Wednesday, December 12, 2007

Soup & Scones (Pt 2)

So, here’s the “scones” part of the “Soup & Scones”. I know that the onion topping sounds a bit radical (or at least it did to me) but I ended up really enjoying these. Even though I had a "consistancy" issue & didn't even try to roll & score these, nonetheless they were great as "dropped" scones.

According to the cookbook I got these from they were called "Savory Scones". Aptly named too. The word “Savory” totally describes these. The brown sugar in the topping gives it a slightly sweet hint & I used fresh rosemary (my favorite) in the topping & that to me set this in a class of it's own. The scone itself was crispy on the outside & inside almost similar to cornbread in texture. Not bad!! So here’s how I did it. First the topping:

Butter or margarine 2 tbsp
1 large onion thinly sliced
rosemary 1 tsp (or 1 tbsp fresh)
thyme ¼ tsp
Brown sugar

Melted the butter in frying pan & sautéd the onions with the rosemary & thyme & brown sugar till clear & soft. Apparently according to the recipe I was supposed to add the spices & sugar at the end (after I was done w/ the onions) but I was in a hurry & in typical fashion didn’t read the recipe properly. OK, well…big deal!

On to the Scones:

Flour 3 c.
Sugar 1 tbsp
B. Powder 4 tsp
B. Soda 1/2 tsp
Salt ½ tsp
Oregano 1 tsp
Basil ¼ tsp
Garlic Powder ¼ tsp
Butter or Margarine 6 tbsp

1 egg
1 c milk

This part was simple, in typical biscuit/scone fashion. Mix dry ingredients in a large bowl, cut butter till crumbly. Add beaten egg & milk stir & make soft dough. Here’s the part where I had to deviate from the recipe. It claimed you could kneed it 8-10 times, on a floured surface,--- NO WAY!! I just had to add 1/3 c more flour & then turn it over in the bowl & put heaping spoonfuls (@ 2 heaping tbsp per scone) on the baking try about 2 cm apart. Preheat oven to 220c for 20-25 min makes about 15-18 scones. And there you have it. Not the best lookers, I'll admit, but they sure tasted great!

Ah, and of course here comes the professional “goof up” part of the recipe. I did not grease the baking pan & had a rather mortifying time trying to pry these babies off of the pan, while the kids were sitting at the table banging their plates with their silverware & singing rounds of “Oh-Thank-you-Jesus” in keys A-G at various tempos (just to remind me they were waiting). At least that’s how it seemed to me. But all in all, I liked these, and I would make them again. Definitely would recommend adding these to a simple chicken or beef stew meal. Just the kinda thing to have on a cold winter day!

1 comment:

Nina said...

Er, HOW much brown sugar do u nd for the topping?