We Americans pronounce the word scones to rhyme with "stones" where as the Scottish pronounce the word scones to rhyme with "lawns". However you choose to pronounce scone, they go great with cream and jam and of course tea! A good scone is somewhere between a muffin and a biscuit. The key to making light, tender, and flaky scones is the temperature of the butter, and cream, and how much you work the dough. If you work the dough too long, then the gluten will form and you will have tough scones. If the butter or cream are too warm, they won't rise as well, and will seem heavy.
The first time I made scones was after watching Martha Stewart make some blueberry scones. I was inspired to try them. When they came out of the oven and I tried one ....oooooo the wasted years! Blueberry scones are my husband's favorite. Tim and I like the chocolate cranberry ones, and Kyle likes the brownie chocolate chip ones - no surprise there! Traditionally, scones usually only have dried fruits, such as currents, raisins, dates, or citron. But we Americans have taken this little short bread to new heights, well, at least I have. Here are the flavors I have formulated over the years with the intent to start my own tearoom, perhaps someday my dream will come true. Until then, I hope you enjoy these recipes!
The first time I made scones was after watching Martha Stewart make some blueberry scones. I was inspired to try them. When they came out of the oven and I tried one ....oooooo the wasted years! Blueberry scones are my husband's favorite. Tim and I like the chocolate cranberry ones, and Kyle likes the brownie chocolate chip ones - no surprise there! Traditionally, scones usually only have dried fruits, such as currents, raisins, dates, or citron. But we Americans have taken this little short bread to new heights, well, at least I have. Here are the flavors I have formulated over the years with the intent to start my own tearoom, perhaps someday my dream will come true. Until then, I hope you enjoy these recipes!
Basic Scone Recipe
I will give you my basic recipe, I think I got it from none other than Martha Stewart. To this recipe, I then add what ever dried or fresh fruit, nut, or chocolate to it that I am craving or that is occupying my pantry shelves. Or if you like, keep it pure with no fixings.
3 c. all purpose flour 1/2 c. very cold heavy whipping cream
1/3 c. sugar 2 lrg. eggs [cold]
1 Tbsp. baking powder 1 1/2 tsp. vanilla extract (optional)
1/2 tsp. salt
1 stick frozen butter cubed
Preheat oven to 400F and move rack to the upper level. No need to grease the cookie sheet, if you prefer to use a silpat or parchment paper, that is fine.
Sift all dry ingredients into a large mixing bowl. Cut in the frozen butter into the dry ingredients, with a pastry cutter or butter knife, until the butter is in pea-size pieces and the mixture looks crumbly.
Add fruits, nuts, or chocolate pieces and mix into flour mixture, coating the additions.
Make a "well" in the center and set in fridge to keep chilled.
Place all liquid ingredients into a Pyrex liquid measure cup, whisking eggs well.
Pour liquid mixture into the dry mixture and gently stir to bring them together.
Dump out onto a lightly floured surface {it will look rather crumbly] and squeeze the crumbs into a mass, and kneed gently, working quickly, until it just holds together, then form into either a 8" circle or a 7" x 5" rectangle.
Before cutting, brush the dough with some cream and sprinkle with sugar if desired.
Cut the circle into 6 wedges or cut the rectangle into 12 squares, or however big you want them. I cut them into 12 squares.
Place them onto the cookie sheet leaving about 2 " between them, place in hot 400F oven for 18 - 20 min. or until golden brown. Let cool 5 min. and remove scones to a cooling rack or enjoy nice and warm from the oven! Don't forget the cream and jam!
What is your favorite scone to enjoy with a cup of tea?
1/3 c. sugar 2 lrg. eggs [cold]
1 Tbsp. baking powder 1 1/2 tsp. vanilla extract (optional)
1/2 tsp. salt
1 stick frozen butter cubed
Preheat oven to 400F and move rack to the upper level. No need to grease the cookie sheet, if you prefer to use a silpat or parchment paper, that is fine.
Sift all dry ingredients into a large mixing bowl. Cut in the frozen butter into the dry ingredients, with a pastry cutter or butter knife, until the butter is in pea-size pieces and the mixture looks crumbly.
Add fruits, nuts, or chocolate pieces and mix into flour mixture, coating the additions.
Make a "well" in the center and set in fridge to keep chilled.
Place all liquid ingredients into a Pyrex liquid measure cup, whisking eggs well.
Pour liquid mixture into the dry mixture and gently stir to bring them together.
Dump out onto a lightly floured surface {it will look rather crumbly] and squeeze the crumbs into a mass, and kneed gently, working quickly, until it just holds together, then form into either a 8" circle or a 7" x 5" rectangle.
Before cutting, brush the dough with some cream and sprinkle with sugar if desired.
Cut the circle into 6 wedges or cut the rectangle into 12 squares, or however big you want them. I cut them into 12 squares.
Place them onto the cookie sheet leaving about 2 " between them, place in hot 400F oven for 18 - 20 min. or until golden brown. Let cool 5 min. and remove scones to a cooling rack or enjoy nice and warm from the oven! Don't forget the cream and jam!
What is your favorite scone to enjoy with a cup of tea?