LILLIE FORTEAU Wins Contest!
Laura is excited to announce the winner of The Secret Ingredient scone contest!
Lillie Forteau, 9, who lives in Michigan sent in this winning idea:
"Today my mom and I made Double Ginger Scones. I love to eat them with honey, or with our homemade ginger/peach/orange marmalade. It is SO good. To make the double ginger scones, I put in both powdered ginger and chopped up candied ginger. Delicious! THIS is my perfect scone.
Cheers, Lillie Forteau (age 9)
on a lake, in Michigan
Great job, Lillie!
Now, for some more great scone ideas, check out these AWESOME honorable mentions:
Gingerbread Holiday Scone by Campbell Fauber, 11, of Wisconsin:
"The ingredients that I would put in a scone would be cinnamon,buttermilk,dried cranberries or cherries,maple syrup, cream or milk, and a touch of vanilla."
Thanks, Campbell. Looks delicious!
Parmesan & Basil Scones sent in by Stephanie Ferrari
2 cup All-Purpose Flour
1 tablespoon baking powder
1/4 cup grated Parmesan cheese
a heaping 1/4 teaspoon salt
2 teaspoons dried basil, or 2 tablespoons ﬁnely chopped fresh basil
1/4 cup (1/2 stick) cold butter, cut in pieces
2 large eggs (1 separated, white reserved for glaze)
1/2 cup buttermilk or greek yogurt
additional Parmesan cheese
In a large bowl, mix together the ﬂours, baking powder, cheese, salt and basil. Add the
pieces of butter, working them into the ﬂour, as you would with pie crust, till the mixture
forms even crumbs.
Beat together 1 whole egg, 1 egg yolk, and the buttermilk or yogurt. Stir gently into dry
mixture till the whole thing clings together.
Turn dough onto a well-ﬂoured surface and pat into a 1/2-inch-thick rectangle. Using a
bowl scraper, baker's bench knife, regular knife or rolling pizza wheel, cut rectangle into
squares; cut each square in half diagonally, so you have triangular scones. Make them
as large or small as you wish.
Transfer scones to lightly greased or parchment-lined baking sheet. Whisk reserved egg
white vigorously, till it becomes somewhat liquid (instead of "clumpy"). Brush each
scone with egg white, and sprinkle with some additional Parmesan.
Tip: You can cut each scone in half and put a piece of omlet in between to form a
delicious scone sandwich!!
Blueberry Scones with Lemon Glaze sent in by Susan Findlay
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 5 tablespoons unsalted butter, cold, cut in chunks
- 1 cup heavy cream, plus more for brushing the scones
- 1 cup fresh blueberries
- 1/2 cup freshly squeezed lemon juice
- 2 cups confectioners' sugar, sifted
- 1 lemon, zest finely grated
- 1 tablespoon unsalted butter
Preheat the oven to 400 degrees F.
Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough.
Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
Technically you should make this simple lemon glaze in a double boiler (i.e. over a pot of simmering water with a heatproof bowl set on top) but it's even simpler to zap it in the microwave. Mix the lemon juice and confectioners' sugar together in a microwave-safe bowl. Stir until the sugar dissolves. Add the lemon zest and butter. Nuke it for 30 seconds on high. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.
Elvis Scones, sent in by Alysha Witwicki