- May 19, 2019 at 8:50 pm #575745
To Make Perfect Buttery Scones
2 cups all-purpose flour, un-sifted
3 tsp baking powder
2 tbs granulated sugar
1/2 tsp salt
4 tbs butter
1/2 cup heavy cream
1/2 cup dried currants
To begin, combine the flour, sugar, salt, and baking powder in a bowl. Then, add cubes of chilled butter and cut in the butter with a pastry blender.
In a separate bowl, beat two of the eggs until they are light and airy. Keep the third egg reserved for later—will need to use it to brush the scones with an egg wash before baking them to give the scones a beautiful, golden exterior.
Add the heavy cream and mix until thoroughly combined. It will not hurt to have a bit more cream reserved in case it is necessary to moisten the dough later. Water can be used, but cream will give the scones a richer flavor and texture.
As soon as the wet ingredients are added, this will activate the baking powder, so time is important. Stir until the dough just comes together, then add the dried currants.
Turn the dough out onto a floured board and press together until it barely holds together. Do not overwork it or the scones will be too tough. Moisten the dough if necessary—about a tbs at a time, just enough so that the dough holds together.
Dust a rolling pin with a bit of flour to keep it from sticking and roll the dough out to about an inch thick. Once again, do not overwork the dough or the scones will taste leathery and tough.
Can use either a fluted or plain round pastry cutter for this step. Or just cut the scones into triangles with a knife, which is a good technique because it will leave fewer scraps.
Now it is time for the egg wash. Beat the last egg in a small bowl along with a tablespoon or so of water. Then, paint the tops of the scones with the egg wash. Use just enough to make the scones appear glossy.
Bake at 400° for 15 min. Scones should be eaten as soon after baking as possible. The perfect scone should be hot enough to melt butter without not quite burning the mouth when biting into it. Feel free to play around with this recipe and substitute other ingredients like blueberries, lemon zest, or dried cranberries (especially great for when the holidays roll around). Makes 9
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