The Hobbit: Bilbo’s Buttered Scones
I should have been planning for Mother’s Day and yet I was daydreaming about a recipe for Bilbo’s buttered scones from The Hobbit. Don’t worry, I was able to whip up a batch of simple yet delicious white chocolate macadamia cookies for my mother in time for dinner.
I went a little crazy on the props for this photo. I couldn’t help myself, there is no shame. I’m waiting for any chance to completely turn my home into a hobbit hole before anyone notices and stops me. It’s a sickness I tell you!
I’ve made my fair share of scones in my time in the restaurant business and I never fail to receive comments on how a scone should taste like. Some people like a lighter texture that is a bit more similar to cake. I really enjoy a bit denser scone that holds up to jam and clotted cream. Funny enough, my most popular scone was a green curry with coconut scone.
A big jug of coffee bad just been set in the hearth, the seed-cakes were gone, and the dwarves were starting on a round of buttered scones, when there came-a loud knock. Not a ring, but a hard rat-tat on the hobbit’s beautiful green door. Somebody was banging with a stick!
The Hobbit: Buttered Scones
Ingredients
- 2 cups / 10oz - all purpose flour
- 1 tbsp - baking powder
- 1 tsp - salt
- 3 tbsp - sugar
- 4 tbsp - cold butter
- 2 tbsp - shortening
- 1/2 cup - cold cream
- 1 eggs
- optional: 1/2 cup currants or raisins
Instructions
- Preheat your oven to 375F.
- In a mixing bowl, combine your flour, baking powder, salt, sugar, shortening, and cold butter.
- With the paddle attachment, mix on medium speed until the butter pieces are approximately hazelnut size pieces.
- Add the dried currants or raisins. Mix just enough to coat the dried currants or raisins in flour.
- Whisk together your eggs and cold cream. Slowly add the cream mixture into the flour on low-medium speed just until hydrated. You will have some cream left over to wash the scones with before baking.
- Turn the dough onto a floured work surface.
- Roll the dough out to 1 inch thick with a rolling pin. Cut the scones out with a biscuit size cutter (I used a 3" diameter cookie cutter).
- Gently knead the scraps back together and cut more scones from it. Discard the rest after the second round because the scraps would be too tough to reuse.
- Place the scones onto a sheet tray with parchment or silpat and brush with the remaining cream and egg mixture.
- If your dough seems soft and/or warm, place the tray of scones into the refrigerator before baking. 15-20 minutes in the refrigerator should help keep the scones in shape.
- Bake the scones for 20 minutes depending on the size of your scone. You're looking for a nice golden color and the center should be firm to the touch.
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