People Who Live in Glass Houses Shouldn't Stow Scones

My first try at scones (with thanks to Breadsong!)

Breadsong’s post last week about flaky scones (http://www.thefreshloaf.com/node/21414/flaky-scones-flavor-variations#comment-151182) got my sweet tooth going (and so soon after the holidays).  My wife and I love scones—if they’re flaky, tender and a bit moist inside--but had never made them.

The two variations--cheddar cheese and Irish Cream with chocolate-chip--breadsong baked looked scrumptious, but I decided to change them up a bit.  I made a small batch using her cheddar cheese scone formula, but added crispy bacon chopped into bits. 

And for the sweet scone, I used her second formula as the starting point, but instead of Irish Cream and chocolate, I mixed in dried pineapple soaked for three days in dark rum and Grand Marnier, and I added small quantities of rum, Grand Marnier and orange extract to the dough.  This was an attempt at a “mai-tai scone” but didn’t really taste like a mai-tai so much as a rum punch.

Breadsong’s formula and technique produce scones that are flaky, light and tender, crispy on the outside and moist on the inside.  Both varieties came out wonderfully, but the rum-pineapple version is especially good.  I had intended to ice them with a rum-lime icing, but my Number One Taster said they didn’t need anything on top.   

Here’s the ingredients list for my adaptation of the sweet scone formula (for 18 small scones).

1 cups (5 ounces) unbleached all-purpose flour

½ Tbsp baking powder 

1/4 tsp kosher salt

scant 1/4 cup golden brown sugar

2 ½ Tbsp cold unsalted butter, cut into 1/2-inch cubes 

1/2 cup chopped dried pineapple (soaked three days in dark rum and/or orange liqueur)

Just less than 1/2 cup heavy cream (100-105 grams)

½  Tbsp dark rum

1/4 Tbsp Grand Marnier or Curacao

1/4 teaspoon orange extract

Half-and-half (for brushing)

Having been warned about the importance of keeping the dough cold, and knowing my first try would not go fast enough, I took a couple precautions.  I dusted the silpat and dough lightly with flour before I rolled the dough out each time; I put the mixing bowl in the fridge for a while before using it to mix the dough; and—as breadsong recommended-- I did my best to keep my hot hands off the dough. 

It worked out well, and I will try some additional variations soon.  I think the bacon-cheddar scones would be even better with the addition of green onions. Or give it an Italian accent with pancetta and parmagiano.  And the rum-fruit scone could use any one of a number of kinds of liqueur and dried fruit.  Maybe use eggnog in place of the cream in a rum-raisin scone.

Breadsong, my wife wanted to make sure I passed along her gratitude for sharing your winning recipe.  Truly awesome outcome, and on my first try.

My thanks, too.

Glenn