I absolutely love scones for breakfast or with afternoon tea. Previously, I have tried making scones, but somehow they didn’t come out the way they really should have been. I have not failed so miserably with any other baking stuff. Seriously, something so easy and delicious was not coming out the way it should have been. So, finally today as I woke up I saw some scones in Jennie’s instagram feed. And, immediately king arthur flour also had the feed of scones. What’s the deal about scones today. It was a call for me to make the best scones and turn out my failure into success.
So, I woke up started pre-heating my oven, even without brushing my teeth. Was so eager to start baking. And, started setting up all the ingredients for scones. And, in no time. I was ready to bake my scones. Voila, here is the recipe of these tasty treats for all those morning people. I found out a basic recipe of scones, the easiest one and built on that by adding all those things that I like.
2 – Cups All-purpose flour
1 – Tablespoon Baking Powder
1/2 – teaspoon Salt
3 – 4 Tablespoons Sugar
1/2 – 1 Teaspoon Freshly Ground Cardamom (optional)
5 – Tablespoons cold butter cut into cubes
1 – Cup Heavy Cream
1/4 – Cup Dried Cranberries
1/4 – Chopped Pecans
1 – Tablespoon Orange or lemon zest
1 – Teaspoon Juice of Orange
Preheat oven to 400 F.
Take flour, salt , sugar, baking powder and cardamom powder and whisk it together to mix it up.
Cut the butter into the flour with your fingertips and make pea-sized balls which resembles coarse and lumpy.
Grate the lemon zest. Stir in the cranberries and nuts. Add in the juice of orange. Roughly, mix it with fork.
Gradually, add the heavy cream and just fork it until dough starts forming.
Transfer the dough ,all dry titbits, onto a floured surface and knead the dough just until all comes together into rough slightly sticky and form a round disc. Press it down properly. And, cut them into rounds with cookie cutter or triangles with a bench scrapper.
Place the triangles on parchment lined or ungreased baking sheet and bake until scone tops look golden brown to light brown for 15 – 20 minutes.
After this step, I usually prefer to keep them for 5 -10 minutes in the fridge. You can also directly place them in the oven if you wish. If you want to bake them some other day , at this point once you have scored them , place them on a baking sheet and freeze them later on into ziplock bags. And, bake thme at your convenience after thawing them for sometime.
Brush them with some cream and sprinkle sugar and let them go in the oven to bake.
Remove them from the oven and place them on wire rack to cool off for atleast 5 minutes.
Serve them warm with jam or creme over tea. The leftovers can be stored in an airtight container for few days.