Post by Alison Hein.
Last Friday I was at my sister’s house, waiting for a washer and dryer delivery. You know the drill, right? An automated message the night before provides a 4-hour delivery window. You completely rearrange your next-day schedule, report for duty at the appropriate time, then twiddle your thumbs for three to four hours. Finally, your truck arrives.
I’m wise to this schtick, so I scouted for something to occupy my wait time. I poked around in Janet’s cabinets, shelves, and refrigerator. In search of?: a project with simple ingredients and a short, hot bake time. My quick inventory yielded the perfect answer – scones!
After searching for cinnamon for 20 minutes, I decided not to use any. Instead, I upped the amount of dark brown sugar to infuse the scones with a deep, caramel sweetness. I like to pre-score my scones before baking, to make them easy to separate without crumbling. A sugar and egg wash crisps the tops, and leaves behind a textured, crystallized taste with each bite.
18 minutes later, I took the bubbling hot scones from the oven, smeared them with lightly salted butter, and with the last of my cooling coffee, I indulged. Still only one hour into my wait time…
Don’t worry, Jan. I only ate one scone. Plenty left for you and your family to have a sleepy Saturday morning and a sugary breakfast in bed.
2¼ cups flour
½ cup dark brown sugar
2 teaspoons baking powder
½ teaspoon salt
¼ cup (one half stick) cold butter
¾ cup milk
1 tablespoon cider vinegar
Preheat oven to 425°. In large bowl, mix together flour, 6 tablespoons dark brown sugar, baking powder and salt. Cut butter into small pieces and cut into dry ingredients.
Combine milk, vinegar and one egg in separate small bowl. Mix well, then add all at once to dry ingredients, stirring until just mixed in.
Turn batter out onto lightly floured board. Divide into eight equal pieces and shape into balls. Press each ball into a flat round, and place scones on lightly greased cookie sheet. Cut crosses in the top of each scone, but do not cut all the way through.
Lightly beat remaining egg, and brush on top of scones. Sprinkle with remaining 2 tablespoons of dark brown sugar. Place in oven and bake for about 18 minutes, until golden brown. Serve warm with butter.
Makes 8 scones.