The BEST Scones instruction
Learn how to create delicious, soft, light, and tender scones with this simple instruction and tutorial. excellent for breakfast, brunch, or dessert!
For the scones:
250 grams flour
85 grams butter
65 grams sugar
1 tablespoon baking powder
one hundred twenty ml cream
1 teaspoon vanilla extract
1/2 teaspoon salt
For the vanilla glaze:
120 grams powdered sugar
25 ml milk
1/2 teaspoon vanilla extract
Best scones recipe step by step:
Preheat kitchen appliance too 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat.
In a big bowl, whisk along the flour, granulated sugar, baking powder, and salt. Add the cold cubed butter and use a pastry cutter or fork to chop it into the dry ingredients till you have got little pea-sized crumbs.
In a separate mixing bowl, whisk heavy whipping cream, eggs, and vanilla extract together until completely blended. Add the wet ingredients to the dry ingredients and stir until fully blended. The mixture might be a bit crumbly at this point, that’s fine!
Pour the mixture onto a floured surface and work it together into a ball, then roll it out into a 7-inch circle. Cut the dough into 8 equal-sized pieces and place them on the prepared baking tray, making sure to leave a small space between each piece.
Place the baking sheet in the freezer for 5-10 minutes, or until the scones have cooled.
Grease the surface of each piece with a little heavy whipping cream. If you don’t add a glaze, you can top it with granulated sugar if desired.
Bake at 400 F (204 C) for 18-22 minutes or until the scones are light brown and cooked through.then take it out of the oven and allow it to cool completely.
To make the vanilla glaze:
- in a very medium-sized bowl, Whisk together powdered sugar, milk, and vanilla extract until well combined. If the glaze is too thick, add more milk to thin it and if the glaze is too thin, add more powdered sugar to thicken it.
2. Top the scones with glaze and leave them for 10-15 minutes, then serve and enjoy.
- Store scones in an airtight container at room temperature or in the refrigerator for 4 days.
2.Scone Variations: Here are some ways you can change this scone recipe. I suggest mixing these ingredients right after chopping the butter and before adding the wet ingredients:
a. Blueberries: Add one hundred and fifty grams of fresh blueberries
b. Cinnamon Raisin: Add 1 and 1/2 teaspoons of ground cinnamon plus 105 grams of raisins
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