Scones from Our Table to Yours

Scones are an age-old delight, and with this one, which I have perfected to ease, you can add any berries or even nuts you prefer. I hope you enjoy this special recipe. It is easy and oh so good!

You will need . . .

• 2 Cups All-Purpose Flour, leveled

• 1/3 Cup of Granulated Sugar

• 1 Tablespoon of Baking Powder

• 1/2 Teaspoon of Salt

• 6 Tablespoons of Cold Unsalted Butter

• 1/2 Cup of Heavy Whipping Cream

• 1 Large Egg

•1 Teaspoon of Pure Vanilla Extract

FOR THE GLAZE

• 1 Cup of Powdered Sugar

• 1-2 Teaspoons of Milk

• 1/2 Teaspoon of Pure Vanilla Extract

1. All-Purpose Flour: When it comes to measuring your flour, make sure to spoon it into the measuring cup and level it off with the back of a knife. Too much flour can lead to a crumbly dough; dry scones that don’t taste as good.

2. Granulated Sugar: I stick with granulated sugar.

3. Baking Powder & Salt: There is one tablespoon of baking powder in this recipe, and I promise it’s not a mistake! In order to get a good rise, you need a decent amount of baking powder.

4. Cold Unsalted Butter: As in any pastry, cold butter is key to creating the perfect scones. As the cold butter melts in the oven, it creates steam pockets that help the scones rise and create a lighter texture.

5. Heavy Whipping Cream: When it comes to soft scones that do not dry out, heavy whipping cream is the best option. A little cream brushed on top of the scones before they go into the oven creates a beautiful, slightly crisp, and lightly browned exterior. All foods need to be appealing to the eye as well as the stomach.

6. Egg & Vanilla Extract: The egg helps to create a lighter texture, and the vanilla adds flavor.

My scones are incredibly easy to throw together. To start, you’ll whisk together your flour, sugar, baking powder, and salt. Then, cube your cold butter into small pieces using a pastry cutter or fork to cut it into the dry ingredients until you have small pea-sized crumbs.

7. Next, whisk together the heavy whipping cream, egg, and vanilla extract until well-mixed. Pour the wet ingredients into the bowl and stir the mixture together until it just comes together.

This is where you can add . . .

• Blueberry: Add 1 heaping cup of fresh blueberries

• Cranberry Orange: Add 2 teaspoons of orange zest and 2/3 cup of sweetened dried cranberries (Sprouts has delicious, juicy dried cranberries)

• Cinnamon Raisin: Add 1 and 1/2 teaspoons of ground cinnamon and 2/3 cup of raisins

• Lemon Poppy Seed: Add the zest of 1 medium lemon and 1/2 tablespoon of poppy seeds

8. Turn the mixed dough out onto a very lightly floured surface, work it into a ball, flatten it into a disc about 7 inches in diameter, and cut it into 8 equal-sized pieces. Place the scones on a baking sheet lined with parchment paper or a silicone baking mat, and place the baking sheet in the freezer for 5-10 minutes so that the dough is thoroughly chilled. Preheat your oven to 400 degrees while your scones are chilling.

9. Once your scones are nice and cold, brush the tops of the scones with a little heavy whipping cream. If you don’t plan to add a glaze on top, you can sprinkle them with a little coarse sugar or granulated sugar. Then, place them in the oven and let them bake for about 20 minutes or until they’re lightly browned and golden on top. Not too long; black bottom scones are NOT good.

10. Bake at 400 degrees for 20 minutes (give or take a few, depending on your oven and altitude). Watch your oven, and the minute the scones start looking slightly golden, you are good to pull them out. Let them cool thoroughly.

THE GLAZE

11. In a medium-sized mixing bowl, whisk together the powdered sugar, milk, and vanilla extract until well combined. Add a few drops of lemon juice for tartness. If the glaze is too thick, add more milk to thin it out, and if the glaze is too thin, add more powdered sugar to thicken it. Drizzle the scones with the glaze and allow the glaze to harden for 10-15 minutes, then serve and enjoy.

If you have a favorite recipe you would like to share, Email the recipe to Jan@CroftNCroft.com, and I will be happy to share it.