I made Scones for John for breakfast this morning. A few years ago, he bought me this special Scone pan that makes it so easy. In the old days I would knead the dough and roll it out in a circle, then cut that circle into 6 wedges. So the surface with be smoother, but they would be a little less tender, having been handled just a bit more. The same difference as a rolled biscuit versus a dropped biscuit. My mother usually made a dropped biscuit. If she was going to knead something it was going to be bread. My father said he preferred a dropped biscuit, with its crunchier surface.
Since it's just the two of us, I only use half of the wedges - a reheated scone is never first choice.
I need to start thinking up something to do with the millions of tomatoes my little garden patch is producing. Planning on packing a picnic for some friends next weekend, and my show-off self is leaning toward an all tomato menu. With Basil.
Oh Beryl, these make my mouth water! I used to make scones all the time, but have forced myself to stop for a few months in order to lose some weight. Great idea for a baking pan, especially as you can just make enough for two.
ReplyDeleteHi Patricia - Funny that you are taking a sabbatical from scone baking. These scones were the first I have made all year. But having figured out how to make a small batch, I can't do too much damage to our health.
DeleteI've never heard of or seen a scone pan! All that talk about scones and biscuits is making me hungry... The last time I had a glut of tomatoes was when I lived in Salt Lake. I made the homemade pizza / spaghetti sauce recipe out of the Tightwad Gazette and put it up in jars. I kid you not, we saved those for Friday and Saturday nights when we wanted something special for dinner. H2 was skeptical about a lot of my tightwad ideas, but he definitely approved of that spaghetti sauce. What I wouldn't give to be able to raise tomatoes here...
ReplyDeleteHi Shelley - I wonder if there is a new strain of tomato that would grow well where you are? I know these beautiful heirloom tomatoes that I am working on growing in Oklahoma would never work in Seattle. I'm going to Google search for that recipe when my crop is ripe.
DeleteLURVE homemade scones!!
ReplyDeleteWe are starting the trek back today, so we should be on for Sunday. I'll email later in the week to confirm (or update you on any unforeseen disasters/delays). We will have an extra vehicle (Uhaul) so who knows how long this will take ...
-s
Hi Simone - Glad you are on your way back and should arrive in time for the Tomatopalooza. Have a safe trip!
DeleteI'm late but happy to see you posting again. The scone pan looks handy, I do mine the way you previously did but it this makes them better I may have to go pan hunting.
ReplyDeleteDarla
Hi Darla - Pretty sure he got mine at Williams-Sonoma. Remember when there was only one store, and it was owned by Williams and it was in Sonoma? (Not sure if I actually do!)
Delete