Wednesday, August 28, 2013

My Favorite Scones

My perfect morning? A leisurely brunch with family or girlfriends, surrounded by rich coffee, fresh fruit, and an array of baked goods. My all-time favorite treat is scones; they're perfect for breakfast, brunch, or mid-afternoon snacks. Here is my favorite scone recipe, which I regularly modify with different mix-ins and toppings. They're not too cakey and pair perfectly with a clotted cream. 

2 cups all purpose flour
1/4 cup + 2 tablespoons sugar, divided
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup dried fruit, or other add-ins (see below)
1 lemon, zested
1 1/4 cup heavy whipping cream
2 tablespoons unsalted butter, melted

1. Preheat oven to 425 degrees. Whisk together flour, 1/4 cup sugar, baking powder, and salt. Stir in dried fruit and about 1 tsp. lemon zest (I prefer to eyeball it, zesting about one third of the lemon). Add heavy whipping cream and stir until moistened. (I like using a stand mixer to ensure all dough has been coated.)

2. Knead dough on floured surface, being sure to not overwork or dry out the dough––it should still be somewhat elastic, pliable, but smooth. Divide dough in half, and set one lump aside. 

3. Roll first half of dough into a circle approximately 8 inches in diameter, and 1/2 inch thick. Cut into six wedges. 

4. Arrange separated on a stone wheel, or greased baking sheet. Brush with melted butter. 

5. Zest the remaining lemon rind (2/3) and combine with 2 tablespoons sugar. Sprinkle half of  mixture over scones. 

Bake for 15 minutes. Repeat steps 3-5 on the other half of the dough, baking individually in two batches.


1 cup heavy whipping cream
1/3 cup cream cheese or sour cream at room temperature (I prefer cream cheese for a richer, thicker cream.)
1/4 teaspoon vanilla
1 teaspoon confectioners sugar

Blend until thick and smooth. Refrigerate. 

2/3 cup dried apricots + 1 lemon for zesting
3/4 cup shredded coconut + 1/2 chopped bittersweet chocolate
2/3 cup chopped dark chocolate + 1 orange zesting
3/4 cup blueberry craisins + 1/2 cup chopped white chocolate + 1 lemon for zesting

*Any citrus zest should be zested into the scone mixture and also sprinkled with sugar on top of scones. 

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