March 26, 2012

We have had a return to winter here in the North Country, so what better thing to do than bake!. Having lived in Scotland at one time in my life, and because my wood cookstove is going, I decided to try a recipe for what the Scots call girdle scones. They are cooked on top of the stove on a cast iron griddle or skillet. Now you may think the word girdle is a misspelling and should be griddle, but it’s not; don’t ask me why. Fortunately you do not need a wood stove to make these, and they are quite yummy. I found this recipe in Gourmet Magazine, Feb., 2008

Mary Hearty Bye’s Scottish Scones

2 ½ cups Kari’s Pastry Flour
2 t sugar
2 t baking powder
1 t salt
½ t baking soda
½ t cream of tartar
2 T cold unsalted butter, cut into 1/2 inch pieces
1 cup well-shaken buttermilk
1 large egg, beaten
vegetable oil for greasing

~ Whisk together flour, sugar, baking powder, salt, baking soda, cream of tartar, in a large bowl, then blend in butter with fingertips or a pastry blender until mixture resembles coarse meal. Stir in buttermilk and egg with a fork until a soft dough forms.
~ Turn out dough onto a lightly floured surface. With lightly floured hands, divide dough into thirds and form each third into a 6 inch circle. Cut dough into four wedges.
~ Heat griddle or large cast iron skillet over low heat until hot, then lightly oil.
~ Working in two batches, dust each wedge with flour, patting off excess. Cook over low heat, undisturbed, for 3 minutes. Increase heat to medium low and cook until puffed and undersides are golden brown, about 3-5 minutes more. Turn scones over and cook until undersides are golden brown, 6-8 minutes, watching closely to prevent burning.
~ Serve warm with butter, honey, or jam. They are also good toasted the next day.

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Published in: on March 26, 2012 at 6:42 pm  Leave a Comment  

March at the Ba…

March at the Bakery

 

Bread is one of our best products, and this month we are introducing some new flavors. Come on in and try our flavor of the week. I can tell you that these breads are outstanding. Eat them as is or use them in sandwiches; either way it will be a treat.

The flavor for the first week will be Cheddar – Jalapeno. This bread has a little kick to it, just like the month of March. It seems to have come in like a lion.

The second week will honor St. Patrick, with Irish Soda Bread. This is a traditional Irish bread with raisins and caraway seeds – very yummy.

We have not quite decided which of our next offerings will be featured, but Pesto Bread and Garlic/oregano/ sun dried tomato are both in contention. Stay tuned and remember…our white bread is best!

Published in: on March 4, 2012 at 9:57 pm  Leave a Comment