How to Make Perfect Scones

Good Saturday afternoon to you, my sweet friends!  I hope your weekend is off to a relaxing start.

I don't know about you, but I sure do think that scones are pretty much the most delicious and scrumptious companion to a cup of tea (or coffee, of course) that was ever invented, ever.  I don't have a huge sweet tooth, so scones are really so perfect for me!  Just a little sweetness, sort of like my demeanor these peri-menopausal days...just a little bit sweet.

Anyway, I make them all the time to sell.  Everyone just loves them!  I mostly sell them unbaked and frozen, making them super easy for recipients to pop in their own oven and enjoy them the way God intended.  Hot and fresh as can be!  

And here's my recipe!

Here's what you'll need: 

flour (all-purpose and wheat)

baking powder

salt

sugar

2 eggs

butter

1/2 & 1/2

vanilla extract

chocolate chips

 (Pictures show a double recipe, making four scone rounds.)

Mix together two eggs, 2/3 cup half & half, 2 teaspoons vanilla extract.  Set aside.



In a large mixing bowl, whisk together 2 cups all-purpose flour, 3/4 cup whole-grain flour, 1/3 cup white sugar, 3/4 teaspoon salt, and 1 tablespoon baking powder.  Add one stick of cold unsalted butter, cubed. Using a pastry cutter, cut butter into flour mixture until butter is pea-size.

 Add egg mixture and 1 cup mini chocolate chips to the flour mixture.

Mix it in a stand mixer, just until blended.  You don't want to overmix!  I often have some flour left at the bottom of my mixing bowl, just incorporate it in in the next step.

Put the dough onto a floured flat surface w/ parchment paper underneath.  If there is flour left in your dough mixture, just gently knead it back into the dough, without overworking it.  Divide dough in half and press into two circles, about 6 inches each.

Then (and this is an important step!), put the circles (with parchment paper underneath) onto a cookie sheet and place in the freezer for about 30-45 minutes.  This gives the gluten a chance to relax (seriously, gluten has been so overwhelmed lately. Ha!) and for the butter to get cold and wonderful again.

Preheat your oven to 425.

After your oven is heated to 425 and your scones have been in the freezer for at least 30 minutes, take them out and cut the circles into wedges, and separate.

Bake for 17-20 minutes, until golden brown.

Then, put some coffee on and enjoy the heck out of them!  They are so yummy.  Crispy on the outside, warm and soft on the inside.  Perfection!

Recipe Recap:


Scones!

2 cups all-purpose flour
3/4 cup whole-grain flour (or use all-purpose)
1/3 cup white sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup cold butter
2 eggs
2/3 cup half & half
2 teaspoons vanilla
1 cup mini chocolate chips (or dried fruit!)

1.  Mix together two eggs, 2/3 cup half & half, 2 teaspoons vanilla extract.  Set aside.

2.  In a large mixing bowl, whisk together 2 cups all-purpose flour, 3/4 cup whole-grain flour, 1/3 cup white sugar, 3/4 teaspoon salt, and 1 tablespoon baking powder.  Add one stick of cold unsalted butter, cubed. Using a pastry cutter, cut butter into flour mixture until butter is pea-size.

3.  Add egg mixture and 1 cup mini chocolate chips to the flour mixture.

4.  Mix it in a stand mixer, just until blended.  You don't want to overmix!  I often have some flour left at the bottom of my mixing bowl, just incorporate it in in the next step.

5.  Put the dough onto a floured flat surface w/ parchment paper underneath.  If there is flour left in your dough mixture, just gently knead it back into the dough, without overworking it.  Divide dough in half and press into two circles, about 6 inches each.

Then (and this is an important step!), put the circles in the freezer for about 30-45 minutes.  This gives the gluten a chance to relax (seriously, gluten has been so overwhelmed lately! Ha!) and for the butter to get cold and wonderful again.

Preheat your oven to 425.

6.  After your oven is heated to 425 and your scones have been in the freezer for at least 30 minutes, take them out and cut the circles into wedges.

Bake for 17-20 minutes, until golden brown.

ENJOY!





Also....
You'll want to double the recipe like I did, and stick the unbaked leftovers in your freezer.  You'll be soooo glad you did when you need a quick, homemade breakfast treat on a busy morning!




(Recipe adapted from King Arthur Flour.)