Friday, March 26, 2010

Breakfast and the man who makes it



This is my breakfast. Dark rich coffee; black as death. Pecan butterscotch scone made, thankfully, by pastry Chef Jason Reaves of Market Salamander, here in Middleburg, Virginia.

This is, without question, the finest scone I have ever encountered: The tiniest bit toothsome and caramelized; more pecan and butterscotch than batter, and a never ending source of comfort. These are not lightweight pastries by any stretch: Substantial enough to get you through lunch too though the locals consume them like popcorn.



Make them for your family and guests, be long hailed. And think of us here in Middleburg.

My thanks to Chef Jason Reaves for his kind gift to the blog of this recipe, and Chef Vaughn Skaggs, both of Market Salamander, for the introduction.



Pecan Butterscotch Scones
recipe courtesy Chef Jason Reaves, Market Salamander
14 -18 large scones, or 24 small

18 ounces all purpose flour
3.5 ounces granulated sugar
1 ounce baking powder
3/8 oz salt
10 oz pecans
20 ounces butterscotch chips
14 fluid ounces heavy cream

Method: Combine the flour, sugar, baking powder, salt, pecans, and butterscotch chips in an electric stand mixer fitted with a paddle attachment. Mix on low speed for several minutes to break up the pecans. Add in the cream a small amount at a time on low speed, mix just to combine. Place the dough on a floured surface and flatten out by hand until 1 inch thick. Cut using a 3 inch round cutter. Press the dough back together (do not knead) and continue cutting until all the dough is used. Wrap and chill until needed. Place on a parchment lined sheet pan, brush each scone with whole milk and sprinkle with granulated sugar. Bake in a 350F oven until dark and caramelized, this will take 25-30 minutes. The unbaked scones can be wrapped and chilled for up to 5 days, and baked as needed.

13 comments:

EntertainingMom said...

Damn! Those sound good!!!!

Housewife Bliss said...

this looks yummy, I am going to write this down and try it over the weekend, thanks for the new idea. Have a great weekend.

Acanthus and Acorn said...

Way to make a gals Friday morning!
I have not had these scones somehow? And, now the blueberry scone I just consumed from TJ's seems quite inadequate!

Thank you Hostess and Chef!!!

Ms. Bake-it said...

Those scones sound great! I will probably try to make them on Sunday. I checked out their website and was very happy to see that they have a market in Innisbrook, Florida. I look forward to going there.

Thanks for introducing them to us!

~ Tracy

Laguna Beach Trad said...

Looks dangerous (in a good way). Mmmmmm...

sle said...

One of the stops on my bucket list is Middleburg and I plan to visit this year. This post makes me long to speed up the process! Not for the food, mind you, but for the atmosphere.

Jaime @ La vie...J'aime said...

That scone sounds like a bite of heaven! Thanks for the recipe :)

JMW said...

That looks sinfully delicious. Love the name of his shop, too.

Nan said...

That looks incredible! Tell Vaughn we say hello!

central bark designs said...

I discovered your lovely blog (via Mrs. Blandings) as I take the Acela from Washington back home to NYC. I can't wait to try this recipe as it will remind me of the Old Dominion....Thank you for sharing!

jsimplylive said...

OMG, I so want to make those recipes! Hi, I found your blog today and have thoroughly enjoyed reading it. I am now one of your followers! I have my own blog which I just started so take a peek when you get a chance! Maria

red ticking said...

i am on a cleanse... and nothing has really tempted me until now... oh my... what i would give for a big cup of coffee and this scone right now!!!

love your blog... xx

Hampton said...

I'm so making those this weekend-if I can wait that long! Thanks for the yummy recipe-