Scones are just not something I thought that I would really enjoy. My only experience with them has been at the local Starbucks, and I just assumed that they were supposed to be hard and stale. Not that Starbucks Scones are like that, but I had one, and it was not a very memorable experience. So I stick with my Lemon Loaf, Banana Nut Bread, or an occasional Cheese Danish at Starbucks. However, I have now experienced what a fresh, beautifully baked scone is supposed to taste like.
Recently, a friend of mine had a milestone birthday. (I can’t very well tell her age now, can I?) Her husband, my wife, and I decided to throw her an old-fashioned Tea Party. We thought that it would be an elegant way to celebrate and have a delightful time with someone who loves tea and is elegant in her own way.
In searching for some treats for the party, I discovered Orange Cranberry Scones and Raspberry Shortbread Cookies (coming next week). And yes, they are as delightful as they sound. Maybe not “Harry and Sally” famous restaurant scene good (just think excitedly good), but extremely close.
These babies are easy to make, but you will need a food processor, a way to zest an orange, and an 8″ round cake pan. This gave me a chance to buy something that I have long wanted, expanding my abilities in the kitchen. After all, if you put a blade on a motor, it is as much a power tool as a skill saw or a miter saw might be! I can hear Tim Allen grunting now. I know Tim Allen and Tea Parties are a weird combination, but I still say MORE POWER!
Mixing everything together is just a one, two, three process that doesn’t take very long to accomplish.
Oddly, the recipe said something that I didn’t understand, “Don’t Over Mix!” What does that mean to someone who has never made this thing anyway? I guess that if you over mix the batter with the milk, the texture will not come out right, but don’t over think it. My batter was moist, but it still had some powdery areas. Once I pressed it into the Saran Wrap covered pan, the moisture blended with the remaining crumbling areas. As long as you follow the recipe, I think that you will be fine either way. Experiment a little, and enjoy a delightful treat.
We made them the night before, and some the day of the party. They kept very good (in an air tight, sealed container) for a few days even after the party. Of course, they didn’t last long enough for them to even think of going bad!
So remember to, “Rethink your scone. Bake it at home.”
Check out the recipe below, and I will post the Shortbread Cookies next week.
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The Cooking Carpenter 