Hi Everyone, I have an obsession with baking scones. The dough mixes up quickly and is usually done cooking under 20 minutes or so. I like how it rises high when baked. I love that you can make them savoury or sweet and that you can add-in fruits and spices – singularly or in various combinations. Always on the lookout for favourites to make that would not necessarily expand the waistline or the hips, I couldn’t help myself when I saw a recipe online that said, “Easiest Scones Ever – Light and Fluffy and Only 3 Ingredients!” I had to try it.
The scones in the photograph were nicely tanned from baking, the lemon glaze glistening in the sunlight, and yes, they were thick and raised high. There wasn’t a question in my mind as to whether or not I would be making the scones, only when. The fact that the recipe did not call for butter intrigued and delighted me. I rubbed my hands in glee in anticipation of the scones the following day.
2 of the 3 ingredients that the recipe online called for were self-rising flour and canned coconut milk. I preferred not to use self-rising flour because I knew it would make the scones too salty for my liking. The canned coconut milk I felt was not necessary since had I cold, creamy whole milk.
I wanted to add some flavouring to my scones so I added lime zest, freshly ground cardamom (elaichi), and finely chopped candied ginger. Can you imagine what the kitchen smelt like with those flavours? Hold on, don’t swoon and fall down. I quickly mixed together the ingredients, pat the dough into a round, thick disk then cut it into wedges, brushed them with a little milk, sprinkled on some sugar and into the oven went the scones. I made the lime glaze as the scones baked.
Hot out of the oven I let the scones cool for a few minutes and then lavishly drizzled the sweet-tangy glaze all over the scones letting it drip to the sides. I was beginning to get impatient because I wanted to take the photographs before eating the scones. Life is hard for some people (laugh).
I bit into my first scone and chewed. A puzzled look came over my face. I took another bite and then another. As I chewed I studied the other half of the scone in my hand. In terms of flavour, it was bang on. I knew the combination of cardamom, lime and ginger would deliver great flavour but something was amiss. It was the crumb and the mouth-feel. The crumb (the inside of the scone, or the part surrounded by the crust of the scone) while fluffy was not light. There was a certain degree of density and heft to the scone. This density affected the mouth-feel and was not what I expected when I am eating a scone, and I knew immediately that it was as a result of a lack of butter in the dough.
The cold butter in a scone-dough inhibits the formation of gluten (lots of gluten formation would increase density) and when baked, the moisture in the butter would create layers of tenderness making the crumb light and soft. The addition of butter would also contribute to the flavour of the scone.
I did not like this butter-less scone, however, I wanted to try it again, this time, using one of the recommended ingredients – canned coconut milk. The coconut milk would bring some much-need fat to the dough. The texture of the scone improved with the coconut milk. The crumb was fluffier but it still didn’t do it for me but both batches of scones scored big, BIG I tell you with my taste-testers. They reported that the slight difference between the scones made with the whole milk and the batch made with the canned coconut milk wasn’t significant enough to choose one set over the other. The thing that they were most excited about was that there was no butter in the scones. For them it was about eating fat-free scones with excellent flavour. I guess I am doomed then because I want butter in my scones.
Cynthia
Butter-less Scones
(Micheline – The Miniature Moose)
Yield: 8
INGREDIENTS
● 2 cups self-rising flour (see homemade recipe below)
● 2 tablespoons sugar plus extra for sprinkling
● 1 + ½ cups canned coconut milk plus extra for
brushing
DIRECTIONS
1. Preheat oven to 425 degrees F.
2. Line a baking sheet with parchment paper.
3. Mix together the flour and sugar in a bowl.
4. Stir in coconut milk until just combined, do not over mix.
5. Turn the mixture on to a floured work surface and gently fold 4 to 5 times until the mixture has an even texture and no longer sticky.
6. Shape into an 8-inch square (about 1-inch thickness) and cut into 8 triangles. Keep the pieces together or separate them.
7. Brush the scones with coconut milk, sprinkle with sugar and bake for 17 – 20 minutes.
8. Remove from oven and cool for 2 – 3 minutes.
9. Serve very warm with jam, butter, fresh fruit, tea or coffee.
CYNTHIA’S ADAPTATIONS
● Use regular all-purpose flour.
● Use regular whole milk in place of canned coconut milk.
● If using spices or other add-ins, add at direction # 2.
● Add a pinch of salt.
● For glaze: mix together 1/3 cup powdered (icing) sugar with 2 teaspoons lime, lemon, or other citrus juice.
* Drizzle glaze on to scones after cooling (direction # 7)
NOTE
● Make your own self-rising flour: for each cup of flour, add 1 ½ teaspoons baking powder and ¼ teaspoon salt.
Cardamom-Ginger-Lime Scones
Yield: 8
INGREDIENTS
● 2 cups all-purpose flour, plus extra for work surface
● 2 teaspoons baking powder
● 1 teaspoon baking soda
● 2 heaped tablespoons sugar, plus extra for sprinkling
● 1 teaspoon ground cardamom
● Zest of 2 limes
● 2 tablespoons finely minced candied ginger
● 4 ounces cold butter
● 1 cup whole milk, plus extra for brushing
● 1/3 cup powdered (icing sugar) 2 teaspoons lime juice
DIRECTIONS
1. Preheat oven to 425 degrees F.
2. Line a baking sheet with parchment paper and set aside.
3. Mix together flour, baking powder, baking soda, sugar, cardamom and zest in a bowl.
d and mix in ginger.
5. Cut in butter to the flour mixture until it is coarse with little pieces of the butter covered with flour.
dd ¾ cup of milk to the mixture to bring it together, if the mixture is still dry then add more a little at a time. Be careful not to over-mix the dough.
7. Turn the dough onto a floured work surface and pat into a large, thick round disk of 1-inch thickness. Cut into 8 pieces and transfer to the lined baking sheet.
8. Brush with milk, sprinkle with sugar and transfer to the oven and bake for 17– 20 minutes.
9. Remove from oven and transfer the scones to a wire rack, then place the wire rack with the scones back on to the baking sheet, let it cool for 3 minutes. Meanwhile, make the glaze by mixing together the powered sugar and lime juice.
10. Generously drizzle the glaze over the scones, serve warm with jam, or fruit compote along with tea or coffee.
