So, these are not something you should eat on a regular basis, but on a crisp fall day for breakfast, or an after dinner treat they are the best. Most people have told me they like the more traditional honey and butter, but they're really yummy with cinnamon and sugar as well. 
I make them from a simple Amish Sweet Bread recipe, and they cook up really fast. Just make sure the oil doesn't get too hot, because the insides need time to cook, and I ended up serving some seriously undercooked scones the other night. You also need to pull your pieces of dough pretty thin - no thick globs. It should take about 2 minutes on each side to get a nice golden brown color, and have them cooked through. If you have a candy thermometer keep the oil temp under or around 350.
And, what goes better with Scones than Hot Chocolate? I guess a cold glass of milk would be nice, but this is a great recipe for rich, smooth hot chocolate. It's also really frothy, because it goes in the blender, which is why the whipped cream is sinking below the surface in this picture.Scones:
2 cups warm water
2/3 cup white sugar
1 1/2 T active dry yeast
1 1/2 t salt
1/4 cup vegetable oil
6 cups bread flour
In a large bowl or mixer, dissolve the sugar in warm water, and mix in the yeast. Let sit until yeast resembles a creamy foam. Mix salt and oil into the yeast. Add flour 1 cup at a time, and knead dough until smooth. Place in an oiled bowl, and turn to coat. Cover and let rise until doubled - about an hour. Heat oil in a large pot to about 350 degrees. Punch down dough and knead for a couple minutes. Pull off a piece of dough, and stretch to a 1/4 of an inch thin. Drop dough in oil and cook about 2 minutes on each side until golden brown. You'll get an idea of how big you want your pieces. I make mine a little bigger than my palm. Roll scones in cinnamon and sugar immediately, or spread with butter and honey. Serve warm.
Hot Chocolate:
4 1/2 cups whole milk
4 ounces bittersweet chocolate, cut into small chunks
4 ounces milk chocolate, cut into small chunks
1 T sugar
1 t vanilla
Heat milk in a sauce pan until steaming, but not do not let it boil. Put chocolate chunks and sugar in a blender, pour milk over top and let sit for a few seconds to soften chocolate. Add vanilla and blend until smooth. Top with whipped cream and cinnamon (If you want to.)
2 cups warm water
2/3 cup white sugar
1 1/2 T active dry yeast
1 1/2 t salt
1/4 cup vegetable oil
6 cups bread flour
In a large bowl or mixer, dissolve the sugar in warm water, and mix in the yeast. Let sit until yeast resembles a creamy foam. Mix salt and oil into the yeast. Add flour 1 cup at a time, and knead dough until smooth. Place in an oiled bowl, and turn to coat. Cover and let rise until doubled - about an hour. Heat oil in a large pot to about 350 degrees. Punch down dough and knead for a couple minutes. Pull off a piece of dough, and stretch to a 1/4 of an inch thin. Drop dough in oil and cook about 2 minutes on each side until golden brown. You'll get an idea of how big you want your pieces. I make mine a little bigger than my palm. Roll scones in cinnamon and sugar immediately, or spread with butter and honey. Serve warm.
Hot Chocolate:
4 1/2 cups whole milk
4 ounces bittersweet chocolate, cut into small chunks
4 ounces milk chocolate, cut into small chunks
1 T sugar
1 t vanilla
Heat milk in a sauce pan until steaming, but not do not let it boil. Put chocolate chunks and sugar in a blender, pour milk over top and let sit for a few seconds to soften chocolate. Add vanilla and blend until smooth. Top with whipped cream and cinnamon (If you want to.)
4 comments:
The scones look fabulous! I love your new blog. I think I'll cancel Martha Stewart's Living magazine!
oh my gosh! i haven't caught up on my blog reading in ages, and here's this amazing blog you started!! i LOVE it~
I love scones! I like your new header too!
I LOVE frothy hot chocolate, it's starting to get colder here now, maybe HOT chocolate will actually sound good soon.
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