My Favorite Scones Food

MY FAVORITE BLUEBERRY SCONES

Steps:

• Whisk flour, sugar, baking powder, cinnamon, and salt 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 blueberries, 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.
• 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. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
• Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with vanilla icing.
• Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.

SCONES

Steps:

• Preheat oven to 200C/390F (standard) or 180C/350F (fan / convection).
• Place flour in food processor, then butter. Blitz on high for 8 seconds until it resembles breadcrumbs.
• Pour milk all over the flour (don't pour in one place). Blitz for 6 to 8 seconds on high until the crumbs turn into ball(s).
• Transfer dough onto work surface, scrape out residual bits in the food processor.
• Knead lightly no more than 10 times just to bring the dough together into one smooth ball, then pat down into a 2 cm / 4/5" thick disc. Dust with extra flour if necessary (I don't need it).
• Optional: Lightly roll across the top with a rolling pin to smooth the top.
• Dip a 5 cm / 2" round cutter into Extra Flour.
• Plunge cutter straight down and back out into dough - do not twist. Repeat all over disc.
• Remove excess dough from around scones, then carefully transfer scones onto baking tray, taking care not to smear / press the cut sides. (Note 4)
• Gather together dough scraps and repeat. I get 10 scones in total.
• Brush tops lightly with milk. (Optional)
• Bake for 10 to 12 minutes until the top is golden and it sounds hollow when tapped.
• Remove from oven, then transfer onto dish towel and wrap loosely (makes top soft).
• Once cooled to warm (10 - 15 minutes), serve warm.
• Tradition is to split the scone with hands (no knife!), slather with jam and dollop on cream.

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.

MY FAVORITE BRITISH CREAM SCONES

Steps:

• Preheat oven to 425°F
• Stir flour, sugar, baking powder, and salt in a mixing bowl.
• Stir in any additions.
• Pour in 1 1/4 cups cream and stir to incorporate all the flour mixture. If you can't incorporate all the flour in 10-15 strokes, drizzle in a bit more cream ( about 1 T extra).
• Turn the dough out on a floured surface and knead gently once or twice to bring together.
• Pat into a half-inch-thick round and cut into wedges with a floured knife, or cut with a floured biscuit cutter.
• (This will make 8 or so 3-inch round scones or around 15 2-inch round.) Place on a baking sheet and bake until just golden and firm on top, about 15 minutes depending on size.

SAVORY SCONES

Steps:

• Preheat the convection oven to 350 degrees F.
• Add all the dry ingredients into a large bowl and stir to combine. Grate the frozen butter into the dry ingredients. Add the blue cheese, spinach, parsley, and green onions. Make a well and add the eggs and half the buttermilk. Fold until just holding together , adding more buttermilk as needed. Line a sheet pan with parchment paper. Scoop 3-ounce portions of batter onto the paper. Bake for 22 minutes.

MY SISTER'S FAVORITE AMARETTO SCONES

Steps:

• Before starting scones, place raisins in a bowl and cover with Amaretto. Cover with plastic wrap and refrigerate for at least an hour or until raisins have plumped. Combine dry ingredients in a bowl. Cut in butter with a pastry cutter until mixture resembles crumbs. In another bowl mix together the egg, milk, cream and Amaretto. Pour into dry ingredients and mix until just combined. Add the raisins and nuts. Mix until a dough comes together. Turn dough onto a lightly floured surface and knead lightly. With a round cutter (2 or 3-inch) cut dough. Space scones at least 1 to 2 inches apart on an ungreased cookie sheet. With the remaining 2 tablespoons of cream brush each top of the scones. Bake the scones at 350 degrees for 12 to 14 minutes or until scones are light brown in color. Let scones cool and dust with confectioners' sugar.
• The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.