Description
Delicious scones from the prestigious culinary institute of america. Scones aren’t just for tea anymore. Like the humble all-american biscuit, they offer a satisfying addition to almost any meal. These light, flaky crumb and tender texture scones complement any dish. Scones have gone from the classic teatime essential to a trendy and sophisticated anytime snack. These are hands down the most tender and delicious scones i have ever eaten. (the scone dough must be frozen for up to 12 hours before use).
For tender, flaky scones refer to these guidelines:
1. Do not over mix. If you work the dough too much, your scones will be tough and chewy.
2. Roll or pat the dough so that it is at least one-half inch thick. Thicker dough results in a better shape and lighter texture.
3. Watch the clock when baking. Like most baked goods, scones continue to bake as they cool.
Ingredients
- Bread Flour
- Sugar
- Baking Powder
- Salt
- Heavy Cream
- Milk
- Coarse Sugar
Instructions
- Cut two 10-inch circles of parchment or waxed paper
- Use one to line a 10-inch round cake pan
- Reserve the second piece
- Sift the flour, sugar, baking powder, and salt together into a mixing bowl
- Make a well in the center of the flour mixture
- Add the cream to the flour mixture and stir by hand just until the batter is evenly moistened
- Place the dough into the lined cake pan and press into an even layer
- Cover the dough with the second parchment paper circle
- Freeze the dough until very firm, at least 12 hours
- Preheat the oven to 350& #730f
- Prepare a baking sheet by spraying it lightly with cooking spray or lining with parchment paper
- Thaw the dough for 5 minutes at room temperature
- Turn it out of the cake pan onto a cutting board
- Cut the dough into 10 equal wedges and place them on the baking sheet about 2-inches apart
- Brush the scones with milk and sprinkle with the sugar
- Bake the scones until golden brown, 30-40 minutes
- Cool them on the baking sheet for a few minutes then transfer to cooling racks
- Serve the scones warm or at room temperature
- Serve baked scones the same day they are made or freeze for up to 4 weeks