Wife Jan is interviewing job applicants over the next two weeks. The university will only cater groups of 10 and there will only be five for breakfast during the interviews. Jan asked me to cater the sessions—deviled eggs, a baked good, and fruit salad. Today, I decided to go with American scones.
Karl’s Cinnamon Currant American Scones
Filed under bread, Breakfast, Side Dishes
The last time I made blueberry scones Eilene did not like them. I had thought she simply did not like hot, cooked fruit. In talking to her, I found out that what she did not like was the soggy bread around the fruit. Using dried fruit was the solution.
Karl’s Blueberry Scones
Filed under bread, Breakfast, California Fusion, Side Dishes, Vegetarian
Jan was using one of her few opportunities to sleep in this morning. I—of course—woke up at 6, like I usually do. I decided to surprise her with scones this morning.
Karl’s Scones with Dried Apples
Filed under bread, Side Dishes, Vegetarian
Last week Jan had asked for scones, but I did not hear the request. (Hey! I have medical proof that I am slightly deaf in the range of women’s voices. It’s not my fault!) I woke up today planning to rectify the error. Tomorrow may be Mother’s Day, but today we have British scones.
In a recent Cooks Illustrated, they had a recipe for British scones. I had tied to make these close to the CI recipe a few weeks ago. This week I thought I would be a bit more creative.
Karl’s British Scones with Currents II
Filed under bread, Breakfast, Side Dishes, Vegetarian
In a recent Cooks Illustrated, they had a recipe for British scones. I woke up thinking about making scones this morning, but Jan had cleaned up and I couldn’t find that issue. Fortunately I remembered enough of the discussion about the differences between American and British scones to wing it.
Karl’s British Scones with Currents
Filed under bread, Breakfast, Side Dishes
The primary difference between American and British scones is the sugar. British scones do not use it. While I like my scones with a hint of sweetness, I just do not like them cloyingly sweet. I add some sugar, but not a lot.
Karl’s American Vanilla Scones with Currents
Filed under bread, Breakfast, Side Dishes
I have recently been making excellent scones, but why leave it at excellent? My mother, Claudia, used to make raised dough cinnamon pinwheels. These were heavy, sweet and sticky, and took hours to make. Could I make a lighter, slightly less sweet cinnamon pinwheel that I could make in much less time?
Karl’s Cinnamon Scone Pinwheels
I was planning on making my Orange-Infused American Scones with Currents this morning, but my orange sugar had disappeared. I suspect Jan, my wife, used it for something she had baked or worse decided to tidy up my kitchen, so it could be anywhere.
Karl’s Canadian Scones with Currents
Filed under bread, Breakfast, Side Dishes
I am still trying to perfect my scone recipe. The last time I made scones I was half asleep and I added four cups of flour instead of four teaspoons of baking power. Fortunately I realized my mistake before I had added the butter. To recover I simply doubled the dry ingredients and then saved half in a plastic bag in the freezer for the next time I fancied scones.
Karl’s Orange-Infused American Scones with Currents
Filed under bread, Breakfast, Side Dishes
Jan woke up in the mood for scones. She knew that I have had a jar of double strength orange-infused sugar sitting on my counter melding for two weeks now. She asked for orange scones.
Karl’s Orange-Infused American Scones
Filed under bread, Breakfast, Side Dishes
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Miriam
Jabberwocky Stew 