Ah, scones. There's something comforting about them. Back in college, briefly, my mother and I both worked at the mall. We had a tradition: If we started and ended within a half hour of each other, one of us drove and the other bought drinks and munchies from this little smoothie shop in the food court. Sometimes I'd get a muffin, other times I'd get a scone. Then there was my high school band trip to Scotland. Scones are, in fact, a Scottish creation. They were also one of the few foods I ate that tasted like I was used to. (Seriously – I lost eight pounds in two weeks over there, the food was so unpalatable. I didn't get a decent meal until the last day, Fish and Chips at the Allan Water Cafe in Sterling. After two weeks of hardly eating, I couldn't finish it). Plus, I've made them before – although it was so long ago, I think I was still using the milk and sugar starter from the Friendship bread. So I was very excited to have this month's Sourdough Surprises be scones.
That aside, it's still that time of year. All of the birthday cakes are gone and forgotten until March, but we still haven't finished the leftover Halloween candy (why do we always end up with at least three extra unopened bags, Mom?) Plus, Thanksgiving is this Thursday already? And then you have Christmas, with the baking I'm expected to do and the obligatory parties...more than enough to make those of us who watch what we eat fits.
That leftover candy, though, had me thinking. I've made this Twix Cheesecake Pie a few times, and substituted Kit Kat Miniatures one time. One of those extra bags just happened to be Kit Kat Miniatures. While I love that they are fall patterned and not Halloween themed, pretty soon we'll be getting out Winter themed stuff and the fall leaves will be obsolete. So I decided to chop a bunch of them up and knead them into the scone dough.
I did use the recipe I made before, still in my cookbook:
Adapted from Group Recipes
Makes 16. How many that actually serves is debatable.
- 2 cups flour
- 1 Tbsp sugar (I used Splenda this time. It only saves a couple calories per scone – but I'm trying to use it up!)
- 1 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 7 Tbsp butter
- 1 1/4c sourdough starter
- 2 cups coarsely chopped Kit Kat bars (24 miniatures)
- Preheat the oven to 400.
- Sift together the dry ingredients.
- Cut in the butter.
- Mix in the starter.
- Lightly work the dough on a floured surface until no longer sticky.
- Knead in Kit Kats until just incorporated
- Divide into four parts, and shape each part into a circle 1/2" thick.
- Cur each circle into 4 parts.
- Place on a lightly greased sheet and bake for 12-15 minutes.
I made these in the morning, worked out and had lunch and ran a couple errands. But when I got back, I dove into one:
The original recipe recommends serving them with a “sour marmalade.” But I think I like these just the way they are.
Check out our group's other awesome scones: