Facing a busy schedule, but in the interest of setting a joyful tone for the day, I reserved half an hour this morning to get a batch of ginger-yam scones into the oven.
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I came up with this recipe and made it for the first time this morning. I’ve only eaten one of them, but I’m ready to call this an “instant classic,” a candidate for my scone hall of fame. (Start with the basic scone recipe and instructions.) Here’s another scone variation that’s been very well received by my tasters. They’re made with apples, so they must be good for you, right? (Start with the basic scone recipe and instructions.) This is one of my most popular scone recipe variations. Dipping the scones into a powdered-sugar/juice glaze while they’re still warm gives them a crunchy, sweet-tart crust. (Start with the basic scone recipe and instructions.) The scone recipe on which I’ve based my variations comes from the Alice Bay Cookbook by Julie Wilkinson Rousseau, care of my dear friend and sous-chef, Julie Brown. It contains recipes from the Alice Bay Bed and Breakfast. I don’t want to violate the copyright by reprinting the instructions, but here’s my slightly modified version of the ingredient list for that recipe, which you’ll need if you’re going to attempt
Scone variations: (clockwise from top): Peanut butter frosted, potato and English cheddar, and chocolate crunch. A lot of people have asked for my scone recipes. The truth is, I have one basic recipe, but I improvise every time I make scones. Take a look at the basic scone recipe, and then come back here to read about where I go from there. The first six ingredients (flour, sugar, baking powder, baking soda, salt, and butter) are constants in all my variations, except for the quantity of sugar. I reduce the sugar to one tablespoon if I’m making savory scones or adding another sweetening agent. The last four ingredients are variables; replace them with whatever other flavor elements, liquids, and toppings you care to substitute. |
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