Game of Scones: House Baratheon

There were three Baratheon brothers when the show began. Robert, drunken with status and wine, was given a sweet death by the tusk of a wild boar. However, he found his own death sweet because he did not want to take on the duties of kingship; he was far too thrilled by the idea of winning than ruling. Renley, proud and honorable, laid claim to the throne after listening to his lover, Ser Loras of House Tyrell, only to become a memory after ethereal assassination. And Stannis, unsure and unloved, has teamed up with Melisandre, the red priestess of R’hllor to take what is rightfully his. This family is driven by ambition but, like Carl Sagan said, the universe is not required to be in perfect harmony with human ambition.


With jewels of cranberry like Melisandre’s omnipresence, gallant rosemary in remembrance of Renly, and an indulgent bacon-fig jam in honor of Robert’s defeat, this buttery scone does work in perfect harmony. Take on your days like a king; perform your duties with the grace and valor of a stag; but remember: Yours is the fury.


House Baratheon Scone

yields 2 scones

  • 2/3 cup all-purpose flour
  • 3 tablespoons sugar
  • 3/4 teaspoon baking powder
  • 1 tablespoon salt
  • 1 tablespoon fresh rosemary, finely chopped + springs for garnish
  • 3 tablespoons butter, cubed and chilled
  • 1/3 cup dried cranberries
  • 1/4 cup heavy cream

Preheat oven to 450°. In a large bowl, whisk together flour, sugar, baking powder, rosemary and salt. Add chilled butter to bowl and rub into dry ingredients by pinching and crushing the dry ingredients into the fats until pea-size crumbles form. Add cranberries and combine.
Stir in milk until dough forms. Divide dough in half. Transfer doughs to a heavily floured work surface and pat each into a rounded mound about 1-inch thick. Transfer wedges to a parchment paper-lined baking sheet and bake until it just begins to turn golden brown, about 25 minutes. Serve warm or room temperature with  bacon fig jam.

Bacon Fig Jam

yields 1 pint

  • 5 strips of bacon
  • 12 conadria figs, de-stemmed and roughly chopped
  • 3/4 cup brown sugar
  • 2 tbs honey
  • 2 tbs red wine vinegar
  • 1/4 cup cooking sherry
  • 1 tbs balsamic vinegar
  • 1 tsp salt

In a cast iron pan over medium-high heat, cook the bacon until browned. Remove bacon and set aside. While bacon is cooking, in a small bowl, mix together the remaining ingredients except for figs. Drain off all of the bacon fat except about 1 tbs. Return pan to the heat and sherry mixture and figs, and bring to a simmer. Reduce heat to medium low and allow to simmer until all sugar has dissolved and mixture begins to thicken. Chop bacon and add to the pan. Continue to cook until mixture has thickened and is spreadable when warm. Allow to cool for 15 minutes and serve or store in an airtight container for up to 1 week (that is, if it lasts.)

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