See Part 1How to Make English Scones” 

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Buttery English Scones

These are excellent scones.  They are very close to the Buttery English Scone Mix that we sell online and in our store. 

The secret to flaky scones is to keep the dough cool enough that the butter does not melt but remains a solid. 

2/3 cup water                                                  

2 1/2 cups all purpose flour

1 teaspoon baking powder        

1/2 teaspoon baking soda         

1/4 cup granulated sugar

1/4 teaspoon salt

1/4 cup buttermilk powder         

1/2 cup (one stick) cold butter   

Preheat the oven to 400 degrees.  Grease a large baking sheet. 

 

  1. Carefully measure 2/3 cup very cold water and set it in the freezer compartment to remain cold. 
  2. In a large bowl, whisk together the following dry ingredients:  flour, baking powder, baking soda, sugar, salt, and buttermilk powder. 
  3. Cut the cold butter into chunks.  With pastry knife (pastry blender), cut in the butter until only pieces the size of large grains remain. 
  4. Form a well in the middle of the dry mixture and add the very cold water.  Stir the mixture with a fork until it begins to come together.  Pour the dough onto the countertop.   Press and knead the dough just until a dough ball is formed.
  5. Pat the dough into a scant 3/4-inch thick slab, either round or rectangular.   Use a sharp knife to cut the dough into 16 to 18 pieces.  Do not pat the edges but leave them straight as cut. Place the scones on the greased baking sheet. 
  6. Bake for 10 to 12 minutes or until the scones start to turn gold on top.  Immediately remove them to a wire rack. 

Serve the scones while they are still warm. 

 

Cinnamon Chips Scones with Brown Sugar Icing

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These are excellent scones.  They are very close to the Auntie Mabel’s Cinnamon Bun Scone Mix that we sell online and in our store. 

The secret to flaky scones is to keep the dough cool enough that the butter does not melt but remains a solid. 

2/3 cup water   

2 1/2 cups all purpose flour

1 teaspoon baking powder        

1/2 teaspoon baking soda         

1/3 cup granulated sugar

1/4 teaspoon salt

1/4 cup buttermilk powder         

2 teaspoons premium Korintje Cassia cinnamon

1 teaspoon vanilla extract

1/2 cup (one stick) cold butter   

3/4 cup cinnamon chips

1 cup powdered sugar   

2 tablespoons milk       

2 tablespoons meringue powder

1/2 teaspoon brown sugar flavor 

Preheat the oven to 400 degrees.  Grease a large baking sheet.

 

  1. Carefully measure 2/3 cup very cold water and set it in the freezer compartment to remain cold.  
  2. In a large bowl, whisk together the following dry ingredients:  flour, baking powder, baking soda, sugar, salt, buttermilk powder, and cinnamon. 
  3. Cut the cold butter into chunks.  With pastry knife (pastry blender), cut in the butter until only pieces the size of large grains remain.  Stir in the cinnamon chips.
  4. Form a well in the middle of the dry mixture and add the very cold water and vanilla extract.  Stir the mixture with a fork until it begins to come together.  Pour the dough onto the countertop.   Press and knead the dough just until a dough ball is formed.
  5. Pat the dough into a scant 3/4-inch thick slab, either round or rectangular.   Use a sharp knife to cut the dough into 16 to 18 pieces.  Do not pat the edges but leave them straight as cut. Place the scones on the greased baking sheet. 
  6. Bake for 10 to 12 minutes or until the scones are barely turning gold at the edges.  Immediately remove them to a wire rack. 
  7. To make the frosting, mix the powdered sugar and meringue powder together in a small bowl.  Add the milk and flavor and stir until smooth adding more milk if required.  The frosting should be of drizzling consistency.
  8. Scrape the frosting into a small zipper-type plastic bag.  Seal and cut a 3/16-inch corner of the bag.  Squeeze and drizzle the frosting over the scones.

Serve the scones while they are still warm. 

Raspberry Scones with Lemon Cream Frosting

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These are excellent scones.  They are very similar to the scone mixes that we sell online and in our store. 

The secret to flaky scones is to keep the dough cool enough that the butter does not melt but remains a solid. 

2/3 cup water   

2 1/2 cups all purpose flour

1 teaspoon baking powder        

1/2 teaspoon baking soda         

1/3 cup granulated sugar

1/4 teaspoon salt

1/4 cup buttermilk powder         

1 1/2 teaspoons raspberry flavor

1/2 cup (one stick) cold butter   

3/4 cup raspberry chips

1 cup powdered sugar   

1 1/2 ounces cream cheese, softened in the microwave

1 to 1 1/2 tablespoons milk       

2 tablespoons meringue powder

1/2 teaspoon lemon flavor

1/2 teaspoon lemon zest          

Note:  In our store, we have a really good lemon flavor without the “tinny” tone that many lemon flavors have.  It is very thick, an emulsion, not alcohol based.  Because it is so thick, you have to be a bit patient to get it out of the bottle but it is by far the best lemon we’ve tasted.  Using this in the frosting, we don’t bother using zest.  One teaspoon is right at the max of what the recipe will handle and 3/4 teaspoon is perfect. 

Preheat the oven to 400 degrees.  Grease a large baking sheet.

 

  1. Carefully measure 2/3 cup very cold water and set it in the freezer compartment to remain cold. 
  2. In a large bowl, whisk together the following dry ingredients:  flour, baking powder, baking soda, sugar, salt, and buttermilk powder. 
  3. Cut the cold butter into chunks.  With pastry knife (pastry blender), cut in the butter until only pieces the size of large grains remain.  Stir in the raspberry chips.
  4. Form a well in the middle of the dry mixture and add the very cold water and vanilla extract.  Stir the mixture with a fork until it begins to come together.  Pour the dough onto the countertop.   Press and knead the dough just until a dough ball is formed.
  5. Pat the dough into a scant 3/4-inch thick slab, either round or rectangular.   Use a sharp knife to cut the dough into 16 to 18 pieces.  Do not pat the edges but leave them straight as cut. Place the scones on the greased baking sheet. 
  6. Bake for 10 to 12 minutes or until the scones are barely turning gold at the edges.  Immediately remove them to a wire rack. 
  7. To make the frosting, mix the powdered sugar, flavor, zest, cream cheese, and meringue powder together in a small bowl.  Add one tablespoon milk and stir until smooth adding more milk if required.

      The frosting should be of drizzling consistency.
  8. Scrape the frosting into a small zipper-type plastic bag.  Seal and cut a 3/16-inch corner of the bag.  Squeeze and drizzle the frosting over the scones.

Serve the scones while they are still warm. 

 

Dennis Weaver is the president of The Prepared Pantry, a full line kitchen store in Rigby, Idaho.  The Prepared Pantry sells kitchen tools, gourmet foods, baking ingredients, and baking mixes including scone mixes and over 100 bread mixes.