Make Ahead Scones Perfected Food

MAKE-AHEAD SCONES RECIPE

Steps:

• In a small bowl, combine 1 egg, 1/2 cup milk and vanilla and orange zest: set aside.
• In a large mixing bowl, combine the flour, sugar, baking powder and salt. with the mixer on low-medium speed, add the butter and mix until the mixture has very small crumbs.
• Add the wet ingredients on low speed. Stir in the cranberries .
• Lightly dust the countertop with 2 tsps of flour. Place the dough on top of the flour and knead the dough a few times.
• Flatten the dough into a circle that is 1 inch thick. cut the dough like a pie, 8 equal wedges.
• Place the wedges on a sheet pan and cover with plastic wrap and freeze for 3 -4 hrs. Place the frozen scones into a freezer bag and include the following baking instructions. ( you can also just wrap the scones and place in the fridge overnight for next day baking!!)
• TO BAKE AFTER FROZEN Cover a sheet pan with parchment paper. Place the frozen scones on top and thaw at room temperature for 30 minutes. burst the tops with the egg wash and sprinkle with sugar.
• Bake for 20 minutes at 375'F. the scones are done when a toothpick inserted in the center comes out clean. Serve warm or at room temp.

CLASSIC SCONES

Steps:

• Adjust the oven rack to the center position and preheat to 400°F. Line two baking pans with parchment paper.
• In a large bowl, combine the flour, sugar, salt, baking powder and baking soda.
• Add the butter and cut with a pastry cutter or a fork until the butter is the size of large peas.
• In a separate bowl, whisk together the buttermilk, 1 egg, and vanilla extract.
• Make a well in the middle and add the liquid mixture. Mix until just combined. Don't over mix. If adding in dried fruit, nuts, chocolate, or other flavorings, do so now.
• Transfer the dough to a floured surface. *Optional Step: See Recipe Notes for lamination instructions.
• Divide into 2 equal parts. Lightly knead each into 3/4-inch thick, 6-diameter rounds. Cut each round into 8 wedges and place on your prepared baking pans. Space them out about 2 inches apart.

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.

MAKE-AHEAD SCONES PERFECTED

Steps:

• 1. When ready to bake heat oven to 400 degrees with a rack in the upper third of oven. Line a baking sheet with parchment paper.
• 2. Whisk flour, sugar, baking powder and salt in a large bowl. Use the super large holes on a box grater (usually it's on the side), grate the frozen butter directly into the dry ingredients, stopping a few times along the way to toss the butter pieces into the flour. You don't want to overwork the dough. Use your fingers to work the butter into slightly small pieces. Add the fruit and toss to combine.
• 3. In a small bowl, whisk together sour cream and milk. Add to flour mixture and use a fork to stir until all the dry flour bits are incorporated but the dough is still shaggy. Smoosh and knead the dough a few times until it barely holds together then put dough onto lightly floured surface.
• 4. Pat dough to one inch thick circle. Cut into 8 triangles. To freeze and bake later, separate each piece in a container lined with parchment. Use parchment between layers and top with parchment too. .
• 5. When ready to bake take them out of the freezer and right into the oven- 18 minutes at preheated 400 degrees.
• 6. Pure joy!
• Couple of important things I learned:.
• Make sure you only use quality ingredients, especially for your butter. I use the block of Kerrygold Grass-Fed Unsalted and just cut it in half for the stick needed. Don't use the already stick form of Kerrygold - it's not as luxurious.
• Same thing for the frozen fruit - look for small batch brands or Whole Foods 365 - that insures the fruit tastes good vs. the typical bland frozen type. You can use fresh blueberries too - just freeze them first (individually on a cookie sheet until hard and then you can bag). Or, use dried - whatever you decide - you need a cup of bite-sized pieces (halved frozen cranberries, quartered frozen cherries, frozen peaches - heck, I bet frozen pineapple/mango would be good too). You'll have to experiment with dried fruit if you intend to make ahead.
• Scones are only delicious when eaten soon after baking - otherwise they harden. So, when you make ahead, you'll store them in such a way that you can just bake 1-2 at a time if desired. Your neighbors will thank you when you pop over for coffee. And, don't feel guilty - only ½ cup of sugar for 8 so not that big of a deal. In my opinion, the emotional high of savoring the deliciousness far outweighs any guilt.

ULTIMATE SCONES

Steps:

• Preheat the oven to 220C/gas 7/fan 200C and lightly butter a baking sheet (unless you're using a non-stick sheet). Tip the flour into a mixing bowl with the salt. Shoot in the butter, then rub together with your fingers to make a reasonably fine crumbed mixture, lifting to aerate the mixture as you go. Try not to overrub, as the mixture will be lighter if it's a little bit flaky. Now stir in the sugar.
• Measure the buttermilk, then mix in the milk to slacken it. Make a bit of a well in the middle of the flour mixture with a round-bladed knife, then pour in most of this buttermilk mixture, holding a little bit back in case it's not needed. Using the knife, gently work the mixture together until it forms a soft, almost sticky, dough. Work in any loose dry bits of mixture with the rest of the buttermilk. Don't overwork at this point or you will toughen the dough.
• Lift the ball of soft dough out of the bowl and put it on to a very lightly floured surface. Knead the mixture just 3-4 times to get rid of the cracks.
• Pat the dough gently with your hands to a thickness of no less than 2cm and no more than 2.5cm. Dip a 5.5cm round fluted cutter into a bowl of flour - this helps to stop the dough sticking to it, then cut out the scones by pushing down quickly and firmly on the cutter with the palm of your hand - don't twist it.You will hear the dough give a big sigh as the cutter goes in. Gather the trimmings lightly then pat and cut out a couple more scones.
• Place on the baking sheet and sift over a light dusting of flour or glaze if you wish. Bake for 10-12 minutes until risen and golden. Cool on a wire rack, uncovered if you prefer crisp tops, or covered loosely with a cloth for soft ones.
• Serve with strawberry jam and a generous mound of clotted cream (Cornish people put jam first, then cream, Devonians the other way round). Eat them as fresh as you can.