Saturday, January 18, 2014

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.)

8 comments:

quilt'n-mama said...

We love scones at our house! I will try your recipes, I do the same thing, make big batches and freeze for breakfast on busy school mornings!

Jana said...

Looks yummy! Need to give this a try....especially since I have a few guys that head out to work earlier than they are ready to eat breakfast. They'll be great for them to grab on the go and then have handy for when they get hungry! Thanks for sharing .... And the double batch tip! We do a lot of that here too!

Julie said...

Can I mix it by hand if I don't have a stand mixer?

Lori at JOY Unspeakable said...

Absolutely you can mix them by hand! It's a stiff dough, so you'll get a decent workout from it, but since it just needs to be mixed until combined, it shouldn't be too hard.

Happy scone baking!

Julie said...

Thanks!! I can't wait to try them!

Natalie said...

Yum. Pinning this to try soon!

Mary DeGennaro said...

Lori, I made the scones, they were so easy to make and everyone loved them! I used cranberries, made a drizzle icing (which I added a drop of orange juice to), and plan to make them regularly. Thanks for sharing the recipe!!

Lori at JOY Unspeakable said...

Yay, Mary!! Your additions sound AMAZING! So glad the recipe worked out well for you.

ENJOY!

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