American · breakfast
Scones A tall, flaky American scone master dough that works plain or with add-ins like chocolate chips, raspberries, blueberries, or strawberries, with tested flour adjustments for juicy fruit.
total 36 min
prep 10 min
cook 26 min
servings 8 Original recipe on thefirstyearblog.com
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Back to 8 servings 2.25 cup all-purpose flour ), (270g 0.5 cup granulated sugar ), (99g 1 tbsp baking powder 0.5 tsp salt 0.5 cup cold unsalted butter ), cubed(113g 0.5 cup buttermilk ), (118ml 1 tsp vanilla extract 1 large egg 1 cup chocolate chips ), I used mini chocolate chips in the photos (170g 1 cup white chocolate chips ), (170g 1 cup fresh raspberries, 120g, broken into pieces and frozen 1 cup blueberries, 150g 1 cup strawberries, 167g, chopped
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1 Step 1: If making raspberry scones add an additional 3/4 cup flour (90 grams). If making blueberry or strawberry scones add an additional 1/4 cup flour (30 grams). The fresh fruit adds a lot of moisture so more flour is needed otherwise the dough will be very wet and not have enough structure when baking.2 Step 2: In a large mixing bowl combine the flour, granulated sugar, baking powder, and salt. Add in the cold, cubed butter and use your hands or a pastry cutter to cut in the butter until pea sized amounts of butter remain.3 Step 3: Create a well in the center of the flour mixture. Add the buttermilk, vanilla extract, and egg. Use a spatula to gently combine until the dough is thick and sticky. Gently stir in your mix-in if using - example 1 cup chocolate chips, 1 cup fresh raspberries (broken into pieces and frozen) 1 cup blueberries, OR 1 cup strawberries, chopped.4 Step 4: On a silicone mat or kitchen counter, gently knead the dough, until all the flour is incorporated. Add 1-2 additional tablespoons of flour if the dough is too sticky.5 Step 5: Lamination (folding the dough to create flaky layers!): Fold the dough in half, press it down slightly, then turn the dough 90 degrees and fold in half again. Repeat this folding and turning process 4-5 times.6 Step 6: Shape the dough into a 8-10 inch disc that is about 1.5 to 2 inches tall. Refrigerate the scone in a disc for 5-10 minutes.7 Step 7: Use a knife or pizza cutter to cut the scones into 8 equal wedges.8 Step 8: Place the scones 2-3 inches apart on a baking sheet that's lined with a silicone mat or parchment paper.9 Step 9: Freeze the scones for 30 minutes. The last 5 minutes, preheat the oven to 400 degrees F.10 Step 10: Brush the tops of the scones with egg wash (1 large egg + 1 Tbsp water), buttermilk or heavy cream. Add coarse sanding sugar if desired.11 Step 11: Bake for 20-26 minutes or until the scones are lightly golden. Allow the scones to cool.getsaucepan.com/r/43694fed-1397-4726-90f7-b03113ed424d · Original: https://thefirstyearblog.com/scones/
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