Basic Scone Recipe
This is not my own creation. But I wanted it on my iPhone so I had to enter it in here.
This is not my own creation. But I wanted it on my iPhone so I had to enter it in here.
- Carbohydrate 25.3896798611111 g
- Cholesterol 59.4645833333333 mg
- Fat 15.7418666666667 g
- Fiber 0.744687512591481 g
- Protein 3.39131875 g
- Saturated Fat 9.69399416666667 g
- Serving Size 1 1 Serving (60g)
- Sodium 182.934166666667 mg
- Sugar 24.6449923485196 g
- Trans Fat 1.13403 g
- Calories 254 calories
Step-by-step
- Mix Flour, sugar, baking powder, salt, butter until mix resembles breadcrumbs.
- Add the rest of the ingredients. knead 5-10 times until the bowl is pretty clean.
- Oven: 425
- Time: 12-15
Standard ingredient declarations rarely specify the physical state of the fat, yet solid, cold butter is the primary mechanism for achieving flaky pastry layers. Cut the cold butter into the flour using a pastry blender or a food processor fitted with a metal blade, pulsing briefly until the mixture resembles coarse breadcrumbs with pea-sized bits of fat intact. These remaining solid pockets melt during baking, releasing steam and creating internal pockets in the dough. Substituting margarine or shortening alters this structural behavior; shortening contains less water than butter, reducing steam generation and yielding a denser, less flavorful crumb, while liquid oils lack the necessary solid phase to create distinct layers altogether. Heavy cream supplies both liquid and fat, but whole milk or half-and-half can be substituted with a minor reduction in richness, provided the total liquid volume remains exact. Overworking the dough activates gluten development, transforming a tender scone into a tough, bread-like biscuit, which is why kneading must be restricted to five or ten gentle turns just until the bowl is clear. Baking requires a preheated oven set to 425 degrees Fahrenheit, ensuring the chemical leaveners react immediately to the intense heat before the fat melts away completely. Bake the portions for 12 to 15 minutes until the exterior develops a light golden brown coloration and the bottoms are completely set. Cool the finished pastries on a wire rack to prevent steam from softening the crisp crust.
