Make Them Your Own Scones
After reading several reviews about how quick, easy, delicious and versatile they were, I decided the time had come. My batch came out ugly (in my opinion) but what they lacked in visual appeal they more than made up for in finger-licking yumminess! I've included the tips mentioned in the comments of the original recipe along with her original pic. Hope you enjoy! :)
★★★★★ 1 vote5
- 3 c
- ap flour
- 1/2 c
- white sugar
- 3 tsp
- baking powder
- 1 tsp
- baking soda
- 1 tsp
- cream of tartar
- 1/2 tsp
- 3/4 c
- butter, frozen
- 1 large
- egg, beaten
- 1/2 c
- half and half (approximately)
- 1/2 c
- milk (approximately)
How to Make Make Them Your Own Scones
- 1Preheat oven to 400f. Lightly grease a baking sheet.
- 2In a large bowl combine dry ingredients. Grate frozen butter into the bowl. (Several people commented that this method was the easiest way to work with the butter. Easy is good!)
- 3In a measuring cup, beat the egg, then add the milk and half & half until the amount is equal to one cup.
- 4Slowly add the egg mixture to the dry ingredients, mixing after each addition, until the dough is moistened. You may not end up using all of it. The reviews were mixed on this point. (I used it all.)
- 5Turn dough out onto a floured surface and knead briefly. (Here is where you would add your dry mix-ins such as dried fruit, baking chips, and nuts.)
- 6Roll dough out into a 1/2 inch thick round and cut into 8 large wedges, or divide dough into 2 rounds for 16 small wedges. **The drop method is not recommended for this recipe.
- 7Place wedges on greased baking sheet and bake for 15 minutes or until golden brown. (If alot of mix-ins are added, additional cooking time may be required. Suggestions were to lower the temp to 350f and bake for another 10 minutes or so, keeping a close eye.)
- 8To customize your scones, you can add spices, extracts, dried fruit, baking chips, chopped nuts, fresh juice, zest, purees, glazes...whatever your imagination can come up with.
- Add spices to dry mix before adding egg mixture. (2 teaspoonus seems to be the standard, but do please experiment!)
- Add extract to egg mixture before incorporation with dry mix. (1 teaspoon)
- Add dried fruit, chips, or nuts during kneading process. (1 cup or so, use your judgment.)
- Substitute 1/2 cup juice for milk/half & half. Add 1 Tbsp of the zest for some added zip.
- If using fresh fruit, wash and drain well, dust with sugar. Then incorporate into the dough during the kneading process GENTLY.
- Cream can be used in place of the milk and half & half.
- The egg can be omitted if desired, just use a full cup of the milk and half & half.
- If using a puree, add 1 cup to dry mixture, then add milk/half & half if/as needed for moisture.
- Top with brown sugar, spices, white sugar, brush with milk, butter, or egg wash. (Optional, just additional ideas I found in the comments.)
- Basically, as long you maintain the appropriate moisture level, this recipe has endless variations!
- 9Make a glaze to compliment your flavor combination:
1 teaspoon extract of choice
1 tablespoon milk or water
Mix extract and milk, add sugar until desired consistency is reached. Can add spices, juice or zest to the glaze if you'd like.