I have adapted a recipe from King Arthur Flour. Their recipe is awesome, but I have found a few adjustments make it flawless and a bit easier. First, freeze your butter. Then make this recipe ahead and freeze it. Nothing like waking up and pulling scones from the freezer, vs deciding to make scones work for an hour plus with everyone asking when the scones will be ready.
2 3/4 Cup All-Purpose Flour
1/3 Cup Sugar
3/4 Teaspoon Salt
1 Tablespoon Baking Powder
1/2 Frozen Butter Grated (Freeze the butter, then grate, I use a food processor)
2 Large Eggs
2 Teaspoons Vanilla Extract
1/2 to 2/3 Cup Half-and-half
Topping:
2 Teaspoons Half-and-half
2 Tablespoons Sanding Sugar
Steps:
1.In a large bowl, mix together flour, sugar, salt and baking powder.
2. In a small bowl, whisk eggs, extract and 1/2 cup of half-and-half together.
3. Gently fold in butter into large bowl of dry ingredients. I want the butter to stay cold, so I try to touch as little as possible.
4. Add wet ingredients to dry ingredients until combine and holds together. Add additional half-and-half as needed.
5. Divide dough into 2 even portions. On a floured surface, roll out portions to 3/4″ thick circle. Cut into 6 even wedges.
6. Brush wedge with half-and-half and sprinkle sanding sugar. I don’t always use 2 tablespoons, sometimes I use less.
7. Place the wedges on a cookie sheet with parchment paper. Freeze for an hour. Then move into a zip-lock bag and freeze until ready to bake.
Cooking:
1..Preheat oven to 375 degrees.
2. Place frozen scones on a cookie sheet lined with parchment paper
3. Bake for 20 minutes, or until edges are golden brown. This will vary based on oven.
This recipe is a great base, sometimes I add fresh fruit or chocolate chips. In the picture, I replaced the vanilla extract with almond extract and added dried cherries. Make it your own.
©2020 Made By Mignonne.
Made By Mignonne 