This is not a traditional column with a recipe to follow. It is even better, especially for those who love easy and fun dishes but do not like all the time it takes to cook something from scratch.
Most people are familiar with scones – the sweet biscuit-like creation popular in British and Irish cooking. They are often eaten for breakfast or at tea time, usually with butter or clotted crème.
Here are some great ways to use scones besides that. You can of course, make your own scones, but these ideas are meant to be used with any of the delicious scones you can buy at a number of the wonderful bakeries we have on the east and west side of town.
Because of their biscuit-like qualities, scones can be substituted for many things you would use bread or muffins or biscuits for.
One of my favorite uses for scones is as the base of any type of shortcake or cobbler. You can slice a scone and top it with berries and whipped cream or ice cream.
You can crumble it, add some of your favorite fruit, add some butter and bake in a casserole dish or baking dish to make a fruit crumble.
Try cutting one up and tossing with a touch of melted butter and a pinch of salt, spreading them out on a baking sheet and toasting them in the oven on 350* for a few minutes. You now have some croutons that taste amazing on a summer salad.
Slice on in half and use it to make a breakfast sandwich.
For lunch, slice one and fill with chicken salad.
You can use these for all kinds of sandwiches. Open-faced ones are perfect for this.
They also look elegant when serving for a fancy lunch or snack.
Crumble one fine and you can substitute it for granola with your favorite yogurt.
You will find scones in many different flavor combinations – some sweet or more savory. Some have fruit or nuts in theme.
They are just the perfect little biscuit for so many dishes.
So the next time you are in that bakery grabbing something sweet, take home scone or two and have some fun with your food.
Enjoy!
