Scone is a small Scottish bread pronounced as rhyming with “con” and “John” or as in US as rhyming with “cone” and “Joan”.
I first thought of making it when my applesauce experiment turned out to be really nice and I needed an accompaniment with it. Somehow Scones seemed like the best option and voila… the combination turned out to be the perfect Friday late afternoon snack along with a cup of coffee. They looked and smelled so gorgeous and my whole house smelled like a bakery. I made almost 8 of them and they were so filling we had it for 2 days. Now I can think of making it very often because it is easy, needs minimum preparation and can be made with ingredients readily available at home. So next time I have friends or family staying overnight I do intend to make it for breakfast. However they can be made beforehand and stored for later use. Even the dough can be frozen and baked as and when required. I made a basic (or cream if fresh cream is used instead of milk) scone recipe, but you can also add blueberries or chocolate chips as variations to this.
So get started and fill your kitchen with the flavor of fresh baking.
- Flour – 2 cups
- Sugar – 1/4 cup or 50 gms (approx)
- Baking powder – 2 tsp
- Salt – 1/4 tsp
- Cold butter – 5 tbsp or 75 gms
- Egg – 1
- Vanilla – 1 tsp
- Milk / Half & Half or Cream – a little less than 1/2 cup.
- Flour – for sprinkling
- Egg wash (mixture of egg with milk) or milk or cream – for glazing
- Preheat oven to 375 F with the oven rack in the middle. Line a baking tray or cookie sheet with parchment paper or grease it lightly.
- In a bowl whisk together sifted flour, sugar, baking powder and salt.
- Cut the cold butter into small pieces and blend it into the flour mixture using a pastry blender or two knives or with fingertips. Alternatively (and that is precisely what I did) grate the cold butter using a sharp grater with large holes and blend it with the flour mixture with fingers. Mix well till it looks like coarse crumbs.
- In a separate bowl mix together milk or half & half or cream with well beaten egg and vanilla.
- Pour the egg mixture into the flour mixture and mix lightly till combined. Handle the dough lightly, do not over mix, do not knead the dough as done in a bread.
- Sprinkle some flour on the work surface or kitchen slab and transfer the dough to it.
- Pat it into a 1 inch thick round. If the dough is too sticky sprinkle some more flour on it.
- Scones can be of various shapes. For round – use a lightly floured cookie cutter and cut the dough into rounds. Gather the remaining dough, reform into a circle and cut again. For wedges/triangles (I did not have a cookie cutter so I preferred the wedges) – Using a knife cut the round dough into 8 equal triangles.
- Place the cut rounds or wedges onto the lined baking sheet spacing each a few inches apart.
- Brush the top of the scones with egg wash or milk or cream with a pastry brush. Since I did not have one I used a spoon to do so. This process is called ‘glazing’ and it helps the tops to brown while baking.
- Bake them in the preheated oven at 375 F for 15-18 mins. Mine took almost 12 mins to bake. Oven temperature and time may vary so adjust accordingly. The scones are done when a tooth pick inserted into the scone come out clean.
- Once done, remove and transfer to a cooling rack or dish towel to cool down.
- Serve them warm with cream or butter or jams.
Scones are best eaten fresh but also can be covered and stored for later use or can also be frozen.