Pretty Dishes

The Great Scone Hunt: Attempt #4
April 28, 2010, 11:21 pm
Filed under: Scone Hunt

My fourth attempt at the perfect scone (read about attempts 1, 2, and 3 here) was so very close to being spot on. After experimenting with the sour cream recipe (batch #2), I tried a very similar one that seemed like a good bet. I think the tiny amount of almond extract rather than vanilla made all the difference in how they tasted. I am going to make this same recipe again with some small changes (playing with different flours, etc.), using the original recipe as the control. The next step will be to purchase half a dozen of the Secret Garden scones and do a tasting to compare and fine tune. I’m ready to break out that clotted cream.

I think I’m still going to make a few of the other scone recipes I’ve earmarked, specifically one that uses oil (I have purchased almond oil just for that purpose), to compare the outcome and become even more familiar with scone doughs. Stay tuned for more.

World’s Best Scones [Not my title, but pretty apt all the same]

1 3/4 cups all-purpose flour
4 teaspoons baking powder
1/4 cup sugar
1/8 teaspoon salt
5 tablespoons unsalted butter
1/2 cup plus 1 tablespoon whole milk or half-and-half, divided
1/4 cup sour cream
2 drops almond extract
1 egg

Preheat the oven to 400 degrees F.

Sift the flour, baking powder, sugar, and salt into a large bowl. Cut in the butter using a pastry blender or rubbing between your fingers until it is in pea sized lumps. Mix together the 1/2 cup milk, sour cream, and almond extract in a measuring cup. Pour all at once into the dry ingredients, and stir gently until just blended. Do not overwork the dough.

With floured hands, pat the scone dough into two rounds, then cut into triangles. Place on a greased baking sheet with room between. Whisk together the egg and 1 tablespoon milk; brush the tops of the scones. Let them rest for about 10 minutes.

Bake the scones for 12 to 15 minutes, or until the tops are golden brown. Serve scones with butter or clotted cream and a selection of jams.


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