Posts Tagged Scones
Coffee Nut Scones
Posted by Eileen Devlin in Baking, Desserts, Low Calorie, Snacks on March 15th, 2010
Let’s hear it for the scones, again! Okay, I’m just going to tell you now – this is a very traditional scone in that it is a bit more on the ‘bitter’ side. Most scones you see now are sweetened by what’s added into or on top of them (IE. chocolate, fruit, icing, etc.). So I don’t want you to be surprised. Despite that, I still really liked the coffee and nut flavor and they are perfect paired with your daily coffee or espresso (I have a great connection with this – my friend makes and sells his own). If you’re up to it – here you are!
Ingredients:
2/3 c low fat milk
2.5 tbsp instant coffee granules
1 tsp vanilla extract
1 large egg, lightly beaten
2.25 c flour
1/3 c sugar
2.5 tsp baking powder
3/4 tsp salt
1/4 tsp ground cinammon
1/4 c chilled butter, cut into small pieces
3 tbsp finely chopped walnuts
2 tsp low fat milk
2 tsp sugar
1. Combine 3/4 c milk and coffee granules in a microwave safe bowl – heat on high for 1 minute. Cover and chill completely. Stir in egg and vanilla.
2. Preheat oven to 425.
3. Combine flour and next 4 ingredients into the bowl. Cut butter in with a pastry blender. Stir in walnuts. Add milk mixture, stirring until moist (dough will be sticky).
4. Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Pat dough into an 8 in circle on a baking sheet coated with cooking spray. Cut dough into 10 wedges (do not cut all the way through the dough though so as to retain moisture). Brush with remaining milk and sprinkle with 2 tsp sugar. Bake for 20 minutes. Makes 10 servings.
***Van, these would be the third scones I’ve made and I will tell you – each time the dough seems like a sticky mess but apparently they are supposed to be that way. Adding more flour will make the scones too dry. So if you care to try again don’t fret if the dough seems “off”.
Like I said, I really enjoyed these but because I’m a chocolate freak I will probably add some chips in there the next time 
Nutritional Information:
Calories: 207
Fat: 7 g
Protein: 4.9 g
Carbohydrate: 31 g
Fiber: 1 g
Cholesterol: 35 mg
The Chocolate Chip Scone Experiment
Posted by Van Santos in Baking, Desserts on August 25th, 2009
Feeling a bit experimental, I wanted to try making scones. My baking experience is limited to the wonderful white cake I made for easter (and yes, it was wonderful). So, I turned to my personal search assistant – Google – for a Chocolate Chip Scone recipe. Enter this bit from The Joy of Baking.
Not trying to be negative here but the experience well less than joyful.
The Prep
Following ever step listed in the recipe I thought things were going well until I look down at my dough and realize I have a overly wet, overly sticky ball of what should be scone dough. It was almost as if there was too much milk and not enough flour.
My initial reaction was to add more flour but I resisted, thinking to myself “Ok, just follow the recipe”. I ball up, knead the dough twice, and cut the product into triangles and get ready for some baking.
15 to 20 minutes later the scones are done.
The Scones
ACK.
During the prep the dough appeared to be too moist; however, the actual scones tasted as if there was too much flour added – they tasted doughy. I thought, maybe, this was due to the fact that I was tasting the scones shortly after they came out of the oven so I decided to wait until the next morning and give them another try.
Yea, the ACK principle still applied for me.
I’m not sure what the issue was with this experiment. Was it the recipe? Was it the prep? Was it some unknown variable?
While I’m disappointed with the outcome I will be giving it another try in the near future. Oh, and yes, I did have pictures of the scones (they looked good, trust me) but I have misplaced my camera. Maybe someone with some more experince can suggest some tips for future scone experiments.
