Egg Cream and Scones

Egg Cream Float
Fox’s U-bet Chocolate Syrup is the brand of choice for this drink. Manufactured in
Brooklyn, it is what memories of this drink are made. It can be ordered online or found in
specialty food shops around the country.
2 tablespoons U-bet chocolate syrup (or use chocolate syrup of choice)
½ cup whole milk (it must be whole milk)
Cold seltzer or club soda
Scoop of chocolate ice cream

Place the chocolate syrup in a tall 12-ounce soda glass. Add the milk, stir once. Add
enough seltzer or club soda to come within 1-inch of the top of the glass, stirring once or
twice to create foam. Float the scoop of ice cream on top, serve with a straw and take
pleasure in a local culinary treasure. Makes 1 serving.
Lemon Blueberry Scones
Kitchen accessories:
2 baking sheets with sides (11″ x 17″)
2 sheets parchment paper or Silpat
1 ½” diameter ice cream scoop or 2″ diameter round biscuit cutter
I usually make these scones with half and half. They are more firm and crumbly, like an
English breakfast scone. Buttermilk makes a lighter in consistency scone (and of course,
fewer calories.) Your choice.
2 cups all purpose flour
2 cups cake flour
½ cup sugar
1 heaping tablespoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 sticks cold unsalted butter, cut into small pieces
1 cup fresh blueberries
2 teaspoons finely grated lemon zest
1 cup half and half or buttermilk
Glaze:
1/3 cup (about 3 ounces) fresh lemon juice
2 ½ cups powdered sugar

In a medium bowl (or use the metal bowl of a stand mixer), combine the flours, sugar,
baking powder, and salt. Mix. Add the butter and either with a pastry cutter or with the
paddle attachment of the mixer, cut in the butter until the size of peas. Add the
blueberries and lemon zest. Mix. With a wooden spoon or heavy duty spatula, mix in
enough half and half or buttermilk to make just a moist batter, not too wet. The dough
should hold together when formed into a small ball. Line the baking sheets with
parchment paper or Silpat. If using an ice cream scoop, place 15 scoops of dough on
each of the baking sheets. If using a biscuit cutter, divide the dough in half. Spread
some flour on work surface and press each half of the dough into a circle (use more
flour for top of circle) about 10″ in diameter and ¾” thick.
With the cookie cutter, cut out 15 scones per circle of dough. Place on cookie sheet.
Form any leftover dough into more scones, if needed. Sprinkle with sanding sugar or
bake and then glaze after the scones have cooled. Makes about 30 small scones.

Bake the scones on middle shelf of 375o oven (bake one sheet at a time)for 20 minutes.
Remove from oven and cool slightly if using glaze.

For glaze: In a bowl, whisk the lemon juice and powdered sugar until smooth. With a
fork, drizzle the glaze back and forth over the scones.

In a small skillet, heat 2 tablespoons unsalted butter. Add ½ cup brown sugar and 1
teaspoon ground cinnamon. Mix over low heat until the sugar has softened, about 1
minute. Cool for 10 minutes. Fold the mixture into the batter after the half and half has
been added.

In a small skillet, heat 2 tablespoons unsalted butter. Add ½ cup brown sugar and 1
teaspoon ground cinnamon. Mix over low heat until the sugar has softened, about 1
minute. Cool for 10 minutes.

Fold the mixture into the batter after the half and half has been added.

VARIATIONS OF SCONE FLAVORS:

Cinnamon – Brown Sugar – Golden Raisin Scones: In a small skillet, heat 2 tablespoons
unsalted butter. Add ½ cup brown sugar , 1 teaspoon ground cinnamon, 1 cup golden
raisins. Mix over low heat until the sugar has softened, about 1 minute. Cool for 10
minutes. Fold the mixture into the batter after the half and half has been added. Do not
overmix. Continue to form the scones and bake as directed.

Currant-Pecan-Lemon Scones: 1 cup currants, 2 teaspoons lemon zest, ½ cup finely
chopped toasted pecans. Stir the currants, lemon zest and pecans into the dry
ingredients before the half and half is to be added. Do not overmi. Continue to form the
scones and bake as directed.

Mixed Berry Orange Scones: 1 ½ cups mixed berries (blueberries, raspberries,
blackberries), thawed if frozen, 2 teaspoons finely grated orange zest. Fold the berries
and orange zest into the dry ingredients before the half and half is to be added. Do not
overmix. Continue to form the scones and bake as directed.

You can find out more at: http://www.margueritehenderson.com/

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