Whats a good recipe for scones?
My favorite recipe is from one of Mark Bittman’s cookbooks. I have made several other variations however. I suggest a few things to make your scones sublime. 1) Use cream. If the recipe does not have cream, it’s not a real scone. 2) Use good quality butter and not shortening, margarine or any other fat 3) My favorite addition to scones is dried blueberries. Trader Joes has some dried wild blueberries that work fantastic. —-edit—– The recipe from the guy above me looks good. Personally, I prefer dried blueberries to fresh to control the liquid content but the base recipe is just like my favorite.
These scones are fantastic! If you don’t have blueberries, you can substitute another dried fruit (apricots work well). Meyer Lemon-Blueberry Scones 3 cups self-rising flour 1/2 cup plus 1 1/2 tablespoons sugar 3/4 cup (11/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes 1 1/2 cups dried wild blueberries (about 10 ounces) 1 cup plus 1 tablespoon buttermilk 1 1/2 tablespoons finely grated Meyer lemon peel or regular lemon peel Position rack in top third of oven and preheat to 425°F. Line large baking sheet with parchment paper. Whisk self-rising flour and 1/2 cup sugar in large bowl. Using fingertips, rub in chilled butter until pieces are size of small peas. Add dried wild blueberries and toss to coat. Mix 1 cup buttermilk and finely grated lemon peel in glass measuring cup. Pour buttermilk mixture into dry ingredients and stir until dough begins to form (some of flour will not be incorporated). Transfer dough to lightly floured work surface and gather together. Knead dough b
Blueberry scones w lemon glaze Ingredients 2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 2 tablespoons sugar 5 tablespoons unsalted butter, cold, cut in chunks 1 cup heavy cream, plus more for brushing the scones 1 cup fresh blueberries Lemon Glaze: 1/2 cup freshly squeezed lemon juice 2 cups confectioners’ sugar, sifted 1 lemon, zest finely grated 1 tablespoon unsalted butter Directions Preheat the oven to 400 degrees F. Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Press the dough out on a lightly floured surface into a rectangle about
Grandma Johnson’s Scones — should make 12. .INGREDIENTS 1 cup sour cream 1 teaspoon baking soda 4 cups all-purpose flour 1 cup white sugar 2 teaspoons baking powder 1/4 teaspoon cream of tartar 1 teaspoon salt 1 cup butter 1 egg 1 cup raisins (optional) ..DIRECTIONS 1.In a small bowl, blend the sour cream and baking soda, and set aside. 2.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet. 3.In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the raisins. 4.Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet. 5.Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom. ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^… Spiced Walnut Scones — .INGREDIENTS 3/4 cup milk 2 tab
