First and foremost, a couple of tips. I highly suggest weighing your ingredients. I know, I know, what a pain. But, baking is a science, and having the correct ratios does matter if you want to produce the best-baked goods, and simply measuring in a cup can vary greatly in the true amounts being incorporated. It's really very simple to weigh your ingredients. All you need is a simple inexpensive digital scale that measures in grams and ounces. I prefer a scale that has a pull-out digital read so that if your using a large bowl you can easily read your weights.
Second tip: Don't skip the 15 minute refrigeration noted in the instructions. If you do your scones will spread too much.
Tip three: experiment with different flavors. This is a basic vanilla scone recipe, so you can add any ingredients you want and change the extract as well. Quality is key in great baked goods, so please use pure extracts, not imitation....yes, they cost more but they also taste different. You can add your favorite dried fruits or nuts, chocolate chips....there are endless possibilities. when adding these add-ins, mix them in as the very last step before rolling out or dropping the dough on the baking sheet.
OK! let's get to it!
INGREDIENTS:
2 cups (250 Grams) all-purpose flour (plus more for work surface)
1/2 cup (100 Grams) granulated sugar
2 1/2 tsps Baking Powder
1/2 tsp salt
1/2 cup Butter (115 Grams) FROZEN
1/2 cup Heavy Cream plus 2 TBSP for brushing the tops
1 Large Egg
1 Tablespoon Pure Vanilla Extract (exchange with a differnt extract if you want)
1 to 1.5 cups of add ins. (fruits nuts chocolate etc)
Optional but highly Suggested Making a simple icing to drizzle on top.
Such as this simple Vanilla Icing (again use a different extract flavor if you like)
1 cup confectioners sugar
2 Tablespoons of water or milk or cream
1 tsp Vanilla extract
pinch of salt
simply add all ingredients in a bowl and mix until combined. If you need more moisture only add VERY LITTLE at a time. If you add too much you will need to add more sugar until the consistency is icing that easily drizzles off of a spoon or fork
Directions for Scones:
Mix flour, sugar, salt, and baking powder together in a large bowl. Grate the frozen butter using a 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. 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. Pour evenly over the flour mixture, add the add-ins, then mix together until everything appears moistened. Try not to over mix, but make sure it is well incorporated.
If you want to make triangle scones: Place the dough on work surface that is dusted with flour. Using a silicone mat is very helpful, but not necesarry. dust your hands with flour and roll the dough into a ball and press into an 8 inch disc. If it is to dry and not holding together, add a little heavy cream. With a bench scraper or knife cut into 8 triangles. Place on a parchment lined baking sheet about 3 inches apart. Put in refrigerator for 15 minutes. Preheat oven to 400 degrees.
If you'd rather just make drop scones, take about a 1/4 cup of the dough and place them on a parchment-lined baking sheet about three inches apart. Put in refrigerator for 15 minutes. Preheat oven to 400 degrees.
When the oven is preheated, take the scones out of the refrigerator and brush them with heavy cream. You can add coarse sugar to the tops if you want. If you are making icing I wouldn't add the sugar. Personally, I prefer icing.
Bake until golden brown about 15 to 25 minutes check them after 15 minutes and continue baking if not done, but check every two minutes so they do not overcook.
Cool completely, meanwhile make your icing, when cool drizzle icing over the tops, let icing set.
ENJOY with a delicious cup of tea! If you want the true scone experience, buy some of your favorite jam and some clotted cream!
Your scones should be stored in an air tight container and will last about a week in the refrigerator.
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