On Sunday night, feeling the usual excitement of watching the Golden Globes yet restless with just sitting, watching and secretly guessing at the winners, I picked up Molly Wizenberg’s A Homemade Life to find a delicious Sunday treat that wouldn’t take too much time to make, and would be a nice snack in the morning on my way to work. It is yet another recipe from Molly’s book that has pleasantly found its way into my kitchen, and inevitably, into my stomach. Full disclosure before I dive in: I have a really bad habit of not following a recipe generally but especially if it involves 1) raspberries or 2) chocolate. Of course, with both items in my possession, I breezed past Molly’s condition that to make these you use non-wet, neat foods, like raisins or cranberries and not wet, messy foods. What did I use instead? Wet, messy raspberries and chocolate. Not only did I go astray form the recipe and totally ignore Molly’s condition to use the recipe, I used too much of both. Way too much. The scones turned out more like a chocolate and raspberry pie than a Scottish Scone with lovely flavorings of them. Yet…they were still really good and gooey.
This recipe was given to my sister by a good friend of hers who, appropriately, is Scottish. I pass it on to you only on the condition that you try making it first with something neat and non-wet, such as raisins, currants, dried apricots, citrus zest, or candied ginger. Wetter things, such as frozen berries, will send you into murky territory, and it’s best to learn the lay of the land first.
½ c milk (I’ve used skim with no adverse effects, although it might be best to use one with more fat and body)
2 cups all-purpose flour
2 tsp baking powder
½ tsp salt
½ stick (2 ounces) unsalted butter, cubed and chilled
3 Tbs sugar (I often choose the finely milled raw cane sugar—hippie sugar, as I call it)
Flavorful additions of your choice, to taste (see above for ideas; if you use berries, make sure they are frozen)
Preheat oven to 425 degrees Fahrenheit.
Beat together the milk and the egg and then set aside. In a large bowl, mix flour, baking powder, and salt. Rub the butter into the flour mixture, working until you have no lumps bigger than a pea. Add the sugar and whatever additions you choose, and stir or toss to mix. Pour the wet ingredients into the dries, reserving just a tad of the milk-egg mixture to use as a glaze. Bring dough together gently with a wooden spoon.
Turn dough out onto a lightly floured counter and knead it no more than 12 times. [Apparently, twelve is the magic number here; surpass it at your own risk.] Pat dough into a round approximately ½-inch thick, and cut into 8 or 12 wedges. Place on an ungreased baking sheet or a Silpat, if you have one. Using a pastry brush, glaze wedges.
Bake for 10-15 minutes, or until golden. Cool on a rack.