So, with a name like 'The Scone Gunman', you'd think I'd have posted more scone recipes by now.
It's true that I'll shove just about any baked good into my pie hole without a second thought. However, that isn't the case with scones. I'm pickier about those tasty little dandies. Some scones are just too dry, and some scones are no more than small cakes pretending to be scones (and they should be prosecuted for identity theft, the crafty jerks).
I've been using the same scone recipe for a long time now, as it was just about perfect for my tastes. But I tried something a little different with them today, and thank Cthulhu, I'm glad I did! These are my new go-to, basic scones.
See, scones don't have to be triangular. In fact, they prefer circular. Fact.
Now, don't make the mistake of taking "basic" to mean boring or bland. I assure you the contrary is the case! By basic, I mean without backup singers like chocolate chips or blueberries. These are utterly fantastic all alone, with just a bit of butter or jam, if you're so inclined.
However, they won't mind some company (they told me as much). Throw in those chocolate chips or blueberries, or maybe lemon or raspberries or rosemary. Go to town!
The Scone Gunman's Delightful Scones
(Makes about 10 scones)
2 1/2 c flour
4 tsp baking powder
3/4 c sugar
1 (generous) tsp salt
12 Tbsp (1&1/2 stick) salted butter (very cold and cubed)
1/4 c plus 1 1/2 Tbsp milk
Preheat your oven to 375 degrees (f) and line a baking sheet with parchment paper.
Sift the first 4 ingredients together, then cut in the butter until the mixture becomes crumbly (a food processor makes this quick and easy). Slowly add the milk until the dough comes together. Cut the dough into 10 separate pieces (I use an ice cream scoop for this) and space evenly on your cookie sheet. Bake 14-18 minutes. Once removed from oven, allow to set up on the baking sheet for about 5 minutes before transferring to a cooling rack. Serve warm.
No comments:
Post a Comment