Lemon ~ Lavender Scruffins 4~2/3 Cups all purpose flour 2 tablespoons baking powder ¼ Cup superfine granulated sugar 1-1/2 sticks (3/4 cup) cold unsalted butter 3 large eggs, separate 2 and 1 in small bowls 1 Cup of buttermilk Juice of one lemon 1 teaspoons dried lavender 1 Tablespoon vanilla Zest of one lemon Preheat oven to 450’ F. and lightly butter 2 baking sheets. Sift together flour, baking powder, a pinch of salt and the sugar. Cut butter into chunks about ¼ inch square. {large chunks produce a flakier dough}. Blend with fingertips, briefly so the butter will not soften. Whisk together 2 of the eggs, the milk, lemon juice and vanilla. Stir egg mixture into the flour mixture just until a dough forms. Lightly flour a flat surface, knead gently and form the dough into a ball, cut into quarters. Shape each quarter into a round and flatten slightly. Handle as gently as possible. Cut each round into 6 pie shaped pieces. Beat remaining egg with 1 Tablespoon of water and brush over tops of each piece. Sprinkle turbinado sugar on top of each piece. Place 12 cuts on each pan, back on middle and upper shelves of oven for 15 minutes. Changes shelves, rotating the pans at about 7 minutes. Should be golden on top. If lavender is not a favorite flavor, a generous cup of blueberries can be substituted. Yield: 24 scruffins Enjoy! A Few hints: Keep butter refrigerated until just before cutting. Zest the lemon before cutting for juice. A pastry scraper and a zester are very helpful to have in the kitchen.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Traditional Scones 1 cups plus 2 tablespoons all-purpose flour 1 tablespoons sugar 1 1/2 teaspoons baking powder ¼ teaspoon salt ¼ cup butter (1/2 stick) cut into small pieces ½ cup currants ½ cup milk 1 egg, lightly beaten Combine 2 cups of flour and next three ingredients in a bowl; cut butter into flour and mix keeping the butter in fairly large pieces. Stir in currants. Mix eggs and milk together, stir in, forming a soft dough. On a slightly floured surface, knead dough gently adding remaining dough to prevent sticking. Roll dough into two equal rounds and cut each round into cuts. Brush tops with a little milk. Bake at 425’ for 12 to 15 minutes on a lightly greased baking sheet. Enjoy! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Scrumptious Scruffins 1- ½ cups all purpose flour ½ cup cornmeal 1 teaspoons sugar 2 teaspoons baking powder ½ teaspoon baking soda ¼ teaspoon salt ½ cup butter, chilled, cut into little pieces 1 egg, slightly beaten ¼ cup plus 2 tablespoons buttermilk ½ cup raw apples, cut in small pieces ½ cup grated cheddar ½ chicken sausage, crumbled, cooked and drained ¼ teaspoon dried tarragon vegetable spray I egg, beaten with 1 tablespoon water Combine first three ingredients in a large bowl; mix in butter gently so butter does not soften. Mix egg with buttermilk, stir until dry ingredients are just moist. Gently mix in sausage , apple and tarragon. On a lightly floured board knead 2 or 3 times. Roll out to 1 inch thickness. Cut out rounds with 2 inch biscuit cutter. Brush tops with egg wash. Bake at 450’ for 12 to 15 minutes until golden. Yield 12 scruffins. Enjoy!
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