Scones & biscuits are simple & quick to make with delicious results.
This Scottish treat is light, fluffy & flaky goodness ensues when you follow a few tips for baking scones below…
Tips for Baking Scones:
- Taking it easy when kneading the scone dough will yield flaky scones.
- Cutting in the shortening with a pastry blender or 2 knives until the mixture is the consistency of coarse cornmeal, instead of touching the mixture with your hands, contributes to the flakiness of your scones.
- The liquid should be poured in all at one time, and stir cautiously, until the dough comes away from the sides of the bowl – about 30 seconds or less.
- The dough should be turned on to a floured board & kneaded gently & quickly – about 30 seconds or less – just until it’s not knobby or sticky.
- Roll the dough with a floured rolling pin, and it should be rolled to between 1/4 – 1/2 inch in thickness for biscuits, and between 1/2 – 3/4 inch for scones & shortcakes.
- To cut the scone dough into rounds, us a floured biscuit cutter, and do not twist the cutter. If you cut dough into rectangles or squares, there is less waste from scraps.
- You can also opt to roll out into a large round & cut into pie-type wedges. Less messing with the dough will give a flaky result.
How to Bake Flaky Scones:
Use ungreased baking sheets.
Type: Pastry Recipe
- 1 3/4 cups all purpose flour
- 2 1/2 tsp baking powder
- 1 tbsp sugar – use up to 1/4 cup for desired sweetness
- 1/2 cup + 1 tsp butter – cold
- 1/2 tsp salt
- 2 large eggs
- 1/3 cup heavy cream
- Preheat oven to 450 degrees F.
- In a large bowl, sift together flour, baking powder & sugar.
- Cut in cold butter with salt.
- In a small bowl, beat eggs, reserving 2 tbsp for brushing the tops of the scones for baking.
- Into remaining eggs, beat in heavy cream.
- Make a well in the dry ingredients and pour in all liquid, mixing it quickly with swift strokes. * Tip: Handle the dough as little as possible.
- At this point, you could gently fold in 1/2 cup frozen (unthawed) blueberries or other additions. This is to your own personal preference, and you don’t have to add anything, if you don’t want to. * Tip: Take care not to add any extra ice chunks with the fruit, or the dough will become too wet for optimal baking results.
- Gently roll out the dough to 1/2 – 3/4 inch in thickness. * Tip: If you used frozen fruit in the dough, when rolling out the dough, don’t press down with the rolling pin, so you don’t squash the fruit & do get scones onto the baking sheets quickly & while frozen fruit is still frozen.
- Cut out rounds with cookie cutters or cut the dough into squares, rectangles or wedges, as preferred.
- Place scones on ungreased baking sheets & brush with reserved egg. Sprinkle with salt or sugar.
- Bake until golden – around 15 min.
- Remove from the oven & transfer scones to a cooling rack.
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