine flour, sugar, baking powder and salt. Use a pastry cutter or 2 knives to cut in butter until mixture resembles very coarse crumbs. Stir in chocolate chips. Combine 2/3 cup cream and 1 tablespoon vanilla; add to flour mixture, stirring only until dry ingredients are moistened. OR, to prepare in a food processor: Place flour, sugar, baking powder, baking soda and salt in bowl fitted with the metal chopping blade; process 15 seconds. Add butter and chocolate chips; process in quick on/off pulses only until mixture resembles very coarse crumbs (the blade will cut the butter further in the next step). Turn machine off; add liquid mixture. Process in quick on/off pulses only until dry ingredients are moistened. Do not over process.
    Turn dough out onto a generously floured work surface. Gently press dough together and pat into a circle about 3/4-inch thick and 7 1/2 inches in diameter. In a small bowl, combine remaining 1 teaspoon cream and 1/4 teaspoon vanilla. Brush cream mixture over top of dough; sprinkle with granulated sugar. Use a sharp knife to cut dough circle into 8 wedges. Place wedges, 2 inches apart, on prepared baking sheet. Bake about 15 minutes, or until golden brown. Serve hot.
© The Food Lover’s Guide to Chocolate & Vanilla by Sharon Tyler Herbst 

 

HONEYED ORANGE SCONES  If the honey you use is particularly thick or crystallized, reliquify it right in the glass jar or bottle by microwaving (sans metal lid) at high (100 percent power) for 15 to 60 seconds, depending on the amount. Or, set the honey container in a pan or bowl of very hot water for 5 minutes, then stir. Leave honey in water, stirring every minute, until it reliquifies. It’s particularly important for the honey that’s brushed on top of the hot-from-the-oven scones to be thin enough not to tear these delicate wedges.

Makes 8 scones
2 1/4 cups all-purpose flour
coarsely grated zest of 2 large oranges
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) cold butter, cut into 12 pieces
1/2 cup orange juice
1/3 cup + about 2 tablespoons orange blossom honey, divided
2 teaspoons pure vanilla extract
    Grease a large baking sheet; set aside. Preheat oven to 400^OF. By food processor: Place flour, orange zest, baking powder, baking soda and salt in bowl fitted with the metal chopping blade; process 5 seconds. Add butter; process in quick on/off pulses only until mixture resembles coarse chunks. In a 1-cup measuring cup, stir together orange juice, 1/3 cup of the honey and vanilla. With machine off, add liquid mixture. Process in quick on/off pulses only until dry ingredients are moistened. Do not over process. By hand: In a large bowl, combine the first five ingredients. Use a pastry cutter or 2 knives to cut in butter until mixture resembles very coarse crumbs. Combine liquid ingredients; add to flour mixture, stirring only until dry ingredients are moistened.
    Turn out dough (which will be very moist) onto a generously floured work surface. Flour your hands and gently press dough together, patting into a circle 8 inches in diameter. Use a sharp knife to cut circle into 8 wedges, flouring knife edge between cuts. Place dough wedges 2 inches apart on prepared baking sheet. Bake 12 to 15 minutes, or until dark golden brown. Lightly brush hot scones with remaining 2 tablespoons honey. Serve hot.
© Never Eat More Than You Can Lift  by Sharon Tyler Herbst 

Makes about 3/4 cup
1 (3-oz.) package cream cheese, softened
1/3 cup butter, softened
1 to 2 tablespoons powdered sugar }
1/2 teaspoon ground cinnamon
1/2 teaspoon pure vanilla extract
1 to 3 tablespoons milk
    In small bowl of electric mixer or food processor with metal blade, process cream cheese, butter, powdered sugar, cinnamon and vanilla until smooth. Add enough milk to create a smooth, light spread. Cover and refrigerate. Let stand at room temperature 20 to 30 minutes before serving.
© BREADS by Sharon Tyler Herbst 

Makes about 1 cup
2 (3-oz.) packages cream cheese, softened
1 to 2 tablespoons powdered sugar
2 teaspoons grated orange zest
1 to 3 tablespoons orange juice
    In small bowl of electric mixer or food processor with metal blade, process cream cheese, powdered sugar, and orange zest until smooth. Add enough orange juice to create a smooth, light spread. Cover and refrigerate. Let stand at room temperature 20 to 30 minutes before serving.
© BREADS by Sharon Tyler Herbst 

Lemon Cream: Add I to 2 tablespoons powdered sugar. Substitute lemon zest for orange zest and lemon juice for orange juice.

Prune Cream: Add 1/2 cup minced prunes.

Ginger-Orange Cream: Add 2 to 3 teaspoons minced crystallized ginger.

STRAWBERRY DEVONSHIRE CREAM  Be sure the whipping cream, beaters, and bowl are very cold before beginning. This spread is wonderful on piping hot pancakes, waffles, scones . . . even on your finger for sinful licking!

Makes about 2 1/2 cups
1/2 cup whipping cream
2 tablespoons packed brown sugar
1/2 cup sour cream, stirred
1 cup diced fresh strawberries
    In small bowl of electric mixer, combine whipping cream and brown sugar; let stand 2 minutes. Whip cream until firm peaks form. Gently fold in sour cream and strawberries. Cover and refrigerate for up to 3 days.
© BREADS by Sharon Tyler Herbst 

Makes about 3/4 cup
1/2 cup butter, softened
2 ounces semisweet chocolate, melted and cooled
1/4 cup powdered sugar
1 teaspoon pure vanilla extract
    In a medium bowl, combine butter, chocolate and sugar until blended; stir in vanilla. Cover and refrigerate. Let stand at room temperature 20 minutes before serving.
© The Food Lover’s Guide to Chocolate & Vanilla by Sharon Tyler Herbst