Scones are among the pastry family’s most frequently abused members. The average scone is a dense, dry, powdery affair, with only a few sad little currents to relieve the monotony—unless, of course, you slather it, English style with clotted cream and Strawberry Preserves, which should make anything taste good. Scone is a Scottish word derived from the Middle English schoonbrood, meaning schoon (pure, clean) and brood ( bread).

 

The trick to making scones—or pie crust, or shortbread, or any other dough that is supposed to be flaky—is to work the fat (cold butter for scones) into the flour with a pastry cutter until it forms cornmeal-like crumbs with pea size bits of butter in the dough. The magic happens when the butter pieces melt and steam is released from the moister in the butter. This steam expands the pockets while baking and creates a light, flaky scone. Another little trick is to make sure you don’t over work the dough, the proteins will increase the glutens and you will have a tough little scone. Who wants a hockey puck like scone!

 

Scones are in the Quick Bread family so once you know how easy they are to make and taste the magical difference, you will be hard pressed to eat them anywhere but home! I love cranberry orange scones but you can add anything you want, sweet or savory, to your scones.

 

 

1 ¼ Cup All Purpose Flour

1 ¼ Cup Pastry Flour

1 tbs baking powder

1 ½ tsp salt

½ cup sugar

10 oz butter, cut in ¼ inch cubes and chilled ( I cut mine and put it back in the refrigerator)

3 eggs

3 oz cream