Scones are sweet biscuits, easy to make, and very tasty.
- Carbohydrate 36.2741824275423 g
- Cholesterol 72.6247917322528 mg
- Fat 28.5741014837353 g
- Fiber 1.54828592577077 g
- Protein 5.6160225628897 g
- Saturated Fat 17.785978558514 g
- Serving Size 1 1 Serving (127g)
- Sodium 3743.96462660177 mg
- Sugar 34.7258965017716 g
- Trans Fat 1.99046735614752 g
- Calories 417 calories
Step-by-step
- Preheat oven to 375F and line a baking sheet with parchment paper or a silicon mat.
- Whisk flour, baking soda, baking powder, salt and sugar together in a large bowl.
- Add in butter, toss to coat, and rub in with your fingers (or a pastry cutter, if you prefer) until only pea-sized chunks remain.
- Stir in cranberries and chocolate chips(or other mix-ins), then add the cream and buttermilk, mixing only until the ingredients just come together into a ball. It is ok if there is a little flour left at the bottom of the bowl.
- Divide dough into 12 balls (about 2-in in diameter) Sprinkle the top of each with coarse sugar and a tiny pinch of kosher salt before placing on the prepared baking sheet.
- Bake for 25 to 30 minutes, until golden brown.
- Cool on a wire rack.
Overworking the dough is the single most common error bakers commit when making scones. When flour meets liquid and is aggressively kneaded, gluten strands develop rapidly, transforming what should be a tender, flaky pastry into a dense, chewy disk. To prevent this, cut the chilled butter into the dry ingredients using a pastry cutter or your fingertips until the mixture resembles coarse meal with pea-sized bits remaining, ensuring pockets of steam form during baking at 375 degrees Fahrenheit. Stir the cream and buttermilk into the dry ingredients just until the mass coheres, ignoring any stray flour remaining at the bottom of the mixing bowl.
These rich pastries demand an accompaniment that cuts through the dairy fat and sugar. A tart citrus curd made from Meyer lemons or blood oranges provides an ideal acidic counterweight, while unsalted European-style butter and a sharp fruit jam create a traditional spreadable contrast on the plate. Because the dough contains high amounts of dairy, serving these alongside a pot of unsweetened black tea or pour-over coffee balances the dense crumb and caramelized edges.
For advanced preparation, shape the unbaked dough balls and freeze them on a parchment-lined baking sheet for two hours before transferring them to a sealed freezer bag for up to one month. Frozen unbaked portions can go straight from the freezer to the oven, simply adding three to five minutes to the standard twenty-five to thirty minute baking time until the exterior turns thoroughly golden brown.
