Scones

Scones

I was first inspired to make scones by my daughter quite a few years ago. I was talking to her on the phone one morning and asked what she was doing and she said she had just made scones and was eating them with Lemon Curd. Well, that sounded so good I started my quest to make the perfect scone…. and find out what Lemon Curd was! I love lemon meringue pie and didn’t realize that the lemon part was more/less Lemon Curd. I found a recipe for it and tried it on some scones. Since then I have tried a number of scone recipes and at this point the following is one of my favorites.

Scones

Scones, a Scottish Quick Bread, is said to have taken its name from the Stone Of Destiny (or scone), the place where Scottish kings were once crowned and were originally made from oats, shaped into a large round called a ‘bannock’, scored into four to six triangles known as scones, and cooked on a griddle either over an open fire or on top of the stove. With the invention of baking powder scones became the well leavened oven-baked product that they are today, quite different to the older griddle-cooked.

Scones

1 1/2 cups all-purpose flour
1/4 c. cake flour
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup cold butter
1/4 cup sour cream
1 egg
3 tablespoons milk
Turbinado sugar for sprinkling on top, optional

Place a large pizza stone on a rack in the upper 1/3 of an oven and preheat to 450°F. (Scones need to be baked in a moderate to hot oven (400-450) so the dough sets quickly producing a light scone with a light to golden brown floury top and bottom with white sides. The texture of the interior should be light and soft, and white in color.)

Place a piece of parchment paper on to a pizza peel.

Scones

Whisk together the 1 1/2 cups all-purpose flour, 1/4 cup cake flour, 1/4 cup sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoons baking soda and 1/4 teaspoon salt in large bowl; cut 1/4 cup cold butter into 1/4” slices and then into fourths using a cheese slicer with the roller removed or this Buttermate.

 

Scones

With a pastry blender, vintage vegetable chopper, or two knives used scissors fashion cut the butter into the dry ingredients; do not cut the pieces too small.

Scones

Using your fingers, smash the larger pieces of butter into flat discs.

Place bowl in refrigerator while you combine the wet ingredients of 1/4 cup sour cream, 1 egg and 3 Tablespoons milk.

Combine wet ingredients with flour mixture just until moistened (about 1 minute). (Be sure not to over-mix the scones as this causes too much gluten to be formed in the dough which will result in tough and dry scones when baked.)

Scones

Turn dough onto lightly floured surface; knead 5 to 8 times until a smooth dough forms.

Scones

Pat dough to 7-inch circle and place on a parchment lined pizza peel.

Scones

Score into 6 wedges using a chef’s knife or bench scraper. Scones that are placed close together will have soft sides and their crusts will be less crispy; by placing them further apart the scones will be crusty all over.

Scones

Lightly brush the tops of the scones with milk, cream, egg wash or orange juice and then sprinkle liberally with Turbinado sugar.

Scones

Transfer the scones and parchment to the preheated pizza stone.

Scones

Bake for 13-16 minutes at 450 degrees or until lightly browned, checking  once to see if pan needs to be rotated.. Serve with jam or preserves, jelly, double or clotted cream, creme fraiche, devonshire cream – or lemon curd.

Scones

Variations:

Add about 1/2 cup dried fruit, 1/2 cup white chocolate chips, 1 1/2 t. grated orange or lemon peel and glaze with a powdered sugar frosting flavored with orange juice or milk/cream. I’m sure you can think of other things that would be good to add as well.


Scones
 
Ingredients
  • 1 1/2 cups all-purpose flour
  • 1/4 c. cake flour
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup cold butter
  • 1/4 cup sour cream
  • 1 egg
  • 3 Tablespoons milk
  • Turbinado sugar for sprinkling on top, optional
Instructions
  1. Place a large pizza stone on a rack in the upper 1/3 of an oven and preheat to 450°F. (Scones need to be baked in a moderate to hot oven (400-450) so the dough sets quickly producing a light scone with a light to golden brown floury top and bottom with white sides. The texture of the interior should be light and soft, and white in color.)
  2. Place a piece of parchment paper on to a pizza peel.
  3. Whisk together the 1 1/2 cups all-purpose flour, 1/4 cup cake flour, 1/4 cup sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoons baking soda and 1/4 teaspoon salt in large bowl; cut 1/4 cup cold butter into 1/4” slices and then into fourths.
  4. With a pastry blender, vintage vegetable chopper, or two knives used scissors fashion cut the butter into the dry ingredients; do not cut the pieces too small.
  5. Using your fingers, smash the larger pieces of butter into flat discs.
  6. Place bowl in refrigerator while you combine the wet ingredients of 1/4 cup sour cream, 1 egg and 3 Tablespoons milk.
  7. Combine wet ingredients with flour mixture just until moistened (about 1 minute). (Be sure not to over-mix the scones as this causes too much gluten to be formed in the dough which will result in tough and dry scones when baked.)
  8. Turn dough onto lightly floured surface; knead 5 to 8 times until a smooth dough forms.
  9. Pat dough to 7-inch circle and place on the piece of parchment lined pizza peel.
  10. Score into 6 wedges using a chef's knife or bench scraper. Scones that are placed close together will have soft sides and their crusts will be less crispy; by placing them further apart the scones will be crusty all over.
  11. Lightly brush the tops of the scones with milk, cream or even orange juice and then sprinkle liberally with Turbinado sugar.
  12. Transfer the scones and parchment to the preheated pizza stone.
  13. Bake for 12-16 minutes at 450 degrees or until lightly browned. Serve with jam or preserves, jelly, double or clotted cream, creme fraiche, devonshire cream - or lemon curd.
  14. Variations:
  15. Add about 1/2 cup dried fruit, 1/2 cup white chocolate chips, 1 1/2 t. grated orange or lemon peel and glaze with a powdered sugar frosting flavored with orange juice or milk/cream. I'm sure you can think of other things that would be good to add as well.

 

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