CHEF’S RECIPE
Cheryl’s Scones
photos / cheyrl stotler, Getty images
Padraig Harrington pours bubbly into the Claret Jug in 2007. proper British scones –blah! – here at GottaGoGolf. I love cream scones but cream is about the only ingredient in my scones that can classify them as “proper” as far as a Brit is concerned. I make a cool, contemporary, happening scone. I adore the toasty flavor and texture of oats and the tang from zested fruit rind. I like currants, and love that crunchy crust you get from sprinkling sugar on the cream-brushed tops before baking. I don’t cut my scones into rounds – what a waste, and anyway the wedge seems more appropriate for the Open. Serve
these warm with clotted cream if you can find it. Otherwise, butter and a homemade jam will do nicely. (Today we had Meyer lemon marmalade in the pantry. Because my scones are loaded with butter and flavor, jams really aren’t necessary, but we indulge because we’re, well, American!) I must confess to one final scone cardinal sin: I don’t pair them with Earl Grey tea. My brunch beverage of choice is bubbly, which tastes all the more divine with scones and often finds its way into that most famous of trophies, the Claret Jug.
1 1/2 cups rolled oats 1/2 cup half ‘n’ half 1 large egg 1 1/2 cup all-purpose or unbleached flour 1/3 cup sugar 2 tsp. baking powder 1/2 tsp. salt 10 tbsp. cold sweet or unsalted butter, cut into small cubes 2/3 cup currants zest of one large orange zest of one lemon Preheat oven to 375 degrees. Toast oats until lightly browned and let them cool. Whisk together half ‘n’ half and egg in a small bowl and set aside. (Save about a tablespoon of liquid to brush tops of scones.) Combine flour, sugar, baking powder and salt in mixer or bowl. Use paddle attachment on mixer (or cut in cold butter by hand) and mix on low until small pea-size pieces form. Add lemon and orange zest, barely combine. Add oats, barely combine.
Add currants, barely combine. Add half ‘n’ half/egg mixture in a slow stream with mixer running until dough just comes together (or mix with hands). Dump onto floured board and form a round about an inch thick. Do not overwork dough. Cut into 8 wedges and place on baking sheet lined with parchment paper. Brush tops with reserved liquid and sprinkle granulated or raw sugar on tops if desired. Place in the oven and check after 20 minute. If bottoms are getting too dark brown before the tops are light brown, double pan by placing another sheet pan underneath. (GottaGoGolf understands that not all ovens are created equal—it’s worth the effort to take care when baking like a champ.) You can bake at 400 or 425 for a better rise, but only with a double pan, and be sure to check after 10 minutes.
GottaGoGolf I july 2011 I 33