Bowl by Scott Bartolomei Edmonds. Photo by Marta Bartolomei Edmonds
Here’s what I’ve learned about scones so far:
- Work quickly.
- Keep the butter cold.
- The less you touch the dough the better it will be.
- It’s much easier to incorporate the butter into the flour with your hands (instead of using a pastry cutter or knifes) but the heat from your hands will melt the butter, so work quickly and freeze the mixture for a few minutes when you are done to keep the butter hard.
- Pour the liquids into the flour mixture, not the other way around.
- Stir the liquid into the flour mixture with a few swift strokes (about 6 – 10 strokes). The mixture will still have dry spots, that is okay.
- Pat the dough gently into a disk, do not overpack.
Raspberry Almond Scones
1 1/2 cup flour
3/4 cup quick oats
2 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
5 tablespoons butter
2/3 cup heavy cream
1 egg, beaten
1 teaspoon almond extract
1/4 cup slivered almonds
handful of fresh raspberries
1 teaspoon turbinado sugar
1. Preheat the oven to 450°. In a medium bowl, combine the flour, sugar, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the whipping cream, egg, almond extract, almonds and raspberries with a few swift strokes until a crumbly dough forms.
2. Turn the dough out onto a lightly floured work surface and gather the dough into a ball. Gently press the dough into a ¾ inch thick disk.
3. Brush the disk with heavy cream and sprinkle the turbinado sugar. Using a knife, cut the disk into 8 wedges.
4. Arrange the wedges ½ inch apart on a baking sheet. Bake in the middle of the oven for 15 minutes or until golden brown. Serve warm.
Makes 8 scones.