I got a job at a B&B and the boss thinks I can do this!
Ok I'm a tech writer by trade. The high tech industry is doing a minor belly-flop in my part of the woods (can you spell N-O-R-T-E-L, boys and girls?) so I managed to bag myself what looked like a cleaning job working at a small B and B (5 rooms) about 50K from my home. I have always thought I'd like to run a B and B and thought it would be a great way to find out. Well the dude I am working for thinks I have what it takes and is going to let me hold the fort on my own a few days over the next few weeks. My first morning cooking is this Thursday. He prides himself on home baking - and I'm tasked with making something.
I am thinking scones. I have a plain jane recipe from Joy of Cooking but wondered what anyone out there has done with scones that have knocked people dead. Jam is served with the scones so I don't want to go too wacky. You get the idea..........
Suggestions?
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13 Comments:
I haven't made scones in ages, but I used to drizzle them with honey while they were still warm, then sprinkle with sugar. Everyone always loved them...
italiagirl84 at 3:00PM on 08/04/09
-blueberries (fresh or dried) and lemon zest
-maple and pecans (toast pecans, use maple sugar and maple extract)
-apricots (either fresh or dried reconstituted in brandy) and almonds (with almond extract)
jay27 at 4:04PM on 08/04/09
I have made these scones without the pecans or the cinnamon whip for various staff functions and they have been a huge hit. I like to substitute brown sugar for the white sugar and honey... I also like to add some lemon zest.
Ingredients:
Scones
* 3 cups all purpose flour
* 1/4 cup sugar
* 1 tbsp baking powder
* 1/2 tsp salt
* 3/4 cup unsalted butter, cut into pieces and chilled
* 3/4 cup +1 tbsp milk
* 1/4 cup honey
* 2 tsp vanilla extract
* 3/4 cup pecans, lightly toasted and chopped
Cinnamon Cream
* 1/2 cup whipping cream
* 2 tbsp sour cream
* 2 tbsp sugar
* 1/2 tsp cinnamon
Directions:
Scones
1. Preheat oven to 375ยบ F.
2. Place all dry ingredients in a mixing bowl, or in the bowl of an electric mixer fitted with the paddle attachment. Cut butter into dry ingredients until it resembles coarse meal.
3. Stir together 3/4 cup milk, honey and vanilla and add to dough. Mix just until dough comes together and add pecans.
4. Turn dough onto a lightly floured surface. Roll dough twice to a 1-inch thickness, each time folding in half (this is the secret to a flaky scone).
5. Now roll dough to 3/4 -inch thickness and cut desired shapes. Place on a greased or parchment-lined baking sheet and brush with remaining milk. Bake for 15 to 18 minutes, until tops are nicely browned.
Cinnamon Cream
1. Whip cream to soft peaks and whisk in sour cream, sugar and cinnamon.
lexophile at 4:35PM on 08/04/09
Ha. I just re-read the recipe and realized how lazy I am. I've always just patted the dough out to a thickness I like and cut it from there. Never bothered with the multiple rollings.
lexophile at 4:38PM on 08/04/09
Ina Garten's orange-cranberry scones win absolutely rave reviews every time I make them.
biabiaboiler at 4:58PM on 08/04/09
Make life easy on yourself and make muffins or banana bread. Whatever you do, use a tried and true recipe or at least give a new one a trial run so you don't have any surprises!
Embackus at 5:06PM on 08/04/09
In a mixer with a paddle bit combine:
2 c flour
1/4 c sugar
1 T baking powder
1 t salt
1/4 - 1/2 c dried fruit/frozen berries/nuts
optional zest/spices
Add:
1/4 - 1/2 c heavy cream (add a little at a time until it becomes a ball of dough)
Pat out, cut, brush tops with cream and sprinkle with sugar.
Bake on parchment lines sheet for 15 minutes at about 475.
I get nothing but compliments on this recipe. I like using frozen blueberries with lemon zest or dried apricots (cut up into small pieces) or cranberries.
gingercookiewithlime at 5:31PM on 08/04/09
Oh and you mentioned jam! I got some great peaches at my farmer's market last week. Plus there are still lots of berries available. A warm jam might be a great addition.
gingercookiewithlime at 5:36PM on 08/04/09
What I love most about scones is the clotted cream that should be served with them. Scones with butter is just not the same. If you can't get clotted cream, very stifffly whipped cream is the next closest thing.
As far as jam, my favorite mass made jam is the Hero's black cherry.
Ortolan at 5:47PM on 08/04/09
Make a nice citrus butter (I enjoy orange!) or buy/make some lemon or lime curd. I find this little zing of citrus to be better than a whole piece of fruit or glass of juice. And it's summer, so it'll be perfect!
lo82070 at 5:56PM on 08/04/09
People have always commented on my lemon poppyseed scones.
pjracz10 at 12:51AM on 08/05/09
I'd go with muffins, good butter (kerrygold might be available if you can't find some local, or if you can get non-ultrapasteurized cream why not make your own butter?) and good jam. (Any farmer's markets nearby?) Scones can actually be tricky. Easy for them to be dry. Don't overwork them. I've bought a lot of dry scones, which is always a surprise. Seldom had a dry muffin.
lemonfair at 7:05AM on 08/05/09
I ended up doing the plain scones and they were a hit. I cut them with a fluted biscuit cutter - my boss said his only complaint was that I made them a tad too small (but I made tons - he says experience tells him people will want things big rather than taking two even though there are tons). So that's an easy fix.
I'm doing breakfast again tomorrow and I think I'm going to do a mix of plain and the Ina Garten ones....
Maureen at 3:08PM on 08/07/09