Original post date: March 7, 2020
This week’s been such a productive week, which is such a good feeling to have. I hate that feeling of having unfinished work, I don’t know why but I feel so guilty knowing that I still have work to be done.
The best feeling is when I can finally check off those things I’ve had planned on my to-do list for ages.
Another thing I have been enjoying lately are these scones with my cup of coffee in the morning. I really liked these one scones from a local coffee shop but they were normally hard or dry, so I just thought that’s how scones are supposed to taste. But don’t worry, these scones are crispy on the outside, soft and tender on the inside, crumbles perfectly, and best accompanied with jam + butter.
Honestly, they’re so tasty just plain, not too sweet with the perfect crumble. You can dress these scones up with anything really. Have it sweet with different fruit jams, compotes or even sprinkle some cinnamon sugar over it. It’s seriously the best when paired with a warm cup of coffee or tea.
What you need:
- all purpose flour
- granulated sugar
- unsalted butter
- heavy whipping cream
- baking powder
- salt
- vanilla extract
How to make scones:
- Preheat the oven to 375ºF. Prep a baking sheet by lining it with parchment paper and set it aside.
- Pulse the dry ingredients in a food processor, add flour, sugar, baking powder, salt, and pulse just until combined.
- Dice the cold butter into small chunks and add it to the flour mixture in the food processor.
- Pulse the butter in the food processor until the mixture starts to look like a coarse, sandy meal. This took me about 10 pulses.
- With the food processor on low speed, stream in the heavy whipping cream and vanilla extract. Once the dough starts gathering into a ball, turn off the food processor.
- Transfer the dough onto a sheet of parchment paper on the counter and shape/flatten it into a disc using your hands. The disc should be about 1 1/2” to 2” thick.
- Using a knife, score and cut the disc into 8 triangles. Transfer the scone triangles onto the baking sheet and leave about 1/2-inch space in between each scone.
- Bake the scones for 15-18 minutes or until set in the centers. They should be slightly golden brown on the bottoms and edges. You don’t want to bake them too long, that will dry the scones out, leaving you with dry, hard scones.
- Best served warm with some jam and a pad of butter • ‿ •
The Best Moist Scones Recipe
Ingredients
- 2 cups all purpose flour 256 grams
- ⅓ cup granulated sugar 67 grams
- ½ cup (1 stick) unsalted butter, cold 110 grams
- ½ cup heavy whipping cream, cold 120 grams
- 1½ tsp baking powder 6 grams
- ½ tsp salt 3 grams
- ½ tsp vanilla extract 2 grams
Instructions
- Preheat the oven to 375ºF. Prep a baking sheet with parchment paper and set aside.
- In a food processor, add flour, sugar, baking powder, salt and pulse just until combined.
- Dice the cold butter into small chunks and add to the flour mixture in the food processor.
- Pulse the food processor until the mixture starts to look like a coarse, sandy meal. This took about 10 pulses.
- With the food processor on low speed, stream in the heavy whipping cream and vanilla extract. Once the dough starts gathering into a ball, turn off the food processor.
- Transfer the dough onto a flat surface and shape/flatten into a disc using your hands. The disc should be about 1 1/2” to 2” thick.
- Using a knife, score and cut the disc into 8 triangles. Pull the triangles slightly away from one another, leaving at least 1/2” space in between.
- Bake the scones for 15-18 minutes or until set in the centers. They should be slightly golden brown on the bottoms and edges. You don’t want to bake them too long, that will dry the scones out, leaving you with dry, hard scones.
- Best served warm with some jam and a pad of butter • ‿ •
Notes
Please tag me @__YejisKitchenStories 🙂
