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Ian's Scone Recipe
(from King Author Flour)
Scones
Prep Time: 10 min Cook Time: 23 min Total Time: 58 min Servings: 12 Source: kingarthurbaking.com
INGREDIENTS
2 3/4 cups (330g) King Arthur Unbleached All-Purpose Flour 1/3 cup (67g) granulated sugar 3/4 teaspoon table salt 1 tablespoon baking powder 8 tablespoons (113g) unsalted butter cold 1 cup to 2 cups chopped dried fruit chocolate or other flavored chips nuts [product-link]Jammy Bits[/product-link]* or a combination optional 2 large eggs 2 teaspoons King Arthur Pure Vanilla Extract or the flavoring of your choice 1/2 to 2/3 cup (113g to 152g) half-and-half or milk 2 teaspoons milk 2 tablespoons coarse sparkling sugar or cinnamon sugar optional
DIRECTIONS
## Scone Recipe Instructions
1. Prepare the Dough: - In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder. - Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated. - Stir in the fruit, chips, and/or nuts, if you're using them.
2. Combine Wet and Dry Ingredients: - In a separate mixing bowl, whisk together the eggs, vanilla (or other flavor), and half-and-half or milk. - Add the liquid ingredients to the dry ingredients. - Using a bowl scraper or a large spoon, stir the dough ingredients until all is moistened and holds together.
3. Prepare for Baking: - 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. - 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.
4. Shape and Season: - Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges. - Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar. - Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges.
5. Chill and Preheat: - For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. This step chills the fat, which makes the scones flakier, and relaxes the gluten in the flour, making the scones more tender and allowing them to rise higher. - While the scones are chilling, preheat the oven to 425°F with a rack in the upper third.
6. Bake: - Bake the scones in the upper part of your oven for 18 to 23 minutes, or until they're a light golden brown. When you pull one away from the others, it should look baked all the way through; the edge shouldn't look wet or unbaked.
7. Serve and Store: - Remove the scones from the oven, and cool briefly on the pan. Serve warm, with butter and/or jam, if you like. - When the scones are completely cool, wrap them in plastic and store at room temperature for up to several days. - 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.
NOTES
Why the range in milk? 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 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 until the dough is the correct consistency.
Want to make scones well ahead of time? Simple. After the unbaked scones' 30 minutes in the freezer (or whenever they're frozen solid), place them in a zip-top plastic bag. Return to the freezer, and store for up to a month. Bake as directed (without thawing), adding a couple of extra minutes in the oven if needed.
Want to use a different combination of add-ins or even make savory scones? Learn to bake customized scones based on the flavors you're craving.
Jammy Bits, sweet, soft little morsels of fruit purée, come in five delicious flavors: blueberry, raspberry, cherry, apple cinnamon, and orange.
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