Scones
Scones, a quintessential part of British cuisine, offer a canvas for culinary creativity, ranging from sweet to savory delights. Mastering scone-making means understanding the balance of ingredients and baking techniques to achieve that perfect moist, crumbly texture. This journey into scone crafting will explore how varying ingredients or techniques can elevate your baking game, transforming your scones from good to unforgettable.
Prep Time
15 minutes
Cooking Time
20 minutes
Servings
This recipe serves 8.
Ingredients
- All-purpose flour, 2 cups (256g)
- Sugar, 1/4 cup (50g)
- Baking powder, 1 tablespoon (14g)
- Salt, 1/2 teaspoon (2.5g)
- Cold butter, cubed, 1/2 cup (113g)
- Heavy cream, 3/4 cup (180ml), plus extra for brushing
- Egg, 1 large (for brushing tops)
- Mix-ins (optional e.g., dried fruits, nuts, chocolate chips), 1/2 cup (85g)
Method
- Preheat your oven to 400°F (200°C).
- In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt.
- Cut the cold cubed butter into the flour mixture until it resembles coarse crumbs.
- Freeze the mixture for about 5 minutes.
- Gently add the heavy cream to the flour mixture, using a fork to combine without overworking the dough.
- Turn the dough onto a lightly floured surface and shape it into a round disc. Cut into 8 wedges or circles.
- Place the scones on a large baking sheet, leaving space between each.
- Brush the tops with additional cream or a beaten egg for a golden finish.
- Bake for 20 minutes or until light golden brown.
Crafting scones is a delightful exploration of texture and flavor, perfect for any level of baking expertise. This recipe provides a base for countless variations, inviting you to experiment with different mix-ins and shapes. Whether enjoyed with your morning tea or as a snack, these scones promise a comforting, crumbly treat that’s sure to impress.
Nutritional Information (Approx)
- Calories: 300
- Fat: 16g
- Saturated Fat: 10g
- Cholesterol: 60mg
- Carbohydrates: 34g
- Sugar: 6g
- Protein: 4g
- Sodium: 300mg