Master Recipe For Biscuits And Scones Food

MASTER RECIPE FOR BISCUITS AND SCONES

Steps:

• Heat oven to 350 degrees. Line a sheet pan with parchment paper or baking mat, or use a nonstick pan.
• Toss dry ingredients together in a large bowl. Using your fingertips or a pastry cutter, rub butter and flour mixture together just until butter pieces are the size of peas and covered with flour. Make a well in the center of the bowl and pour in cream. Mix ingredients together by hand until a shaggy dough is formed. (The mixture may seem drier than typical biscuit dough.)
• Turn out onto a floured surface and gently knead dough together just until smooth and all ingredients are incorporated.
• Pat dough into a 3/4- to 1-inch-thick rough rectangle shape. Use your hands if you like a nice bumpy top; for smooth tops, use a rolling pin, pressing lightly. Using a sharp knife or dough scraper, cut rectangle in half lengthwise, then cut across into 8 or 12 rectangles or squares. Place them on the baking sheet, spaced out.
• Brush tops with melted butter. Bake until light golden brown, about 22 minutes; rotate the pan front to back halfway through. Let cool slightly on the baking sheet. Serve warm or at room temperature. Eat within 24 hours.

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.

MASTER SCONE MIX

Steps:

• Mix the dry ingredients and the lemon zest together.
• Add the cold butter that has been cut into small pieces.
• Slide your hands though the mixture making curls of the butter,.
• ( this will make a flaky product).
• Store in a cupboard up to one month.
• One batch;.
• 2 cups master mix.
• Wet Ingredients; for one batch.
• 1/2 Cup whipping cream.
• 1/4 Cup 2% milk.
• 1 egg.
• 1 teaspoons vanilla.
• Mix the wet ingredients and pour all at once into the dry. Gently mix.
• with a fork and dump onto a floured counter. Fold over a few times, til.
• mixed. ( can add raisins etc. at this point).
• Form into a round, and cut 8 pieces, then place them onto a baking
• sheet or cast iron pan. Brush tops with milk.
• Bake for 20 to 25 minutes.at 375°F
• Note; can roll it out into a rectangle and put the toppings on and roll.
• up like a jelly roll and cut into 8 pieces, then place on sheet and bake.
• as directed above.
• Optional ingredients;.
• Sweet;.
• 1 Cup raisins
• 1 cup dried apricots, chopped.
• Savory;.
• 1/2 Cup bacon pieces.
• 1/2 c green onion, chopped.
• 1 Cup shredded cheese.

LEEK AND DUBLINER SCONES (BISCUITS)

Steps:

• Preheat oven to 400 degrees (390 degrees in a convection oven). Lightly grease and flour a baking sheet.
• Melt the butter in a frying pan over medium heat and cook the onion and leek, stirring often, until soft and lightly browned, 5-7 minutes.
• Combine the flour, sugar, baking soda, baking powder, and salt in the bowl of a food processor. Add the cheese, then cut in the butter until it resembles oatmeal or breadcrumbs (or add to a food processor and pulse for 3-4 seconds). Stir in the onion and leek mixture.
• Reserving some of the yogurt, mix in just enough to produce a dough that is a bit sticky but not wet. Add more yogurt if necessary.
• Transfer to a work surface and lightly knead for a few seconds. Pat it out until it is about 1-inch thick.
• Cut out 2-inch rounds and place on the cookie sheet. Transfer sheet to the oven and bake for 10-15 minutes.