I’ve made scones for Stardust a couple times now during my Saturday baking stints. I’ve made them with blueberries, but this weekend I’m looking to switch it up a bit by using raspberries instead. Since they’re easy to make and don’t require a lot of ingredients, I can usually get these in the oven within my first hour at the ‘Dust.
The recipe I use is, no surprise, based on one for Cranberry Scones on MarthaStewart.com. I had originally used cranberries when they were freshly sold in stores last November and December, when the recipe came out in an Everyday Food publication. Everyday Food is probably my favourite pick from the ominous-sounding Martha Stewart Omnimedia, due to its small, compact size and “normal-people-friendly” recipes. Good stuff for budding home cooks and bakers, with convenient time estimates to give you an idea of how long it takes to prep and cook the food.
With regards to making the scones, I don’t use a floured surface to work on the dough, as it calls for in the recipe. I find that working with the dough on a flat surface covered with parchment paper seems to work just fine, rather than using more flour. Also, the original recipe calls for half-and-half, which I use at Stardust, but when making the scones at home, I use what I normally have on hand: almond milk. Since I don’t drink milk and only have a cup of coffee maybe once a week, I don’t have whole milk or half-and-half in my fridge. Almond milk seems to be a fine substitute.
Anyway, feel free to experiment with your own scone making, or come over to Stardust to sample one of mine. I’ll be there this Saturday, but starting next week, I may be working Sundays at the ‘Dust because of overtime at the Library. Scones are best eaten the day they’re made, although the day after normally sees them in an okay state, just a bit more moist than before.