Intro to Scones

Scones are a delectable creation by the Scots.  Made primarily from butter, flour, milk, salt and sugar, these delicious treats were designed to fill, satisfy and give people the energy and warmth they needed to get through the weather and the time period.

In time, cooks figured out that fat gives food flavor.  So, chefs soon figured that cream makes for a richer scone and why not have that, right?   During the world wars, the men were off at war, and the ladies had to get jobs to help support the family.  At the same time, packaged foods came to us.  These products were designed to help the working mother take care of her family in minimal time, as well as help keep food fresh for longer periods of time.   These companies, to increase their profits, discovered the magic of adding hidden fats, salt, sugar, and chemicals to get people to keep buying their products.  Finally, people could afford these luxuries all the time.  Our ancestors had succeeded in providing us with a better life.  Most of us are not cold or hungry.  Most of us don’t know how to cook anymore either.  In fact, we currently live in an environment where we can eat what we want when we want.  The statistics are showing that we are heavier than ever.  People all around us have food allergies and health disorders from a lifetime of poor nutritional choices.  We drive cars, we don’t walk.  We order food to-go, because our lives are so hectic.  We eat like it’s a party at every meal and wonder why we are so unhealthy.

These recipes are not traditional recipes, as these are not traditional times.  Our lives are so different than 100 years ago, and these recipes reflect those changes.  These recipes are designed to inspire the inner baker in you.  A way to celebrate the season, but giving you options on how to cater to your physical needs.  I give you healthful tips and suggestions to make each recipe vegan.  The choice is yours!

Scone Tips

Scones are defined as quick breads.  This means that they are considered to be a type of bread, sweet or savory, but yeast is not used.  They are excellent for breakfast, or as the British prefer, for an afternoon tea.

Traditionally, scones were split in half.  Clotted cream and jam were spread onto each half before they were eaten.  But nowadays, we like to put our flavorings in the scone before we bake them.

Scones are best served straight from the oven, but they can be stored in an airtight container for 3 days.  Simply reheat the scones in a preheated 350°F (175°C) oven for about 5 minutes.  They can also be frozen up to a month.  Merely defrost and again, heat for 5 minutes in a preheated 350°F (175°C) oven.

Substitutions

Agave nectar is a great sweetener.  It is the nectar from the agave plant and classified as fructose.  To those individuals that are concerned with foods that will impact their blood sugar, agave nectar ranks 27, as opposed to sugar at 92 and honey at 83 on the Glycemic Index.  The theory is that the lower the Glycemic Index, the slower the body breaks down the substance to glucose.   Agave nectar is also sweeter than sugar.  For every cup of sugar, only ¾ cup agave nectar can be used.  The tricky part, agave nectar is a liquid like honey.  So, you have to be careful substituting it in recipes as the stability between liquid ingredients and dry ingredients becomes unbalanced.  Reducing the liquid ingredients by 1/3 should help.

Whole wheat flour adds nutrition and fiber to a recipe.  Also, being it is whole wheat; it will not spike your blood sugar like white flours do.  If you are new to using whole wheat flour, try substituting only ¼ of the flour in the recipe for whole wheat until you adapt to the flavor and texture change.  Then, you can increase it as you wish.

Yogurt is a great way to substitute cream in a scone recipe.  You can use low-fat, skim milk or a soy yogurt.  The acidity in the yogurt helps make for a tenderer scone without the saturated fat.

Non-hydrogenated non-dairy butter is a safe way to add healthier fats into your baking.  Traditionalists typically use unsalted butter in baking, and if you are not ready to go all the way, there are butter blends that are half butter and half non-hydrogenated oil blends.

Fruit purees are an excellent substitution for eggs in scones.  Eggs in baking are used for many reasons, and in scones they are needed to help bind the mixture together.  Using fruit purees not only add fiber, but they also add moisture to the scone.

Gluten-free all-purpose baking flour are out there, if you have a gluten-free friend.  They can easily be substituted in these recipes.  For every cup of flour, you can use a cup of gluten-free all-purpose flour.

*Remember, any substitutions will affect the flavor and texture of the scone.

Tips for Awesome Scones

Bake in a hot oven, 375°F- 450°F. (190°C – 230°C)

The fat used should be room temperature.  Examples of fat: shortening, lard, butter, margarine, cream cheese, bacon fat, coconut oil or a vegan alternative.

The milk should always be cold.  Examples of milk: heavy cream, buttermilk, skim milk, soy milk, rice milk, almond milk, coconut milk, hemp milk, cashew milk etc.

Bake on the middle rack.

Storage

Scones taste best the day they are made, but my scones can be stored in an airtight container up to 3 days.

Freeze in an airtight container up to a month.  Defrost and heat in a 350 degree (175 degree C) oven to reheat, or simply microwave straight from the freezer for 30 seconds.

Ancient Symbolism for Ingredients

Through the ages, people believed that working with specific ingredients help to ensure a better life.

  • Wheat: prosperity and money
  • Salt: grounding
  • Butter: spirituality
  • Milk: love, spirituality
  • Sugar: love

A Scone by Any Other Name is:

  • Afrikaans: botterbroodjie
  • Albanian: kulaç
  • Armenian: ցորենի կամ վարսակի բլիթ
  • Chinese: 烤餅
  • Dutch: klein afgeplat brood
  • Finnish: teeleipä
  • French: scone
  • Greek: πίτα
  • Hindi: फुलका
  • Hungarian: lángos
  • Irish: scóna
  • Italian: focaccina da tè
  • Japanese: スコーン
  • Maori: Kōno
  • Portuguese: bolinho
  • Russian: ячменная или пшеничная лепешка
  • Spanish: el bollo
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