Comments on: Bacon, cheddar, & scallion scones: love at first bite.

By: LiquidShaDow

LiquidShaDow — Thu, 14 Aug 2008 03:52:56 +0000

This looks really good.

By: ah Teo

ah Teo — Wed, 13 Aug 2008 04:15:13 +0000

i am going to try this soon!!!! its looks and sounds great!!!!

By: Gayle

Gayle — Sat, 09 Aug 2008 02:39:43 +0000

I have KAF all purpose & KAF pastry flour. Can I combine the two instead of using the pastry blend? If so, what ratio do I use? Thanks!

Sure, Gayle - Using half of each should be just fine. Just add enough of the cream to make a cohesive dough. -PJH

By: Kathleen May

Kathleen May — Thu, 07 Aug 2008 01:05:48 +0000

OOOH, PJ! I am so excited reading your thorough and detailed method for making the famous ABC scones. The photographs are stunning. Thanks to the person who did them. Probably you, clever and creative person that you are. I loved all the comments from your readers. Now I am off to bed to revel in my fifteen minutes of fame, thanks to you.
xoxox Kathleen

Kathleen, you’re the inspiration for this post! Yes, I did the photos… you may remember I did tons of photography while with the Herald, and it’s been nice to pick it up again, although nothing in the kitchen thus far has been QUITE so exciting to photograph as, say, a Camden zoning board meeting… Now go enjoy an ABC scone for me, OK? -PJ

By: Elizabeth Quigley

Elizabeth Quigley — Wed, 06 Aug 2008 04:16:11 +0000

Hi PJ,
I made these tonight and they were wonderful. I used all Whole wheat Pastry Flour and they light and fluffy.
Blessings,
Elizabeth

Good idea, Elizabeth. I often forget about whole wheat pastry flour, but it’s a wonderful flour to keep in the freezer and use in pastries like scones. PJH

By: Jane

Jane — Tue, 29 Jul 2008 16:29:34 +0000

Looks great! Since it is corn season here in the midwest, I can’t think of a better addition than some fresh cooked corn kernels added in. Just cook up an extra ear of corn. Haven’t tried it, but can’t imagine that it wouldn’t be good.

By: Autumn

Autumn — Tue, 29 Jul 2008 02:59:54 +0000

Made this for dinner tonight. A definite winner. One piece was plenty, which means leftovers for tomorrow! Thanks a bunch!

By: stewcat

stewcat — Mon, 28 Jul 2008 15:26:31 +0000

I visited Rockland and the Atlantic Baking Company earlier this summer. Their baked goods are great, yummy. I have to try this recipe so I can bring back memories of their bakery. :>) It looks delish

By: Kay

Kay — Sun, 27 Jul 2008 20:24:20 +0000

Look soooo yummmmmyyyy!

I love savory baked goods, must try these….

2 questions:

- how much flour can be replaced by whole wheat?

- at which point would it be possible to store (freeze?) the dough to make part of it at a later time?

Thanks!

Hi Kay - Replace as much flour as you like, LIKE being the key - the more you replace, the drier and heavier the scones will be. Start with substituting for 1/3 of the white flour; white whole wheat is an “easier” substitute than traditional ww. For freezing, make them up to the point where they’re shaped. Freeze them on the pan, then remove and store tightly wrapped in plastic. When ready to serve, put back on a pan (frozen) and bake, adding maybe 7-10 minutes to the baking time? Not sure about that, you’ll have to experiment. Good luck! - PJH

By: Audrey

Audrey — Sun, 27 Jul 2008 19:37:33 +0000

I made these this morning for breakfast as well! They were easy to make and delicious as well!!! Thanks PJ.