Sunday, January 6, 2019

Perfect Scones

Perfect Scones (for me)

After having a few store-bought scones over the holiday season, I wanted to make my own the way I wanted. So I found a basic recipe, then modified it slightly.  Here's how I made a batch of eight scones, in 10 steps:

1. thrown stick of unsalted butter in freezer, preheat oven to 425F
2. chop handful of dried apricots, cover with orange juice
3.  measure and mix 1 and 1/4 cups flour, 1 and 1/2 teaspoons baking powder, plus 1/4 teaspoon salt
4. take hand grater and zest skin of one orange (use middle holes, not smallest)
5. take hand grater and grate 1/2 of stick of butter into flour, baking powder and salt, then gently mix with fingers until crumbly (use largest holes, hold stick level for short pieces)
6. add zest and 1/4 cup of your preferred sugar (cane, turbinado, Splenda mix), mix gently with fork
7.  drain apricots, then mix in
8. add 1/3 cup of half-and-half, gently, but thoroughly mix (could be crumbly)
9. knead a couple times into a ball on floured surface, flatten to an inch, cut into eighths
10. place on parchment on a cookie sheet and bake for 12 minutes 

so, the ingredients:

1/2 stick unsalted butter
1 1/4 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup suger
1/3 cup half-and-half (or cream)
handful of dried fruit (apricots, raisins, craisins, blueberries, cherries, whatever)
a little orange juice
zest of an orange or a lemon

if you like, sprinkle tops of scones with sugar before baking

some folks like to split plain scones and smear with jam... if so, omit fruit, adjust sugar, knead a bit thicker, cut into circles, and possibly bake an extra minute or so - experiment!

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