Kind of weird shapes, but tasted great with nutmeg in them.
One of the mornings my family was at the desert house, I made scones. There hasn’t been a whole lot of baking going on in that kitchen, truth be told. There is no stand mixer – just a mediocre hand-held Rival mixer. Discovered there was no pastry blender, either. And there isn’t a food processor. Sara and I haven’t decided if we really need those things there – we go there to relax, so perhaps we don’t need the fancy kitchen appliances. There’s an electric range, of course, an oven, a Maytag dishwasher (many years old, but works just fine) and a microwave. There is also a Maytag washer and dryer. Old. Back in the day when Maytag’s name meant good quality. So I hear that’s not necessary so anymore. We’re going to continue using those old appliances as long as they keep running.
Speaking of the electric range, Sara and I had decided from the get-go that we wanted to have gas plumbed into the kitchen. Well, that was before we found out what a big job it would be. There is gas within about 6 feet of the kitchen range, but because it’s a condo, it has a shared wall with the condo next door. We’d have to tear out about 6 feet of wall in the existing kitchen to pipe the gas through studs, etc. Probably not worth doing. Probably not going to happen. Maybe we’ll look into induction when the range needs replacing.
There is a very cheap blender in that kitchen that we haven’t used. And in this case, there was a potato masher (I bought a set of kitchen utensils from Rachael Ray, and a potato masher was included). I didn’t know how well that utensil would work for mixing scones, but it seemed to function pretty well. The house came furnished, and the kitchen drawers were chock-full of things, but no pastry blender. There had been a nice KitchenAid stand mixer when we were looking at the house, but when the sellers cleared things out, that went too. I have a small food processor (about a 2 cup size) that I think I’ll take out there. We’ll see if that will work sufficiently well without buying a big one.
I wasn’t sure we had nutmeg at that house, so I took some from home; I had butter, flour, baking powder, soda and salt. Didn’t have a round cutter for scones, so I just cut them sort-of square-ish. But, as you know, shape isn’t important! The dough was on the dry side, so I added a little bit of milk to make the dough slightly sticky. That’s what you’re looking for.
The family enjoyed them. I loved the nutmeg. You know, nutmeg can be a rather overpowering spice. Like cloves (which can be so easily over-done). But the nutmeg – even though there was quite a bit of it in the scones, was just fine. I rounded the measuring spoon too, so I put in more than had been called for. We didn’t serve them with jam – just butter. And the family of 6 of us ate all but a couple of the ones on that tray.
What’s GOOD: loved the nutmeg in them. Nice and tender. They tasted wonderful with just butter, but the recipe, originally from Bon Appetit in 2003, suggested clotted cream and raspberry jam. They’d be lovely, too.
What’s NOT: nothing at all.
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Nutmeg Scones
Recipe By: Adapted slightly from Bon Appetit
Serving Size: 6
2 cups all purpose flour
1/3 cup brown sugar, or sugar substitute
2 teaspoons baking powder
1 teaspoon grated nutmeg — freshly grated, or use bottled ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter — chilled
1 cup sour cream
1-3 teaspoons of milk if needed for dough pliability
EGG WHITE GLAZE:
1 large egg white — beaten to blend with 2 teaspoons water (for glaze)
2 teaspoons sugar
1/4 teaspoon grated nutmeg
1. Preheat oven to 425°F. Combine flour, brown sugar, baking powder, 1 teaspoon nutmeg, baking soda, and salt in food processor; blend 10 seconds. Using on/off turns, cut in butter until mixture resembles coarse meal. Add sour cream. Using on/off turns, blend until moist clumps form. If the dough is too dry, add milk in 1-2 teaspoons portions until dough begins to come together.
2. Turn dough out onto floured work surface. Knead 4 turns to form ball. Roll out dough to 8-inch square (about 3/4 inch thick). Cut square into wedges. Or form into a rectangle and cut into squares.
3. Lightly whip the egg white – just enough to loosen the white. Brush on top of scones, then sprinkle with 2 teaspoons sugar and 1/4 teaspoon nutmeg.
4. Transfer to baking sheet, spacing 2 inches apart. Bake scones until tops are golden brown and tester inserted into center comes out clean, about 15-18 minutes. Transfer scones to rack and cool slightly. (Can be made 3 days ahead. Rewarm in 350°F oven 10 minutes, if desired.) If not eaten after 24 hours, freeze.
Per Serving: 358 Calories; 18g Fat (45.5% calories from fat); 6g Protein; 43g Carbohydrate; 1g Dietary Fiber; 49mg Cholesterol; 443mg Sodium; 10g Total Sugars; 0mcg Vitamin D; 163mg Calcium; 2mg Iron; 109mg Potassium; 227mg Phosphorus.

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