Recipe Request: Scones
Hey all, I've taken on the task of making brunch for some guests and I'd like to make some scones, but I don't have a great recipe. I'm looking for a nice crunchy exterior with a dense buttery interior (none like the cakey ones from so many bad bakeries). Any one have a favorite?
Also I was wondering what the texture difference was between using cream and buttermilk, I've got some leftover buttermilk and was hoping to use it up, but I don't want to compromise the texture. Any help would be much appreciated.
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9 Comments:
My scone recipe (see below) makes really delicate and light scones -- like the best biscuits my grandmother made. Calls for buttermilk, which is, I think, what makes them so light. The recipe is for orange-pecan scones, but you can alter the add-ins to make whatever kind you like -- it is pretty forgiving:
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
1/2 cup sugar
2 teaspoons grated orange rind
1/3 cup cold butter, cut into pieces
1/2 cup buttermilk
1/4 cup fresh orange juice
1/2 cup chopped pecans
1 teaspoon vanilla
sugar
Preheat oven to 425º
Combine flour, baking powder, salt, sugar and orange rind.
Cut in butter until crumbly.
Add buttermilk, orange juice, vanilla and pecans, stirring just until moistened.
Turn dough out onto lightly floured surface.
Knead 3 or 4 times (but handle lightly).
Divide dough in half.
Pat each half into a 7-inch circle and place on a lightly greased baking sheet.
Cut each circle into 8 wedges.
Sprinkle with sugar.
Bake 12 to 14 minutes or until golden brown.
papillon at 9:26PM on 01/22/09
I make a ton of scones and sell them also, people call me Joan Scone or just Sconie, I can't give you my recipe but the above mentioned looks pretty good, I would add about a 1/2 tsp. baking soda and increase the butter to 1/2 cup. Just don't over Kneed. If you want to add any dry fruit, be sure to soak it in hot water a fwe minutes and drain well, my most popular flavor is Cherry White Chocolate.
joanpieroni2 at 10:15PM on 01/22/09
The Marion Cunningham recipe in Baking With Julia (video here and recipe here). is wonderful. It uses buttermilk and butter and all that good stuff.
I make a variation on the rolled variation with cinnamon filling and drizzled with icing -- like a cinnamon roll in only 20 minutes. Yum!
kjgibson at 11:03PM on 01/22/09
I wish I could lay my hands on my mother's scone recipe. It has lots of butter, sour cream and orange zest. No cream or buttermilk. They are melt in your mouth delicious and not heavy or cakey - they are in a class of their own. I have the recipe packed away somewhere, and I'll post it if I ever get to unpack.
PerkyMac at 11:07PM on 01/22/09
My mom's scone recipe uses heavy cream and is divine. I used to make the recipe when I was catering and made countless variations of it. Mom is not with us any longer and she would be very proud for me to pass her recipe on.
1 3/4 c. ap flour
2 1/4 t. b powder
2 T. sugar
1/2 t. salt
1/3 c. butter, softened
3/4 c. currants (soak in cassis or brandy, if desired)
2 eggs, beaten
1/3 c. heavy cream
Batch can be very successfully doubled for a large crowd.
Sift flour, bp, sugar and salt in bowl. Cut in butter. Fold in currants. Reserve 2 T. egg for brushing tops. Combine remaining egg & cream; add to dry ingred and stir just until all flour is moistened. Place on lightly floured board; pat to 1/2" thick. Cut into diamond shapes; brush with reserved egg and sprinkle with gran. or turbinado sugar. (or pat dough out into a circle and cut in wedges for a more rustic look) Place on ungreased baking sheet. Bake @ 450 for 12-15 min. Makes 12-15.
Change out the currants for golden raisins or candied orange rind soaked in Grand Marnier, Cointreau or brandy. Drizzle with an icing using the reserved liquour or OJ /zest. Or dried cherries soaked in Kirsch. Or dried cherries/toasted pecans. Let your imagination run wild!
BTW, papillon, your scone recipe sounds wonderful! I will try that for sure.
@kgibson - what do you use for your cinnamon filling? That sounds like something my savory-loving husband WOULD eat. He makes great exception for cinnamon rolls!
frederika at 1:12AM on 01/23/09
I typically just base my scones off of the Smitten Kitchen's recipe for basic cream scones. Which are super simple and always delicious.
http://smittenkitchen.com/2006/11/dream-a-little-dream-of-scone/
I do like to add some vanilla and maple syrup to the cream before I add the dry ingredients. And I do add some cinnamon and a dash of nutmeg to the dry stuff, as well as a sugar cinnamon mix to sprinkle on top.
A very light hand is key when it comes to mixing your dough!
I've never used buttermilk and will certainly try out some of these other recipes.
Alyrmc at 10:00AM on 01/23/09
Scottish Buttermilk Oat Scones
Dried currants are the special touch in these buttery scones.
Ingredients
1 C. Steel Cut Oats
1 C. buttermilk, room temp.
1 tsp. sugar
2 tsp. baking powder
1/2 C. whole wheat flour
1/2 tsp. salt
1/3 C. dried currants
1/4 C. unbleached flour
1 tsp. baking soda
4 Tbs. softened butter, cut into pieces
1 Tbs. milk
Non-stick cooking spray for baking sheet
cinnamon and sugar for topping
Directions
Preheat the oven to 350 degrees. Place the oats in a pie pan and toast them for 20 minutes stirring often to toast evenly and not burn. When slightly golden, remove. Combine with the buttermilk in a bowl and let stand for 20 minutes. In a large bowl, combine the flours, baking soda, sugar, baking powder, salt and dried currants. Reset the oven to 400 degrees and spray cooking spray on baking sheet. Using a pastry blender, cut butter into the flour until the texture is coarsely crumbled, then stir in the buttermilk mixture until combined. Flour your hands and scoop up the dough, forming it into a ball. Do not over-mix. Press the ball of dough directly onto the pan, then press directly onto the pan, then press into a 3/4" thick circle. With a sharp knife, score the surface, almost to the bottom, making eight wedges. Sprinkle a bit of sugar and cinnamon on top. Bake for 12 to 15 minutes. Cut into wedges.
Make 8 scones.
Hillary
Chew on That
Chew on That at 2:29PM on 01/23/09
1c flour
1/4 c sugar
1 T baking powder
1 t salt
1/4 c dried fruit
1/4-1/2 c heavy cream
mix, pat out, cut up and bake 425 for 15 minutes
I always get compliments on them.
gingercookiewithlime at 6:23PM on 01/23/09
Lemonade scones- faultless!!!!
Ingredients
300g (2 cups) self-raising flour, sifted
55g (1/4 cup) caster sugar
125ml (1/2 cup) thick cream
125ml (1/2 cup) lemonade
40ml (2 tbs) milk
Method
Preheat the oven to 220°C. Lightly grease a baking tray.
Place the flour, sugar and 1/2 teaspoon salt in a large bowl. Add the cream and lemonade and mix to form a soft dough. Turn out onto a lightly floured workbench and knead lightly until combined. Press the dough with your hands to a thickness of about 2cm. Use a 6cm round cutter to cut out 8 scones, place on baking tray and brush the tops with some milk. Bake for 10-15 minutes until lightly browned. Serve warm with your favourite jam.
gillg at 3:14AM on 01/24/09