Halvah and Granola Scones
Ginger Scones Recipe & History of Scones
Halvah and Granola Scones
These are delectable but nutritious scones, sweet with halvah and honey
and
studded with dried strawberries (or raspberries) that are becoming easier
to
find (Costco has them!).
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup brown sugar
1/2 cup spelt or kamut flour
2 1/2 cups whole-wheat flour
1/2 cup oil
1/3 cup honey
1/2 cup finely chopped vanilla halvah
2 eggs
1 cup granola cereal
1/4 cup cornmeal
1/3 cup rolled oats/oatmeal
1/2 cup chopped almonds
1 cup dried strawberries or raspberries
1 cup, or a bit more, buttermilk or soured milk or loose, plain yogurt
Flour or granola for dusting, milk for brushing
Warm honey for drizzling after scones come out of the oven
Preheat the oven to 400 F. Have an oven rack set up in the upper third of
the oven. Double up two baking sheets and put a sheet of parchment paper
on top baking sheet. In a large bowl, blend the baking powder, baking
soda, salt, cinnamon, brown sugar, spelt or kamut, and whole-wheat flour.
Drizzle in the oil. Make a well in the center and add the honey, halvah,
eggs, and most of the buttermilk. Mix it halfway through and then fold in
the granola, oatmeal, cornmeal, fruit and nuts. Stir with a fork to make a
soft batter (and if it does not hold together, this is the time to add a
few more tablespoons of buttermilk). Ifyou want drop scones, use an
ice-cream scooper to deposit scones on baking sheet. If you prefer cut
scones, turn the dough out onto a floured work surface and gently knead,
taking in a bit more flour as required to make a dough you can shape into
a round of 3/4 inch thick. Cut into small triangles (either scooped or
cut, you get 12-14 smallish scones).
Brush with milk or dust with flour or brush with milk and dust on some
brown
sugar and seeds or nothing else.
Bake 17-22 minutes until scones are nicely browned =E2=80=93 just
beginningto color. Brush with a bit of warmed honey as they come out of
the oven =E2=80=93 totally optional but awesome.
Makes 12-14 small/medium scones that freeze like a dream. Recipe by: Marcy
Goldman Kosher Cuisine with Marcy Goldman
Ginger Scones Recipe & History of Scones
Scones: If any breads deserve the name "quick," it's the English Scone
Scones are an old traditional Scottish recipe. The word 'scone' comes from
the Gaelic word 'Sgonn'. Originally, scones were baked over hot stones.
Large round shapes were made with the dough and were then marked with a
blade to make the sign of the cross, which allowed them to be easily
broken into four cakes when cooked. During that time they were known as a
Bannock, a derivative of the Gaelic word 'Bannach', which translated into
English means cake. The Bannock may also at that time have been referred
to as Communion Bread. Drop Scones is another term, which often used.
These are quite different, and are made from a batter mixture, which is
dropped onto the griddle hence the name Drop Scones.
Today, scones can be made into any flavor or texture, and shape, such as
free-form, round, square, diamonds or triangles. The dough is usually
cooked on a griddle or baked in the oven. I've seen recipes with a
combination of all-purpose and whole wheat flours, ground cinnamon or
cardamom, ginger, dried fruit, blueberries, orange, poppy or caraway
seeds, herbs, lemon, cheese, triple chocolate chunks, or a combination of
armagnac and prune.
Ginger Scone
Special item: 3-inch round cutter
2 1/4 cups unbleached pastry flour or unbleached all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon finely chopped lemon zest (about 1/2 lemon)
1 1/2 sticks (6 ounces) unsalted butter, cut into 1-inch cubes and frozen
4 1/2 ounces candied ginger, finely chopped into 1/4-inch pieces to equal
2/3
cup
3/4 cup heavy cream, chilled, plus extra for brushing the tops of the
scones
Adjust the oven rack to the middle position and preheat the oven to 400=C2
.. In the bowl of a food processor fitted with the steel blade or in the
bowl of an electric mixer fitted with the paddle attachment, combine the
flour, sugar, and baking powder, and pulse or mix on low to incorporate.
Add the lemon zest and butter, and pulse on and off, or mix on low, until
the mixture is pale yellow and the consistency of fine meal.
Transfer the mixture to a large bowl and stir in the ginger. Make a well
in the center and pour in the cream. Using one hand, draw in the dry
ingredients, mixing until just combined. Wash and dry your hands and dust
them with flour. Turn the dough out onto a lightly floured work surface
and gently knead a few times to gather it intoa ball. Roll or pat the
dough into a circle about 3/4 inch thick. Cut out the circles, cutting as
closely together as possible and keeping the trimmings intact.
Gather the scraps, pat and press the pieces back together, and cut out the
remaining dough. Place the scones 1 inch apart on a parchment-lined baking
sheet. Brush the tops with the remaining cream. Baking and cooking scones:
When baking scones in the oven, place on an ungreased, and parchment paper
lined cookie sheet (some recipes call for a lightly greased baking sheet)
or Silpat Mat. Make sure you preheat the oven beforehand, and optionally,
brush the tops of the scones with melted butter or if sweet, with beaten
egg white, sprinkled with coarse sugar. Remove the scones from the oven
when they're a light, golden brown, puffed and sound hollow when tapped
lightly on top. Bake for 12 to 16 minutes, until the surface cracks and
they are slightly browned.
Information and recipes copyright Sarah Phillips, 2004
Source: http://www.clabbergirl.com/
FROM ANN IN FLA
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