The Daring Bakers’ Challenge, 2012 January: Scones

Audax Artifex was our January 2012 Daring Bakers’ host. Aud worked tirelessly to master light and fluffy scones (a/k/a biscuits) to help us create delicious and perfect batches in our own kitchens!

As suggested, I tried a few variations of the basic scone recipe provided here. I used frozen, grated butter in one batch.  I triple sifted flour.  I added chocolate chips, just for fun.

My favorite batch, however, came from the Irish currant scones recipe on the website Little Shamrocks. I used whole wheat flour (called wholemeal flour in Ireland) and exchanged dried cranberries for currants.  With one taste I was transported back to Ireland and breakfasts with a basket of warm scones (or sconces, as my aunt called them) and my very own little silver pot of tea. I could almost smell the peat fire and feel the comfort of lounging in a pub on a chilly, drizzly (or soft as the Irish say) day.  

Ahhh.

Irish Cranberry Scones (adapted from Little Shamrocks)

1 ½ c whole wheat flour

½ c white flour

½ t salt

1 T sugar

3 ½ t baking soda

¼ c dried cranberries

1 egg

4 T melted butter

2/3 c cold milk

Preheat oven to 350°F.

Mix together all dry ingredients. In another bowl, beat together egg, melted butter, and milk.  Add to dry ingredients and stir just until combined. 

On a floured surface, knead the dough about 10 times until smooth.

Pat the dough into a 1-inch thick rectangle and cut circles with a 2-inch round cutter.  Place on a baking sheet lined with parchment paper.

Brush the tops with a little milk and then sprinkle with sugar.  Bake 20-25 minutes, until golden brown.  Serve warm.

Makes 12 scones.

English Muffin Loaves

Sorry I dropped off the face of the earth. I won’t bore you with the details but will try to make up for the silence with plenty of blog and Facebook posts in the coming months.

After my colossal failure with creating a sour dough starter last month (don’t worry, I’m doing some research and trying again), I felt the need to soothe my bruised baking ego. Bread was on my mind and my mom’s English muffin loaf jumped to the foreground. I’ve watched and participated in the creation of many loaves over the years and decided to give it a try on my own.

I followed the recipe carefully and waited anxiously for the dough to rise.  Forty-five minutes later I checked on the progress and — success.
 
English Muffin Loaf

6 c flour
2 (1/4 oz.) packages active dry yeast
1 T sugar
2 t salt
¼ t t baking soda
2 c milk
½ c water
cornmeal
* if desired, dried cranberries & orange zest

Grease two (8-inch) bread pans and sprinkle with cornmeal.

In a large bowl of a stand mixer, combine 3 c flour, yeast, sugar, salt, and baking soda. Heat liquids to 130° F and add to dry ingredients. Beat at medium speed until combined. Stir in the remaining 3 c of flour.* Batter will be stiff.

Spoon the batter into the bread pans and sprinkle the tops with cornmeal. Cover and let rise 45 minutes.

 

Preheat oven to 400° F. Bake loaves 25 minutes, or until light golden brown.

Let cool in pan 10 minutes and then transfer the loaves to a cooling rack.  Slice, toast, and enjoy!

* For a twist, I folded in the zest of an orange and a heaping ½ c of dried cranberries to half of the batter.