Desert or Dessert

Scones that word sounds mystic doesn’t it?
I have never eaten or baked a scone before so this is reason for a celebration. I achieved to do both in one day. 
I tried to find out a little about scones since they are so new to me. I found out that scones where mentioned in a publication for the first time in 1513 by a Scottish poet.
There are different views out on where the word scone itself came from. I like this version the best because I think it makes a valid point. (The Oxford dictionary believes that it comes from a word "sgonn" meaning mouthful or shapeless mass). They are a mouthful and they are rather shapeless aren’t they?
Scones are done in the Welsh tradition of cooking yeast breads on bake stones. Had I researched this prior to baking I think I might have done them on the stovetop. Just to keep the mystic going.
My research has me think that traditional scones might have been made with no leavener at all. “The American style of scone is made with the baking powder and are a quick bread. The English version usually involves a lemon curd”. That would make sense since baking powder was not discovered until 1843 yet it was mentioned over 300 years prior for the first time publicly and had been around even longer.
No matter who baked them for the first time and who made them popular in our times they are indeed something that you can put on the table when you get a last minute visitor for tea or coffee. Quick and easy, a quick bread, what can I say.
This is another recipe from Nick Malgieri and I am jumping up and down from joy because he commented on my last “The Modern Baker” post, yup he did, he did…

Real Welsh Scones (recipe found on the web @ “Intrigue of…”)
2 1/4 c. all-purpose flour
1/3 c. sugar
1 T baking powder
1 tsp. cream of tartar( I did not have any so I used 1 tsp. lemon juice)
1/2 tsp. salt
8 T cold unsalted butter, diced into cubes
1 large egg
1/2 c. milk

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  Preheat oven to 450
  
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  Whisk milk and egg in a bowl and set aside
  
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  In a food processor, combine, flour, sugar, salt and cream of tartar.
  
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  Add the butter a few knobs at a time and pulse. Once all of the butter is incorporated it should have mealy dry consistency.
  
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  Pour the flour mix. into a large bowl and gradually pour in the milk and egg mix. Stir with a fork ( I don’t know why a fork specifically) until you have a doughy mass. Everything should incorporate completely and will have a semi-sticky consistency.
  
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  On a lightly floured surface knead the dough over about 3-4 times until it is relatively smooth.
  
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  Cut the dough in half, and form each half into disc shapes about 6 inches in diameter.
  
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  With a scraper knife, regular knife, or whatever you want to use, gently indent the surface of the disc so that you make wedges, but don’t cut all the way through. (I’m sure this technique has a name but I don’t know what it is or what it’s purpose is. But if it’s traditional then I’m doing it)
  
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  Slide each disc onto a parchment lined baking sheet and bake 10-15 min. until it is a dark golden color.