Today’s star is edible!
It is simple to add decorative stars to food, like star croutons
or cutout stars on a coulibiac,
but I thought it would be fun to bake something star-shaped.
You can find a pdf of my Sunday scones recipe here. (These instructions are from a previous post. Note that the scones in the instructions have currants in them so they don’t look like the star scone, which contains grated cheddar.)
Please note: when adding fruit or cheese, it is easiest to mix with the dry ingredients before stirring in the milk/egg mixture. If using pesto (recipe here), mix it with the milk and egg before adding to the dry ingredients.
You could just arrange the scones on a serving plate with the wide ends at the middle and the points sticking out, but I thought I could do something more showy.
If you want to make this for a holiday brunch, you can have all the dry ingredients mixed the night before. In the morning, follow the recipe to the point where the dough is ready. Pat the dough into a circle, allowing for the fact that this will have to fit on a baking pan and will be larger when you turn the points out from the middle. Leave it smooth side down. (The recipe says to turn it smooth side up which is what I did when I tried this. Not a good idea, as the rough bits end up on top when you turn the points over.)
Place the circle of dough on your baking pan and (using a knife that won’t scar the pan surface) cut slits through the centre of the dough.
Turn the points over towards the outside edge. Cut a shallow slit between each point.
Bake as usual until the scone starts to turn golden.
Bring to the table with your chosen accompaniments in the middle. People should be able to pull apart the ring, but keep a knife handy in case some of the slits have closed during baking. Enjoy!