The first one I tried, Maple Bacon Brown Sugar Scones, was such a resounding success that I just kept on going. These were my second. And I loved them SO MUCH that I made them twice in one week - almost unheard of around here in the land of Nearly No Repeats. I've since made a third from my stack, and it needs some tweaking before I share...watch this space.
But in the meantime, I've been reminded of a few scone basics:
- They are SUPER fast and easy!
- Handle the dough minimally - that means no more stirring than necessary and definitely no kneading or rolling.
- Grate the butter - it's about equally dangerous as cutting cold butter into small pieces, but it gets the pieces more uniform, and thin enough for easy cutting into the dry ingredients. Plus it's super fast. Just grate it at the beginning and place in the freezer until you need it.
- Scones can come in any shape - wedge (my preference), square, diamond, round, or really any cookie cutter shape you want to try. But they do puff/spread a bit so keep it simple.
Makes 8 to 10
2 1/2 cups all-purpose flour
1/2 cup sugar (plus 3 T additional to toss with cranberries)
1 T baking powder
1/2 tsp salt
6 T unsalted butter, grated and very cold
2 T freshly grated lime zest (about 2 to 3 limes)
1 1/4 cups fresh cranberries, coarsely chopped
1 large egg
1 large egg yolk
1 cup heavy cream
2 limes, zested and juiced
1 cup powdered sugar
1. Preheat oven to 400F, and grease a large baking sheet. Grate the butter and place in the freezer until ready to use. Zest the limes and set aside. Coarsely chop the cranberries and place in a small bowl with 3 T sugar.
2. In a large bowl combine the flour, 1/2 cup sugar, baking powder and salt. Cut in the butter with a fork or pastry cutter until the mixture resembles coarse crumbs. Stir in the lime zest. Stir the cranberries into the flour mixture. Combine the egg, yolk and cream, then add to the flour mixture, stirring just until combined.
3. On a well-floured surface with floured hands, gently pat dough into a 1-inch-thick round (about 8 inches in diameter). With a sharp knife or pizza cutter cut the scones into wedges or diamonds as desired. use your hands to gently shape any leftover scraps into scones. Do NOT roll out. Place scones on an ungreased baking sheet. Bake for 15-20 minutes or until lightly golden. Remove from oven and let cool on a wire rack.
4. For Lime Glaze: In a small bowl combine the lime juice, lime zest and enough powdered sugar to reach your desired consistency. Drizzle or brush glaze over warm scones and allow to cool.
Recipe from SprinkledwithFlour.com