Recipe Exchange LaxnessPosted: April 11, 2020
As proof that the world is really a small place and getting smaller I have received the same recipe exchange chain email from seven different people in the last week and a half. The first came from my friend Warren in Maine, then Kathi up the street, Cynthia my high school classmate in Massachusetts was next. I had not responded to any of them as another came from Cecily, in Chapel Hill, who I met because I was the auctioneer for her non-profit. Margaret, down the street sent me the same email as well as Jay down the opposite end of street and yesterday Needlepoint Nancy went it to me and I notice that Kathi had sent it to her.
All these people wanting to share quarantine recipes and I was very lax in responding to any of them. Not that I don’t have hundreds of recipes I created myself and have already shared on this blog, just that I couldn’t bear to send the chain on to twenty people.
I promise I will send this recipe to everyone on the list of all those requests I have gotten, but I can’t continue the chain. Based on how many I received I am certain many people are sending it on.
Today I taught Carter how to make my favorite scone recipe. She did all the work and I just photographed the steps as she did it. The ingredients in the recipe are in weights by grams so you need a kitchen scale to make it. (Really all baking should be measured by weight so if you don’t have a kitchen scale order one this week.)
Perfect Afternoon Tea Scones
Just the thing to make you feel better while you are stuck at home
250 g Cake Flour (you can use All Purpose if that’s all you have)
45 g white sugar plus a little more for sprinkling on top
1 T. Baking powder
1/4 t. Salt
90 g Unsalted Butter- very cold and cut into small cubes
150g -one egg and heavy cream
Dried fruit is optional. We used 10 dried apricots chopped and dusted with flour. You could use raisins, currants, dried cherries or ginger.
Preheat the a Oven to 400°
Using the kitchen scale put a measuring cup on top and zero out the scale. Add the egg and then add enough heavy cream to make the total weight 150g. Whisk the egg and cream together in the cup and set aside.
Measure out 90g. Of butter which will be close to 6 1/2 table spoons.
Place a medium sized bowl on the scale and zero it out. Add the flour, the baking powder, salt and then zero our the scale again to add the sugar.
Remove the bowl from the scale and add the butter. With clean hands working quickly, work the butter into the flour mixture until it resembles sand. Add the egg and cream mixture mixing it just enough to make everything wet. If you are adding fruit, do it now.
Turn the mixture out onto a floured cold surface like a stone counter or marble slab and just push the dough together enough for it to hold together. You want to pat it into a rectangle that is solid.
and place them on the cookie sheet about an inch apart. You can reform the scraps of dough from the first cutting and cut some more, but rework the dough as little as possible.
Once you have all the scones cut out brush with a little heavy cream and sprinkle a little sugar on top.
Place in the hot oven and bake for 14-17 minutes.
Serve warm with your favorite jam or lemon curd.
Place a silpat on a cookie sheet or use parchment paper. Using a biscuit cutter cut scones from the slab of dough