Recipe Nov 24 Written By Sarah Truesdell PrintCustom SconesYield: 9-12Author: Sarah TruesdellA basic cream scone recipe for your to make your own with whatever mix-in ingredients you'd like. Make them sweet or savory.Ingredients2 cups (280g) all-purpose flour1 tablespoon baking powder1 tsp salt1 tablespoon granulated sugar (2 tablespoons for sweet scones)5 tablespoons unsalted butter, cold1 cup heavy cream, coldMix-in suggestionsBacon, Cheddar & Chive:1/3 cup crumbled bacon, 1 cup shredded cheddar cheese, 1-2 tablespoons minced chivesGruyere, Prosciutto & Onion: 2 oz chopped prosciutto, 1 cup shredded gruyere, 1/4 cup minced green onionSmoked Salmon & Dill: 2 oz chopped, smoked salmon, 1/4 cup minced dill, 1/4 cup minced onionChocolate Chip: 3/4 cups chocolate chips, 1 tsp vanilla extractBlueberry-Lemon: 1 cup fresh or frozen blueberries, 2 teaspoons lemon zestOrange-cranberry: 1 cup fresh or frozen cranberries, 2 teaspoons orange zestApple-cinnamon: 1/2 teaspoon cinnamon, 1 cup small-diced apples.InstructionsPreheat oven to 400F. Position rack to middle and line a baking tray with parchment paper.In a large bowl, sift together all-purpose flour, baking powder, salt and sugar.Cut cold butter into small cubes, toss into flour. Rub butter into flour until no large lumps remain and mixture resembles coarse cornmeal.Toss in whatever mix-ins you are using, except for liquid extracts.Add cold cream (and any extracts if using), stir with a wooden spoon hand until a rough dough is formed.Turn out onto a lightly floured counter and knead briefly until you have a cohesive mass.For triangular scones, press/roll into a rectangle, about 12 inches by 3 inches, which is about 1 1⁄4 inches thick. Cut in quarters (you should end up with 4 3x3 squares, then cut each square in half, diagonally.For round scones, roll out until 1 1⁄4 inch thick. Use a biscuit cutter or rim of a glass to cut. Press scraps together and reroll and cut until all dough is used up.Place on a lined baking pan or cookie sheet. Brush tops with heavy cream and sprinkle with coarse salt, if desired.Bake for about 20 minutes, until golden brown. Let cool five minutes before trying to move. Best served the same day.Did you make this recipe?Tag @Make the filling on instagram and hashtag it #Created using The Recipes Generator Sarah Truesdell
Recipe Nov 24 Written By Sarah Truesdell PrintCustom SconesYield: 9-12Author: Sarah TruesdellA basic cream scone recipe for your to make your own with whatever mix-in ingredients you'd like. Make them sweet or savory.Ingredients2 cups (280g) all-purpose flour1 tablespoon baking powder1 tsp salt1 tablespoon granulated sugar (2 tablespoons for sweet scones)5 tablespoons unsalted butter, cold1 cup heavy cream, coldMix-in suggestionsBacon, Cheddar & Chive:1/3 cup crumbled bacon, 1 cup shredded cheddar cheese, 1-2 tablespoons minced chivesGruyere, Prosciutto & Onion: 2 oz chopped prosciutto, 1 cup shredded gruyere, 1/4 cup minced green onionSmoked Salmon & Dill: 2 oz chopped, smoked salmon, 1/4 cup minced dill, 1/4 cup minced onionChocolate Chip: 3/4 cups chocolate chips, 1 tsp vanilla extractBlueberry-Lemon: 1 cup fresh or frozen blueberries, 2 teaspoons lemon zestOrange-cranberry: 1 cup fresh or frozen cranberries, 2 teaspoons orange zestApple-cinnamon: 1/2 teaspoon cinnamon, 1 cup small-diced apples.InstructionsPreheat oven to 400F. Position rack to middle and line a baking tray with parchment paper.In a large bowl, sift together all-purpose flour, baking powder, salt and sugar.Cut cold butter into small cubes, toss into flour. Rub butter into flour until no large lumps remain and mixture resembles coarse cornmeal.Toss in whatever mix-ins you are using, except for liquid extracts.Add cold cream (and any extracts if using), stir with a wooden spoon hand until a rough dough is formed.Turn out onto a lightly floured counter and knead briefly until you have a cohesive mass.For triangular scones, press/roll into a rectangle, about 12 inches by 3 inches, which is about 1 1⁄4 inches thick. Cut in quarters (you should end up with 4 3x3 squares, then cut each square in half, diagonally.For round scones, roll out until 1 1⁄4 inch thick. Use a biscuit cutter or rim of a glass to cut. Press scraps together and reroll and cut until all dough is used up.Place on a lined baking pan or cookie sheet. Brush tops with heavy cream and sprinkle with coarse salt, if desired.Bake for about 20 minutes, until golden brown. Let cool five minutes before trying to move. Best served the same day.Did you make this recipe?Tag @Make the filling on instagram and hashtag it #Created using The Recipes Generator Sarah Truesdell
