Here in the U.S.–as opposed to the UK and Ireland where scones are a little more demure– we happily load scone dough with big chocolate chunks, any sort of fruit on hand, coconut, nuts, citrus, and often a little more sugar just because. Icing or at least a drizzle–vanilla, lemon, orange, maple, dark chocolate with salt– is not out of the question on top! And we STILL could gild that lily with a little more butter. What?? We seem to always go big or go home on this side of the Atlantic. I’ve made them every which way over time, though not yet with icing, (scroll down to IF YOU LIKED THIS… to see other More Time scones ), and being an American of Scots descent, I like to consider my options. With a big box of ripe Italian plums resting in my fridge, I opted to 1. freeze most of them for later–hello, Thanksgiving desserts and 2. make some decadent, American-style scones. Had I heard of or made plum scones before? No, but that wouldn’t stop me, would it? I just might be more American than Scots.Continue reading
Since the coronation of King Charles and the American Mother’s Day fall just over a week from one another, I couldn’t help but think of making scones in honor of both events. (Of course I watched the whole coronation…well, at least from the time I awoke. Enchanting it was – especially the choir.) There’s nothing like a basket of gorgeous scones to set off a festive brunch or holiday tea and they’re both easy to make (I promise!) and very fast, particularly if you use a food processor. The only big decision will be….What kind of scones will you make? Scroll down for ideas or if you’re quite serious, you can order the wondrous Scots baker and fiction writer, Sue Lawrence’s fine book, SCOTTISH BAKING for the real deal scoop. I had a basket of lovely fresh strawberries on hand and a small jar of toasted almonds leftover from a salad, so there was little question about what I’d do. I adore strawberries with chocolate, so I thought I’d toss in just a few mini chocolate chips to gild that lily and quite soon, Strawberry-Chocolate Chip Scones with Almonds were born. And, if I do say say so myself, they’re fabulous. I want them again.Continue reading
For those of us who live in Colorado –and lots of other places, too — late summer is indeed a special time because…peaches. Palisades peaches (mostly known as Colorado peaches in other states) are some of the best examples of this gorgeous juicy fruit anywhere. Our peaches are only a bit smaller than their California cousins and perhaps a tad more tender than their Georgia sisters, and that’s what makes them oh-so-special. There is, to me, the tiniest edge of lemon in our local fruit; the acid helps make them even more pleasing. They are, as you’d guess, best eaten out of hand but when you’re flush with peaches (oh, please, God, let that happen to me), there are a few other ways to enjoy them! Pies, cobblers, salsa, cheesecake, and ice cream come to mind–but there’s also one of Alyce’s newest favorites...Peach Scones. Why shouldn’t Palisades peaches make an appearance in breakfast, brunch, and tea-time pastries?Continue reading
When Easter is on its hippity-hoppity way, I often research and make some scrumptious Easter bread if only because there are so very many and they’re all so individually addictive. Once or twice, I’ve looked for a Scots version (as some of my folk come from Scotland), only to be disappointed because there really isn’t a Scots Easter bread unless you include Hot Cross Buns, which I guess you could in a pinch. (I think Hot Cross Buns are more Good Friday-ish. By the way, I made Nigella’s scrumptious version this year with a few easy twists I’ll share next Lent.) Last Sunday morning, I woke feeling a little sorry for myself –for both me the baker and me the Scot. Until I realized just WHY the Scots have no Easter bread. Who needs Easter bread when you’ve got God’s perfect bread — scones — hither, thither, and yon? (FUN FACT: Most folks in Scotland pronounce the word scone to rhyme with our pronunciation of the word done, by the way. So that’s skuhn to you and me!)Continue reading
It just happens that a lenten Friday Fish and St. Patrick’s occur on the same day this year. This is no lie: if you live in Chicago (and several surrounding areas) and are Catholic, you have special dispensation from the archbishop to eat corned beef instead of fish:
Ours is a merciful God. Chicagoland Catholics may enjoy the traditional corned beef and cabbage this Friday, despite the church’s practice of avoiding meat on Fridays during Lent. Cardinal Blase Cupich, leader of the Archdiocese of Chicago, has granted a dispensation. So have the bishops of the Joliet, Rockford and Gary dioceses.
This is also A Week of St. Pat’s Recipes, Friday…
There’s nothing like a scone. You can pronounce it skone or skahn, as does my friend, Marie, who’s from South Africa:
- “I asked the maid in dulcet tone
- To order me a buttered scone
- The silly girl has been and gone
- And ordered me a buttered scone.”
Long or short “o,” however you say scone, make a pot of tea while the scones bake and be sure your butter is softened–or your cream whipped, if you like that. My barely sweet little scones are a good foil for a savory frittata without moving all the way to sugar-high coffee cakes or Danish, which are more time-consuming at any rate. Along with some sliced (or grilled) tomatoes or a bit of salad, they round out a gorgeous brunch or lunch. If it’s brunch, you might stretch the occasion to include an Irish coffee for St. Patrick’s Day or another special Sunday.