Sweet Coffee House Scones Ii Food
SWEET COFFEE HOUSE SCONES
These are a yummy sweet scone base that is just waiting for your mix ins. Our favorite is triple chocolate chip, but you can let your imagination go. You can even swap the vanilla extract for almond or another extract. I usually divide the dough into two rounds and make two different types of scones for each batch.
Provided by C. Taylor
Categories Scones
Time 25m
Yield 16 scones
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F.
- Mix flour (start with 3 cups), baking powder, salt, sugar and brown sugar, until well incorporated.
- Cut the butter into tiny pieces and mix into the flour mixture. Keep cutting in the butter(or you can use your hands) until you incorporate the butter into the flour and it looks like it's the consistency of cornmeal.
- Add the milk and vanilla extract, and mix to form a dough. If dough is too wet to work with, add a little more flour till you have a moist dough, but it's workable. Add your mix ins and mix till well distributed.
- Cut dough in two (or cut in two before adding the mix-ins if you want two flavors) and shape into 2 rounds, 1/2 inch thick. Sprinkle with sugar and then cut into 8 wedges. Separate slightly to help cook. Cook for 15 - 17 minutes or until golden brown and cooked through in the middle.
Nutrition Facts : Calories 208.4, Fat 8.5, SaturatedFat 5.3, Cholesterol 22.4, Sodium 168, Carbohydrate 29.5, Fiber 0.6, Sugar 10.9, Protein 2.8
SWEET COFFEE HOUSE SCONES II
I was playing around with my original recipe and came up with this version, which I think is a bit more moist. I usually divide the dough in 2 and then add my mix ins so that I get two flavors from one batch. You could easily halve the recipe too. Our current favorites for mix ins are blueberries (usually need to add a little more flour to the mix) and triple chocolate chip.
Provided by C. Taylor
Categories Scones
Time 32m
Yield 16 scones, 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F.
- Mix flour (start with 3 cups), baking powder, salt, sugar and brown sugar, until well incorporated.
- Cut the butter into tiny pieces and mix into the flour mixture (you can also use a food processor for this step). Keep cutting in the butter until you incorporate the butter into the flour and it looks like it's the consistency of cornmeal.
- Add the milk, sour cream and vanilla extract, and mix to form a dough. If dough is too wet to work with, add a little more flour till you have a moist dough, but it's workable. Add your mix ins and mix till well distributed. If you have a wet mix in like blueberries, you may need to add a little more flour.
- Cut dough in two (or cut in two before adding the mixins if you want two flavors) and shape into 2 rounds, 1/2 inch thick. Baste the top with a little milk and then sprinkle with sugar. Cut each circle into 8 wedges. Separate slightly to help them cook. Cook for approximately 17 minutes or until golden brown and cooked through in the middle.
Nutrition Facts : Calories 225.5, Fat 10.5, SaturatedFat 6.5, Cholesterol 27.4, Sodium 190.7, Carbohydrate 29.5, Fiber 0.6, Sugar 11.2, Protein 2.8
RAISIN SCONES
Steps:
- Sift together flour, baking powder, and salt in a large bowl.
- Cut butter into bits and, with your fingertips or a pastry blender, blend into flour mixture until it resembles coarse meal.
- Using a fork, stir raisins and milk until just combined.
- Transfer to a lightly floured surface and, with floured hands, knead until it forms a dough.
- Roll out dough into a 9-inch round (about 1/2 inch thick) and cut out scones with a 2 1/2-inch round cutter.
- Arrange scones 1 inch apart on a buttered large baking sheet and gently reroll and cut out scraps.
- Bake scones in middle of a 425°F oven until pale golden, about 15 minutes, and transfer to a rack to cool.
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