Winter is the perfect time to invite friends over for a cozy afternoon tea. Catching up on life and enjoying afternoon treats together. What would be better than to serve fresh homemade scones with dollops of cream or preserves and tea?
I Love scones and I would find any excuses to make scones whenever possible. In my quest for “the scone”, I learned that there are two types of scone: English scones and Scottish scones. According to Celeste Cooper, who bakes exclusively for Remedy of Oakland, English scones tend to be tough, bready and are meant to accompanied with butter or jam. Scottish Scones on the other hand, tend to be biscuit like, flaky, and sweeter so it can be eaten plain.
For this post, I tweaked Beth Hensperger’s Old Fashioned Lemon Scones a little. The result was still as she described. Thin and slightly crunch crust, moist and fluffy inside.
Make 8 scones
250 g (2 C) unbleached all-purpose flour
44 g (3 Tbsp) sugar
15 g (1 Tbsp) baking powder
1.25 g (1/4 tsp) salt
57 g (2 ounces) cold unsalted butter, cut into small cubes
2 large eggs, refrigerated
118 ml (1/2 C) heavy cream
1/4 tsp (3-4 drops) lemon oil
114 g (4 ounces) dried cranberries (another handful if desired)
Extra sugar to sprinkle the tops (optional)
1. Preheat oven to 400 F. Grease a baking sheet or line it with parchment paper.
2. In a small bowl, whisk together lemon oil, eggs, and heavy cream.
3. In a large bowl, combine flour, sugar, baking powder, and salt. Whisk all the ingredients together several times.
4. Add cubed butter to the dry ingredients. Quickly rubbed the cold butter into flour (with hands/ or fork) until it resembles big coarse crumbs. Don’t worry if there are chunks of butter here and there in the mixture. It is more important to quickly mix the dry ingredients with the cold fat so you will not transfer too much heat into it.
5. Make a well in the middle of the butter-flour mixture. Pour cold cream into the well, stir quickly to form a sticky dough. (It is important to stir quickly and gently so not to forced air out of the dough. This is really important for leavening especially if eggs are not used). NOTE: Precise measurement of liquid will yield soft, pliable dough; if too much liquid is added, the scones will be heavy and making them difficult to shape.
6. Lightly flour a work surface. Turn the dough mixture onto the floured surface, knead gently several times until the dough holds together (no more than 4 to 6 times).
To make small scones: Divide into 3 equal portions and flatten each with hands into a 1-inch thick round and about 6 inches diameter.
To make big scones: flatten the whole dough into 1 inch thick.
With a straightedge, cut the dough into quarters (4 wedges). Or desirable wedge sizes if making big scones. To make round scones, use biscuit cutter to cut dough into round scones.
7. Place scones 1 inch apart on the prepared baking sheet. Sprinkle the tops with sugar. Put the baking sheet in the middle of the oven, bake scones for 15 to 20 minutes or until golden brown.
Serve scones immediately or keep them in a tight lid container at room temperature for few days. Freeze in freezer bag up to a month.