Add something sweet to the menu this holiday season with the classic scone, a recipe that is both easy to follow and sure to delight.
Chef John Belechak, head chef at Palmer’s Village Cafe on St. Simons, recommends trying out recipes for orange and blueberry white chocolate scones, which he promised are simple and delicious.
“Most people have all the equipment needed,” Belechak says. “It doesn’t ask for exquisite ingredients. Basically, the most exquisite ingredient is the white chocolate chips. It’s very, very user friendly.”
Scones can embellish a breakfast table or serve as a tasty treat later in the day. And to add to the tasting experience, Belechak recommends serving the scones with sour cream.
“The scone is sweet enough that the acidity in the sour cream will help it spread it throughout your palette,” he says.
When choosing what kind of fruit to use, any kind of citrus will work well, he says.
“I chose navel oranges just because they have a larger surface area, so you get more zest out of them,” he says. “Plus they looked the best in the store. There’s a large variety of citrus that you can use.”
Cooked cranberries can be a fun addition during the holidays too, Belechak says. Frozen blueberries, thawed out, will also taste great.
“It’s just like making a biscuit,” Belechak says. “And the wonderful thing about scones is that you can work the flour. With biscuits you want them light and fluffy … scones are supposed to be kind of dense and worked.”
The density of the scone hearkens back to its origins, Belechak says, although there’s some dispute about what country the scone originated in.
“They pulled the word from the Hungarians, but the Irish have claim to them because the English popularized them for the specific tea time that they started to use at four o’clock every day,” he says.
In northern Ireland, heavier minerals in the soil lend to a different kind of pastry texture.
“Typically in the South, we use White Lily Flour which is a nice lighter flour,” Belechak says. “That’s why our biscuits are much better than Northern biscuits because our flour is (manufactured) in different areas.”
No matter the place of origin, though, a scone will be an instant favorite this holiday season.
“They’re good all day long, and you can basically stick that in the microwave for like 10 seconds and it’s refreshed,” Belechak says.