Such a beautiful Sunday afternoon. Aaaaahhh…Which means that it’s a perfect day for a walk! Right after whipping together the batter for scones, that is…
I was sent this wonderful recipe for scones several weeks ago, and have found it to be my favorite scone recipe so far!
If you make the batter, roll it out, cut them into triangles, and put them on the baking sheet ahead of time, you can either refrigerate or freeze them until later. If you freeze them, take them out while you preheat the oven, and then pop them in the oven! Just make sure to brush with butter or cream before you stick them in. The cold before baking gets the butter to be really cold again, which is what gives the scones their wonderful texture.
One more note: I’ve tried this recipe with milk, half and half, and cream, and discovered that if you make it with anything other than cream, you’ll have to take out a few tablespoons of the liquid. Or add flour, which is undesirable since it has not had butter rubbed into it.
Here ya go!
The best scones ever!!
2 cups (9 oz) all purpose flour
1 tablespoon baking powder
1/2 teaspoon of salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut into chunks
1 1/4 cup (9 fl oz) heavy cream (plus a little more for brushing)—If you’re using half-and-half, I would recommend only using 1 1/8 cups half-and-half. If you’re using milk, try just using a cup of milk.
1 cup blackberries (or you can substitute for chocolate chips, blueberries, apples, etc.)
[If you're using fresh berries, I would recommend putting them in the freezer a little bit before you start baking so they are easier to work with.]
Preheat oven to 400 degrees F.
Mix all of the dry ingredients together. Using a fork and a knife (or your hands or a pastry knife) cut the butter into the dry ingredients until your mixture looks like coarse crumbs. Then form a well in the center of your ingredients and add the heavy cream. Fold everything together and add the berries. You might want to use your hands (rub them in flour if it gets too sticky) so you can fold lightly; try not to press too hard on the berries. Once everything is incorporated, shape your dough into a circle that is about 1 1/4 inch thick (sometimes shaping it in a floured pie tin helps). Then cut the dough into quarters and cut each quarter in half (you should have 8 triangle wedges). Place each piece on an ungreased cookie sheet and brush some cream on top. Bake for 15 to 20 minutes (or until the top and edges start to look golden brown)!
For a very quick glaze, take 3/4 of a cup of confectioner’s sugar and keep adding 1 teaspoon of whole milk at a time until you achieve a thick icing-like consistency. (You can add more milk if the glaze is too thick for you but add it very slowly because it takes less milk than you think!) Spoon the glaze into one corner of a ziplock bag. Using scissors, cut the corner of the bag (only a very small part) and pipe the glaze onto the cooled scones. Enjoy!
You can do lots of different things with this base recipe! I’ve tried putting homemade cinnamon chips in them, tried them with blueberries, and tried them most recently with apples and cinnamon (I cut up a small apple into small pieces…tho I think a bigger apple would have been better!), and I want to try them with apples and homemade cinnamon chips!
