During one of the many classes I had taken at CulinAerie, I knew that after I tasted and created this during class, I had to share. The “basic” scone recipe comes from the instructor Susan Watterson, but the options are endless!
I’ve never really been someone to buy a scone at the store or at Starbucks, instead I had always chosen a muffin.
Well after eating these, my selections have changed,
scones are delicious,
- 1¼ cups all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- 2 tablespoons sugar (for sweet scones)
- 4 tablespoons (2 ounces) butter
- ~ ¼ cup heavy cream
- ¼ - ½ cup dried blueberries
- ¼ cup walnuts
- 1 tablespoon lemon zest
- Combine flour, salt, baking soda, baking powder, and sugar (if applicable) in a large of the electric mixer.
- Cut butter into flour mixture, combine ingredients (dried blueberries, walnuts, & lemon zest or whatever you're using) until the mixture has the texture of coarse crumbs.
- Slowly add cream and mix just until combined; DO NOT OVERWORK. It should not form a ball of dough, there should still be some crumbs.
- Pat mixture on a flour dusted board into a 5"x5" square or really any shape, approximately ½" thick,
- Cut out squares, triangles or circles with a knife or cookie cutter; place scones on a lightly greased sheet pan or parchment paper, leaving room between each for expansion.
- Bake at 350 degrees for about 20 minutes, or until scones are lightly browned on the bottom. Serve warm.