Sweet Milk Scones

This is NOT for the people who like donuts sopping with maple glaze that is so cloyingly sweet you feel like you need a trip to the dentist after the first bite! There are more of a biscuit type scone even though the title suggests they are sweet. They are very tender and light compared with the rock hard dry scones I have tried in the past, no wonder I always disliked "scones".....

These are so simple to make they have become a staple in my house. I use whatever kind of dried fruit I have on hand. I keep a lot of assorted dried fruits and nuts in the freezer because I am always mixing up my own trail mix to bring to work. This is one of those recipes that I never have to plan ahead to make because the ingredients are so simple and always on hand.

The directions make it sound like they take more work than they do....after putting all the dry ingredients in the food processor and pulse to combine, I just throw in the butter; cubed, along with the dried fruit and put the lid back on. I turn it on while pouring the milk down the feed tube simultaneously so that I do not over mix the butter or chop the fruit into a million little pieces. This literally is a 10 second process for the dough to come together...makes it impossible to over-mix your dough! I then dump it out on a lightly floured surface and form a small disc with my hands that is probably about 6-8" across and about 3/4" deep.

I just cut my cute little scone dough pie into 8 scones with my pizza cutter...works like a charm, how fun is that!

Sweet-Milk Scone Recipe

Makes 8-9 scones

Work the dough quickly, don't overmix, and put the dough rounds into the heated oven as soon as possible. The process--from mixing to pulling the finished scones out of the oven--shouldn't take more than twenty minutes. Scones are best served warm and fresh, split open and topped with thick homemade strawberry or raspberry jam and clotted cream (or crème fraîche, marscarpone, or whipped cream). This recipe can be doubled.

Ingredients

• 2 cups unbleached all-purpose flour
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/2 teaspoon table salt
• 1 - 2 tablespoons granulated sugar (optional)
• 4 tablespoons unsalted butter , chilled and cut into 1/2-inch pieces
• 1/2 cup raisins, currants, or small soft fruits such as raspberries
• 3/4 cup whole milk

Instructions

1. 1. Adjust oven rack to middle position and heat oven to 450 degrees.
2. 2. Sift first 4 (or 5) ingredients into large bowl, or measure into workbowl of a food processor fitted with steel blade; pulse until blended. With pastry blender, 2 knives, or steel blade of a food processor, cut or process butter into flour mixture until mixture resembles coarse meal with a few slightly larger butter lumps.
3. 3. If making by hand, (preferred method), make a well in the center of mixture and pour in milk. Working quickly, blend ingredients together with a rubber spatula into a soft, slightly wet dough. If using a food processor, pour milk through feed tube; pulse until dough just starts to gather into a rough ball (do not over process or scones will be tough). Turn dough onto a well-floured work surface.
4. 4. Quickly roll dough to 1/2 inch thick. Use a lightly greased and floured 3-inch biscuit cutter to stamp dough with one decisive punch, cutting close together to generate as few scraps as possible. Dip cutter into flour as often as necessary to keep dough from sticking. Push scraps of dough together so that edges join; firmly pinch edges with fingertips to make a partial seal. Pat this remaining dough to 1/2 inch thick; continue to cut 3-inch rounds. Place dough rounds 1 1/2 inches apart on a greased baking sheet. Bake until scones are lightly brown, 10 to 12 minutes. Serve immediately.
   
   Recipe From Cook's Illustrated 

I

Don't you just love free time?

I love those rare lazy Sunday mornings. The type of day when your "To Do" list really can wait. I always manage to fill those times with baking. I never seem to keep the same recipe in my repertoire, even though it may be tried and true, I always gotta try a new one. It must be the alpha in me that always thinks there must be something better and I have to be the one to find it.

Well, this is a good one; I will move this one up the ladder and do this one again. I love the integration of toasted coconut in this. Of course I will continue to strive to find the ultimate banana bread but this is wonderful and was a successful morning. Don't you just love when a new recipe gives you everything you imagined? How fun is that!

Banana-Coconut Walnut Bread

Banana-Coconut Walnut Bread Recipe

Makes one 9-inch loaf

Greasing and flouring only the bottom of a regular loaf pan causes the bread to cling to the sides and rise higher. If using a nonstick loaf pan, on which the sides are very slick, grease and flour sides as well as the bottom.

Ingredients

• 1/2 cup flaked, sweetened coconut
• 1 cup chopped macadamia nuts
• 2 cups unbleached all-purpose flour
• 3/4 cup granulated sugar
• 3/4 teaspoon baking soda
• 1/2 teaspoon table salt
• 3 very ripe bananas , soft, darkly speckled, mashed well (about 1 1/2 cups)
• 1/4 cup plain yogurt
• 2 large eggs , beaten lightly
• 6 tablespoons unsalted butter , melted and cooled
• 1 teaspoon vanilla extract

Instructions

1. Adjust oven rack to middle position and heat oven to 350 degrees. Toast coconut and macadamia nuts on small cookie sheet, stirring every 2 minutes, until golden brown, about 6 minutes. Readjust oven rack to lower middle position. Grease bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan; set aside. Combine first four ingredients, coconut, and nuts together in large bowl; set aside.
2. Mix mashed bananas, yogurt, eggs, butter, and vanilla with wooden spoon in medium bowl. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. Scrape batter into prepared loaf pan; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes. Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature 

Recipe by Cook's Illustrated 

Kim's Note: I prefer walnuts, so I made the obvious substitution :)