A Very Proper Maui Scone Recipe

Posted by mControl on October 9, 2011

For weeks I’ve been wanting to make scones. Just plain old, traditional (very proper) scones. You know the kind? You find them in England and Scotland – and sometimes, if you’re lucky, at your local patisserie. We live on a very non-proper island, in the middle of the pacific ocean. Our home rests in the side of a dormant volcano at about 1600 feet from sea level, (though our views of that sea level are quite fantastic). I am always hesitant to try out baking recipes for the first time, in a new oven, unless I have a whole bunch of time and willing victims, of course. This morning was just such a time. We have a houseful of guests and family members – plus, it’s Sunday! What better day to bring something out fresh from the oven?

Most scones in our country, (that’s the US – BTW), are loaded with sugar and other such things from candied bits of ginger to chocolate chips; it is such a rare occasion to find a true and perfect scone. Proper Scottish or English scones come out with just a hint of the sweet, and are usually served up with some delicious jams, curds and Devonshire clotted cream, which is not at all easy to find here on my island. Those that we’ve had when traveling are so much lighter, more shortbread flakey and way more delicious than what you can buy at your local Starbucks. And they’re really pretty easy to make, (even one handed – remember? I broke 2 fingers on my ‘write’ hand last week).

So, you’re likely wondering, as I would be, what makes this a ‘Maui’ scone? We serve ours warm, with the best jam on island, a dollop of crème fraîche, lightly whipped heavy cream, mascarpone and ALWAYS with a big dollop of love and aloha. So without further adieu – Bon Appetit, Mate!

♦♦ 2 cups whole wheat cake flour, more as needed

♦♦ 1/2 teaspoon crushed sea salt

♦♦ 2 teaspoons baking powder

♦♦ 3 tablespoons organic sugar

♦♦ 5 tablespoons cold organic butter, cut up

♦♦ 1 medium egg

♦♦ 1/2 to 3/4 cup heavy cream, more for brushing.

Instructions:

1. Heat the oven to 375 degrees. Put the flour, salt, baking powder and 2 tablespoons of the sugar and the cut up butter in a big bowl and cut it together until it resembles cornmeal. (Or put it all in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles cornmeal. Then remove it to a big bowl for the next step!)

2. Add the egg and just enough cream to form a slightly sticky dough. Yeah, it sticks to your hands, fingernails, rings… (so bare is best because you will get your hands in this!)

3. Turn your dough onto a lightly floured surface and knead once or twice, then press it into a 3/4-inch-thick circle and cut into 2-inch rounds, (you can use a biscuit cutter) with a glass. Put the rounds on an un-greased baking sheet. Reshape the remaining dough and cut again. Brush the top of each scone with cream and sprinkle with a little of the remaining sugar.

4. Bake for 9 to 11 minutes, or until the scones are a beautiful golden brown. Serve immediately.

Yield: 8 to 10 scones.

: Fresh From The Oven

: With Fresh Berry and Guava Jam and Creme Fraiche

: Hot and Ready!

: In The Oven… Buzzer ringing

Options: you can omit the sugar and add a handful of shredded chedder cheese and some rosemary for savory scones or try another of our favorites and add some dried lavender for a gourmet take on the sweet treats. Just use your imagination to remove the word *PROPER* from this recipe!