Scones

dessert breakfast bread muffins biscuits

King Arthur Cream Tea Scones

flour 2 cups (240 g)
baking powder 2 tsp
salt 0.5 tsp
sugar 3 TBSP (40 g)
cream 1 cup (200 g)

Preheat the oven to 425°F. Line a baking sheet with parchment paper (or not; it helps with cleanup, but isn’t necessary to prevent sticking).

Whisk together the flour, baking powder, salt, and sugar.

Sprinkle the vanilla over the dry ingredients, then drizzle in the cream, tossing and stirring gently all the while and adding just enough to make a cohesive dough. There shouldn’t be any dry flour in the bottom of the bowl, but the dough shouldn’t be particularly sticky, either.

Lightly flour a clean work surface. Divide the dough in half, and gently pat each half into a 5 1/2” circle about 3/4” thick.

Brush each circle with heavy cream, and sprinkle with coarse white sparkling sugar, if desired.

Place the two circles of dough on the baking sheet, and cut each into 6 wedges. Pull the wedges apart a bit, leaving them in a circular pattern with about 1” space between each wedge.

For best rising, place the pan of scones into the freezer for 15 minutes, while you preheat your oven to 425°F.

Bake the chilled scones for 14 to 15 minutes, until they’re starting to brown, and they’re baked all the way through, without any wet dough in the center.

Remove the scones from the oven. Serve warm, split and spread with a bit of sweet butter and jam or preserves.

Store cooled scones airtight at room temperature for several days; freeze for longer storage. To refresh, microwave individual scones very briefly; or place scones on a baking sheet, tent with aluminum foil, and reheat in a 350°F oven for 10 to 15 minutes, until heated through.

Yield: 12 scones.

Source

King Arthur Cream Tea Scones

Notes

Can flavor with vanilla, poppyseed, citrus zest, chocolate chips, berries, nuts

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Whole Wheat Raspberry Ricotta Scones

Preheat oven to 425 degrees. Line a large baking sheet with parchment paper. In the bottom of a large, wide-ish bowl, whisk flours, baking powder, sugar and salt together.

With a pastry blender: Add the butter (no need to chop it first) and use the blender to both cut the butter into the flour mixture until the biggest pieces are the size of small peas. Toss in raspberries and use the blender again to break them into halves and quarter berry sized chunks.

Without a pastry blender: Cut the butter into small pieces with a knife and work the butter into the flour mixture with your fingertips until the mixture resembles a coarse meal. Roughly chop the raspberries on a cutting board and stir them into the butter-flour mixture.

Both methods: Add the ricotta and heavy cream together and stir them in to form a dough with a flexible spatula.Using your hands, gently knead dough into an even mass, right in the bottom of the bowl. Don’t fret if the raspberries get muddled and smudge up the dough. This is a pretty thing.

With as few movements as possible, transfer the dough to a well-floured counter, flour the top of the dough and pat it into a 7-inch square about 1-inch tall. With a large knife, divide the dough into 9 even squares. Transfer the scones to prepared baking sheet with a spatula. Bake the scones for about 15 minutes, until lightly golden at the edges. Cool in pan for a minute, then transfer to a cooling rack. It’s best to cool them about halfway before eating them, so they can set a bit more. I know, way to be a big meanie, right?

Source

Smitten Kitchen Whole Wheat Raspberry Scones

Notes

The trickiest thing about these is the dampness of the dough. Yet that same trickiness is they bake into something that seems impossibly moist for a scone, and especially a whole wheat one. Keep your counter and your hands well floured and you won’t have any trouble getting them from bowl to counter to oven to belly, which, after all, is the whole point.

Do ahead: Scones are always best the day they are baked. However, if you wish to get a lead on them, you can make them, arrange them on your parchment-lined sheet and freeze them. If you’re prepping just one day in advance, cover the tray with plastic wrap and bake them the day you need them. If you’re preparing them more than one day in advance, once they are frozen, transfer them to a freezer bag or container. Bring them back to a parchment-lined sheet when you’re ready to bake them. No need to defrost the froze, unbaked scones, just add 2 to 3 minutes to your baking time.

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Raspberry Almond Scones

INGREDIENTS:

For the Almond Glaze:

DIRECTIONS:

  1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.

  2. In a large bowl, whisk together flour, baking powder, sugar, and salt. Quickly cut in the butter, using your hands, two knives, or a pastry blender. Mix until mixture resembles coarse meal, with a feel larger butter lumps. Pour 1 cup of heavy cream and almond extract over the ingredients and stir with a spatula until dough begins to form. Don’t over mix. Gently fold in sliced almonds and raspberries. The raspberries will get a little smashed, but that is ok. The scones will still be pretty:)

  3. Transfer dough to a floured countertop and knead dough by hand just until it forms a ball. Form scones by patting the dough into a 3/4-inch thick circle. Cut the scones into even triangles. We got 8 scones.

  4. Place scones on prepared baking sheet. Using a pastry brush, brush scones lightly with the additional heavy cream. Bake scones for 15-18 minutes, or until scones are light brown. Cool scones on a wire cooling rack.

  5. While the scones are cooling, make the almond glaze. In a small bowl, whisk together powdered sugar, heavy cream or milk, and almond extract. Whisk until you reach desired consistency. Drizzle glaze over the scones. Top with additional sliced almonds. Serve!

Scones will keep in an air-tight container for up to 2-3 days, but they really are best eaten the day they are made.

yield: 8 SCONES prep time: 10 MINUTES cook time: 15-18 MINUTES total time: 30 MINUTES

Source

Unknown - recommended by Alice Hancock

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