What was the best tasting scone you ever had? Ever wonder how you could recreate this baked bliss in your own kitchen? The light, flakey layers stacked up high, amd it had pockets of melted butter. Just the right mix of chocolate bits, nuts or berries were folded in and the taste left an impression in your mouth that you don’t want to forget. It is not unattainable to achieve on your own with a little practice and a few key pointers. Grab your favorite scone recipe, get your tea steeping and read on.
Keep It Cool
The biggest secret is butter, cold butter – so cold you can’t even cut through it with a knife. Use a cheese grater to cut it in instead. Cold flour and milk help too to keep the butter that much colder as you cut it in to the flour mixture. You want the butter pieces to be solid when your scones reach the oven. Use a quality pastry flour, and don’t work the dough too much (it will melt the butter). Roll the dough out, fold it and roll it again to give the scone that desired flakey finish. But again, don’t overwork the dough.
Add Your Own Touch
Be creative in what ornamentation you fold in. Fruits in season, cheese, nuts, spices, chocolate bits or a combination of any of these will work. Don’t over-bake the scones. A touch of brown around the edges should tell you when they are finished. After they’ve had a chance to cool a bit, you can add toppings such as sugar glaze or frosting. Or, of course, butter.
Scones freeze well too. The key to longer-lasting freshness – the more butter, the longer they stay fresh in the freezer.
The Perfect Pairing
May we suggest paring this rich treat with a malty, dark Assam or Irish Breakfast to cut through the butter and compliment the light, feathery taste of your perfect scone?
Butter, in great moderation, is a very good thing. What will you add to your recipe?
