Warming up with scones
by Goliad Cooks! by Darlene Montague
Mar 23, 2014 | 346 views | 0 0 comments | 13 13 recommendations | email to a friend | print
Wednesday morning I woke up to chilly howling winds which required something cozy to be stirred up.

I have collected hundreds of scone recipes and decided this was the day I was actually going to make a batch. To me, scones mostly taste like really dried-out biscuits with fruit in them, so I wasn’t expecting much.

I opted for plain vanilla. These turned out so light and tender that I was on my second one before I remembered I was giving up sugar for the month of March. Don’t skip the icing. It is the best part.

Warm scones called for a fresh pot of coffee. With that, I had to get out a china cup and saucer as I’ve always been told that coffee tastes better in a real china cup.

When was the last time you used a cup and saucer instead of a mug? I remember my grandfather always pouring his coffee in the saucer to cool it off and then slurping it. I read that is how they used to drink the freshly boiled coffee in the “Old Country” to prevent scalding. I must say the coffee was so good I had four cups instead of my usual one mug.

The second recipe this week is a salad based on one they were demonstrating at H-E-B. It is now carrying a line of bagged salads in the produce section that previously you could only get at Sam’s. This was very good with the pan-fried fish I made last Friday. It would also be good on fish tacos.

Now go get out that fancy cup and saucer you have been “saving” all these years and make yourself a nice cup of coffee (or tea!)

Vanilla Bean Scones


• 2¼ cups unbleached flour

• ¼ cup sugar

• 1 tbsp. baking powder

• ½ tsp. salt

• 1½ sticks cold butter (12 tbsp.)

• 2 extra-large eggs

• ½ cup heavy cream

• 1 tbsp. vanilla bean paste


• Preheat oven to 400.

• Stir together the dry ingredients.

• Cut butter into half inch slices and add to the dry ingredients.

• Cut in with pastry cutter (or if you have a mixer with the paddle attachment, that works like a charm) until you have crumbly pieces the size of peas.

• In a glass measuring cup, measure out the cream, stir in the vanilla bean paste, and lightly beat in the eggs.

• Add the liquid mixture to the dry and stir just until blended.

• Turn out onto a floured surface, sprinkle a little more flour on top if batter is too wet, and pat into a square about a half-inch thick and cut into squares.

• Transfer individual scones to a baking sheet lined with parchment paper.

• Bake 15-17 minutes until lightly browned.

• Remove from oven and let cool while making icing.

• Spread icing on warm scones and enjoy.

Vanilla Bean Icing


• 1 cup powdered sugar

• ½ tbsp. vanilla bean paste

• 2 tbsp. Half & Half or milk


• Stir ingredients together adjusting the milk or sugar until you get a loose icing that can be spread easily but does not quickly run off the scones.

Cook’s notes: My scone batter turned out a bit wet as I only had jumbo eggs on hand and I used Half & Half instead of cream. But they still baked up beautifully. Vanilla bean paste comes in a jar and I think I have seen it at H-E-B or you might find it at the Cooking Depot in Cureo if you don’t want to order it on line. I found mine at Ross around Christmas time.

Asian Cole Slaw


• 1 bag Taylor Farms Asian chopped salad

• ½ cup tangerine miso dressing

• 1/3 cup mayonnaise

• ¼ cup (scant) finely chopped red onion

• ¼ cup (scant) raw sunflower seeds


• Blend ingredients and chill until serving time.
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