Difference between revisions of "Make Scones"
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#* For [[#savory|savory]] scones, omit the sugar. | #* For [[#savory|savory]] scones, omit the sugar. | ||
#Cut the butter into small cubes and add it to the flour mixture. Cutting the butter will make it more manageable and easier to mix. | #Cut the butter into small cubes and add it to the flour mixture. Cutting the butter will make it more manageable and easier to mix. | ||
| − | #Mix the butter and flour mix until it resembles a coarse, crumbly meal. You can use a pastry blade or your hands. The crumbles should be roughly the size of peas. Do not over-work the dough, however; this will result in tough, overly-dense scones.<ref>Southern Living, [http://www.southernliving.com/food/entertaining/easy-scone-recipes/scones Easy Scone Recipes]</ref> | + | #Mix the butter and flour mix until it resembles a coarse, crumbly meal. You can use a pastry blade or your hands. The crumbles should be roughly the size of peas. Do not over-work the dough, however; this will result in tough, overly-dense scones.<ref name="rf1">Southern Living, [http://www.southernliving.com/food/entertaining/easy-scone-recipes/scones Easy Scone Recipes]</ref> |
| − | #* To make chocolate chip scones, add ½ cup (90 grams) of semi-sweet chocolate chips and stir.<ref>Joy of Baking, [http://www.joyofbaking.com/SconesChocChip.html Chocolate Chip Scones]</ref> For more ideas on what you can add in, click [[#variations|here]]. | + | #* To make chocolate chip scones, add ½ cup (90 grams) of semi-sweet chocolate chips and stir.<ref name="rf2">Joy of Baking, [http://www.joyofbaking.com/SconesChocChip.html Chocolate Chip Scones]</ref> For more ideas on what you can add in, click [[#variations|here]]. |
#Pour the cream or half-and-half into the dough a little bit at a time and mix it. Start with a few tablespoons of the liquid, and keep adding and stirring until the dough starts to come away from the sides of the bowl and clump up. You may end up using a little less/more than ½ cup (120 milliliters) of your liquid. | #Pour the cream or half-and-half into the dough a little bit at a time and mix it. Start with a few tablespoons of the liquid, and keep adding and stirring until the dough starts to come away from the sides of the bowl and clump up. You may end up using a little less/more than ½ cup (120 milliliters) of your liquid. | ||
| − | #* To give your scones a little more flavor, consider adding 1 teaspoon of vanilla extract to the cream or half-and-half.<ref>Joy of Baking, [http://www.joyofbaking.com/SconesCoffeehouse.html Coffeehouse Scones]</ref> | + | #* To give your scones a little more flavor, consider adding 1 teaspoon of vanilla extract to the cream or half-and-half.<ref name="rf3">Joy of Baking, [http://www.joyofbaking.com/SconesCoffeehouse.html Coffeehouse Scones]</ref> |
#Cover the dough with plastic wrap and put it into the refrigerator. Leave it there for 15 to 20 minutes. This will give the butter enough time to cool back down, making the dough easier to handle later on. | #Cover the dough with plastic wrap and put it into the refrigerator. Leave it there for 15 to 20 minutes. This will give the butter enough time to cool back down, making the dough easier to handle later on. | ||
#Prepare your egg wash. Mix one egg with ¼ cup (60 milliliters) of cream, half-and-half, or milk. Beat the mixture with a fork or whisk until the yolk is all broken up and there are no streaks. You will be spreading this on your scones later on. | #Prepare your egg wash. Mix one egg with ¼ cup (60 milliliters) of cream, half-and-half, or milk. Beat the mixture with a fork or whisk until the yolk is all broken up and there are no streaks. You will be spreading this on your scones later on. | ||
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#Transfer the dough onto a lightly-floured surface and roll it out. Make it somewhere between ¾ to 1 inch (2 to 2.5 centimeters) thick, but not thinner or it will not rise enough. Keep in mind, however, that the thicker your dough is, the longer it will need to bake. You can create a line in the centre of your scones to cut through when they are baked and ready to fill with cream or butter by rolling out to half the thickness you require then folding your scone mix in half. Cut through both layers to form the individual scones. | #Transfer the dough onto a lightly-floured surface and roll it out. Make it somewhere between ¾ to 1 inch (2 to 2.5 centimeters) thick, but not thinner or it will not rise enough. Keep in mind, however, that the thicker your dough is, the longer it will need to bake. You can create a line in the centre of your scones to cut through when they are baked and ready to fill with cream or butter by rolling out to half the thickness you require then folding your scone mix in half. Cut through both layers to form the individual scones. | ||
#Cut the scones using a knife or cookie cutter. There are several ways you can do this. Here are some ideas: | #Cut the scones using a knife or cookie cutter. There are several ways you can do this. Here are some ideas: | ||
| − | #* Make traditional scones by cutting the dough into a 9-inch (23-centimeter) circle, and then slicing it into eight wedges like a pizza or pie.<ref>Pretty. Simple. Sweet., [http://prettysimplesweet.com/cream-scones/ Cream Scones]</ref> | + | #* Make traditional scones by cutting the dough into a 9-inch (23-centimeter) circle, and then slicing it into eight wedges like a pizza or pie.<ref name="rf4">Pretty. Simple. Sweet., [http://prettysimplesweet.com/cream-scones/ Cream Scones]</ref> |
#* Make round scones by cutting circles out of the dough using a drinking glass or a circle-shaped cookie cutter. | #* Make round scones by cutting circles out of the dough using a drinking glass or a circle-shaped cookie cutter. | ||
#* Using a sharp knife, cut the scones into squares. | #* Using a sharp knife, cut the scones into squares. | ||
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=== Making Sweet and Savory Scone Variations<span id =variations></span> === | === Making Sweet and Savory Scone Variations<span id =variations></span> === | ||
| − | #Cover your scones with a vanilla glaze.<span id=glaze></span> You will need 1 cup (125 grams) of powdered sugar, 1 tablespoon of milk, and ½ teaspoon of vanilla extract. Mix with a fork until everything is smooth., adding up to 2 tsp. additional milk for desired consistency.<ref | + | #Cover your scones with a vanilla glaze.<span id=glaze></span> You will need 1 cup (125 grams) of powdered sugar, 1 tablespoon of milk, and ½ teaspoon of vanilla extract. Mix with a fork until everything is smooth., adding up to 2 tsp. additional milk for desired consistency.<ref name="rf1" /> |
#* If the glaze is too thick, you may add up to 2 teaspoons of milk. | #* If the glaze is too thick, you may add up to 2 teaspoons of milk. | ||
| − | #Cover your scones with a lemon glaze. Mix together ¼ cup (60 milliliters) of lemon juice, 2 cups (250 grams) of powdered sugar, and 1 to 2 tablespoons of water. Pour this over your scones after you have baked them and let them cool.<ref>Food Network, [http://www.foodnetwork.com/recipes/giada-de-laurentiis/strawberry-and-rosemary-scones-recipe.html Strawberry and Rosemary Scones]</ref> | + | #Cover your scones with a lemon glaze. Mix together ¼ cup (60 milliliters) of lemon juice, 2 cups (250 grams) of powdered sugar, and 1 to 2 tablespoons of water. Pour this over your scones after you have baked them and let them cool.<ref name="rf5">Food Network, [http://www.foodnetwork.com/recipes/giada-de-laurentiis/strawberry-and-rosemary-scones-recipe.html Strawberry and Rosemary Scones]</ref> |
| − | #Add cranberries and orange zest to your scones.<span id=sweet></span> Begin making some scones using the original [[#recipe|recipe]]. Add 1 teaspoon of grated orange skin to the flour mixture and mix. After you have added the butter, stir in ½ cup (60 grams) of chopped, dried cranberries. Mix well, then roll, cut, and bake.<ref>All Recipes, [http://allrecipes.com/recipe/simple-scones/ Simple Scones]</ref> | + | #Add cranberries and orange zest to your scones.<span id=sweet></span> Begin making some scones using the original [[#recipe|recipe]]. Add 1 teaspoon of grated orange skin to the flour mixture and mix. After you have added the butter, stir in ½ cup (60 grams) of chopped, dried cranberries. Mix well, then roll, cut, and bake.<ref name="rf6">All Recipes, [http://allrecipes.com/recipe/simple-scones/ Simple Scones]</ref> |
#* To make lemon-blueberry scones, use lemon zest instead of orange zest, and dried blueberries instead of cranberries. | #* To make lemon-blueberry scones, use lemon zest instead of orange zest, and dried blueberries instead of cranberries. | ||
| − | #Add some canned pumpkins to make scones fit for Fall. Use the basic [[#recipe|recipe]] for the scones, but use brown sugar instead of white, and buttermilk instead of cream. Add ½ teaspoon of ground cinnamon and ½ teaspoon of ground ginger to the flour mixture. Mix ½ cup (120 milliliters) of canned pumpkin and 1 teaspoon of vanilla extract into the buttermilk before adding it to the flour and butter mixture.<ref>Joy of Baking, [http://www.joyofbaking.com/PumpkinScones.html Pumpkin Scones]</ref> | + | #Add some canned pumpkins to make scones fit for Fall. Use the basic [[#recipe|recipe]] for the scones, but use brown sugar instead of white, and buttermilk instead of cream. Add ½ teaspoon of ground cinnamon and ½ teaspoon of ground ginger to the flour mixture. Mix ½ cup (120 milliliters) of canned pumpkin and 1 teaspoon of vanilla extract into the buttermilk before adding it to the flour and butter mixture.<ref name="rf7">Joy of Baking, [http://www.joyofbaking.com/PumpkinScones.html Pumpkin Scones]</ref> |
#* For heartier scones, add 1/3 cup (50 grams) of raisins and/or ¼ cup (30 grams) of chopped pecans or walnuts. | #* For heartier scones, add 1/3 cup (50 grams) of raisins and/or ¼ cup (30 grams) of chopped pecans or walnuts. | ||
| − | #Make scones fit for Fall using brown sugar and pecans. Start by making some basic [[#recipe|scones]], but use brown sugar instead of regular sugar. Add ½ cup (65 grams) of chopped, toasted pecans to the cream or half-and-half. Stir, then pour the cream into the flour mixture.<ref>My Recipes, [http://www.myrecipes.com/recipe/best-ever-scones Best Ever Scones]</ref> | + | #Make scones fit for Fall using brown sugar and pecans. Start by making some basic [[#recipe|scones]], but use brown sugar instead of regular sugar. Add ½ cup (65 grams) of chopped, toasted pecans to the cream or half-and-half. Stir, then pour the cream into the flour mixture.<ref name="rf8">My Recipes, [http://www.myrecipes.com/recipe/best-ever-scones Best Ever Scones]</ref> |
| − | #Make some bacon, Cheddar, and chive scones.<span id=savory></span> Begin by making some basic [[#recipe|scones]], but do not add any sugar. Instead, add ¼ cup (55 grams) of chopped, cooked bacon, ¾ cup (75 grams) of shredded Cheddar cheese, and 2 tablespoons of chopped, fresh chives to the cream or half-and-half. Add some flavor with a pinch of freshly-ground pepper. Pour the cream into the flour mixture and stir gently until everything is spread evenly throughout.<ref | + | #Make some bacon, Cheddar, and chive scones.<span id=savory></span> Begin by making some basic [[#recipe|scones]], but do not add any sugar. Instead, add ¼ cup (55 grams) of chopped, cooked bacon, ¾ cup (75 grams) of shredded Cheddar cheese, and 2 tablespoons of chopped, fresh chives to the cream or half-and-half. Add some flavor with a pinch of freshly-ground pepper. Pour the cream into the flour mixture and stir gently until everything is spread evenly throughout.<ref name="rf8" /> |
| − | #Make some scones with ham and Swiss cheese. Start out with the original [[#recipe|recipe]], but skip the sugar. Instead, add ¾ cup (75 grams) of shredded Swiss cheese and ¾ cup (115 grams) of chopped, cooked ham to the cream or half-and-half. Pour the cream into the flour mixture and combine with a spoon until everything is mixed together.<ref | + | #Make some scones with ham and Swiss cheese. Start out with the original [[#recipe|recipe]], but skip the sugar. Instead, add ¾ cup (75 grams) of shredded Swiss cheese and ¾ cup (115 grams) of chopped, cooked ham to the cream or half-and-half. Pour the cream into the flour mixture and combine with a spoon until everything is mixed together.<ref name="rf8" /> |
== Tips == | == Tips == | ||
| − | * Try not to over-work or over-handle the dough. The less you work with the dough, the softer your scones will be.<ref | + | * Try not to over-work or over-handle the dough. The less you work with the dough, the softer your scones will be.<ref name="rf1" /> |
== Things You'll Need == | == Things You'll Need == | ||
