When I first started working on Breaking Bread with Father Dominic for PBS, I thought I had a fairly wide repertoire of bread recipes, but when we started looking at ideas for a second season, I realized that there were some serious gaps in my culinary education.
Glaring example: I had no idea what a scone was.
Since then I have expanded my recipe collection in any number of directions and am delighted to have the acquaintance of a great many scone recipes along the way. (My monastic brethren and fellow teachers are happy with this development as well!) Some people say they don't like scones because they claim that they "too dry and tough" but that is likely because they only scones they've had were sitting uncovered is the display case at Starbucks for 8 hours. Fresh and warm from the oven, they are a revelation.
Before we get to recipes, a note about how to pronounce “scone” properly. In Scotland and most of Northern England, the word is pronounced skahn (rhymes with “Ron”) but in parts of southern England, most of Canada and throughout the U.S., it is pronounced skoan (rhymes with “bone”). Both are correct in their respective regions and don’t let any foodie snobs tell you otherwise. If someone tries to correct you, tell them to try pronouncing “croissant” in front of a French patisserier.
It’s likely scones originated in the form of griddle cakes made with oats (the Scottish bannock), evolved their way through something like Welsh cakes cooked on a stove top, and eventually landed in the form of a round of dough cut into wedges and baked individually, but not until after home ovens became more common in the 1800’s. They may also be cut into shapes like rounds, squares and diamonds. I generally think of making wedges for the family, rounds for a guest, and squares when I’m making a larger batch for a crowd. Most of the recipes that follow are for wedges.
The liquid used for scones can be cream, half and half, sour cream, buttermilk, or whole milk. Most chefs say you can't make a decent scone with 2% or skim milk, but I say you can still get a good product if you have enough butter and eggs in the recipe! The recipes that follow will use variations of all these options. The recipes themselves can be adapted according to what you have in the fridge. No heavy cream? Use sour cream and all you have to do is add a quarter teaspoon of baking soda; the same adaptation can be made for buttermilk. Nothing but 2%? A little extra butter can work wonders!
Classic scones have little sugar and no add-ins except currants or raisins. They are perhaps a little dry, but that's because they are meant to be served with clotted cream and fruit preserves, jam, or lemon curd. Of course American coffeeshops have added chocolate chips, cranberries, toffee bits, vanilla or cinnamon baking chips, and various nuts. Similarly, classic scones may be brushed with cream and sprinkled with sugar (granulated or demerara) but you also see more modern versions drizzled with icing. No judgement here---my sweet tooth is as well-developed as the next monk!
So gives these yummy quick breads a try and you may find yourself with a new favorite treat for your morning coffee, afternoon tea, or midnight snack. Click on the photo to be directed to the respective recipe pages.
Glaring example: I had no idea what a scone was.
Since then I have expanded my recipe collection in any number of directions and am delighted to have the acquaintance of a great many scone recipes along the way. (My monastic brethren and fellow teachers are happy with this development as well!) Some people say they don't like scones because they claim that they "too dry and tough" but that is likely because they only scones they've had were sitting uncovered is the display case at Starbucks for 8 hours. Fresh and warm from the oven, they are a revelation.
Before we get to recipes, a note about how to pronounce “scone” properly. In Scotland and most of Northern England, the word is pronounced skahn (rhymes with “Ron”) but in parts of southern England, most of Canada and throughout the U.S., it is pronounced skoan (rhymes with “bone”). Both are correct in their respective regions and don’t let any foodie snobs tell you otherwise. If someone tries to correct you, tell them to try pronouncing “croissant” in front of a French patisserier.
It’s likely scones originated in the form of griddle cakes made with oats (the Scottish bannock), evolved their way through something like Welsh cakes cooked on a stove top, and eventually landed in the form of a round of dough cut into wedges and baked individually, but not until after home ovens became more common in the 1800’s. They may also be cut into shapes like rounds, squares and diamonds. I generally think of making wedges for the family, rounds for a guest, and squares when I’m making a larger batch for a crowd. Most of the recipes that follow are for wedges.
The liquid used for scones can be cream, half and half, sour cream, buttermilk, or whole milk. Most chefs say you can't make a decent scone with 2% or skim milk, but I say you can still get a good product if you have enough butter and eggs in the recipe! The recipes that follow will use variations of all these options. The recipes themselves can be adapted according to what you have in the fridge. No heavy cream? Use sour cream and all you have to do is add a quarter teaspoon of baking soda; the same adaptation can be made for buttermilk. Nothing but 2%? A little extra butter can work wonders!
Classic scones have little sugar and no add-ins except currants or raisins. They are perhaps a little dry, but that's because they are meant to be served with clotted cream and fruit preserves, jam, or lemon curd. Of course American coffeeshops have added chocolate chips, cranberries, toffee bits, vanilla or cinnamon baking chips, and various nuts. Similarly, classic scones may be brushed with cream and sprinkled with sugar (granulated or demerara) but you also see more modern versions drizzled with icing. No judgement here---my sweet tooth is as well-developed as the next monk!
So gives these yummy quick breads a try and you may find yourself with a new favorite treat for your morning coffee, afternoon tea, or midnight snack. Click on the photo to be directed to the respective recipe pages.
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