These scones are tender, flaky, rich, buttery and soft pastries perfect for breakfast, brunch or with tea.
Scones are biscuit-like pastries either shaped round or in triangles. They can be savory or sweet can be eaten for breakfast or with tea. I have tried a lot of different scones recipes and every single one of them fell short somehow. So, I decided to develop my own based on my tests and results and let me tell you, this one is the perfect scone recipe you will ever need, if I dare say so myself!! I will not keep going on and on about how great this recipe is, instead I will let you be the judge. So, without any delays, lets dive in!!
Before you start please read the notes, so you can achieve perfect scones every time!!
Notes
First off, you need to keep all the wet ingredients like butter, egg, heavy cream and buttermilk cold. This will prevent over spreading and help our scones retain their flakiness and moistness.
Mix the dry ingredients first, before getting any of your wet ingredients out of the refrigerator or grating the butter. This will help us keep our ingredients as cold as possible.
The butter needs to be cold so when it hits the oven, it creates pockets of flakiness and moistness in our scones. Also, handle the butter as little as possible. The heat from your hands will bring the butter to room temperature. For this recipe, butter needs to be grated. You can either use a box grater or a food processor.
You want to avoid using regular milk in the recipe because I found that it just creates flatter scones. You can either use heavy cream or buttermilk in this recipe. Buttermilk creates a moister scone and heavy cream creates a much richer scone. Or you can be like me and add both!! I mean why not right!!
To avoid dense scones, handle and mix the scone dough as little as possible. Mix until everything just comes together.
You need to work quickly when cutting out shapes. Set the final scones in the freezer for 10 minutes until your oven is preheated. This will again keep the scones cold before they hit the oven and prevent overspreading.
I use flour on my counter when I’m shaping the dough into a disc and cutting in shapes. This helps prevent the dough from sticking to the surface. I also sprinkle flour on a plate when setting the scones in the freezer. This again will help us lift the scones easily. You don’t want to lose all that hard work.
Servings : 8 scones
Preparation Time : 35-40 minutes
Ingredients
2 cups all-purpose unbleached flour
1/3 cup granulated sugar
1/4 cup lightly packed light brown sugar
2 teaspoons baking powder
1/2 teaspoons baking soda
1/4 teaspoon salt
1 stick unsalted butter (frozen cold), grated
1/3 cup cold heavy cream
1/4 cup cold buttermilk
1 egg (cold), lightly beaten
1 tsp lemon zest
1 teaspoon vanilla extract
1 cup fresh blueberries
2 tablespoons butter, melted for brushing
1 tablespoon granulated sugar for sprinkling on top
Glaze
1 cup confectioner sugar
1 teaspoon lemon zest
1/2 tablespoon fresh lemon juice
1/2 tablespoon milk
1 teaspoon vanilla extract
Directions
In a bowl mix flour, sugar, brown sugar, baking powder, baking soda and salt.
Grate the frozen butter using a box grater. Add it to the flour mixture and combine with your fingers until the mixture comes together in pea-sized crumbs.
Whisk heavy cream, buttermilk, egg, lemon zest, and vanilla extract together in a small bowl. Drizzle over the flour mixture.
Add the blueberries in and then mix until everything appears moistened.
Flour a counter or a work surface and drop the dough on the counter. With floured hands, work the dough quickly into a ball. Press into an 8-inch disc and with a sharp knife cut into 8 triangles or whatever shape you want.
Transfer the dough to a plate lightly dusted with flour and chill in the freezer for 10-15 minutes.
Meanwhile, preheat oven to 400°F.
Line a baking sheet with parchment paper and set the cold scones 3-inches apart on the baking sheet.
Brush scones with 2 tablespoons melted butter and sprinkle the tops with 1 tablespoon sugar.
Bake for 16 – 24 minutes or until golden brown around the edges and lightly browned on top.
Remove from the oven and cool for 5 -10 minutes before topping with the glaze.
For Glaze
Mix all the glaze ingredients and whisk until smooth.
Drizzle the tops of the sconces with the glaze and serve warm. Enjoy!!
You can keep leftover scones covered at room temperature for 2 days or in the refrigerator for 4 days. Warm slightly before serving.
View Recipe : Click Here
Коментарі