My history with scones is this. I really like em but had never made them until I worked at the coffee shop (fuck that place) but it was something that was requested so I did what I always do, I got stoned and researched a few recipes to get an idea of the ratios and method and then I set out to create a badass scone that my customers would love, And they did…….
Below is the basic scone recipe that can be adapted to fit your tastes. If there is a trick to this it’s in the consistency of the dough, you want it to be moist but not sticky and I hate to say it but it’s a matter of making these a few dozen time to really get it down. But nonetheless, they’re simple and tasty.
Mise En Place
- Large mixing bowl
- Small Bowl
- Cutting board and knife
- Silicone Spatula
- 1/2 Sheet tray (9×13 baking pan)
- Pastry brush
- 3 Cups of AP Flour plus 1/2 cup to dust with
- 1/2 Lb of COLD Butter cubes
- 1/2 cup of quick oats
- 1 cup of buttermilk (you can use whole milk but if you’re making scones go all out)
- 1 cup of Sugar (Brown or white depending on your taste)
- 1 TEASPOON Each : Baking Soda, Baking Powder, Salt
- 1 egg
Method of Preparation
- Wash your hands, set up your Mise and make sure everything is measured and ready to go.
- Turn on your oven to 350 F
- Mix your dry ingredients well and then add your butter.
- Add your Buttermilk and this is where shit gets weird. You don’t want to over mix it but you need to get everything into a nice even ball. Its a pain in the ass the first time you do it but it get’s easier once you have a feel for what you’re looking for.
- Dust your counter with a bit of the extra flour and roll the dough into a ball and flatten out till its about a 1/2 an inch thick
- Cut into 6 and lay onto a sheet tray.
- Whisk the egg with a little water to make what’s called an “egg wash” and then brush your scones with it. This gives em that nice glowing finish.
- Bake for around 10-20 minutes till lightly golden but keep in mind that time and temp are relative to your oven.
- Just like most of the recipes, this is a base that can be played with. It’s easy to add fresh fruit if you want sweet scones, or savory items as well. Feel free to play around and get creative. Bacon, cheddar rosemary scones were a big favorite as well as chocolate cherry. It’s a basic dough that is a blank slate for flavors