Rustic Country Bread and Scones

5 Mar

I got a pizza stone!! Now I can make delicious crusty pizzas and crusty breads.

country bread whole

Some tips, don’t put the stone on the bottom of the oven if your bread/pizza is larger than the stone. It will hang over the flame (gas stove) and burn. Also, make sure your corn meal is COARSE ground. My bag said coarse ground but it really wasn’t.. it was more like corn flour. Flour burns!! I sprinkled it onto the hot stone and it instantly started smoking. Very, very gross.

When making bread it’s importatnt to use a pre-ferment, aka sponge. Doing so gives the bread much more flavor and is worth starting the mix an extra few hours. I let mine ferment for 12 hours instead of four because I went to bed and forgot about it. Came out really good. Gotta practice some more but this was definitely a learning experience. Turned out pretty well I think even if it’s not perfect.

country bread cut

I also made scones! Cranberry orange scones to be precise. These were yummy but really on the high fat side and not as crumbly as I would have liked. Here’s the recipe if you want to try it, it has no eggs. I think I prefer ones with eggs.

scones

Cranberry Orange Scones

2 c. all purpose flour
1 tbs. baking powder
3/4 tbs. salt
6 tbs. cold butter cut in pieces
1 tbs. white sugar plus some for sprinkling on top
2 tbs. honey
1/3 c. heavy cream, plus more for brushing tops
1/2 c. sour cream
1/2 c. dried cranberries
1 tsp. orange zest

1. Preheat oven to 400 F.
2. In a large bowl, mix flour, baking powder, salt and sugar. Cut in butter using a pastry cutter, two knives or your finger tips until the texture resembles bread crumbs. It’s important to keep the butter cold so you can put it in the fridge if it melts to much.
3. In a small bowl, mix honey, cream and sour cream until well combined. Add to flour mixture and stir until just combined. Do not over mix or you will get tough scones.
4. Pat all of the dough into a 6×6 inch square, cut into 4 equal squares and then into 8 triangles.
5. Brush tops with cream and sprinkle with sugar.
6. Bake 20 minutes or until golden brown.
7. Optional glaze: mix 1/2 cup confectioners sugar (powdered sugar) with 1-2 tsp of orange juice and drizzle over tops of cooled scones.

scones cut

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