They're actually the superior scones I've e'er had. And they've changed my manage nigh scones in pervasive.
They're implausibly elementary, you don't status to muddied a matter processor or a mixer, and they're prompt in a half distance.
How's that for a allegro, loose, and guaranteed-to-disappear weekend breakfast, brunch, or smooth impromptu course or eat.
You don't regularize pauperization to use pure product. I old Bargainer Joe's unmoving drupelet piece, which includes strawberries, raspberries, blueberries, and blackberries.
I rarely heat with pricier unfermented product and forestall that for snacking. I nigh never bang a surplus of forward berries since we eat them so winged, but find atrip to use overbold, noting that hot instant testament apt be low.
Other plus to using unmoving product is that it keeps the dough colder, and crisp dough rises turn. It's also why you need to use refrigerating butter in pastry-making or when making pie crusts. The hot oven air hits the temperature butter in the dough and creates air pockets, which make a young, tender impudence.
Aforesaid precept with emotionless butter and cutting berries in the scones. They're tender and delicate, but also supremely moist. Acidulous ointment is old which helps foreclose status.
Kinda than river or middleweight take as the wet ingredients that are mixed into the dry ingredients, the tartness cream not only moisturizes and tenderizes the dough, but since it's cultured equivalent buttermilk, it helps the scones jump higher and act fluffier and light, without existence visionary or dry.
INGREDIENTS:
- 2 cups all-purpose flour + about 2 to 4 tablespoons for work surface and hands
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- pinch salt, optional and to taste
- 1/2 cup unsalted butter, cold (1 stick)
- 1 large egg
- 1/2 cup sour cream (lite is okay)
- 1 teaspoon vanilla extract
- 1 heaping cup mixed berries (I used TJ’s frozen mixed berry blend which includes strawberries, raspberries, blueberries, blackberries; if using frozen, keep frozen so berries bleed/run less)
- 1 tablespoon lemon or orange zest, optional (I didn’t include any in scones shown)
- turbinado, raw, or coarse sugar, optional for sprinkling
- 1 cup confectioners’ sugar
- about 1 tablespoon cream or milk (or substitute with orange or lemon juice)
DIRECTIONS:
- Preheat oven to 400F. Line a baking sheet with a Silpat or parchment; set aside.
- In a large bowl, add 2 cups flour, granulated sugar, baking powder, optional salt, and whisk to combine.
- Add the butter, and with a pastry cutter or two forks, cut the butter in. You can use a food processor, but I find not having to wash it is a big time-saver. I smoosh the butter with forks and when it’s the size of large marbles, I use my hands and knead it in. It will feel like semi-wet, cool sand. Some larger pea-sized butter clumps are okay; set bowl aside.
- In a small bowl, add the egg, sour cream, vanilla, and whisk to combine until smooth.
- Pour wet mixture over dry, and fold until just combined with a soft-tipped spatula; don’t overmix or scones will be tough. Dough will be wet and shaggy.
- Fold in the berries and optional zest.
- Sprinkle about 2 tablespoons flour over a Silpat or clean work surface and lightly coat hands.
- Turn dough out onto surface and knead it into a 8-inch round, approximately. Dough is very moist, wet, sticky, and tacky, but if it’s being too stubborn or too wet to come together, sprinkle with flour 1 tablespoon at a time until you get it to come together and into a round.
- With a large knife, slice round into 8 equal-sized wedges.
- Using a flat spatula or pie turner, transfer wedges to prepared baking sheet spaced at least 2-inches apart. Do not crowd because scones puff and spread while baking. Tip – try to make sure there are no exposed berries touching the baking sheet because they’ll be prone to burning.
- Optionally, sprinkle each wedge with a generous pinch of turbinado sugar, about 1 teaspoon each.
- Bake for about 18 minutes, or until scones are very lightly golden and cooked through. 18 minutes in my oven with frozen fruit is perfect, but if using fresh fruit, baking time will likely be reduced. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter. Because they’re baking in quite a hot oven, watch them closely starting after about 15 minutes to ensure the bottoms aren’t getting too browned.
- Allow scones to cool on baking tray for about 5 minutes before removing and transferring to a rack to finish cooling. While the scones cool, make the glaze.
- In a small bowl, combine the confectioners’ sugar and cream (or citrus juice).
- Whisk together until smooth. Depending on desired consistency, you may need to play with the cream and sugar ratios slightly.
- Evenly drizzle the glaze over the scones before serving. Scones are best fresh, but will keep airtight at room temperature for up to 4 days. I’m comfortable storing glazed items at room temperature, but if you’re not, glaze only the scones you plan to consume immediately; I don’t recommend refrigerating them because they will dry out.