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Food for Thought

​Food for Thought

   
Food for thought
This section will be used for me to share my thoughts about food… I will talk about books and articles I have read, cooking techniques, what's new in the food world and share lots and lots of recipes.
For those of you who know me my brain always seems to "hover around" thoughts about Food. I am constantly reading about food issues...be it: recipes, planning a menu, ideas for food presentation and scientific information, in reference to food and health.  

 
 


   
posted July 31st

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I woke up this morning and was hungry for a scone...Propably because I went to an Art Fair yesterday and bought
a scone filled with a tasteless strawberry jam.  I took one bite and was so disappointed with the  Appearance,
Flavor,Texture and the Taste that I had to search through my own  scone recipes and start baking.


When I taught foods and Nutrition the first cooking experience my students did was to learn to make scone.
I had put together a book of recipes that were well tested and then each cooking group would choose which
Scone recipe they would like to make.  When I retired from teaching  that little Scone Book went with me and
every time I make scones I reach for that book. 

   Classic Cream Scones
 
           2 cups flour
           ¼ cup sugar
2 teaspoons baking powder
1/8 teaspoons salt
13 cup unsalted butter, chilled and cut up
½ cut heavy cream
1egg
1 1/2 teaspoon vanilla extract
Optional:  ½-1 cup dried or fresh Blueberries, Cranberries, Blackberries,  or currants
 
Preheat oven to 425 lightly butter a baking sheet or place a “Silpat” on the baking sheet.
 
In a large bowl stir together the flour,, sugar and baking powder and salt. Cut the butter into ½ inch cubes and distribute them ober the flour mixture.  With a Pastry cutter, cut in the butter until the mixture resembles coarse crumbs.  In a small bowl, stir together the  egg, cream and vanilla   Add the egg mixture to the flour mixture and
mix. Lightly to combine..  The dough will be sticky.
  * if you are adding  currents or other fruit  do it at this time.
 
With floured hands, pat the dough into  a round disk , measuring about 6 to 8 inches and to about a  ½ to 3/4 inch thickness .Cut the disk into 8 sections.  And place on the baking sheet.  Brush the tops and sides of the scones with either melted butter or and egg mixture.
 
(Egg glaze-optional mix 1 egg white + ½ teaspoon water into a sm. Bowl) The egg glaze will make the outside of
the scones shinny.
 
Bake 20-25 minutes until golden brown.
Remove to a wire rack and cool slightly and serve.
 
 
    

















 


    

​​I Love Scones

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