Baking for a Cause: The Trilogy…
If it hadn’t been decided earlier (which I am sure it had) Lula’s Kitchen will never be a breakfast joint. A) I’m not a huge fan of eating breakfast and B) I don’t like making breakfast. And these past few weeks of baking for my big day of Rebuilding Together has confirmed, I don’t think I’m a fan of scones. I’ve tried several recipes, some of which aren’t even worth a mention I was so disappointed.
Then I had the girls over for snacks and mimosas on Sunday and Megan summed it up best. Scones are crispy pucks of dough. I think that’s why I want such big flavors. Because otherwise I’m eating the grown-up equivalent of kindergarten paste. Boring and bad. I’ll pass, thank you very much.
I did come up with a variation of Lemon Ginger Scone that is worth a word or two. The girls seemed to approve, so I’ll share this little ditty. I started with King Arthur’s Guaranteed Scone recipe. It calls for 1-2 cups of add-ins so I added 1 cup of my candied lemon peel, which I diced nice and tiny. I also added 1 cup of tiny candied ginger pieces. I told you, I’m after BIG flavors.
I liked them best right out of the oven. The instructions called for placing the scones in the freezer for 30 minutes before baking for a better rise. I did half that way and half the batch right into the oven. I had NO difference what so ever. It may be that I started with frozen butter that I grated with my cheese grater instead of their cold butter cut in with a kitchenaid (which I don’t have).
With this recipe, I finally got moderately even shaped scones. I patted my dough into a circle and cut pie wedges. I also made my scones slightly smaller than all the recipes called for. Most are just too big.
So, if you are looking for a good scone recipe, I’d say give this one a shot. I don’t think you’ll be disappointed. Especially if you like a bite that bites back!