Balls and Walnuts
more than you ever wanted to know
It’s a SCONE OFF!
First Beth posted her scone recipe . . .
Then Kate posted hers . . .
Then Lyvvie dared me to bake ’em both and let ’em battle it out in my mouth, upping the ante with the statement,
please tell me if you use real butter…I’m in the mood for some food porn.
And how could I deny anyone with eyes like hers?
So: this Saturday, it’s a Scone Off. My son and my wife will judge. I’ll blog on the results, and I will try to make it as pornographic as possible. Which means I’ll have to plan for leftover butter.
Don’t forget the Barbarous Craft contest, folks. I know you all have stories to share.
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As for Brownie appearing on Colbert: what. an. idiot. Could he have looked any worse?
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Lyn Cash has posted a great joke . . . and oh boy do I ever dig that photo.
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Lilith has links to Brokeback spoofs . . . including Brokeback of the Dead. Bub, I don’t know how to quit you!
D.
How strange that I almost posted a scone recipe this week, too. (Of the chocolate chip variety). Must be national crave-a-scone week or something.
Well, my only advice is to avoid doing what I did with this last batch – I made em cranberry-orange, but I put too many cranberries for my tastes. Shoulda followed the recipe and used only 2 scant cups of whatever dried fuit.
Lyvvie also mentioned cheese scones, and I found a recipe on the web and omg tey look SO GOOD.
Happy Scone-Off!
Want one more? This is my Scottish grandmother’s recipe:
2 cups flour (plus a extra for coating dough)
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cream of tartar
1 tbls. sugar
1 egg
1 cup sour cream (I’ve used reduced-fat, which is fine)
“good tablespoon” butter
raisins (Grandma wasn’t big on measurements; I use about 1/2 of raisins or currants)
Mix flour, baking powder, baking soda, cream of tartar, and sugar. Mix in butter with fingers. Add egg and mix. Then add sour cream to make “wetted” dough–it’ll be sticky. (You’ll probably want to do this with your hands, too.) Add raisins. Take about 1 tablespoon of dough and toss lightly in flour. Drop in hot frying pan (no oil–if cold water bubbles, it’s hot enough; and yes, I’d use a nonstick pan) and flatten with spatula. Cook till light brown, then turn.
Haven’t made these in a while, but when I do, they’re always a big hit.
That was supposed to be “plus a little extra”
I don’t think I’ve ever eaten a scone. How odd…
I’m anxious to see the results of the Great Scone-Off of 2006 (and probably even more interested in seeing what happens with the leftover butter). I haven’t had scones in what feels like forever, myself. Will need to try and make some, I think.
Oh, and by the way, Doug — just wanted to pop by and thank you for your comment on my Blog re: the post-workout sweat. *g* I commented after you, but wasn’t sure you’d make it back to read that. But thanks for giving me a *much* more interesting way of looking at the situation. 😀
Hi folks. Jim: ack! Not three recipes. As it is, I’m probably going to fill up my freezer with leftover scones.
Kris, no problem. I’ll be right there 😉
The Brokeback spoofs are a riot.
I love Scones – will haev to try the recipes. Kate’s looks delicious.
Hi Doug :-). Here’s my scone recipe …
Cheddar Dill Scones
2 1/2 cups All-purpose flour
1 cup Shredded cheddar cheese
1/4 cup Chopped fresh parsley
1 tablespoon Baking powder
2 teaspoons Dill weed
1/2 teaspoon Salt
3/4 cup Butter or margarine
2 Eggs — beaten
1/2 cup Half-and-half
Heat oven to 400 degrees. In medium bowl combine all ingredients EXCEPT butter, eggs and half-and-half. Cut in butter until crumbly.
Stir in eggs and half-and-half just until moistened. Turn dough onto lightly floured surface; knead until smooth (1 min.).
Divide dough in half; roll each half into 8″ circle. Cut each circle into 8 pie-shaped wedges. Place 1″ apart on cookie sheets.
Bake for 15 to 20 minutes or until lightly browned.
I feel like the Count from Sesame Street.
FOUR scone recipes! We have FOUR scone recipes. One, two, three, four. Mahahahahaha!
I’m probably going to fill up my freezer with leftover scones.
Maybe you could email the extras to loyal readers 🙂
sxKitten, I like how you think. *ggg*
What say ye, Doug? 😉
Can’t wait to see which scone recipe wins. Hey, freeze one and save it for me, and bring it with you.
Randy is supposedly going to show off how he makes enchiladas while he’s there. Maybe you can brag about your scones?
Can’t wait to see who wins. My dad was the big tea drinker in our family. Grandma is Canadian (Newfoundland) and I was raised with tea as a religion. If you don’t make it in a pot you are just playing. I am probably one of the only native southerners alive who has to ask hot or iced when offered tea. I would love to have a new recipe. In fact I will probably try both of them myself and let my sister help judge.
You guys. Don’t you realize how stale these scones will get after 2-3 days in the mail? Or are you suggesting I overnight them to you? I mean, really.
Sis, oy. I can hardly wait for Randy’s enchiladas. (You know, it always kills me . . . there are bound to be great restaurants in Vegas, but I’ll never know it.) I’ll definitely bring some scones along.
KariBelle, do you have a blog?
But email’s instantaneous …
Nope, I don’t have my own blog. I have considered it, but don’t really have time to take on a new project right now. I am a full-time stay-at-home single mom of two pre-school aged children and a part-time graduate student. I am thinking of starting a blog in the fall. My daughter will start kindergarten in August and I am putting my son in pre-school so I will have time to be a full time grad student and perhaps get my degree before my hair turns completely gray. We will see if THAT schedule allows time for any extras.
Bruce has saved “The BEST OF” in Las Vegas, and there are bound to be good restaurants listed in there. You know how the folks are though….can you say BUFFET?