Scones
06-26-2014, 06:22 AM
#11
Senior Member
Thread Starter
Join Date: Jul 2007
Location: western North Carolina
Posts: 756
Hi ...Hope I have enough room to type the recipe in....The secret to scones is NEVER Overwork the dough. Here goes....
Preheat oven to 375 and place rack in middle of oven. Line a cookie sheet with parchment paper. Ingred...2 cups all purpose flour (I use bread flour), 1/4 cup white sugar, 2 teaspoons baking powder, 1/4 teaspoon salt, 1/3 cup cold unsalted butter, cut into pieces (I use 5 1/3 T. frozen salted butter....grate the butter into bowl when ready), 1 large egg, lightly beaten, 1 teaspoon vanilla, 1/2 cup heavy whipping cream. Glaze is a little cream with sugar sprinkled on top. In a large bowl, whisk together the flour, sugar, baking powder and salt. Grate the frozen butter into the flour mixture and mix with a pastry blender or two knives. The mixture should look like coarse crumbs (don't overwork it). In a small measuring cup combine the whipping cream, beaten egg and vanilla. Add this mixture to the flour mixture. Stir just until combined (Don't overwork it.) Knead dought gently (just enough to get it to hold together). Pat in into a 7 inch circle. Cut into 8 wedges (I use a long knife to cut it). Place the wedges on the prepared cookie sheet, spacing a few inches apart. Brush top with a little cream and sprinkle a little sugar on top of wedges. Bake for 15-18 minutes until toothpick inserted into center of a scone comes out clean. Remove from oven and let cool. Serve with jam or your favorite jelly. They freeze very well. Enjoy Lynn
Preheat oven to 375 and place rack in middle of oven. Line a cookie sheet with parchment paper. Ingred...2 cups all purpose flour (I use bread flour), 1/4 cup white sugar, 2 teaspoons baking powder, 1/4 teaspoon salt, 1/3 cup cold unsalted butter, cut into pieces (I use 5 1/3 T. frozen salted butter....grate the butter into bowl when ready), 1 large egg, lightly beaten, 1 teaspoon vanilla, 1/2 cup heavy whipping cream. Glaze is a little cream with sugar sprinkled on top. In a large bowl, whisk together the flour, sugar, baking powder and salt. Grate the frozen butter into the flour mixture and mix with a pastry blender or two knives. The mixture should look like coarse crumbs (don't overwork it). In a small measuring cup combine the whipping cream, beaten egg and vanilla. Add this mixture to the flour mixture. Stir just until combined (Don't overwork it.) Knead dought gently (just enough to get it to hold together). Pat in into a 7 inch circle. Cut into 8 wedges (I use a long knife to cut it). Place the wedges on the prepared cookie sheet, spacing a few inches apart. Brush top with a little cream and sprinkle a little sugar on top of wedges. Bake for 15-18 minutes until toothpick inserted into center of a scone comes out clean. Remove from oven and let cool. Serve with jam or your favorite jelly. They freeze very well. Enjoy Lynn
06-26-2014, 08:06 AM
#15
Senior Member
Thread Starter
Join Date: Jul 2007
Location: western North Carolina
Posts: 756
I found that the scones I buy at a bakery are hard and dry. This one isn't. I have another recipe for a scone made with yogurt. It's very good. A friend calls me the Scone Queen (lol)
06-26-2014, 04:02 PM
#19
Super Member
Join Date: Mar 2012
Location: Texas, USA
Posts: 5,896
My recipe is a bit different. I use heavy whipping cream but no butter, in mine. Along with vanilla, I add a splash of almond extract. Also, I add a bit of cinnamon, to the sugar topping.
It's fun to experiment with ingredients!
It's fun to experiment with ingredients!
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