07 October, 2010

"R is for . . . "


Most people I know seem to fall into two categories.  they either love to cook - or they love to bake.  I fall into the latter group.  Baking bread.  Making pies.  For me it's the perfect balance of art and science.

Yes.  This is the day you've been waiting for.  Yes.  It's true.  I'm going to share my famous scone recipe.  When I first began working on the "Love Letters" series, I knew from the very beginning that "R" would be for recipes.  And this is one of my most popular.

And to celebrate the first few days of actually Fall weather here in San Francisco - let's try something with a nice Fall attitude - Pomegranate Scones.

Here's what you'll need:

2 cups of all-purpose flour
1/3 cup of sugar
1 tablespoon of baking powder
6 tablespoons of chilled butter
1 lemon
1/3 cups of pomegranate seeds
1 beaten egg
1/2 cup of half and half

for garnish:
1 tablespoon of half and half
2 tablespoon of sugar

preheat oven to 400 degrees.

And away we go . . .

Combine all dry ingredients (flour, sugar, and baking power) in a large bowl.

Use a pastry cutter to incorporate the chilled butter.

Combine the beaten egg with the half and half - and add to the dry mixture.
Stir just until moistened.

Add the juice of one lemon.

Add 1/3 cup of pomegranate seeds to mixture and stir lightly.

Turn dough out onto a floured surface and kneed 12 to 15 strokes.
(when you first turn the dough out, it will still be slightly separated.
after kneeding, the dough should begin to form into a ball)

Divide the dough into two equal pieces.

Pat, or lightly roll, each section into a small disc about a 1/2 inch in thickness.
Cut the dough into six pieces.

After placing on a cookie sheet lined with parchment paper - garnish each scone by
brushing with half and half and adding a light sprinkling of sugar.

My kitchen tends to run fairly warm whilst I'm cooking - so I usually place the cookie sheet in the refrigerator for about 10 minutes to re-chill the butter before baking.

Bake at 400 degrees for about 12 to 15 minutes.

And there you have it.  Warm.  Yummy.  And practically bursting with Fall flavours.
As options for the pomegranate seeds, I've used dried cranberries.  Or chopped walnuts.  Even miniature chocolate chips.  

Happy eating,

all photography, Scot Meacham Wood


Jane Kilpatrick Schott said...

Well, if you took these food shots you are going to have another career you can fall back on. Terrific styling...watch out Martha!

Anonymous said...

Thanks for sharing your recipe... where's the Devonshire Cream and jam? ;-)

Oh... and I'm a SAHM (27 years), new to blogging, can't remember where I found your blog but LOVE it! Through your blog, I can visit places I will never have the chance to visit in my lifetime... tour homes and meet people out of my economic and social circle... but mostly learn from someone willing to share their design talent. Thanks so much!

p.s. ...I have been to SF twice this year... DS/DDIL live in Marin. What a beautiful part of our country!

Vickie H. said...

Great recipe! Thanks for sharing!
I can't wait to try these with Pomegranate seeds; I make mine with the dried cranberries and add some good quality chopped up white chocolate. There is nothing like them!

Alcira Molina-Ali said...

Beautiful and yummy. When's tea time ; P

Cheers, Alcira


LadyeLisa said...

This post reminds me of the movie "Like Water for Chocolate" . . . so lovingly presented! And mouth-watering, to boot. I agree with the comment about your photographic skills, too!! These look yummy, and I KNOW they actually ARE yummy--not just "staged." mmmmm . . .

Splendid Sass said...

I can wait to start my diet! These look so good, so I am off to the kitchen. I have cranberries, so I will use those today! Oh, I love scones.
Thank you for sharing.

Pat McIntosh said...

Ahh...so that's were the dreaded half and half went. Too bad the sorry women in Trader Joes will never get to experience such breakfast joy, with her bad attitude. Fabulous receipe and great photos!!

Notes From ABroad said...

I used to make the Best scones and then we moved to Argentina :(
I am glad I live in Argentina but the flour/ingredients leave something to be desired.. my scones don't taste as delicious as before.
Maybe copious amounts of lemon will help.. finding pomegranate seeds will be beyond me here, I just know it.

Scot Meacham Wood said...

thanks everyone! I was testing out the recipe (with the pomegranate seeds) before making them for an event this weekend - Mother always taught me to test out anything I was unsure about baking. And it gave me a chance to share them with y'all.

The results - totally yummy . . . and the bright tartness of the pomegranate seeds is amazing when partnered with the warm flaky crust.

A complete and total "Yay."

Uncle Beefy said...

I just KNEW there had to be a baker in you, Scot! And, wow, look at the results! Those scones are perfection! Gggorgeous! And, yes, perfect for a Fall weather day in SFO!

I'll actually be down this weekend! Can't wait to be in your fair city! My favorite. Sigh. :)

Design Elements said...

totally yummy!

Acanthus and Acorn said...

Too funny...I thought you were going to say "raisin". I love scones and these look fantastic..."R" you taking orders and shipping?!

currentlychic.com said...

These look delicious!

Love to bake!


diane@onlinefabricstore said...

Ah...scones! A piping hot cup of earl grey, a beautiful china tea cup, girlfriends in sweater sets and delicious scones...the recipe for a perfect afternoon. thanks for sharing

Merlyn Corcoran said...

My husband and I loved your scone recipe so much I've made them twice in one week - the first time with golden raisins and walnuts and yesterday with chocolate chips and walnuts. Much better than muffins, crunchy on the outside with a wonderful texture inside and so quick to make! Thanks for sharing the recipe. Your blog is one of my favorites, whatever your topic!

Notes From ABroad said...

It is winter where I live and scones are a daily part of life.
I used to make my own all the time but they sell them across the street so I don't bake them as often.
I am now inspired to bake scones tomorrow morning :)
I have dried mango , I think I might see how that works.

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