Recipe | Scones

We’ve all had scones before, right? That occasional purchase at Starbucks or pastry shop where you think – a scone sounds good, I guess. But store-bought scones taste nothing like home-made scones – they are a completely different food group altogether. Don’t believe me? Make a batch – I dare you.

What I love about scones is that they are considered a delicacy which impresses others when you make them for baby/wedding showers (I mean who makes scones??) but are easy enough to whip up a quick batch prior to a guest coming over. They take 20 minutes to prepare and 15 minutes to bake but their appearance looks like you might have slaved all day preparing them!

Home-made scones are cake-like in consistency, but taste more like a sweet biscuit. I appreciate how creative scones allow you to get in adding ingredients. I know it seems obvious or cliche to say this, but scones really are paired perfectly with hot tea.

Scones This recipe is from the Betty Crocker Cookbook, 2011 ed.

1 3/4 cups all-purpose flour
3 tbsp granulated sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/3 cup cold butter, cut into 8 pieces
1 egg, beaten
1/2 tsp vanilla
4 to 6 tbsp whipping cream

Heat oven to 400 degrees.

In large bowl, mix flour, granulated sugar, baking powder and salt. Cut in butter, using pastry blender or fork, until mixture looks like fine crumbs. Stir in egg, vanilla and just enough of the 4 to 6 tbsp whipping cream so dough leaves side of bowl.

Place dough on lightly floured surface’ gently roll in flour to coat. Knead lightly 10 times, On ungreased cookie sheet, roll or pat dough into 8-inch round. Cut into 8 wedges with sharp knife that has been dipped in flour, but do not separate wedges. Brush with additional whipping cream; sprinkle with coarse sugar.

Bake 14 to 16 minutes or until light golden brown. Immediately remove from cookie sheet; carefully separate wedges. It tastes best warm, but I think it tastes great even a few days later.

Chocolate Chip Scones – Stir in 1/2 cup miniature semisweet chocolate chips with the egg, vanilla and whipping cream.
Raspberry-White Chocolate Scones – Substitute almond extract for the vanilla, increasing whipping cream to 1/2 cup. Stir in 3/4 cup frozen unsweetened raspberries and 2/3 cup white vanilla baking chips with the egg, almond extract and whipping cream. Omit kneading step; pat dough into 8-inch circle on ungreased cookie sheet. Continue as directed – except baked 18 to 23 minutes. Raspberries will color the dough a little bit.
My personal tips to creating the perfect scone
  • Use a shiny cookie sheet for best results.
  • I pour in 4 tbsp of the whipping cream at first, and then add 1-2 more to anything left in the bowl that is not sticking.
  • The crowd favorite every single time is the raspberry-white chocolate scone. However, use the following tips to make sure you get it right.
    • I personally do not recommend adding 1/2 cup of whipping cream to the raspberry-white chocolate version. Add the usual 4-6 tbsp… especially if you are using frozen raspberries. The raspberries will begin to melt and your left with even more liquid in your dough. Extra liquid means even longer baking time with no guarantees that you will be left with a breaded consistency. Also, you should be aware that frozen raspberries will leave your scones looking a blue-purple. Like … freaky blue-purple.
    • For the raspberry-white chocolate scones, if you want a more polished look, press unfrozen raspberries into the top of the scones after you’ve shaped the dough into an 8-inch circle. If you decide to go this route, bake your scones at the normal 14-16 mins.

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