It’s only Wednesday night, but I’m already thinking ahead to the weekend.
Annick only gets to come home from Friday night to Sunday afternoon. I’m really looking forward to seeing her this weekend, especially.
An easy breakfast to make is scones. They are quick (10 minutes from pantry to oven), flexible (add dried or fresh fruit, chocolate, nuts, cheese, or spices), and taste delicious as leftovers, too.
The dough is also fairly easy for beginners; just remember not to knead it for too long, or the scones will be tough.
The recipe I use is actually adapted from my go-to biscuit recipe from the Purity cookbook (Purity was an old brand of flour 50 years ago). If you want to make biscuits for dinner, omit the sugar and fruit. If you want to make shortcake, double the sugar and sprinkle more on top. You can roll the dough out and cut shapes using cutters or a knife, hand-shape them into flattish balls, or (my favourite), make two large disks and score them in sixths before baking (this gives them soft sides).
They bake in less than 15 minutes; for ones that are thicker than 1 inch when rolled out, leave them in a little longer or the insides will be doughy.
Delicious hot out of the oven with butter and jam!
Rapid Scones (adapted from The All-New Purity Cookbook):
– 2 cups All-purpose flour
– 4 teaspoons Baking powder
– 1 teaspoon Salt
– 1-2 tablespoons Sugar
– pinch of Nutmeg
– 1/3 cup Shortening
– 3/4 cup plus 2 tablespoons “milk”
– 2 tablespoons Dried fruit or nuts (optional)
- Preheat the oven to 450F.
- Mix together the flour, baking powder, salt, sugar, and nutmeg.
- Using a pastry cutter, cut in the shortening until the largest crumbs are about the size of dried peas. If you don’t have a pastry cutter, use two butter knives slicing in X’s.
- Make a well in the mixture and add 3/4 cup of milk.
- Stir with until moistened. If you want to add fruit or nuts, add them now.
- If the dough is still crumbly, add the remaining milk. Don’t make the dough too sticky!
- Stir until the dough is mixed. Don’t stir until it is an even paste (like bread dough). It should be soft and smooth, but a little bumpy.
- Knead once or twice.
- If cutting out shapes, roll to 1/2-inch thickness on a floured surface and cut out desired shapes.
- If hand-moulding, pinch off bits of the desired size, and shape them before placing them directly on a non-stick baking sheet.
- Alternately, divide into two 8-inch circles 1/2-inch thick on the baking sheet. Score each round into six.
- Sprinkle with sugar if desired.
- Bake in the middle rack of the oven for 12-15 minutes until golden brown.
- Remove immediately to a cooling rack.
- Allow to cool completely before wrapping or storing in a tin.