Comments on: the north fork and its scones http://smittenkitchen.com/2008/09/the-north-fork-and-its-scones/ Sat, 21 Nov 2009 05:42:25 -0500 http://wordpress.org/?v=2.8.6 hourly 1 By: ania http://smittenkitchen.com/2008/09/the-north-fork-and-its-scones/#comment-320618 ania Sun, 20 Sep 2009 22:26:32 +0000 http://smittenkitchen.com/2008/09/the-north-fork-and-its-scones/#comment-320618 this is a great recipe! thanks for posting it. i'd never made scones before, so i was somewhat wary of the outcome, but they turned out just fine. one thing though: these probably could have been a little sweeter, so next time i'll either be adding another cup or two of fruit, or doubling the amount of sugar. this is a great recipe! thanks for posting it. i’d never made scones before, so i was somewhat wary of the outcome, but they turned out just fine. one thing though: these probably could have been a little sweeter, so next time i’ll either be adding another cup or two of fruit, or doubling the amount of sugar.

]]> By: Nicole http://smittenkitchen.com/2008/09/the-north-fork-and-its-scones/#comment-314083 Nicole Wed, 19 Aug 2009 16:55:26 +0000 http://smittenkitchen.com/2008/09/the-north-fork-and-its-scones/#comment-314083 I've made these twice, with much better results the second time. The first time I used the cake flour/ all purpose flour mix, over-mixed the butter, used raspberries and blackberries and unsalted butter. The dough was gooey and hard to work with and the results were awfully bland and kind of flat. The second time they turned out much better -- delicious, light and fluffy with a flaky shell. I used all purpose flour, mixed the butter until it was *just* blended, fresh nectarines and added a tsp each of kosher salt and vanilla. The dough looked like dough, with little floury bits that I had to kneed in. I also added the "optional" sprinkle of turbino sugar (the "Sugar in the Raw"), which was a great touch. So, my lessons: 1) careful about the butter (don't over-mix) and the buttermilk (add it slowly, especially if you're working with fresh fruit). 2) Use salted butter (and/or add salt) and something extra (vanilla, top sprinkle of sugar) to kick up the flavor a bit. I’ve made these twice, with much better results the second time. The first time I used the cake flour/ all purpose flour mix, over-mixed the butter, used raspberries and blackberries and unsalted butter. The dough was gooey and hard to work with and the results were awfully bland and kind of flat.

The second time they turned out much better — delicious, light and fluffy with a flaky shell. I used all purpose flour, mixed the butter until it was *just* blended, fresh nectarines and added a tsp each of kosher salt and vanilla. The dough looked like dough, with little floury bits that I had to kneed in. I also added the “optional” sprinkle of turbino sugar (the “Sugar in the Raw”), which was a great touch.

So, my lessons: 1) careful about the butter (don’t over-mix) and the buttermilk (add it slowly, especially if you’re working with fresh fruit). 2) Use salted butter (and/or add salt) and something extra (vanilla, top sprinkle of sugar) to kick up the flavor a bit.

]]> By: Wilfred Joseph http://smittenkitchen.com/2008/09/the-north-fork-and-its-scones/#comment-311217 Wilfred Joseph Fri, 31 Jul 2009 22:25:36 +0000 http://smittenkitchen.com/2008/09/the-north-fork-and-its-scones/#comment-311217 We have a B$B on the North Fork http://www.arborviewhouse.com and we serve some awesome scones. We get our scones from Aldo's in Greenport. Anyone coming out here should try them, either at Aldo's of from us. We think (since we were influenced by the British, we are from the former British West Indies) scones, good one are to die for. We have a B$B on the North Fork http://www.arborviewhouse.com and we serve some awesome scones. We get our scones from Aldo’s in Greenport. Anyone coming out here should try them, either at Aldo’s of from us. We think (since we were influenced by the British, we are from the former British West Indies) scones, good one are to die for.

]]> By: Rick http://smittenkitchen.com/2008/09/the-north-fork-and-its-scones/#comment-298202 Rick Sun, 28 Jun 2009 17:59:58 +0000 http://smittenkitchen.com/2008/09/the-north-fork-and-its-scones/#comment-298202 I loved the caraway/raisin combo myself; these were super but something seemed, well -- missing. Baked another batch with a half teaspoon of salt. That was it. I loved the caraway/raisin combo myself; these were super but something seemed, well — missing. Baked another batch with a half teaspoon of salt. That was it.

]]> By: Lauren (UK) http://smittenkitchen.com/2008/09/the-north-fork-and-its-scones/#comment-275888 Lauren (UK) Mon, 27 Apr 2009 11:38:42 +0000 http://smittenkitchen.com/2008/09/the-north-fork-and-its-scones/#comment-275888 Mmmmmmmm I made these yesterday with yoghurt mixed with a bit of milk instead of the buttermilk and they are exactly what I was looking for in a scone!! I used dried cranberries, poppy seeds and a bit of lemon zest instead of the suggested additions in the original recipe and was really pleased with the result. I did only get 8 scones, however, and mine don't look that much bigger than the ones in the picture....not a problem, I will just make more... Mmmmmmmm I made these yesterday with yoghurt mixed with a bit of milk instead of the buttermilk and they are exactly what I was looking for in a scone!! I used dried cranberries, poppy seeds and a bit of lemon zest instead of the suggested additions in the original recipe and was really pleased with the result. I did only get 8 scones, however, and mine don’t look that much bigger than the ones in the picture….not a problem, I will just make more…

]]> By: Aislinn http://smittenkitchen.com/2008/09/the-north-fork-and-its-scones/#comment-173963 Aislinn Thu, 18 Sep 2008 17:56:13 +0000 http://smittenkitchen.com/2008/09/the-north-fork-and-its-scones/#comment-173963 I just made these scones last night with raspberries and wholewheat flour, delish! your recipes are amazing, thanks! I just made these scones last night with raspberries and wholewheat flour, delish! your recipes are amazing, thanks!

]]> By: stephanie http://smittenkitchen.com/2008/09/the-north-fork-and-its-scones/#comment-173161 stephanie Wed, 17 Sep 2008 23:07:20 +0000 http://smittenkitchen.com/2008/09/the-north-fork-and-its-scones/#comment-173161 yum! this was delicious. i made it with apples & cinnamon. only problem is they were super soft within a day. so now they're on their way to being bread pudding. any particularly good way to store them to keep them... scone-like longer? yum! this was delicious. i made it with apples & cinnamon. only problem is they were super soft within a day. so now they’re on their way to being bread pudding. any particularly good way to store them to keep them… scone-like longer?

]]> By: Rachel D. http://smittenkitchen.com/2008/09/the-north-fork-and-its-scones/#comment-171008 Rachel D. Mon, 15 Sep 2008 01:39:20 +0000 http://smittenkitchen.com/2008/09/the-north-fork-and-its-scones/#comment-171008 Just made these scones tonight too. I added vanilla and made half the batter with blueberries, and the other half with chocolate chips (for the hubby). They are hard on the outside, soft on the inside and flaky all the way through. Thanks for another winner. Just made these scones tonight too. I added vanilla and made half the batter with blueberries, and the other half with chocolate chips (for the hubby). They are hard on the outside, soft on the inside and flaky all the way through. Thanks for another winner.

]]> By: Cathy http://smittenkitchen.com/2008/09/the-north-fork-and-its-scones/#comment-170453 Cathy Sun, 14 Sep 2008 13:44:53 +0000 http://smittenkitchen.com/2008/09/the-north-fork-and-its-scones/#comment-170453 Just made these scones and they are the best I have ever made...so flaky and delicious! Thank you so much. Just made these scones and they are the best I have ever made…so flaky and delicious! Thank you so much.

]]> By: Erica http://smittenkitchen.com/2008/09/the-north-fork-and-its-scones/#comment-169285 Erica Sat, 13 Sep 2008 17:36:56 +0000 http://smittenkitchen.com/2008/09/the-north-fork-and-its-scones/#comment-169285 Thanks Deb! You are my go-to girl for all recipes! It felt fall-like this morning in Seattle so I made these with 1 cup apples, 3/4 cup toasted walnuts and some ginger chopped fine and macerated in simple syrup. Used the sanding sugar and added a bit of cinnamon and ginger to the batter - so good! Ate them with a super sharp English cheddar tucked inside for breakfast outside! Tasty. Thanks again for the fabulous blog. Thanks Deb! You are my go-to girl for all recipes! It felt fall-like this morning in Seattle so I made these with 1 cup apples, 3/4 cup toasted walnuts and some ginger chopped fine and macerated in simple syrup. Used the sanding sugar and added a bit of cinnamon and ginger to the batter – so good! Ate them with a super sharp English cheddar tucked inside for breakfast outside! Tasty. Thanks again for the fabulous blog.

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