4 years ago1,000+ Views
Ingredients For the Scones 1 large egg, very cold 2/3 cup heavy cream, very cold 2 cups all-purpose flour 2 tablespoons sugar 1 tablespoon baking powder 1/4 teaspoon kosher salt 5 tablespoons butter, very cold and cut into small cubes (If time allows, freeze the butter in "stick" form and grate into the flour. Additional details in directions below) 1/2 cup diced dried strawberries (or the dried fruit of your choice) 1/4 cup toasted chopped pecans (or the nut or additional dried fruit of your choice) For the Eggwash: 1 large egg 1 tablespoon water or milk Directions Place rack in the upper third of your oven and preheat oven to 400 degrees. Line a large baking sheet with parchment paper or a silpat mat. In a large measuring cup or medium bowl, beat the egg and cream together and set aside. In large mixing bowl, whisk together the flour, sugar, baking powder and salt. If cutting the butter into small pieces: Add the butter pieces and work it into the flour until you have a pebbly mixture. The butter pieces should look cobbly and be different sizes. If working with a whole stick of frozen butter (my preference): With a grater, grate the butter directly into the mixing bowl. Working with your fingers, quickly toss the butter with the flour just until combined. It should only take a few moments. Pour the egg and cream over the flour-butter mixture and with a rubber spatula, stir and fold to combine. The batter will appear a bit dry. Fold in the dried strawberries and pecans. If working with a cookie or biscuit cutter: Turn the dough out onto a lightly floured surface and pat to a 1/2-inch thickness. Lightly flour the cutter and cut into desired shape or 2-inch rounds. If cutting into wedges: Divide the dough into two equal sized balls. Pat them into a 5-inch round, then slice each round into 6 wedges using a lightly floured knife. Transfer scones to the prepared baking sheet. In a small bowl, beat together egg and water to create the eggwash, then brush over tops of scones. Bake the scones for 18-20 minutes (time will vary based on size), until they are golden brown on top. Serve immediately. Notes Scones are best enjoyed the day they are baked, but can be stored for up to 2 days in an airtight container at room temperature. Alternatively, you can place unbaked, shaped scones on a baking sheet, set them in the freezer on the sheet to harden, then individually wrap the scones with plastic and freeze for another time. Bake them directly from the freezer, adding 2 minutes to the baking time.
1 comment
Does the egg really have to be "very cold?"