Andrea Honaker: Serve up scones for breakfast
Muffins, bagels, doughnuts and English muffins get a lot of love for breakfast. But, there’s another great morning bread out there that often gets the snub: the scone.
This biscuit-like pastry is believed to have emerged in Scotland in the early 1500s. But, there is some debate about the meaning behind its name. One theory is that it’s named for the Stone of Destiny, or “Scone,” a site where Scottish kings were crowned. Others say it stems from the Dutch word for fine white bread, “schoonbroodt.”
While generally in triangle form, scones can also be made in round, square and diamond shapes. As you’ll see in the Taste of Home recipes below, they can be sweet with bits of fruit or savory with ingredients like bacon and cheese. The traditional scones can go either way, depending on whether you slather on jam, honey, butter or another topping. No matter the kind, serve them with a cup of tea.
Makes 12 servings
2 cups all-purpose flour
2 tablespoons sugar
3 tsp. baking powder
1/8 tablespoon baking soda
6 tablespoons cold butter, cubed
1/2 cup buttermilk
Jam of your choice, optional
In a large bowl, combine the flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk egg and buttermilk until blended; add to crumb mixture just until moistened.
Turn dough onto a lightly floured surface; gently knead 10 times. Divide dough in half; pat each portion into a 5-inch circle. Cut each circle into six wedges.
Separate wedges and place 1 inch apart on an ungreased baking sheet. Bake at 350 degrees for 25-30 minutes or until golden brown. Serve warm with jam if desired.
Makes 16 servings
4 cups all-purpose flour
6 tablespoons sugar
4 ½ teaspoons baking powder
½ teaspoon salt
½ cup plus 2 tablespoons cold butter
¾ cup plus 2 tablespoons milk, divided
1½ cups fresh or frozen blueberries
In a bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. In a bowl, whisk eggs and ¾ cup milk; add to dry ingredients just until moistened. Turn onto a lightly floured surface; gently knead in the blueberries.
Divide the dough in half. Pat each portion into an 8-inch circle; cut each into eight wedges. Place on greased baking sheets. Brush with remaining milk. Bake at 375 degrees for 15-20 minutes or until tops are golden brown. Serve warm.
Editor’s Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Makes 8 servings
1 ¾ cups all-purpose flour
2 ¼ teaspoons baking powder
1 teaspoon ground mustard
½ teaspoon salt
¼ teaspoon pepper
6 tablespoons cold butter
1/3 cup 2-percent milk
½ cup chopped onion
¼ cup shredded cheddar cheese
6 bacon strips, cooked and crumbled, divided
Preheat oven to 400 degrees. In a large bowl, combine first five ingredients. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk eggs and milk. Stir into dry ingredients just until moistened. Fold in onion, cheese and two-thirds of the bacon.
Transfer dough to a greased baking sheet. Pat into a 7 1/2-inch circle. Cut into eight wedges, but do not separate. Sprinkle with remaining bacon. Bake 15-20 minutes or until golden brown. Serve warm.