How To Make Scones
Scones are one of tea time’s staple delights, one of breakfast’s best inventions and a pretty amazing treat no matter what time of day it is. A quick bread, scones are different from most other British shortcakes as it is leavened with solely baking powder instead of yeast, giving it a denser texture. It also has a different flour to butter ratio than most other pastries, going heavier with the four which gives it a dryer consistency than most other types petite cakes. It’s most similar comparison would be to Irish soda bread. But scones can be so much more. They can be filled with chocolate chips, berries and orange zest. They can be glazed or sprinkled with sugar. They’re not too sweet, slightly salty and a lot of yum packed into about 4 inches of delicious pastry goodness. They can even be pronounced three different ways (normal, skoon and skun). Did we mention they can also be savory? That to.
In this webinar with our baking and pastry arts expert, we explore the world of scones. Even better, we’ve got a scrumptious recipe that would make any Brit jealous.
Scones
12 oz bread flour
12 oz pastry flour
3 oz granulated sugar
¼ oz salt
1.5 oz baking powder
9.5 oz butter and/or shortening
3.5 oz eggs
10.5 oz milk
5 oz raisins
- Sift the dry ingredients into a mixing bowl
- Combine the eggs and milk, then stir
- Using a standing mixer, cut the butter into the dry ingredients.
- Add the raisins and liquid mixture
- Mix until the ingredients are just combined and a soft dough is formed
- Remove and cover with flour.
- Knead the dough by pressing it out and folding it in half, rotating between folds.
- Roll out into a rectangle 1½ inch thick and cut into triangles.
- Place on a baking sheet lined with parchment paper. Apply egg wash to the tops using a brush.
- Bake at 400F for 15-20 minutes.
- Serve warm with some butter and tea.
