Now if making scones seem like a difficult baking transaction for you, please allow me to offer a few tips:
1. Keep your ingredients cold - particularly the half and half and butter. You should dice the butter first and put it right back in the fridge while prepping the other ingredients.
2. Prep all ingredients before mixing so that you are ready to go. You need to move swiftly with making scones.
3. Once you add the half and half, mix the ingredients lightly with your hands. Literally with your hands! It makes a mess but it's how you get the perfect consistency.
4. Do not over mix. This isn't like cookie dough or cake batter, during which we beat the ingredients mercilessly. Scone mixing is light and fluffy and finished when the few ingredients just come together.
5. Have your surface lightly floured and your knife ready to go so that you can cut the scones as soon as the dough is mixed.
These scones are heavenly. I hope you love them!
Strawberry Shortcake Scones
By Lisa Kerhin
blogghetti.com
Makes 12
For strawberry scones:
2 cups flour
1 Tbsp. baking powder
3 Tbsp. sugar
1/2 tsp. Salt
6 Tbsp. very cold butter, cut into 1/4-inch cubes
1 cup diced strawberries
3/4 cup half and half
For glaze:
2 1/2 cups powdered sugar
1/4 cup half and half
1/2 tsp. vanilla
1. Preheat oven to 425 degrees. Prepare a baking sheet by lining it with parchment paper.
2. In a large mixing bowl, combine flour, baking powder, sugar and salt; whisk lightly.
3. Add butter and cut in with a pastry blender, two knives or your hands until mixture resembles pea-sized crumbs.
4. Add in the strawberries and coat lightly with the flour mixture
5. Add half and half to mixture; fold together gently until the mixture just begins to come together to form a soft dough. Try to not over knead the dough.
6. Turn dough out onto a lightly floured surface and pat into a 1-inch thick rectangle. Using a pizza cutter or a sharp knife, cut the rectangle into 6 squares, then cut the squares diagonally to form 12 triangles.
7. Place scones on prepared baking sheet and bake 16-18 minutes or until scones are cooked through and golden brown.
8. To keep your counter clean, place a sheet of parchment down under a cooling rack. Remove scones from pan to cooling rack. Cool about 15 minutes before glazing.
9. To make glaze, whisk together powdered sugar, vanilla and half and half until smooth. If your glaze is too thick, add a little more cream. If it's too thin, increase the powdered sugar by 1/4 cup or less until the desired consistency is achieved. You want the glaze to be thick yet pourable.
10. When scones are cooled, drizzle the glaze over them. Glaze will firm up when scones are completely cooled.
11. Recipe adapted from Alaska from Scratch.
6 Tbsp. very cold butter, cut into 1/4-inch cubes
1 cup diced strawberries
3/4 cup half and half
For glaze:
2 1/2 cups powdered sugar
1/4 cup half and half
1/2 tsp. vanilla
1. Preheat oven to 425 degrees. Prepare a baking sheet by lining it with parchment paper.
2. In a large mixing bowl, combine flour, baking powder, sugar and salt; whisk lightly.
3. Add butter and cut in with a pastry blender, two knives or your hands until mixture resembles pea-sized crumbs.
4. Add in the strawberries and coat lightly with the flour mixture
5. Add half and half to mixture; fold together gently until the mixture just begins to come together to form a soft dough. Try to not over knead the dough.
6. Turn dough out onto a lightly floured surface and pat into a 1-inch thick rectangle. Using a pizza cutter or a sharp knife, cut the rectangle into 6 squares, then cut the squares diagonally to form 12 triangles.
7. Place scones on prepared baking sheet and bake 16-18 minutes or until scones are cooked through and golden brown.
8. To keep your counter clean, place a sheet of parchment down under a cooling rack. Remove scones from pan to cooling rack. Cool about 15 minutes before glazing.
9. To make glaze, whisk together powdered sugar, vanilla and half and half until smooth. If your glaze is too thick, add a little more cream. If it's too thin, increase the powdered sugar by 1/4 cup or less until the desired consistency is achieved. You want the glaze to be thick yet pourable.
10. When scones are cooled, drizzle the glaze over them. Glaze will firm up when scones are completely cooled.
11. Recipe adapted from Alaska from Scratch.
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