American-style Scones
Par Laurie le 26 juin 2016, 18:30 - Scones - Lien permanent
This is the best recipe I found. It comes from Sally's Baking Addiction. Yes, I know, I'm obsessed with that blog but you'd be too if you discovered you had a baking twin somewhere!
You can make 8 scones with it, either the same variety or different ones, in which case you won't make a single ball cut into pieces but individual triangles. Both are very easy to make.
My favorite varieties – which I listed here – are blueberry and cranberry and orange.
For 8 scones:
2 cups flour, sifted
1/2 cup sugar
2 and 1/2 tsp baking powder
2 pinches baking soda
1/2 tsp salt
1/2 cup butter, frozen then shredded with a fork
1/2 cup heavy cream
1 egg
1 cup blueberries or dried cranberries with a Tbsp orange juice
Mix first 5 ingredients. Add the butter and beat with the flat hook of the kitchenaid then the cream and egg. Do not overwork the dough.
Add the fruit.
Make a ball then press into a disk on a dusted surface. Cut in 8 and separate.
If you want different fillings and glazings, make individual scones at once and shape them with a knife into triangles.
Put on a baking sheet and sprinkle with light brown sugar.
Bake for 20 mn or until golden and cooked through.
Cool then glaze by drizzling the glazing on the scones with a tablespoon.
Basic glazing:
1 cup confectioners' sugar
3 Tbsp cream or half-and-half
1/4 tsp vanilla extract
Whisk and add 1 Tbsp orange juice and 1/2 tsp orange zest for the cranberry/orange version.
These scones can be frozen very easily in ziploc bags and thawed overnight in the fridge. Warm them 15s in the microwave oven before eating.
I also like to make smaller versions of them to take to work for my break. In that case, shape two smaller balls instead of one and cut eight scones in each.