Redwall Scones

Do you remember reading any of those Redwall books when you were little, or reading them to your children?They were a large chunk of our literary life. I remember reading some of them out loud. Even tried to take the name Badgermum, a wonderful character,  for an email address. (was taken). Well, food is an important part of this series. the characters are frequently having feasts, or talking about feasts, with details as to the food, who made what and what children were stealing what pieces.

The stories by Brian Jacques,  have chivalrous warriors, evil pirates, monks, scribes, and cooks.  Oh, and they are all animals. Mice are good, foxes are bad. Badgers are good, ferrets are bad. They live in Mossflower country. And have lots of adventures. Well, there are lots of books in the Redwall series. Like what? Lets see, I remember ‘Redwall” of course, and “Mossflower” then ‘Mariel of Redwall” and “Martin the Warrior”, oh and lots others. Well, a friend of mine gave me a recipe once, called “Redwall Scones”. Oh, they are so tasty. Versatile too.

These ones have dried blueberries in them

They are my standard go-to scones.

Here you go:

REDWALL SCONES

Heat oven to 425

Line a baking sheet with parchment paper. I like to double up my baking sheets for extra insulation.

In a large bowl mix:

  • 3 cups flour
  • 1/3 cup sugar
  • 2 1/2 tsp. baking powder
  • 1/2 tsp baking soda.

The flour is mostly your choice. All purpose is good. Half whole wheat is good too. How about 1/2 whole wheat pastry flour and half all purpose? Or K.A. pastry blend. Anyway, whisk those together for a few seconds.

In another bowl mix your wet ingredients:

  • 1 cup buttermilk
  • 3/4 cup oil or melted butter

Add liquids to dry ingredients and mix as little as possible. Turn out onto a flat floured surface. Pat into a rectangle or square about 1″ thick. Then cut into squares and cut those in half into triangles. Brush with milk and sprinkle with (demerara) sugar.

 With a mini spatula, gently lift each triangle of love onto the baking sheet. Put into a preheated oven until about 12 minutes, until they start to turn golden.

If you want to add dried fruits of any kind, mix it in with the flour before adding the liquids. If you are adding fresh or frozen fruit such as berries, you have to be very gentle and add them in after the liquids. Barely and lightly mix them in. That’s why I started using the dried blueberries. We all prefer them and they don’t turn the batter grey or pink.

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