How To Make Scones
Scones seem like one of those baked goods that most Americans only experience at the local coffee shop. Without a “high tea” type activity happening, there really hasn’t been any way for scones to have become common place. This is a shame. As much as I like biscuits, I think it is worth knowing how to make scones, too. Scones are a bit more decadent, but just as easy to make.
How To Make Scones – Butter and Flour and More Fat
Scones are very easy to make. The first thing you need to know is how to cut butter into flour. This is easy. There are many ways to get this job done, but I like the most no fuss way – the use of my fingers. Scones are a short dough so the cutting of the butter into the flour is necessary.
In past scone recipes, I have used egg and varied the amount of fat. This is not totally necessary, but the more fat there is, the shorter the dough will be. This will lead to a more tender scone.
How To Make Scones – The Rise and Flavor
A scone is leavened with baking powder, although some baking soda can be used. The use of baking soda necessitates the use of buttermilk or other acid to activate the baking soda. This would be fairly non-traditional, but could be done. For ease, I stick to baking powder.
As far as flavor is concerned, there are many options. When I think of scones, I usually think of fancy flavors like white chocolate and cranberry, but most dried fruit works and fresh berries also work great. I particularly like white chocolate cranberry as the tartness of the cranberry plays well with the sweetness of the white chocolate
How To Make Scones – The Video and Recipes
Below is the ‘How To Make Scones’ Video. The video shows the making of white chocolate cranberry scones. The full recipe follows.
- 2 cups of flour
- 1 tbsp baking powder
- 1 tsp salt
- 1/3 cup of sugar
- 1 stick of butter – very cold
- ½ cup of dried cranberries
- hot water to cover cranberries
- 4 oz white chocolate
- ½ cup of cold milk
- 1 egg
- 1 tsp vanilla
- 2 tbsp melted butter
- Preheat the oven to 425F.
- Using a sharp knife, roughly chop the chocolate into small pieces.
- In a bowl, pour enough hot water over the cranberries to cover. Let the cranberries plump up for 10 minutes. Drain well.
- In a large bowl, or the bowl of a food processor, add the flour, baking powder, sugar and salt. Mix well. Pulse together if using the food processor.
- Add the cold butter. Using the food processor, a pastry cutter or your fingers, cut the butter into the flour until it is fully incorporated and the texture is like sand with no large lumps of butter.
- Mix the chopped chocolate into the butter/flour mixture.
- Pour the butter/flour/chocolate mixture on to a clean work surface. Toss the plumped cranberries into the mixture. Make a well in the center.
- In a small bowl , beat the wet ingredients together with a fork. Pour the wet ingredients into the center of the butter/flour/chocolate mixture.
- Using a fork, slowly stir the butter/flour/chocolate mixture into the wet ingredients. After a few stirs, when the mixture in the well is getting thick, start folding the butter/flour/chocolate mixture into the center of the well. Continue folding the ingredients together until a soft dough is formed.
- Shape the dough into a small square (4x4 inches or so). Using a rolling pin, roll the square into a rectangle. Fold the dough in half, turn it 90 degrees and roll it back out into a rectangle. Repeat rolling, folding and re-rolling 4 or 5 times. If the dough is sticky, apply flour to the pin, work surface and dough as needed.
- Roll the dough into a 12x5in rectangle a final time so it is about 1 inch thick. Cut the dough into scones using a 2.5 inch biscuit cutter. Don’t twist the cutter when cutting, just push straight down. Re-roll any extra dough and cut into scones.
- Transfer the cut scones to a baking tray lined with parchment or sprayed with non-stick spray.
- Using a brush, brush the tops of the scones with melted butter.
- Bake for 15-20 minutes until the scones rise and the tops are golden brown.
- Serve warm!
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