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.
Tag Archives: scones
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.
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 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.
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.
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?
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.