Don’t Abuse the Scones!

 
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.
 
Cranberry Orange 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 eggsCranberries and Orange Zest

3 oz cream

1 tsp vanilla
Zest of 1 orange
3 oz dried cranberries, chopped
 
Directions:
 
 
Pre heat oven to 400.
 
Sift together both flours, baking powder, salt and sugar and set aside.
 
Cut in the cubed cold butter with a pastry cutter until you have the texture of cornmeal with bits of pea sized butter in the mixture.
 
In a separate bowl, whisk together eggs, cream, and vanilla. 
 
Add the orange zest and cranberries to the wet ingredients. Combine the wet and dry ingredients. You will have crumbly yet sticky dough.
 
Place the dough on a cold surface like granite if possible. Work all the dough pieces together into a ball. Don’t over work the dough or you will have a tough scone. This is not a dough that you knead like bread dough.
 
Form the dough into a 9 x 9 square and then use a ruler to measure 3 x 1 ½ inch bars. Cut into bars and place on a baking sheet.
 
Bake for 10-12 minutes or until golden on top.
 
Hope you enjoy these light, mouth watering scones!
Cranberry Orange Scones
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4192 calories
445 g
704 g
261 g
35 g
163 g
958 g
3622 g
157 g
9 g
79 g
Nutrition Facts
Serving Size
958g
Amount Per Serving
Calories 4192
Calories from Fat 2288
% Daily Value *
Total Fat 261g
401%
Saturated Fat 163g
813%
Trans Fat 9g
Polyunsaturated Fat 11g
Monounsaturated Fat 68g
Cholesterol 704mg
235%
Sodium 3622mg
151%
Total Carbohydrates 445g
148%
Dietary Fiber 17g
70%
Sugars 157g
Protein 35g
Vitamin A
163%
Vitamin C
110%
Calcium
91%
Iron
92%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 ¼ Cup All Purpose Flour
  2. 1 ¼ Cup Pastry Flour
  3. 1 tbs baking powder
  4. 1 ½ tsp salt
  5. ½ cup sugar
  6. 10 oz butter, cut in ¼ inch cubes and chilled ( I cut mine and put it back in the refrigerator)
  7. 3 eggsCranberries and Orange Zest
  8. 3 oz cream
  9. 1 tsp vanilla
  10. Zest of 1 orange
  11. 3 oz dried cranberries, chopped
Instructions
  1. Pre heat oven to 400.
  2. Sift together both flours, baking powder, salt and sugar and set aside.
  3. Cut in the cubed cold butter with a pastry cutter until you have the texture of cornmeal with bits of pea sized butter in the mixture.
  4. In a separate bowl, whisk together eggs, cream, and vanilla.
  5. Add the orange zest and cranberries to the wet ingredients. Combine the wet and dry ingredients. You will have crumbly yet sticky dough.
  6. Place the dough on a cold surface like granite if possible. Work all the dough pieces together into a ball. Don’t over work the dough or you will have a tough scone. This is not a dough that you knead like bread dough.
  7. Form the dough into a 9 x 9 square and then use a ruler to measure 3 x 1 ½ inch bars. Cut into bars and place on a baking sheet.
  8. Bake for 10-12 minutes or until golden on top.
beta
calories
4192
fat
261g
protein
35g
carbs
445g
more
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