Basic Scone Recipe 7 Flavors Food

SIMPLE SCONES

Steps:

• Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
• In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
• In a small bowl, whisk sour cream and egg until smooth.
• Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
• Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

BASIC SCONE RECIPE (+ 7 FLAVORS!)

Steps:

• Place your oven rack in the lower-middle section and preheat oven to 400 degrees Fahrenheit.
• In a bowl, combine 1/3 cup sugar, flour, baking soda, and salt. Add grated butter into the dry ingredients. Use the large holes of a box grater to form big chunks of butter. Use your hands to mix the batter. You'll know it's done when it forms a coarse meal. Add the raisins (or dried currants).
• In a separate bowl, combine the egg and sour cream. Mix until smooth.
• Pour the sour cream mixture into the batter until you form dough clumps. With your hands, press the dough against the bowl to form a ball. Take note that the dough might seem sticky and liquid in the beginning, but don't worry, the dough will thicken nicely as you press it.
• Sprinkle flour onto a clean flat surface. Place the dough on the surface and form into a 7- to 8-inch-circle (about 3/4-inches thick).
• Sprinkle dough with a teaspoon of sugar. Cut the dough into eight triangles. Place the triangles on a cookie sheet, about 1-inch apart.
• Bake for 15 to 17 minutes, or until golden. Allow scones to cool for 5 minutes.
• Enjoy! Can be served warm or at room temperature.

HOW TO MAKE PERFECT SCONES

Steps:

• Whisk flour, sugar, salt, and baking powder together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
• Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the add-ins, then mix together until everything appears moistened.
• Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it's too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges. For smaller scones, press dough into two 5-inch discs and cut each into 8 wedges. To make 10-12 drop scones: Keep mixing dough in the bowl until it comes together. Drop scones, about 1/4 cup of dough each, 3 inches apart on a lined baking sheet. To make mini (petite) scones, see recipe note.
• Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
• Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
• Meanwhile, preheat oven to 400°F (204°C).
• Line a large baking sheet with parchment paper or silicone baking mat(s). If making mini or drop scones, use 2 baking sheets. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
• Bake for 18-26 minutes or until golden brown around the edges and lightly browned on top. Larger scones take closer to 25 minutes. Remove from the oven and cool for a few minutes. Feel free to top with any of the toppings listed in the recipe Note below.
• Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.

BASIC SCONES

Steps:

• Grease a baking sheet and preheat the oven to 425 F or 220 degrees C.
• In a bowl, mix the flour and salt together.
• Rub in the butter with your fingertips until no lumps are left and the mixture looks like fine breadcrumbs.
• Stir in the sugar and baking powder.
• Add the milk a little at a time, stirring with a wooden spoon, until the mixture begins to stick together.
• Using one hand, pull the mixture together into a ball and plop onto a floured surface.
• Knead lightly to form a smooth ball.
• Place on a plate and let the dough rest in the fridge for 10 minutes.
• Roll out onto a floured surface until it is about 1/2 inch thick.
• Use a round cookie cutter or a drinking glass, dipped in flour, to cut the dough into circles 2-1/2 to 3 inches across.
• When you lift the cutter from the dough, be careful not to twist it!
• This is important.
• If you twist, you will twist the gluten in the dough and make it hard for the scones to rise straight up when they are baking.
• Place the scones on a baking sheet and brush the tops with the beaten egg.
• Be careful only to brush the top, don't let the wash drip down the sides of the scones.
• Bake for about 10 minutes until golden and well risen.
• Remove to a cooling tray.
• Serve warm with butter or cool, topped with fresh strawberries for a special summer treat.