Today is Prom! Today’s breakfast menu – Scones. Yes “today” is what scones and Prom have in common. I made the scones this morning to start the day of excitement with something yummy. By the way, let me just say that yesterday Nebraska experienced a spring blizzard and today it is sunny and beautiful with temps soaring to 60 degrees. God is good and the pictures can be taken outside.
When we decided to open a Bed & Breakfast it was my opportunity to experiment with all the yummy breakfasts I always wanted to make. As a family, cereal was the breakfast staple.
Ok, here is the recipe I got out of the Better Homes and Garden’s 75th Anniversary Edition cookbook. Of course I have made some changes and have made notes below. When I first started to make scones it dawned on me that scones were just a variation of biscuits. I must say they are easier to make, in my opinion.
Dried Cherry Scones
½ cup dried sweet cherries or raisins (I use craisins a lot)
2 cups all-purpose flour (I use 1 1/2 cups unbleached flour & 1/2 cup whole wheat pastry flour)
3 tablespoons brown sugar
½ teaspoon salt
½ teaspoon baking soda
¼ cup butter, cut into pieces
1 teaspoon finely shredded orange peel
1 egg, separated
1 8 oz carton dairy sour cream
1 recipe Orange Glaze
1. In a small bowl pour enough boiling water over dried cherries to cover. Let stand for 5 minutes; drain well.
2. Meanwhile, in a large bowl combine flour, brown sugar, baking powder, salt, and baking soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Add drained cherries and orange peel; toss to coat. Make a well in the center of the flour mixture; set aside.
3. In a small bowl combine egg york and sour cream. Add egg mixture all at once to flour mixture. Using a fork, stir until combined (mixture may seem dry).
4. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll dough into a 7-inch circle. Brush top with egg white that has been beaten and sprinkle with white sugar.
5. Place on an ungreased baking sheet. Score top into 8-10 wedges. Bake in a 400 degree oven for 20-25 minutes or until light brown and done in center. Remove scones from oven. Cut individual scones using the scoring lines and place on a wire cooling rack for 10 minutes. Drizzle Orange Glaze over warm scones. Serve warm.
Orange Glaze: in small bowl stir together 1 cup sifted powdered sugar, 1 tablespoon orange juice, and 1/4 teaspoon vanilla. Stir in enough additional orange juice, 1 teaspoon at a time, to reach drizzling consistency.