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* Exported from MasterCook *
Scones
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads/Muffins/Rolls Fruit
Amount Measure Ingredient -- Preparation Method
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Dough:
2 3/4 cups King Arthur Unbleached All-Purpose Flour
1/3 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1/2 cup cold butter
1 cup chopped dried fruit -- to 2c, chocolate or
other flavored chips, nuts, or a combination, optional
2 cups eggs
3 teaspoons vanilla extract -- or the flavoring of your choice
1/2 cup half and half -- to 1/3c, or milk
Topping:
2 teaspoons milk
2 tablespoons sparkling white sugar -- or cinnamon sugar, optional
1) In a large mixing bowl, whisk together all the dry ingredients.
2) Work in the butter just until the mixture is unevenly crumbly;
it's OK for some larger chunks of butter to remain unincorporated.
3) Stir in the fruit, chips, and/or nuts, if you're using them.
4) In a separate mixing bowl, whisk together the eggs, vanilla or
other flavor, and half and half or milk.
5) Add the liquid ingredients to the dry ingredients and stir until
all is moistened and holds together.
6) Line a baking sheet with parchment; if you don't have parchment,
just use it without greasing it. Sprinkle a bit of flour atop the
parchment or pan.
7) Scrape the dough onto the floured parchment or pan, and divide it
in half. Round each half into a 5" circle (if you haven't
incorporated any add-ins); or a 6" circle (if you've added fruit,
nuts, etc.). The circles should be about 3/4" thick.
8) Brush each circle with milk, and sprinkle with coarse white
sparkling sugar or cinnamon sugar, if desired.
9) Using a knife or bench knife that you've run under cold water,
slice each circle into 6 wedges.
Tips from our bakers:
For a less traditional, slightly sweeter scone, increase the sugar in
the dough to 1/2 cup (3 1/2 ounces).
Scones are best served warm. They're delicious as is, but add butter
and/or jam, if you like. To reheat room-temperature scones, place on
a baking sheet, tent lightly with foil, and warm in a preheated 350°F
oven for about 10 minutes.
Why freeze the scones before baking? Because 30 minutes in the
freezer relaxes the gluten in the flour, which makes the scones more
tender and allows them to rise higher. It also chills the fat, which
will make the scones a bit flakier.
To make free-form rather than wedge-shaped scones, increase the half
and half or milk to 3/4 cup. Using a large ice cream scoop or spoon,
dollop the scone dough in 1/3-cupfuls onto a lightly greased or
parchment-lined baking sheet. Bake the scones in a preheated 375°F
oven for about 30 minutes.
These simple scones are a wonderful blank canvas, awaiting your
palette of chips, nuts, or fruit. Some of our favorite combinations
are butterscotch chips and pecans; chocolate chips and dried
cherries; and diced crystallized ginger and diced dried peaches.
Flour is like a sponge; it absorbs liquid during humid weather, and
dries out in dry weather. In summer or when it's hot and humid, use
the lesser amount of milk or half and half in this recipe; during
winter, or when it's very dry, use the greater amount. Either way,
start with the smaller amount, and drizzle it in till the dough is
the correct consistency
Description:
"Here's your basic "start here" scone recipe. While this simple
vanilla scone is delicious as is, it's also the perfect vehicle for
your favorite add-ins; we happen to love dried cranberries and
walnuts. Though chocolate chips are tempting, too!"
Source:
"King Arthur Flour Co."
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Per Serving (excluding unknown items): 309 Calories; 14g Fat (40.3%
calories from fat); 9g Protein; 36g Carbohydrate; 1g Dietary Fiber;
221mg Cholesterol; 360mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2
Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates.
NOTES : Hands-on time: 10 mins.
Baking time: 25 mins.
Total time: 1 hrs 5 mins.