Recipe Post: Croiscones

I'm not fully set on the name, because frankly, I have no idea what to call them.  I could sing (very off-pitch, I might add) their praises for days, but the name? Not a clue.  What I can tell you is that these bad boys are delicious.  Imagine the tenderness of a scone with the buttery flakiness of a croissant.  Have I hooked you yet? Well get this: They're super easy to make, and perfect for chilly mornings.  Now, be warned that while I am a trained baker, when I'm baking at home, I cut a lot of corners.  Measurements are sometimes estimated instead of measured and techniques aren't always done perfectly.  In this treat, I did what I shall refer to as a half-assed lamination process.  Lamination is what makes croissants so flaky and beautiful. It is when you add layers of fat (shortening or butter) into dough between each fold.  It's not particularly hard, but it is time-consuming.  Here, I've adapted that process in order to have delicious pastries on the table in under an hour.  The basic dough for a scone combined with the laminating process of croissants creates a delicious hybrid perfect for Sunday morning.  

Croiscones

(scone part of recipe adapted from Tyler Florence's blueberry scones recipe)

Ingredients:

• 2 c flour, plus more for dusting
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 c cold butter, divided
• 7/8 c milk

Instructions:

1. Cut 1/4 c butter into a small dice, or shred it using the large grates of a cheese grater. 
2. In a large bowl, add the flour, baking powder, salt, and give a quick stir with a fork or whisk. 
3. Add your 1/4 c diced/shredded butter.  Cut that into the dry ingredients, until the mixture has coarse crumbs in it.  
4. Pour your milk into the bowl, and stir it into the mixture, giving it a few kneads in the bowl.
5. Dust a clean worksurface with flour, and dump your dough onto it.  Fold your dough a few times, but don't go crazy for it.  Dust the worksurface again if needed.  
6. Slice your remaining 1/4 c butter into very thin slices, as thin as you can.  
7. Pat your dough into a 6x12-ish inch rectangle, and cover half of it with about a quarter of your butter slices.  Fold the dough in half, covering the buttered half with the clean half of dough. 
8. Pat your dough down again into another 6x12 rectangle, and cover with another quarter of your butter.  
9. Repeat until no butter remains.
10. Pat dough into a 4x12 inch rectangle, and cut into four 4x3 inch rectangles.  Cut each  rectangle in half diagonally, totaling 8 triangles of dough.
11. Place your croiscones onto a parchment lined baking sheet, and bake at 400F until light gold with slightly darker edges and your kitchen smells of butter, 15-20 minutes.

Variations:

Sweet: Add 3 tbsp sugar with dry ingredients, along with spices.  I like 1/4 tsp each cloves and nutmeg, but adding 1/2 tsp cinnamon would be great too.  I haven't tested it yet, but you can be sure that my next batch will have about 1/4-1/3 c dried cranberries and a tsp of lemon zest in them.

Savory:  With the dry ingredients, add 1/2 tsp dried or 2 tsp fresh herbs, such as tarragon, rosemary, thyme, whatever your heart desires, and a good grind of fresh pepper.  Increase salt to 3/4 tsp.  When cutting the butter into the dry mixture, add 1/2 c finely grated hard cheese, such as a hard cheddar.  

So... any ideas for a better name for these?