My favorite scones

February 27, 2018

I've been trying to make scones at home for a long time. It turns out, I'm not the only one. I finally stumbled across this recipe from Deb at SmittenKitchen.com and have a winner. These are easy to make, freeze well and taste AMAZING. She credits America's Test Kitchen with the base recipe. Both of the above mentioned are valuable resources for me in the kitchen. 

 

 

  • 2 cups all-purpose flour

  • 1 tablespoon baking powder

  • 3 tablespoons sugar

  • 1/2 teaspoon fine sea or table salt

  • 5 tablespoons chilled, unsalted butter, cut into 1/4-inch cubes

  • 1/2 cup dried cranberries chopped into bits

  • 1 cup heavy cream

     

I use my Cuisinart food processor for this, but you can go old school and enlist the help of your pastry cutter or a couple of butter knives if that is more your style.

  • Preheat oven to 425 degrees F.

  • Combine flour, baking powder, sugar and salt in your food processor. Pulse a few times to combine.

  • Cut 5 Tablespoons of COLD  butter into 1/2" cubes. Sprinkle them over dry ingredients. Pulse at 1 second intervals 10 times or until texture is crumbly. Small lumps are ok.

  • Toss in chopped dried cranberries (or your choice of fruit) and pulse to combine.

  • Pour crumbled mix into a large mixing bowl.

  • Add heavy cream and mix until it is coming together in a dough ball.

  • Turn out onto floured counter and knead until it has come together. Don't over work it here. Just mash it into those flour-y bits to pick them up.

  • Form into flat 9" circle (not quite an inch thick) and cut pizza style into 8 wedges. I like to keep them on the thinner side to ensure even cooking at high temp fresh or from the freezer.

  • Arrange on baking sheet - lined with parchment - and bake 12-15 minutes until fluffy and brown on the edges.

As I mentioned, these freeze well. I wrap them in plastic wrap or foil. To bake, remove from freezer while preheating oven to 400 degrees F. Pop them in and let them go on the longer side of the bake time. Keeping them 1" or less in thickness seems to help ensure that the centers will cook before the outside burns. I freeze them for myself, but I've given these to neighbors and friends as well! This way they can bake them fresh at home at their convenience without the hassle of making them.

 

 

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