“A big jug of coffee had just been set in the hearth, the seed-cakes were gone, and the dwarves were starting on a round of buttered scones.” -The Hobbit, J.R.R Tolkien
I have always been fond of books and stories that stretch beyond the imagination and leave an everlasting imprint on the mind. I think the world that J.R.R Tolkien created is fascinating and every time I read one his books I feel as though I’m whisked away to another world entirely. Hands down, I believe I will always call The Hobbit and The Lord of the Rings series my favorite books.
Naturally, when I was introduced to The Lord of the Rings movies I was equally captivated by the stories re-told on the screen. Even the actors involved and their own journeys on the actual making of the film interested me. However, after seeing the last installment, The Return of the King, there was definitely sadness in knowing the trilogy had come to an end. Little did I know Peter Jackson would be back to film The Hobbit!
Last year I was beyond excited to see The Hobbit, despite the fact that I was cramming for finals, settling into my new job, and trying to find time to bake Christmas cookies for my friends and family. This time around, I don’t have the stress of school and while I do have a full-time job, I’m finding more time to devote myself to the kitchen this holiday season – but it starts with celebrating the upcoming release of the movie The Hobbit: The Desolation of Smaug.
If you’ve read The Hobbit (or seen the movie) you know that hobbits are all about comfort food. It wasn’t difficult for me to try and find some recipes I could make in honor of the second movie being released. Scones were a must – buttery, crispy and served best with afternoon tea. These scones are definitely worthy of being served for friends, family, or dwarves.
Adapted from, Simply Scones by Leslie Weiner and Barbara Albright
- Yield : 8 scones
- Preheat oven to 400° F.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Cut the butter into 1/2 inch cubes and distribute them over the flour mixture. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the buttermilk, egg, and vanilla. Add the buttermilk mixture to the flour mixture and stir to combine. Stir in the rasisins (if using).
- If using a scone pan, divivde the dough into 8 portions and press into pan coated with cooking spray.
- Alternatively, pat the dough into an 8-inch diameter circle on an ungreased baking sheet. With a serrated knife, cut into 8 wedges. Tip: using a round cake pan makes this easier - you can turn the dough out & then cut into wedges.
- Bake for 18 to 20 minutes, or until the top is lightly browned and a toothpick inserted into center of a scone comes out clean.
- Remove the baking sheet to a wire rack and cool for 5 minutes. Then transfer the scones to a wire rack to cool completely.
- Serve warm, or cool completely and store in an airtight container.
NUTRITION FACTS (from my fitnesspal): CALORIES 265, FAT 8.8g (SAT. 5.4g), PROTEIN 3g, CARBOHYDRATES 40.7g, FIBER 1.6g, SUGARS 17.8g, CHOLESTEROL 49.4mg, SODIUM 301.3mg.