In Purrsuit of Flavour

NormanWe’re back today for the second edition of Blogville’s recipe share, “In Purrsuit of Flavour” with today’s selection being “dough.” Once again we join our hosts, the Weim boys over at Easy Rider and those great chef cats over at Canadian Cats.  Since I may have moaned and whined mentioned that many baking ingredients have been in short supply around our neighborhood, we stretched the rules for our recipe this month and went with…Scones since they contain no yeast or whole wheat flour which are as extinct as dinosaurs around here. I’ve gone to 7 different stores recently in search of these mythical ingredients and they all laughed me and my mask out of their stores. I did manage to find a small amount of  whole wheat late yesterday so there’s no need to cry for me now but didn’t have enough time to make a no knead cranberry/walnut bread which was the original plan.

SconesI’ve made this recipe for ages because it’s easy to make and always turns out yummy. Since I can barely operate a mixer and spatula with my paws, I did not include photos while preparing but did include the website’s video for a professional touch where disasters don’t show up on video like they would if I took photos while baking. Click here on this link to see the video as to how these are made.

Prep & baking time: 35 mins. total; servings: 8 (depending on size); yield: 8 scones (again, depending on size)

Ingredient Checklist:

Directions:

Preheat oven to 400ºF (200ºC). Sift the flour, baking powder, sugar and salt into a large bowl (for the record, I never sift dry ingredients, instead whisking them together). Cut in butter using a pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the currants. Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Overworking the dough results in terrible scones!

With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want (I formed the dough into a large ball, flatten it, then cut into triangle shapes rather than balls). Place onto a greased baking sheet (I use parchment paper instead), and flatten lightly. Let scones barely touch each other. Whisk together the egg and 1 tablespoon of milk, brush tops of scones with egg wash and let them rest for about 10 minutes.

Bake for 10 to 15 minutes in preheated oven, until tops are golden brown. Serve with butter or clotted cream and a selection of jams and enjoy. Even plain, they’re still quite tasty.

In Purrsuit of Flavours

Live, love, bark! 🐾

79 thoughts on “In Purrsuit of Flavour

    1. In some items yes, others not so much. I buy these boxes of milk because they last longer and I don’t have to worry about them spoiling (I’m not much of a milk drinker but use it for cooking and in coffee sometimes). Haven’t been able to find any in at least 6 weeks 😕

        1. Oh there’s milk, but gallons and it would go bad in my house. That’s why those 32 oz. boxes were perfect. They’re hermetically sealed and can be stored on a shelf until opened.

        2. And you’re right paper and cleaning products are really hit and miss. Small on the flour. Finally found some yeast just as the temps went up. 😅

    1. Excellent…you won’t regret it. I’m thinking of making another batch with blueberries this time. 😋

  1. Those look yummy, but I think I might prefer blueberries. I hope this craziness settles down with the groceries too. At least my hubby’s store has been pretty well supplied at most times.
    I have flour on hand, so I might have to make some scones soon! 🙂

    1. Funny you should say that, I plan to to do blueberries the next time. And very soon!

    1. You’re most welcome. These are embarrassingly easy to make and oh-so yummy. Using whole cranberries made it less sweet though there isn’t much sugar in the dough. I think I like whole over the dried cranberries even better!

      1. Embarrassingly easy to make is my favorite kind of baking. I stick to those recipes.

        I love any kind of cranberries, so it’ll be a win win . .

    1. Thanks for hosting! Those babies are easy and tasty-my favorite kind of baking. 😃

  2. No problems with ordinary flour or yeast…bread flour from the baker, but anything fancy means a trip to the capital, so no fancy loaves here for a while.

    1. Lucky you. There are lots of shortages here apart from TP (i.e. eggs, meat, flour, yeast).

  3. Yeah, yeast seems to be the item that is still missing from shelves ~ not that Ma does much baking that needs the yeast, butts she was on the look out for some neighbors. Ma DID bake a couple of pies (cause that is about the only thing Ma does in the kitchen ~ bake!BOL) , and they came out very good indeed! so she has these ingredients (wells, except for the dried fruit…Ma was thinkin’ chocolate chips! ☺), and told me she was gonna make these this weekend! that reminds me…I better make sure I gots the 911 on the speed dial…..
    Kisses,
    Ruby ♥

    1. Ooh, sounds like this is going to be an extra tasty weekend. Next time I make these I might try blueberries. You huMom makes pies? Can I come live with you? Pies are my favorite dessert!

  4. Oh my – I love scones, and those ones look soooooo good. I don’t bake due to how much it hurts my spine…. but, if I could, I’d make scones!

    1. These really are tasty and if you email me your address, I’d gladly mail a batch up to you.

  5. Looks very yummy, and not too hard to make. We have been blessed that our local grocery doesn’t seem to be running out of items. The other side of town is a different story, though. Just learned that my Jewish friends can’t find any Kosher meat, either.

    1. Meat is going to be the next ‘out of stock’ item. Supermarket chains around here are limiting the number of beef, pork and chicken packs. So is Costco. 😞

  6. We have seen lots of scone recipes today – all delicious sounding. Mom wants to try all of them. Time to hunt for those ingredients.

    Woos, Lightning and Timber

    1. If you have flour, milk and sour cream on hand you most likely have every thing else. Hopefully there aren’t any shortages in your area.

    1. They make for a nice change of pace breakfast, plus they’re so easy and quick to make!

    1. Thanks, John. As a matter of fact, it was a nice breakfast treat this morning! 😋

    1. It’s so quick and easy to prepare too, Binky. I’ll bet both your granny and grampy would love these scones.

    1. This recipe is so easy to throw together, it seems almost criminal not to fix them, especially in these times. We can use some special treat pampering. 🥰

  7. Oh those look so good and the recipe doesn’t seem too intimidating. All I need is butter. Can you substitute butter with canola oil?

    1. They are very easy to make and quick. Not sure about substitution of canola oil though. I’d think probably not though-sorry.

    1. These are really easy and quick to make (my two favorite qualities when it comes to baking and cooking) and a nice change of pace for breakfast or with afternoon coffee.

    1. They are pretty tasty if I say so myself. Even Norman gives them a 4-paw rating.

    1. I think the sour cream is the special ingredient that makes them tasty and tender. These are quick to whip up, too.

  8. Oh boy!!!! I forget about scones and I like them as much as biscotti so I’m going to whip up some TODAY. I’ve got all the “stuff” – thanks so much for the recipe. OH BOY – a treat – just what I need.

    Hugs, Pam

    1. These are way less labor intensive. But I’ll confess, I love your biscotti recipe 😍

    1. forgot to say, panera bread had been selling off their supplies… wonder if they are selling whole wheat flour and yeast?

    2. That’s what makes these babies extra wonderful-no special ingredients you’ll only use every eon. 😆

    1. Kudos to you. Yeast is much like the dinosaurs around my neighborhood but I will continue to hunt. Finally managed to score on a bit of whole wheat flour late yesterday so color me happy!

    1. No kidding. With more people at home these days, everyone thinks they’re a pastry chef/master baker now. I haven’t seen wheat flour on the shelves for quite a while (though I managed to find a small package last night finally after weeks of looking). White flour is easier to locate if you shop early in the day.

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