Friday, May 18, 2012

A Game of Scones

A few days ago I was rummaging through my personal cookbook, which is really just a cover of a DIY recipe book my mother gave me for Christmas when I was 12.

24 years later and it is bursting with loose pieces of paper scrolled with self concocted recipes, family recipes and ideas torn out of magazines.  I have made the comparison that is it the visual representation of my brain.
'It's in here somewhere! I swear!'
I came across a recipe for scones that, 11 years ago, I had cut off the side of a soy milk box. Not the recipe I was looking for, but it was all I needed to get the craving going.

The original recipe is a classic and calls for only currants or lemon zest. I have made it many times and over the years I have unsurprisingly diverged from the original recipe quite a bit. From savory green onion and sausage to sweet wild blueberries and even sour dried cherries. Even after I made the switch to a low-wheat diet I have never been disappointed with the backbone of this recipe. As tasty as the original recipe is, it has come a long way from being a basic 'soy scone'. 

Drunken Currant Scones, With Bacon!:

  • 2 cups unbleached flour or gluten free all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/4 cup butter
  • 1/4 cup chopped cooked bacon
  • 1/2 currants
  • 2 oz bourbon (or rum)
  • zest of one orange
  • 1/2 cup milk


Preheat oven to 425 with baking stone inside.
Soak the currants and orange zest in bourbon 6 hours or overnight.

Cube the 1/4 butter and chill in the freezer while you prep your other ingredients.
In a large bowl combine all dry ingredients, mix well.










Add butter to dry ingredients and smash the butter bits with your fingers.

Drain raisins and add to the flour/butter mixture along with bacon. Pour in milk and mix with a wooden spoon until it is just combined. You're looking for a consistency somewhere between cookie dough and pie crust.

 Turn dough out onto floured board, folding it over itself a few times without kneading. Move to a piece of parchment paper and press out into a 6 or 7 inch circle. Cut the dough into 8 equal portions.



Brush the top with cream and sprinkle with turbinado sugar. Place in oven for 20 minutes until well browned. Remove from oven. Place on cooling rack for 10 minutes.































99% BitterSweet