#IsolationBaking recipe # 46
Perfect Scones
These are the best. And easier than you think to make.
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Perfect Scones
These are the best. And easier than you think to make.
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Ingredients
3 cups (420 grams) all-purpose flour (flour stirred to loosen, spooned lightly into measuring cup, levelled)
1/3 cup ( 65 grams) sugar
¼ cup (18 grams) non-fat dry milk powder or buttermilk powder
¾ teaspoon salt
1 tablespoon baking powder
2 large eggs
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Ingredients
3 cups (420 grams) all-purpose flour (flour stirred to loosen, spooned lightly into measuring cup, levelled)
1/3 cup ( 65 grams) sugar
¼ cup (18 grams) non-fat dry milk powder or buttermilk powder
¾ teaspoon salt
1 tablespoon baking powder
2 large eggs
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½ cup (125 ml) low-fat or whole milk or buttermilk
2 teaspoons vanilla extract
8 tablespoons (1 stick, 120 grams) cold butter, cubed
¾ cup ( 4 ounces, 120 grams) dried fruit such as currents, raisins or chopped apricots, optional
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½ cup (125 ml) low-fat or whole milk or buttermilk
2 teaspoons vanilla extract
8 tablespoons (1 stick, 120 grams) cold butter, cubed
¾ cup ( 4 ounces, 120 grams) dried fruit such as currents, raisins or chopped apricots, optional
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1 egg beaten with 1 tsp cold water for egg wash
Cinnamon-sugar for topping (1/2 teaspoon ground cinnamon for 1 tablespoon granulated sugar)
Preheat the oven to 450°F (230°C) - yes, a very hot oven. Line one or two baking sheets with parchment.
In a mixing bowl, whisk
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1 egg beaten with 1 tsp cold water for egg wash
Cinnamon-sugar for topping (1/2 teaspoon ground cinnamon for 1 tablespoon granulated sugar)
Preheat the oven to 450°F (230°C) - yes, a very hot oven. Line one or two baking sheets with parchment.
In a mixing bowl, whisk
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together all of the dry ingredients, including the dried fruit if using.
In a separate bowl, whisk together the eggs, milk and vanilla until well blended.
Put the cubes of cold butter into the bowl with the dry ingredients and toss to coat. Using only the tips of your
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together all of the dry ingredients, including the dried fruit if using.
In a separate bowl, whisk together the eggs, milk and vanilla until well blended.
Put the cubes of cold butter into the bowl with the dry ingredients and toss to coat. Using only the tips of your
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fingers & thumbs, rub the butter into the dry ingredients. Work quickly and rub until the mixture resembles course sand, but making sure you stop before the butter is completely rubbed in - there should still be tiny pieces of butter left; this fat between the thin layers
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fingers & thumbs, rub the butter into the dry ingredients. Work quickly and rub until the mixture resembles course sand, but making sure you stop before the butter is completely rubbed in - there should still be tiny pieces of butter left; this fat between the thin layers
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layers of flour is what gives the light, tender, flaky layers & texture to the scone.
Stir the wet ingredients (eggs, milk, vanilla) into the flour/butter mixture vigorously but lightly, avoiding overmixing or packing it together; stir just until all the dry ingredients
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layers of flour is what gives the light, tender, flaky layers & texture to the scone.
Stir the wet ingredients (eggs, milk, vanilla) into the flour/butter mixture vigorously but lightly, avoiding overmixing or packing it together; stir just until all the dry ingredients
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are moistened. Over working this dough will give you tough scones. Turn the dough out onto a lightly floured work surface & fold & gather it together just until it is a smooth, cohesive dough but still light.
Cut the dough into two pieces & shape each into a roundish
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are moistened. Over working this dough will give you tough scones. Turn the dough out onto a lightly floured work surface & fold & gather it together just until it is a smooth, cohesive dough but still light.
Cut the dough into two pieces & shape each into a roundish
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shape. Place each piece of dough onto a parchment-lined baking sheet & gently press or lightly roll into a disk about 6” wide (15-1/2 cm) and 1-inch (2 cm) thick.
(you can see in the photos the lightness & the layers of the dough)
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shape. Place each piece of dough onto a parchment-lined baking sheet & gently press or lightly roll into a disk about 6” wide (15-1/2 cm) and 1-inch (2 cm) thick.
(you can see in the photos the lightness & the layers of the dough)
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With a sharp knife, slice each disk into 8 wedges, gently pushing the wedges apart to separate.
Brush each scone with the egg wash, then sprinkle with cinnamon-sugar.
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With a sharp knife, slice each disk into 8 wedges, gently pushing the wedges apart to separate.
Brush each scone with the egg wash, then sprinkle with cinnamon-sugar.
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Place in the preheated oven & bake for just 7 minutes. At the end of the 7 minutes, turn the oven off and, without opening the oven door, leave the scones in the oven for an additional 8 – 10 minutes until golden brown & baked.
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Place in the preheated oven & bake for just 7 minutes. At the end of the 7 minutes, turn the oven off and, without opening the oven door, leave the scones in the oven for an additional 8 – 10 minutes until golden brown & baked.
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These are best eaten warm from the oven (let cool a bit before serving).
Since these are best eaten fresh & there are only 2 of us, I bake only 1 of the rounds of dough & wrap the second in plastic & refrigerate to bake the following day.
Enjoy!
These are best eaten warm from the oven (let cool a bit before serving).
Since these are best eaten fresh & there are only 2 of us, I bake only 1 of the rounds of dough & wrap the second in plastic & refrigerate to bake the following day.
Enjoy!
AND
If you have a copy of my cookbook, my sublime orange cardamom version of these - with an added recipe of a flavored butter to pair with it - can be found on page 111.
If you have a copy of my cookbook, my sublime orange cardamom version of these - with an added recipe of a flavored butter to pair with it - can be found on page 111.
