Here is a basic scone recipe adapted from a King Arthur Flour recipe, it’s a good one with a good method, so I thought I’d share it with you!
These are best eaten with tea, with your pinky pointed up, and an exaggerated English accent wouldn’t hurt either.
Gather your ingredients
I’ve chosen to use cream, because if milk is good, cream is better! Milk or half and half will do just fine.
First sift the flour, sugar, salt, and baking powder together. No sifter? No Problem, just use the method from other recipes with a whisk and a bowl to combine the dry ingredients
Cut the stick of butter into smaller pieces and blend it together with a pastry blender, like this one. For a recipe like this I like kickin’ it old school (I’m really trying to bring that phrase back), and using a pastry blender. You could give it a few pulses in a food processor, but then you have that whole machine to clean, so use a pastry blender unless you have a maid
Just blend until most of the butter is worked in and there are no chunks any larger than peas, put that can of peas away…
I moisturize, can you tell?
Now is a great time for add ins. You’ll want to do it now, because they will distribute more evenly, and you won’t have to overwork the dough later to get them in. You can add chocolate chips, raisins, blueberries, dried cranberries, citrus zest, candied ginger, whatever you think would taste great in a scone, just no peas… I would add about 3/4-1 cup of your desired add in.
Next take the cream (or milk or half and half), the eggs and vanilla extract and whisk together. Add to the flour mixture.
Now just stir it up until just combined.
Take the dough and divide in half. Using floured hands and a floured surface (the dough is sticky and soft), make 2 5-6″ round disks of dough and place on a greased baking sheet or one lined with parchment. Divide each disk into 6 wedges. Separate the wedges slightly to allow them to puff up while baking.
If you have any leftover cream brush the tops and sprinkle with some sugar. Place baking sheet in the freezer for about a 1/2 hour, the King Arthur website suggested that we do this, and who am I to argue, they say it helps them puff up better in the oven, I think that they may be on to something….
Preheat oven to 375
Remove the pan from the freezer and resist touching it with your tongue. Place in the oven and bake for 20-25 minutes or until they are nice and golden brown and look like scones.
These look an awful lot like biscuits don’t they? Well really because they are, but just a more rich and sweeter version.
Now with some jam. Get that cup of tea ready and that pinky in the air