The House Scone Recipe

I can safely say that I have tried several different scone recipes. They are basically the same, but there is something different about each one. I have now decided that we have an official scone recipe. Every time, the result is a flaky, noticeably laminated, and crispy-topped scone. I have used this base recipe often and changed out the ingredients. Tonight we made cranberry orange scones.

This is the basic recipe. Additions can be up to you. Usually one cup of chips or dried fruit will work perfectly.

Ingredients

2 cups flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 tbsp sugar

1/2 cup butter, one stick 1 cup of the addition of your choice- chips, dried fruit...

1 egg, separated

1 tsp vanilla

3/4 cup heavy cream

Turbinado and Demerara for topping

Method

Combine the first 5 ingredients.

Cut in 1 stick of butter.

The best method is freezing the butter and then grating it using a box or flat grater.

Blend them into the butter using your fingers to incorporate.

Add 1 cup of the addition of your choice. The photo shows dried cranberries and grated orange rind. I used 1 cup of cranberries and the rind of one orange.

Next, combine the following ingredients and add to the flour-

1 egg yolk, saving the egg white for the glaze

1 tsp vanilla

3/4 cup heavy cream

Using a large spoon, stir the dough ingredients until the dough is moistened and holds together.

Line a baking sheet with parchment paper or silpat mat.

Scrape the dough onto the floured parchment using your hands, or a rolling pin, and shape the dough into a square or rectangle that is 3/4" thick.

Using a knife, cut the scones into the size scones you want. You can shape in a circle and cut into wedges or use a scone pan.

I pop the tray of scones in the freezer for about 10 minutes.

Pre-heat the oven to 375˚. Some recipes say 425˚ but 375˚ works for me,

Brush the tops of the scones with the egg white and sprinkle with raw sugar or if I had thought of this earlier, cinnamon sugar would be nice.

Bake 18 to 20 minutes.