This week: The best scone recipes, free downloadable cookbook, EYBD previews and giveaways

This year Mother’s Day will undoubtedly be different from most. Since many will not be able to celebrate traditionally with a meal out, how about baking something up for mom? A basket of scones, mom’s favorite tea, and a baking cookbook (recommendations below) can be dropped off while maintaining the social distancing rules.

Scones can be a baker’s nemesis. Over the years, I’ve developed a somewhat odd way to prepare my scones so that they are perfectly tender. Years ago, I would fret over making sure the butter in recipes was perfectly grated and frozen. Now, I use softened butter, mix up the ingredients, and form the scones to refrigerate overnight. The next morning, preheat the oven and bake. I have tried this method with every recipe I’ve made over the last two years and have had success.

We have over 5,200 scone recipes (online recipes) in our library. Scones are similar to a quick bread/tender biscuit without being flaky and layered. The dough is formed into a round disc and traditionally cut into circles. Here in the US we often cut them into triangles. Either savory or sweet, they are eaten for breakfast and also served with tea and in coffeehouses.

Scones got their start as a Scottish quick bread. Originally made with oats and griddle-baked, the modern version is more often made with flour and oven baked. As for the origin of the word “Skone”, some say it is derived from the Dutch “schoonbrot’, which means beautiful bread, while others maintain it comes from Stone of Destiny, where the Kings of Scotland were crowned. According to Webster’s Dictionary, scones originated in Scotland in the early 1500s.

Scones became popular and an essential part of the fashionable ritual of taking tea in England when Anna, the Duchess of Bedford, one late afternoon, ordered the servants to bring tea and some sweet breads, which included scones. She fancied the treats so much so that she ordered them every afternoon. It has now become an English tradition: “Afternoon Tea Time” (precisely at 4:00 p.m.). Scones are still served daily with the traditional clotted cream topping (a thickened cream) in Britain.

For the cinnamon pecan scones above, I loosely followed King Arthur’s recipe. I, however, mixed all the ingredients into one large bowl, dry first then wet using butter that was softened. I mixed the dough carefully and form the scones into triangles (or you can cut into circles or scoop with a large ice cream scoop), refrigerated the tray overnight, and then bake them for 15 minutes at 400 degrees the next morning. Before I put the tray in the oven, I sprinkle the scones with demerara sugar which gives the tops a crunchy, sugary topping.

Below are a few scone-related cookbooks from our library:

• Simply Scones: Quick and Easy Recipes for More Than 70 Delicious Scones and Spreads by Leslie Weiner and Barbara Albright
• The National Trust Book of Scones: 50 Delicious Recipes and Some Curious Crumbs of History by Sarah Clelland
• Scones, Muffins, and Tea Cakes: Breakfast Breads and Teatime Spreads by Heidi H. Cusick and Lorenza De’Medici

Recent baking cookbooks perfect for mom:

• Everyone Can Bake: Simple Recipes to Master & Mix by Dominique Ansel
• Procrastibaking: 100 Recipes for Getting Nothing Done in the Most Delicious Way Possible by Erin Gardner
• Beatrix Bakes by Natalie Paull
• Bake from Scratch, Volume 4: Artisan Recipes for the Home Baker
• The Pastry School: Master Sweet and Savoury Pies, Tarts and Pastries at Home by Julie Jones
• Aran: Recipes and Stories from a Bakery in the Heart of Scotland by Flora Shedden
• Midwest Made: Big, Bold Baking from the Heartland by Shauna Sever

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This Week on our Blog

Since our last roundup, Darcie has written articles entitled: Paul Hollywood’s new show, Yesteryear’s recipes viewed with a new perspective, Barnes & Noble to quit selling magazines, Striking the balance, Restaurants face an uncertain future, and Community cookbooks make a comeback. Darcie’s weekly food news antipasto is shared every Sunday #foodnews brings up these information-packed posts).

April’s new cookbook review was shared last week and I continue to update the 2020 cookbook preview post with new additions and changes. This week Jamie Schler released a free e-book, to learn more see this article. Lastly, I recently updated our Kindle cookbook deals post – every region has incredible sales!

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Member Photo of the Week

Chicken shawarma pie from Falastin: A Cookbook by Sami Tamimi and Tara Wigley submitted by member KatharineFB

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Featured Online Recipe

Strawberry scones [vanilla glaze] from Two Peas and Their Pod by Maria Lichty and Josh Lichty

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EYBDigital Previews

Recently we uploaded our 653rd EYBDigital Preview where a selection of full sample pages is available for the following cookbooks.

Learn more about EYBDigital Previews.

Note: To learn why you cannot add all EYBDigital Preview recipes to your Bookshelf, please read this Help page.

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• 3 recipes from Japanese Food Made Easy by Aya Nishimura
• 3 recipes from New World Sourdough: With Recipes for Creative Homemade Fermented Breads by Bryan Ford
• 3 recipes from Wings and Things: Lip-Smacking Chicken Recipes by Ben Ford
• 3 recipes from Wait, That’s Vegan?!: Plant-Based Meatballs, Burgers, Steaks and Other Dishes You Thought You’d Never Eat Again! by Lisa Dawn Angerame

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Cookbook Giveaways

Please note due to the pandemic, promotions are extended until publishers are back in their offices. The cookbook giveaway roundup shares all current giveaways.

Enter all our giveaways!

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