Prep 20 mins
Cook 30 mins
Delicious Scones from the prestigious Culinary Institute of America. Scones aren’t just for tea anymore. Like the humble all-American biscuit, they offer a satisfying addition to almost any meal. These light, flaky crumb and tender texture scones complement any dish. Scones have gone from the classic teatime essential to a trendy and sophisticated anytime snack. These are hands down the most tender and delicious scones I have ever eaten. (The scone dough must be frozen for up to 12 hours before use). For tender, flaky scones refer to these guidelines: 1. Do not over mix. If you work the dough too much, your scones will be tough and chewy. 2. Roll or pat the dough so that it is at least one-half inch thick. Thicker dough results in a better shape and lighter texture. 3. Watch the clock when baking. Like most baked goods, scones continue to bake as they cool.
- 3 cups bread flour
- 1⁄2 cup sugar
- 2 tablespoons baking powder
- 1⁄2 teaspoon salt
- 2 cups heavy cream
- 2 tablespoons milk
- 3 tablespoons coarse sugar (for topping)
- Cut two 10-inch circles of parchment or waxed paper; Use one to line a 10-inch round cake pan; Reserve the second piece.
- Sift the flour, sugar, baking powder, and salt together into a mixing bowl; Make a well in the center of the flour mixture.
- Add the cream to the flour mixture and stir by hand just until the batter is evenly moistened.
- Place the dough into the lined cake pan and press into an even layer; Cover the dough with the second parchment paper circle; Freeze the dough until very firm, at least 12 hours.
- Preheat the oven to 350°& #730°F; Prepare a baking sheet by spraying it lightly with cooking spray or lining with parchment paper.
- Thaw the dough for 5 minutes at room temperature; turn it out of the cake pan onto a cutting board; Cut the dough into 10 equal wedges and place them on the baking sheet about 2-inches apart; Brush the scones with milk and sprinkle with the sugar.
- Bake the scones until golden brown, 30-40 minutes; Cool them on the baking sheet for a few minutes then transfer to cooling racks; Serve the scones warm or at room temperature; Serve baked scones the same day they are made or freeze for up to 4 weeks.
These where AWESOME!!! Easy to make, great directions and the taste was out of this world. We had never had scones before, let alone make them so I was not real sure what I was doing. But your directions made it simple. I think I cut mine a little to large as they rose together in the oven and didn't look so pretty - but they tasted great. I'll be doing these again often. I served with French Tart's "perfect cup of tea" and clotted cream with strawberry jam and now both DH and I are addicted. He wants these often and so do I. Thanks NcMS for a great recipe. I'll be posting a picture later even if it's not so pretty.
This is by far the best scone recipe I have eaten (or made). Thanks.
Wow, these are wonderful scones. Big, tall, light, fluffy, flaky, and flavourful, just the way we like them. We really enjoyed these, I served them with whipped cream and fresh blackberries and mangoes. It was a very tasty dessert. I can't wait to make these again. I wish that I would have made a whole batch instead of half a batch. I won't make that mistake again...they were gone too quickly. Thanks so much for sharing.