A number of people have emailed me and asked me to post the variations that
I mentioned for the Sweet Milk Scones, so here they are. Also, there is no
sugar or any other sweetener called for in the basic recipe, despite the
name "Sweet Milk Scones". I have only made the savory version with minced
dried onion and dried parsley, so I can't recommend or not recommend any of
these recipes. Again this is taken from "From Celtic Hearths" by Deborah
Krasner.
Sweet Variations
Honey Scones -- Using the basic recipe for Sweet Milk Scones, substitute
1/4 Cup orange juice and 1/2 Cup milk for the 3/4 Cup milk, and add 2
Tablespoons honey, the grated zest of 1 lemon, and 1 Tablespoon chopped
walnuts to the dough before rolling it out.
Jam Scones -- Make the basic recipe for Sweet Milk Scones and divide it in
two. Roll out both pieces to 1/2 inch thickness, and form each into a
large round or rectangle. Brush the edges of one piece with a beaten egg
or milk, and spread 2 Tablespoons fruit jam to within an inch of the
edge. Put the other piece of dough on top, and press lightly around the
edges to secure the sandwich. Lightly score the top into squares, cutting
only part way through; brush the top with beaten egg, and bake.
Fruit Scones -- Using the basic Sweet Milk Scones recipe, add up to 1/2 Cup
of soft fruit such as blueberries, raspberries, sliced strawberries, or
chopped mango along with a few spoonfuls of sugar if needed, to the dough
before it is rolled out.
Cream Scones -- Substitute 3/4 Cup fresh heavy cream or sour cream for the
milk in the basic recipe. Add 2 eggs to the dough at the same time as the
cream. This rich scone tastes quite different from the basic recipe, and
can be used as a base for individual strawberry shortcakes.
Treacle Scones -- Prepare the basic recipe for Sweet Milk Scones. Mix 2
Tablespoons molasses into the milk before adding it to the flour. Add 1/2
cup chopped walnuts to the dough before rolling.
Savory Variations
Herb Scones -- Add 1 teaspoon dried herbs, or 2 teaspoons (or more) chopped
fresh herbs, to the basic dough before rolling out. (We usually use dried
minced onion -- 2 Tablespoons, and dried parsley -- 1 to 2 Tablespoons
). The author suggests: "tarragon is good with a chicken-based dish;
basil or oregano are sublime with tomatoes; chopped cilantro and red pepper
make a spirited addition to soups of Asian or southwestern origin. For a
truly intense herb scone, add 1/3 to 1/2 Cup pesto sauce to the dough along
with the milk, keeping in mind that extra flour will be needed on the board
to compensate for the extra liquid."
Cheese Scones -- Add 1 generous cup of grated cheese to the basic dough
before rolling it out. Cheddar is a particularly good choice, as is
parmesan. The author likes to serve them with vegetable soup.
Onion Scones -- Wilt 1 chopped smallish onion (Vidalia, for sweet flavor)
in a pan with a little olive oil or canola oil (healthy version) or bacon
fat (traditional version) until transparent but not brown. Cool. Add most
of it to the dough for Sweet Milk Scones before rolling it out, but for
extra flavor reserve a bit of cooked onion to put on top of each scone
(after brushing scone with a beaten egg) before baking.
Kathy