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:

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.

Serve with: softened butter, honey, jam
Prep Time: 18 min
Bake Time: 15 min
Serves: 8 – 12 scones

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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I hope you enjoy this Baking Recipe on Cooking with Kimberly. Until next time…

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