Scones are wonderful to make on a whim!
I got this recipe from The Art and Soul of Baking, a book put out by Sur la Table. The picture on the cover pretty much sold me. I am really enjoying the book, it is very informative. I can tell I am going to learn a lot from it, and that's the whole point!
It recommends using a food processor to keep the dough cold, and minimally mixed. It seemed like it took 60 seconds to make these and get them in the oven. Awesome. Still, there is something to be said about getting your hands dirty and mixing it yourself. : )
I got this recipe from The Art and Soul of Baking, a book put out by Sur la Table. The picture on the cover pretty much sold me. I am really enjoying the book, it is very informative. I can tell I am going to learn a lot from it, and that's the whole point!
It recommends using a food processor to keep the dough cold, and minimally mixed. It seemed like it took 60 seconds to make these and get them in the oven. Awesome. Still, there is something to be said about getting your hands dirty and mixing it yourself. : )
So cold butter and a hot oven are the key to flaky scones.
The oven needs to be hot (425 degrees in this case) so that the dough quickly bakes around the pieces of cold butter forming little pockets and flakes in the dough.
Also, the less you knead the dough, the less the gluten is "agitated", resulting in a tender crumb.
I also used parchment paper and my baking stone to make the bottoms nice and crisp.
Butter and Lemon Curd?
For sure!
Well, it was time for a haircut... sadly.
The situation was beginning to get a little... hairy.
Happy Haircut!
He looks like a little man now.
Next on the list... walking!
Cream Scones - The Art and Soul of Baking
2 cups unbleached all-purpose flour
1/4 cup sugar
2 1/2 tsp baking powder
1/4 tsp salt
1 stick cold unsalted butter, cut into 1/2 inch cubes
1 cup chilled heavy whipping cream
1 egg, lightly beaten
1 T. sugar
(I added dried cranberries and lemon zest. I wanted orange zest but didn't have any oranges in the fridge this day.)
1. Preheat the oven to 425 degrees and position an oven rack in the center. Line the baking sheet with parchment paper or a thin silicone mat. Place the flour, sugar, baking powder, and salt in the bowl of the food processor and process for 1 seconds to blend well. Add the cold butter pieces and pulse 5 times at 1-second intervals, or until the butter is cut into medium pieces. Add the cream and pulse another 21 times, or until the dough holds together in small, thick clumps. Use a spatula to scrape the dough out onto a lightly floured work surface. Gently squeeze the clumps together until they form a cohesive dough.
2. Pat the dough into a circle 7 inches in diameter and about 1 inch thick. Use a chef's knife to cut the dough into 8 equal wedges and transfer to the prepared baking sheet, spacing them about 2 inches apart.
3. Brush the tops with a thin coating of the lightly beaten egg (you will not use all the egg). Sprinkle evenly with the sugar. Bake the scones for 14 to 16 minutes, until firm to the touch and golden brown. Transfer to a rack and let cool for 5 minutes. Serve the scones warm or at room temperature.
(I added dried cranberries and lemon zest. I wanted orange zest but didn't have any oranges in the fridge this day.)
1. Preheat the oven to 425 degrees and position an oven rack in the center. Line the baking sheet with parchment paper or a thin silicone mat. Place the flour, sugar, baking powder, and salt in the bowl of the food processor and process for 1 seconds to blend well. Add the cold butter pieces and pulse 5 times at 1-second intervals, or until the butter is cut into medium pieces. Add the cream and pulse another 21 times, or until the dough holds together in small, thick clumps. Use a spatula to scrape the dough out onto a lightly floured work surface. Gently squeeze the clumps together until they form a cohesive dough.
2. Pat the dough into a circle 7 inches in diameter and about 1 inch thick. Use a chef's knife to cut the dough into 8 equal wedges and transfer to the prepared baking sheet, spacing them about 2 inches apart.
3. Brush the tops with a thin coating of the lightly beaten egg (you will not use all the egg). Sprinkle evenly with the sugar. Bake the scones for 14 to 16 minutes, until firm to the touch and golden brown. Transfer to a rack and let cool for 5 minutes. Serve the scones warm or at room temperature.
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