Another custom flavor challenge for the Foolish Kitchen. Ever just want to be a little Goth somedays? These black scones are flavored with Poppy Seeds and Clove like tradiational Hungarian Hamantaschen Cookies. My first and second experiment using squid ink for coloring, as with pasta it virtually imparts no flavor of its own. Squid ink is extracted from the ink sacs during preparation by fish mongers, and therefore contains no mucus. Enjoy.
1 1/4 cup flour
1 1/2 tsp baking powder
1/2 tsp salt reduce salt if using unsalted butter
1/3 cup sugar
4 tbls butter
2-3 tbls poppy seed filling
1 tsp ground clove
3 or 4 4 gram sachets squid ink
1/3 cup milk
Heat oven to 400°F
Combine flour, baking powder, sugar, salt, and clove in bowl and stir.
add poppy seed filling and squid ink
Cut in butter, with with pastry or biscuit cutter or use your fingers, dough should look crumbly.
Add milk, a tablespoon at a time and stir until the dough comes away from the sides
Tip dough ball onto floured plate.
Using floured hands form into large disc at least 1/2 to 3/4 inch thick.
Use floured pastry cutter or knife and cut dough into wedges.
Transfer wedges to either preheated cast iron pan or greased cake pan.
Sprinkle with 1 tablespoon of sugar before baking.
Bake 15 minutes until the center of the dough no longer gives when pressed.
Remove pan from oven, shake pan or tap on counter to loosen scones.
If scones seem to stick, smack pan on counter harder or loosen scones with flexible spatula.
Remove scones from pan by tipping onto your hand or a plate, bottom should be browned.
Place scones on cooling rack and let come to room temperature before serving.
When cooled scones should break into wedges easily,
if not use serrated knife to loosen them from each other.