Oh my... where to start! Here are my favorite scone recipes...
1. Basic Scones
Ladie’s Home Journal Magazine, Feb 1992
This is a more substantial scone than the Cream Scone below - more like you would purchase in a bakery. I also have variations for savory-type, but haven't made them.
2 cups flour
2 tbl. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 cut butter or margarine, cut into pieces
2/3 cup buttermilk
1 large egg
Preheat oven to 425 deg. Grease cookie sheet. Combine flour, sugar, baking powder, baking soda and salt in a large bowl. With pastry blender, or 2 knives, cut in butter until mixture resembles coarse crumbs. Beat buttermilk and egg in small bowl with whisk; pour into dry ingredients and stir with fork until mixture comes together. On lightly floured surface, knead 5 or 6 times; transfer to prepared cookie sheet. With floured hands, pat into an 8” circle. Cut into 8 wedges with a sharp serrated knife (do not separate wedges). Bake 14 to 16 minutes until golden. Transfer to a wire rack and cut to separate.
Serve warm with Clotted Cream and Lemon Curd.
NOTE: scones cut in wedges are Scottish type scones; English scones are cut, or dropped in rounds.
Variations on Basic Scones:
#1 - Lemon-Poppy Seed
Stir 1 tbl. poppy seeds and 1/2 tsp. grated lemon peel into basic scone mixture. Into a cup, stir 2 tbl. sugar and 1 tbl. lemon juice. Brush this over the top of the hot, baked scones.
#2 - Cherry-Toasted Almond
After cutting in butter (in Basic Scone recipe), stir in 1/3 cup chopped, dried cherries and 1/4 cup toasted natural almonds (the ones with the skins on). Increase buttermilk to 3/4 cup and add 1/8 tsp. almond extract.
This one below is my ALL TIME #1 FAVORITE... so delicate and absolutely amazing!!
2. Cream Scones
Cook’s Illustrated Magazine
This is a very delicate, tender scone.
2 cups flour
1 tbl. baking powder
3 tbl. sugar
1/2 tsp. salt
5 tbl. butter, chilled and cut into small cubes
1/2 cup currants (or 1/4 cup mini-chocolate chips)
1 cup heavy cream
Note: the mini chocolate chip version is the BEST.
Heat oven to 425 deg. Line baking sheet with parchment. Put flour, baking powder, sugar and salt in food processor (or bowl) and pulse to combine (stir to combine). Distribute butter cubes evenly over the flour mixture and pulse with 1-second pulses (cut in with a pastry blender or 2 knives). Pour cream and chocolate chips over and pulse a few times until it gathers together (stir with fork until it forms a ball). Transfer to a lightly floured surface and knead about 5-10 seconds. Form into 2 circles, pat to about 1” high; cut each circle into 8 wedges (or pat into one 8” circle and cut into 8 pieces for larger scones). Transfer wedges to parchment paper and bake 12-15 minutes.
Serve warm with Clotted Cream and Lemon Curd
