HOW TO MAKE PERFECT SCONES
Use this basic scone dough for any sweet scone variety. See blog post for a couple savory scone options. Feel free to increase the vanilla extract and/or add other flavor extracts such as lemon extract or coconut extract. Read through the recipe before beginning. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading.
Provided by Sally
Categories Breakfast
Time 1h
Number Of Ingredients 10
Steps:
- Whisk flour, sugar, salt, and baking powder together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
- Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the add-ins, then mix together until everything appears moistened.
- Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it's too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges. For smaller scones, press dough into two 5-inch discs and cut each into 8 wedges. To make 10-12 drop scones: Keep mixing dough in the bowl until it comes together. Drop scones, about 1/4 cup of dough each, 3 inches apart on a lined baking sheet. To make mini (petite) scones, see recipe note.
- Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
- Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
- Meanwhile, preheat oven to 400°F (204°C).
- Line a large baking sheet with parchment paper or silicone baking mat(s). If making mini or drop scones, use 2 baking sheets. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
- Bake for 18-26 minutes or until golden brown around the edges and lightly browned on top. Larger scones take closer to 25 minutes. Remove from the oven and cool for a few minutes. Feel free to top with any of the toppings listed in the recipe Note below.
- Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
CRANBERRY-WALNUT GREEK YOGURT SCONES
Hosting brunch but pressed for time? Keep these make-ahead scones on hand in your freezer that are ready to bake at a moment's notice.
Provided by Cindy Rahe
Categories Side Dish
Time 25m
Yield 8
Number Of Ingredients 12
Steps:
- Line cookie sheet with cooking parchment paper; set aside.
- In large bowl, mix flour, baking powder, salt and granulated sugar with whisk. Toss in butter, and pinch butter into flour using your fingertips or pastry blender until there are oatmeal-sized flakes of butter throughout. Add cranberries and walnuts, tossing to combine.
- In small bowl, beat yogurt, milk and 1 egg with whisk. Add to flour mixture; stir gently until just combined. Place dough on work surface sprinkled with flour; knead a few times to bring dough together. Gently pat dough out into a round; cut into 8 wedges using sharp knife. Transfer wedges to cookie sheet. Brush tops of wedges with egg wash; sprinkle generously with coarse sugar. Place in freezer for several hours--until frozen solid--before transferring to freezer bag and stashing back in freezer until ready to bake.
- To bake frozen scones, heat oven to 425°F. Line cookie sheet with cooking parchment paper, and place as many scones as you'd like to bake onto cookie sheet. Bake frozen scones 18 to 20 minutes or until brown. Cool slightly before serving.
Nutrition Facts : ServingSize 1 Serving
EASY FLUFFY SCONES
These are the business - light but with a nice crusty outside
Provided by Jane Hornby
Categories Afternoon tea, Treat
Time 22m
Yield Makes 9
Number Of Ingredients 9
Steps:
- Put a baking sheet in the oven at 220C/200C fan/gas 7. Put the flour, salt and baking powder into a food processor, then whizz in the butter until it disappears. Pulse in the sugar, tip into a large bowl, then make a well in the middle.
- Warm the yogurt, milk and vanilla together in the microwave for 1 min or in a pan; it should be hot and may well go a bit lumpy-looking. Tip into the bowl and quickly work into the flour mix using a cutlery knife. As soon as it's all in, stop.
- Tip the dough onto a floured surface, then, with floured hands, fold the dough over a few times - just enough to create a smoothish dough. Press out to about 4cm/1½in thick, dip a 7cm cutter into more flour, then stamp out 4 rounds, flouring the cutter each time. Squash the remainder lightly together, then repeat until the dough is used up. Brush tops with egg wash, scatter flour over the hot sheet, then lift the scones on. Bake for 12 mins until risen and golden. Best eaten just-warm, or on the day.
Nutrition Facts : Calories 233 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium
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