"THE HOBBIT": BUTTERED SCONES.

Buttered scones - a staple in any Hobbit's home. They're delicious, biscuit-like pastries that turn any second breakfast into a fabulous one. They were actually being enjoyed by the hoard of dwarves in Bilbo's home before Gandalf came a-knockin' and they set forth on the unexpected journey. Scones usually have a horrible reputation of being dry and bland, and can only be choked down by chasing them with a gallon of coffee or tea. So I wanted to create an enjoyable scone recipe that incorporates an interesting flavor combination and something I thought Hobbits may enjoy. I used lemon to give them a tartness that would compliment the sugar dusting, and thyme to give them an underlying (Middle)-Earthiness. These pair nicely with a hot cup of herbal tea. These scones are sure to please any unwelcome visitors you may have in your Hobbit hole!

LOOT: 6 SCONES

MATS.

2 cups all-purpose flour

1/2 cup + 1 tbsp sugar

4 tsp baking powder

1/4 tsp salt

1 1/2 tbsp fresh thyme, coarsely chopped

1 tbsp lemon zest (about 2 lemons)

6 tbsp butter, chilled and cubed

1/4 cup lemon juice (about 1 1/2 lemons)

1 tsp vanilla extract

1 egg

1/2 cup heavy cream, chilled

LEMON BUTTER.

1/2 stick butter, softened

2 tsp sugar

1 tsp lemon zest

EQUIPMENT.

large bowl

pastry cutter

bowl scraper

knife

microplane

juicer

rolling pin

baking sheet

oven

STRAT.

1.) Preheat oven to 375ºF. Line a baking sheet with a silpat or parchment paper. Set aside.

2.) In a large bowl combine the all-purpose flour, 1/2 cup sugar, baking powder, salt, fresh thyme, and lemon zest.

3.) Add the cold cubed butter and cut into the flour mixture using a pastry cutter until the butter is pea-sized.

4.) Make a well in the center of the flour mixture and add the lemon juice, vanilla extract, egg, and heavy cream. Cut into the mixture until it just starts to form a ball.

5.) Using a bowl scraper, scrape the scone mixture onto a floured surface and gently knead until it forms a smooth ball that has just a little stickiness. I like to knead using my bowl scraper to keep the butter from melting (your hands transfer body heat to the dough, thus melting the butter and warming the cream), because once the scone dough starts to warm up, the harder it is to work with it.

6.) Roll out into a 1" thick circle. Using a floured knife, cut into 6 wedges. Place on the prepared baking sheet with at least 2" of room between each scone. Sprinkle the tops with 1 tbsp of sugar and bake for 25 minutes, or until they are a nice golden color. Serve with lemon butter and enjoy with a big jug of coffee.

LEMON BUTTER.

1.) Thoroughly combine the 3 ingredients together. Serve over a warm scone.

Inspired by "The Hobbit"

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