In this post you will learn how to make scones. Scones are easy and can be made quickly. They are also tender and delicious. You can eat them anytime as is or with some jam and butter. They are great for breakfast, brunches or tea time. These will stay fresh for about three days and get better and better as days go by.
Scones can be made with all types of dried fruits but the traditional ones are made with currants. The difference between currants and raisins is that currants are made from black grapes and raisins are made from white ones. I have substituted raisins for currants in this recipe and they are perfect.
I think the most important part of this recipe is that you treat the dough very carefully. Don’t knead it or mix it too much. You do not want to overwork this dough so that the final result is very tender and crumby. You should also let them cool down completely before you eat them. This will keep them flakier.
This is how to make scones:
Makes eight scones
2 cups (256 grams) all-purpose flour
3 TBS sugar
1 TBS baking powder
1/2 tsp. salt
5 TBS of unsalted butter – cut and chilled in the freezer
1/2 cup currants (you can use raisins if you can’t find currants)
1 cup (8 oz) cold heavy cream
Preheat oven to 450 degrees F (230 C).
Place the dry ingredients in a bowl and whisk until well mixed. Add the butter and work it into the flour with two knives or a pastry blender. Work fast so as not to warm the flour/butter combination – until you have the consistency of crumbs. You will have some small chunks of butter left in the flour. That is fine.
Mix in the currants or raisins and add the cream. Mix the cream into the flour until the flour is wet. Dump the dough on to a clean, floured counter and start putting it together with heels of your hands. Try not to knead it but simply work it softly until it all adheres. The dough will look very dry in the beginning but will come together as you work it. Form the dough into a disk about 2 inches thick.
Cut the disc into 8 triangles – cut it in half, then in fourths, then in eighths. Transfer the triangles on to a parchment paper lined baking sheet and place them in the oven. Bake for about 15 minutes until the scones are lightly browned and have risen.
Remove the scones from the oven and place the baking sheet on to a cooling rack. Allow the scones to cool completely and then enjoy them as is or with butter and jam.
CALORIES 327.14; FAT 18.64 grs (sat 11.52; mono 5.10; poly 0.81); PROTEIN 4.19 grs ; FIBER 1.18 grs; CARBS 37.00 grs; CHOLESTEROL 60.18 mg; IRON 1.82 mg; SODIUM 295.54 mg; CALCIUM 158.01 mg