28
Aug
09

Everybody Must Get Sconed!


That was a tag line for my website when I owned Naked Baker.  I had one of those license plate holders made at the mall for my car.  You know the ones with sayings like “My grandchild is cuter than yours” or “Zero to Bitch in 24 seconds?”  Mine said “nakedbaker.com”on the top and “Everybody Must Get Sconed” on the bottom.  Someone stole it right off my vehicle in a parking lot in broad daylight after having it on my bumper for one week!  So much for free advertising.

People loved my scones.  Customers would say “I just got back from London.  Your scones are better than the ones at Harrods!”  “I was just in New York  and your lemon scones are so much better than the scones at The Plaza”.  I never got tired of the compliments.  They never got tired of the scones.

Break time with Apricot Scone and a hot  cup of coffee
Break time with Apricot Scone and a hot cup of coffee

 BASIC SCONE

3 cups all purpose flour

1/2 cup sugar

1 heaping tablespoon baking powder

1 stick (1/4 pound) unsalted butter, very cold and cut into small pieces

1/2 teaspoon salt

3/4 cup half n half or heavy cream

1 egg

1 teaspoon vanilla extract

dash of nutmeg or spice of choice

1/2 cup dried fruit or nuts

Preheat oven 400 degrees.  Parchment or Silpat lined baking sheets

Place flour, sugar,  baking powder  and salt in food processor.  Add cold butter pieces and pulse until mixture is somewhat crumbly.  Transfer to a mixing bowl.  Add dried fruit or nuts.  Make a well in the center of flour/fruit mixture.  Stir together half n half, egg and vanilla.  Pour into the center well and quickly mix by hand until flour incorporated the liquid.  Do not overwork the dough.  Dump out onto a floured surface and gently knead and smooth into a round disk shape.  Flatten with your hands or use a rolling pin until the dough is about 3/4 of an inch thick.  Cut with a floured biscuit cutter or cut dough disk into wedges.  Place on a parchment or Silpat lined sheet pan.

You can (A) brush the tops with melted butter and bake, (B) Melted butter and sugar and bake or (C) Do what I like to do:

Equal amounts of butter and sugar.  Before you make the scone dough, cut butter into chunks and freeze.  Put frozen butter and sugar into food processor and pulse until you have fine crumbs.  Working quickly and with cool hands, top each scone with the butter/sugar combo. 

Bake for 17 minutes in the center rack of oven.  Bottoms should be browned and tops firm

 

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41 Responses to “Everybody Must Get Sconed!”


  1. August 28, 2009 at 10:30 am

    Those look delicious! And how dare someone steal your license plate holder… Maybe they were sconed when they did it, though. (wink)

  2. August 28, 2009 at 12:12 pm

    Megan, I think they were sconed! It happened at Fresno State University and you know how those college people are. As always, thanks for the comment and reading my blog. Love ya!

  3. August 28, 2009 at 3:53 pm

    Oh, darlin’… you’re my little sconer.

    You forgot to tell them about your jalapeno/cheese scones that you served with breakfast last weekend. Mmmmmm…..

  4. August 29, 2009 at 6:53 pm

    Wonderful recipe. Thanks for sharing. Found you on Megan’s blog. When you begin your own reality tv show for the naked baker, I expect ratings will go through the roof. Positive energy brings positive experiences. Every moment is as fulfilling as you choose. Advantages are found in every situation. Zero in on what is good about where you are and you empower self.

  5. August 29, 2009 at 8:15 pm

    Hi Liara!

    Thanks for the kind words. I am totally into the law of attraction and positive feelings. Did you actually bake the scones? If so, how did they turn out? I’m always curious if people try the recipes they see on the blogs. I have tried a few and they were good. Have a wonderful weekend!

    Patty
    aka Vampiregran

  6. August 31, 2009 at 3:22 pm

    Thank you for sharing your precious recipe!

  7. 7 lesrecettesdupanier
    August 31, 2009 at 5:34 pm

    Looks really delicious. Guess that I will try it soon! Thanks for the recipe.

  8. August 31, 2009 at 7:02 pm

    I am always having monthly teas as a ministry and the best scone recipe I found was in Taste of Homes quick cooking. It used yogurt in it. It was really moist. Now I have to try your scone recipe.

    • August 31, 2009 at 7:22 pm

      Thanks for the comment, Nikki! Taste of Home always had great recipes. I hope you give my recipe a try and let me know how they turn out. Best wishes to you!

      • August 31, 2009 at 9:49 pm

        Definitley! I have one coming up in September. I will try it. :o)

  9. 11 Elizabeth
    August 31, 2009 at 8:00 pm

    wow those look/sound so yummy!!!
    i have to make some, when i have time.

    • August 31, 2009 at 8:55 pm

      Thanks, Elizabeth! I hope you do try this recipe and let me know how they turn out. Best wishes.

      VG

  10. August 31, 2009 at 8:11 pm

    I hungry for some scones now

    • August 31, 2009 at 8:56 pm

      Hi Tony! I bet you are. I’ll make some it honor of your comment. Actually I am working on a beer bread recipe right now. Best wishes.

      VG

  11. 15 softballgirl78
    August 31, 2009 at 11:24 pm

    Thank you for the recipe! I’ll have to try and make these when I get the chance…it’s hard to find time in college!

    • August 31, 2009 at 11:27 pm

      Thanks for commenting on my recipe. I hope you find the time in your busy college schedule to make some scones. Let me know how they turn out. Wishing you sweet times!

      VG

  12. September 1, 2009 at 12:12 am

    These sound FABULOUS. Scones are comfort food with sex appeal. I’m a big scone fan, and have never tried to bake them myself. But I will now!

    • September 1, 2009 at 1:06 am

      Thank you! What a great comment. People always tell me they love my scones, but this is the first time anyone has called them sexy. I like it! And I guess because these are Naked Baker scones, that makes ’em double sexy. Have a sweet day!

      VG

  13. September 1, 2009 at 1:19 am

    Can’t wait to try them, thanks for sharing your recipe! I looooove scones! Even when I’m scone cold sober! 😉

    • September 1, 2009 at 1:49 am

      Awsome! Let me know how they turn out. Sounds like you may a bit of a sconer!

  14. September 1, 2009 at 2:58 am

    I’m drooling,thanks for sharing your great recipe!

    • September 1, 2009 at 3:01 am

      I think in some countries, drooling is a compliment to the chef. Thanks!

  15. 23 expectmiracles
    September 1, 2009 at 3:08 am

    I can’t wait to try your recipe! Not that it will do my diet any good, but it’s better than Dunkin’ Donuts! Shame, shame for someone stealing your license cover. That is why my bumper magnet “I’m no longer with stupid” is on my refrigerator.

    • September 1, 2009 at 4:06 am

      I can’t wait for you to try my recipe either. Let me know how they turn out. I hope whoever stole my license cover gave it a good home. Have fun baking!

      VG

  16. September 1, 2009 at 6:09 am

    Bob Dylan would be so proud… Maybe you should send him a bumper sticker 🙂

    • September 1, 2009 at 8:23 pm

      I think I should, too! Thanks for looking at my blog and making a nice comment. I hope you have a wonderful day!

      VG

  17. September 1, 2009 at 9:37 am

    Beautiful and happy when the arrival of the morning while reading accompanied by the glow of the sun and chirping birds, so hungry, ^_^…V

    • September 1, 2009 at 8:22 pm

      Sounds like you need a nice, warm scone! Thank you for taking the time to look at my blog and commenting. I feel so blessed to have heard from so many nice people all over the world in the past 24 hours. This internet sure has made this a really tiny, tiny world. Have an awesome day!

      VG

  18. 29 aryee725
    September 1, 2009 at 10:12 am

    It must be tasty. But I’m not good at cooking. I am learning to cook. Thank you for your recipe.^^

    • September 1, 2009 at 8:20 pm

      Thanks for taking the time to look at my blog. Cooking is a lot of fun. I wish you good times and good food.

      VG

  19. September 1, 2009 at 11:25 am

    Thanks for the recipe gran. Your license plate was still working at advertising for you, probably up on some students wall, where every visitor would have asked about it.

    • September 1, 2009 at 8:18 pm

      I never thought of that! Thanks for your comment. I received so many from people from all over the world. God, I love the internet! Take care.

      VG

  20. September 1, 2009 at 2:47 pm

    I’m going from full time to part time this week, which means I might have time to make scones! Thanks for the recipe!

    • September 1, 2009 at 8:16 pm

      Thanks, Jessica! I hope the scones turn out great for you. Please let me know what kind you make and if you like the recipe. I am overwhelmed by so many nice comments! Take care and happy baking!

      VG

  21. 35 Angel Kelly
    September 2, 2009 at 11:42 pm

    We (Leigha & I) just pulled the scone (based on your recipe) out of the oven. In the name of science I’ll be tasting one. I have almond flour in the car if I find I must IMMEDIATELY make a version of the scone I can actually eat. Shall we send photos?

  22. September 4, 2009 at 4:29 am

    I love that picture so much I want to reach in and get really sconed. I will make them this Saturday!

  23. September 26, 2009 at 2:18 am

    Really nice posts. I will be checking back here regularly.


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