Cracklin bread reminds me of the times spent at my maternal grandparents house in Alabama. But Creamy Scones bring me back to the Sheffield side of the family and my father’s roots. When Jack and I were married almost 30 years ago we honeymooned in England with a stop by the town of Sheffield and Runnymede on the agenda. I was searching for scones as Jack was searching pubs.
We saw Sheffield and its smokestacks from afar but our visit to Runnymede was delightful. My Wedgwood china pattern from my ‘hope chest’ (remember those) was Runnymede and I thought it was a great way to start off our marriage by exploring England and my family roots and …I love my china pattern…visiting Runnymede was also a highlight. The picturesque landscape and rich history surrounding Runnymede made Jack a happy camper (figure-of-speech for Jack; he thinks camping is staying in a hotel). This year they will be celebrating on June 15, the 800 year old sealing of the Magna Carta along the Thames at Runnymede.
This Creamy Scones recipe is one I have followed for years, but I like to tinker with the recipe and come up with various combination. This is what I did this time: One recipe 4 ways.
Creamy Scones – 4 ways
2 cups flour, White Lily is my favorite for this recipe
1 tablespoon baking powder, Clabber Girl works well
4 tablespoons sugar
¼ teaspoon salt
¼ cup butter, chilled then grated- I always use Land-O-Lakes
¾ cup buttermilk
1 teaspoon vanilla
mini chocolate chips
Orange Glaze: Combine the following:
1 cup powdered sugar, 1/4 cup orange juice, 1 teaspoon orange zest and 1 teaspoon vanilla
Heat oven to 425 degrees.
Whisk together flour, baking powder, sugar and salt.
Stir in butter.
Beat egg and cream together; stir in vanilla then stir into dry ingredients.
Turn dough onto a well-floured work surface.
Knead 5-6 times
Divide into 4 equal pieces…
Knead in different enhancers into each piece…
1) orange zest 2) chopped crystallized ginger 3) crasins 4) mini chocolate chips
Pat each dough piece down into a circular shape, until it is about ¾ inch thick.
Cut into 4 triangles.
Arrange scones 1-½ inches apart on a parchment lined baking sheet.
Bake 10-15 minutes.
Let stand until cool.
Drizzle with Orange Glaze.