Scones, deconstructed!

I love high tea.  Some of my favorite childhood memories are sharing finger sandwiches, fairy cakes, scones, and English Breakfast tea with my Mom.

I continued to enjoy that tradition into adulthood.  For many years, I bought the scones at a bakery.  But most lacked the flaky texture I loved.  So I hit the Internet, and found a recipe I could play with.  I began to make my own. 

I have learned several things when baking scones.  First, to get the right texture, it is best to mix the butter in by hand, ensuring that it is evenly distributed.  I allow the butter to warm to room temperature, and mix it in.

Cranberry and white chocolate chip scones

Second, many recipes call for using cold, hard butter when making the dough.  But what really matters is that the butter is cold just before baking!  Refrigerating the dough overnight works best.

Finally, some ingredients work better than others as “fillers.”  Chips, nuts, and dried fruit all work well if added to the dry ingredients before mixing.  Other flavorings and wet ingredients, such as raspberry extract or jams can be used, but need to be added to the wet ingredients and blended well.  When adding to the wet ingredients, however, the overall amount should not exceed the amount of liquid called for in the recipe.  Otherwise, the dough may be too wet.  (Note:  It is best to puree fresh fruit and add it to the wet ingredients.)

Ahhhhh, hot tea and a warm scone.  There is no better way to relax and enjoy the day!

Basic scone dough

2 c. flour

1/3 c. sugar

4 tsp. baking powder

½ tsp. salt

6 TB. butter, cut into small pieces

¾ c. cream

1 TB. vanilla

1 egg

In a large mixing bowl, add all the dry ingredients and using a whisk, mix well.  Cut the butter into small pieces, and add to the dry ingredients. Using your fingertips, work it into the flour until the mixture has a sand-like texture.  Add any dry fillers, such as chips or nuts, and mix well, so they are evenly distributed.

In another bowl, mix the eggs, cream, and any flavoring or wet fillers.  Add half to the dry mixture and mix well.  Gradually, add the remaining wet ingredients and mix in until the dough just begins to form into a ball.  You do not want the dough to be too wet.  Pour the dough onto plastic wrap, and pat into a ball.  Seal the plastic wrap and refrigerate at least one hour.

Preheat the oven to 375 degrees.  Just before baking, place the dough on a floured surface and press down until it is approximately an inch thick.  Cut into pieces of approximately equal size.  If desired, dust with sugar, or brush with melted butter and dust with brown sugar.  Bake 15 minutes or until golden brown.

(NOTE:  Raw scones may be individually frozen and baked when needed.)

Basic scone dough, deconstructed

2 c. flour

>Health alert:  If white flour is a dietary concern, acceptable alternatives are almond or hazelnut flour, white bean flour, or any gluten-free variety of flour.

1/3 c. sugar

>Health alert:  The sugar in this recipe is used primarily to sweeten the scones. If white sugar is a dietary concern, any type of natural or artificial sweetener may be substituted.

4 tsp. baking powder

½ tsp. salt

6 TB. butter

>Fat alert:  Butter is fat.  If fat is a dietary concern, try light butter, pureed prunes, figs or white beans.  In the alternative, applesauce, mashed bananas, or Greek yogurt may be used. 

>Health alert:  Butter is a dairy product.  If dairy products are a dietary concern, margarine or shortening are the best substitutes.  Vegan butter may also be used.

>Ingredient alert:  The butter in this recipe is used to create a flaky texture in the scones.  Eliminating butter or fat will result in a more cake-like texture, and a flatter scone.

¾ c. cream

>Fat alert:  Cream is very high in fat.  If fat is a dietary concern, half and half is the best substitute.  It is available in reduced and no-fat varieties.  In the alternative, low-fat milk may be used. 

>Health alert:  Cream is a dairy product.  If dairy products are a dietary concern, try almond or coconut cream, or a vegan half and half.  In the alternative, any type of non-dairy milk may be used.

1 TB. vanilla

1 egg

>Health alert: If whole eggs are a concern, two egg whites or a comparable amount of egg substitute may be used. 

>Ingredient alert:  In this recipe, the egg serves as a binder.  If the egg must be eliminated completely, try ¼ c. yogurt or sour cream. 

 (Follow the instructions above.)

Possible scone “fillers”

Milk, semi-sweet or white chocolate chips

Peanut butter chips

Butterscotch chips

Raspberry chocolate chips

Crushed toffee chips

Chopped nuts

Dried fruit

Coconut

Liquid flavorings

Jams or jellies

Cocoa or Nutella