My Take on Abby Dodge’s Scones

This month’s Avid Bakers Challenge is Abby Dodge’s scone recipe from The Weekend Baker. 

Abby is not just a great baker and recipe developer, she is also practical.  Her scone recipe has 2 sets of directions.  The first calls for making a large batch of dry ingredients, so you can have it on hand for quick baking just by adding a few “wet” ingredients and flavorings.  The second is the more traditional method of making just as much of the dry ingredients as you need for one batch. 

Although I was tempted to try a big batch, I opted for the smaller (8 scone) recipe.  On her own blog, Abby calls these “Empowered Scones” and I can see why.  You can switch in different flavorings and she provides substitutions if you are missing an ingredient.  

I took full advantage of the empowerment theme.  

Instead of buying fresh buttermilk, I used buttermilk powder that I keep on hand for just such occasions.  The powder lasts a long time and is very convenient to use; you add it in place of buttermilk with the recipe’s dry ingredients and then use an amount of water specified with the “wet” (i.e. liquid) ingredients.  

Then I looked in my refrigerator for flavorings and came up with Meyer lemons and pistachios.  I used 1 teaspoon of Meyer lemon rind and juice from half a lemon in place of a bit of the water specified on the buttermilk powder container.  My pistachios were already roasted by Trader Joe’s, but to enhance their flavor I roasted them again for about 8 minutes at 325 degrees in the toaster oven.  At that point, their aroma was so enticing, I had to get them into the batter quickly, before I started snacking. 

Although the recipe does not call for toppings, I had cream on hand from a recipe I made last week, so I brushed on about a tablespoon and added a sprinkle of raw sugar. Some may call it gilding the lily, but when you’ve got stuff in your refrigerator, you’re supposed to use it, right?

The results are delectable.  

Taking another practical hint from Abby, I’ll freeze most of them, so I have a treat on hand if guests pop in unexpectedly anytime soon.  Of course, they better hurry up because I may just raid my own freezer!