Scone Variation: Ginger‑Yam

Three yams

Thirty-one days of talking about fitness and eating better are all well and good, but we must not neglect life’s simple pleasures. I have a busy day scheduled—a meeting with my business partner, two meetings with clients, and a big project that’s ready for finishing touches before it goes to the printer. But in the interest of setting a joyful tone for the day, I reserved half an hour this morning to get a batch of scones into the oven.

With the encouragement of my friend and coach Gika Rector, I’ve been giving some thought lately to cooking as an art form. I’m overdue for grocery-shopping, so today’s performance started from the concept “What’s hiding in the pantry?” A can of yams and the last bit of a bag of crystallized ginger became my inspiration. (I also found some vacuum-packed salmon, but my artistic vision wasn’t bold enough for fish scones—yet.)

(Start with the basic scone recipe and instructions.) …[MORE]

Scone Variation: Chocolate Chocolate-Chip

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.) …[MORE]

Scone Variation: Apple Cinnamon Crunch

Green apple with cinnamon
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.) …[MORE]

Scone Variation: Cranberry Orange

Orange and cranberriesThis 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.) …[MORE]

Alice Bay Buttermilk Scones

Samish IslandThe 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 …[MORE]

Recipe: Steamed Polenta with Corn Kernels

Polenta with sausage and sauceI made polenta for the first time at Christmas, but I found the stovetop method tedious and time-consuming. Then I had the idea to try making it in a rice steamer. I couldn’t find a recipe online that I liked, so I made up my own. I was very happy with the results, so here it is. …[MORE]

Infinite Variations on a Buttermilk Scone Theme

Scones

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. …[MORE]