English Scones, Not Fry Bread

Here's an article based on an interview the Provo
Daily Herald did with me a few weeks ago.

Ned McArthur, 40, of Pleasant Grove, likes Utah scones and fry bread. But he also makes English scones, which are more of a cookie bar or shortbread.

Ned, who is a chiropractor, says he starts with a basic English scone recipe, then adds chocolate chips and a sugar glaze for the top -- to Americanize it. "It's my creation," he says. "The secret is having the dough the right moisture. It should be moist but not overly wet." His wife, Nancy, loves his English scones and also his homemade pizza.

He became interested in cooking and baking because he "likes to eat." Ned even dons a black apron with white lettering that says: "Caution: Extremely Hot," and quips, "What happens when you fall in love with a pastry chef? He butters you up, then 'desserts' you!"

Weekends are when Ned takes over the kitchen. He enlists his four children ages 8 to 14 to help. They mix ingredients and measure things, but usually end up putting things away. Cleaning is Ned's least-favorite part of food preparation. "I'm a fanatic," he says. "For some reason, the kitchen needs to be in order."

Outside of the kitchen, Ned plays tennis and runs marathons in St. George and Logan. Ten years ago, he completed the Squaw Peak 50-mile trail run up Provo Canyon. "It's fun being around the mountains," he says.

When Ned bakes his scone recipe, he says, "I've found these to be better anywhere from hours to a day later. Put them in Tupperware and eat later."

Chocolate Chip Scones

• 4 cups flour

• ½ cup sugar

• 2½ teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup butter, cold

• 2 cups chocolate chips

• 2 cups buttermilk

• 2 teaspoons vanilla

Preheat oven to 400 degrees. In large bowl stir together dry ingredients. Cut butter into pieces and blend into flour mixture with pastry blender. Stir in chocolate chips. In separate bowl, whisk together buttermilk and vanilla. Add to flour mixture. Mix until dough comes together.

Transfer to floured surface and gently knead into large ball. Using a sharp knife, cut into four evenly sized parts. Take one of the four parts and pat or roll into rectangular shape that is º-inch to ½-inch thickness.

Cut into strips or "fingers" that are approximately 2 inches in length. Place strips on parchment-lined baking sheet. Continue with the other three parts.

Brush with the following: 2 beaten eggs mixed with 2 tablespoons milk.

Sprinkle with combination of 4 tablespoons sugar and 1/2 teaspoon cinnamon.

Bake 15-20 minutes. Scones should be lightly golden on top.

Once scones are out of oven, frost with the following sugar glaze: 3¾ cups powdered sugar, ½ cup plus 1 tablespoon milk, 1 ½ teaspoons vanilla.

Cool, then enjoy.