Sally’s Baking Addiction: May, 2019 Challenge: How To Make Perfect Scones👩🏻‍🍳

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When I saw that Sally had set scone baking as the May challenge, I was both excited and disappointed at the the same time. Excited because I love scones! And so does my family, which means I have baked a lot of scones over the years. I don’t find them to be that difficult, mainly due to all the practice I have had 😂

So I was not expecting this to be much of a challenge. But then I took a closer look at Sally’s recipe. Her method of cutting in the butter (a crucial component to scone baking) was one that I have seen before, but have never tried. More on that later!

The first task was to choose which flavor to make my scones. Sally has quite a large variety from which to select! She has savory recipes as well as the more common, sweet options. We were having house guests this month, so I selected the tried and true, blueberry, which would please all of us for breakfast during their stay.

The first step was to combine the dry ingredients: flour, salt, baking powder, cinnamon and sugar.

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Then I chose to mix the wet ingredients and keep it in the fridge, while I cut in the butter. Keeping everything as cold as possible, for as long as possible is crucial to getting fluffy and light scones. Not an easy job in a hot Tucson kitchen 😆

I mixed the heavy cream, vanilla and egg in a 2 cup measure with a spout. I added another ingredient, not specified by Sally’s recipe: Lemon zest 🍋 I love lemon and blueberries together, so you will see the zest in the picture.

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This was whisked up, and placed in the refrigerator for later.

Now comes the new part, for me anyway. Normally, I will cube the cold butter into smallish pieces and use a pastry cutter to work the small cubes into smaller, pea sized pieces. And, that has always worked well! But Sally, and others that I have seen, will use frozen butter and a box grater. IMG_5800

I admit that this has always struck me as messy and time consuming. And, if you are making more than just 8 scones, it is a lot of butter to deal with! In this recipe, there is only 1/2 cup, or 1 stick. So I decided to give it a go.

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This was added to the dry ingredients and cut into the mix, which did not take long given how small the butter pieces were from the grating process.

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The cold, wet mixture was then added..

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as were the blueberries.

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The batter was stirred until the components came together in a loose ball. This was turned out onto a heavily floured counter, and molded into an 8″ circle. As I mentioned before, this was cut into 8 triangles.

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I put these on a tray and left them overnight in the fridge, as I wanted to bake them off, fresh in the morning, for our guests.

The next morning, the scones were brushed with cream and dusted with course sugar. They were baked at 400F for some amount of time (I forgot to set the timer 😉)

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Until golden brown 😋

 

Then it was time to chow down!

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So, was it really necessary to grate the butter?

These scones were delicious! No doubt about it! But they were just as tasty as recipes where I just cut up the butter into very small cubes. I would say, if there is a small amount of butter needed, then grating would be fine. But for those recipes where you are making more than just 8 or 12 scones, and you like to cube the butter, then go right ahead. That will be my plan moving forward.

Do try Sally’s scone recipes! I love her flavor combos ❤️

 

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Is it a biscuit or a savory scone?

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I have been noticing recipes for savory scones for quite some time, and they are fantastic! I have made a few of those recipes and have really questioned the difference between biscuit baking and scone formulas. They have the same basic ingredients: flour, leavening agent, salt, butter and milk or buttermilk. Sugar seems to be a key difference in that biscuits have less than scones, yet savory scones have very little sugar as well. Then there is the similarities in the basic method. Both biscuits and scones have cold butter (some biscuits have cold shortening in some combination as well) which is a requirement if you wish to have light, flaky products. So, when do you call it a biscuit and when should it be referred to as a scone? Here is the rule at our house: if it’s dinner time then it is a biscuit, and if it is breakfast or brunch, then it is a scone. Either way, these are delicious!

These are made with roasted sweet potatoes. I word about this ingredient. I know that different areas of the country call these by various names. Whether they are called yams or golden sweet potatoes really doesn’t matter because they all taste great. I like to use the orange sweet potatoes from my local grocery store because of the color of the biscuit/scones.  Whichever you choose, you can’t go wrong!

Begin by preheating an oven to 425°F and roasting your yam or sweet potato until it is soft to the touch. Allow it to cool completely.

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The vegetable is combined with fresh ground nutmeg and buttermilk and ground in a food processor until smooth.

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I also use the food processor to combine the flour, baking soda, brown sugar, cinnamon, allspice and salt. This mixture is quickly pulsed to mix.

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1 1/2 sticks of cold butter is added and pulsed until it is the size of small marbles, or peas.

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The two mixtures are combined until a soft, sticky dough forms.

The dough is turned out onto a floured board. Resist the urge to use a rolling pin as the dough is too soft and tacky to roll out. Using floured hands, pat the dough into a circle, approximately 3/4 of an inch thick and, using a 2 1/2 inch floured, fluted biscuit cutter, punch out the discs.

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Just to confuse the biscuit/scone controversy even further, I brushed the tops with melted butter (like a biscuit) and sprinkled them with vanilla sugar (like a scone).

These were baked at 425°F for 25 minutes.

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They are nice and light, just as a biscuit or scone should be, and they rose nicely with many layers.

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Whatever you choose to call them, you will be happy you gave them a try!

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Sweet Potato Savory Scones

  • Servings: about 12, 2 1/2 inch scones
  • Difficulty: easy
  • Print

These savory pastries are a flavorful addition to your dinner or as a slightly sweet treat at Sunday brunch

Credit: Invisible-no-more.com

Ingredients

-1 lb sweet potatoes, 2-3 small potatoes or 1 large one

-1/4 teaspoon nutmeg, freshly grated

-2 to 4 Tablespoons buttermilk, cold

-2 1/2 cups all purpose flour

-3 Tablespoons brown sugar

-1 1/2 teaspoons baking soda

-1 teaspoon ground cinnamon

-1/4 teaspoon allspice

-3/4 teaspoon kosher salt

-1 1/2 sticks butter, cold

Directions

  1. Preheat the oven to 425°F. Poke the potatoes with the tines of a fork and bake until tender, about 40 minutes to 1 hour. Allow the potato to cool and then peel and add to the bowl of a food processor. Add the nutmeg and 2 Tablespoons of the buttermilk. Process until smooth and add more buttermilk, 1 Tablespoon at a time, to thin the puree if needed. Set aside.
  2. Add the flour, sugar, baking soda, spices and salt to the bowl of a food processor and pulse to briefly combine. Add the cold butter and pulse until the butter is the size of small marbles or peas. Fold in the sweet potato mixture until just combined, do not over mix.
  3. Turn out the soft, sticky dough onto a well floured counter top. Pat the dough, with floured hands, into a disc 3/4 inch thick. Cut out scones with a 2 1/2 inch biscuit cutter. Place on a parchment paper lined baking sheet.
  4. Brush the tops with melted butter and sprinkle with vanilla sugar. Bake at 425°F until golden brown, approximately 20 minutes.

ENJOY!

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