Holidae House Breakfast Scones

traditional scones for breakfast made the english way per Laurence.

Breakfast Scones
Yields 8
It is important to work the dough as little as possible—work quickly and knead and fold the dough only the number of times called for. The butter should be frozen solid before grating. In hot or humid environments, chill the flour mixture and the mixing bowls before use.
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Ingredients
  1. 8 tbsp unsalted butter - very cold or frozen
  2. *1 ½ cups  Your choice of: any small dried fruit, frozen blueberries, mixture chopped candied ginger and dry apricots
  3. ½ cup whole milk
  4. ½ cup sour cream. Optional: I add ½ cup orange marmalade to wet ingredients for cranberry orange scones, and ½ cup ginger marmalade to apricot ginger scones.
  5. 2 cups unbleached all-purpose flour, plus more for work surface or if dough is too wet.
  6. ½ cup sugar, plus 1 tablespoon for sprinkling
  7. 2 tsp baking powder  (make sure it is fresh)
  8. ¼ tsp baking soda
  9. ½ tsp table salt
  10. 1 tsp grated lemon zest  (only with Berry scones) Orange zest with cranberry
Instructions
  1. Grate butter in food process or by hand very cold butter. Place grated butter in freezer until needed. OR Process frozen butter in Cusinart food processor and mix with dry ingredients.
2. Whisk together milk and sour cream in medium bowl; refrigerate until needed.
  2. Whisk together dry ingredients: flour, cup sugar, baking powder, baking soda, salt, and optional lemon zest in medium bowl.
  3. Add frozen butter to flour mixture and toss with fingers until thoroughly coated. 

5. Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to liberally floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.
  4. Working on liberally floured silpat countertop, roll or press dough into approximate a disc approximately ½ inch in thickness. Cut put scones with round or other biscuit cutter. Rework scrapes working quickly and gently until all dough is cut. After placing the scones on a baking sheet, either refrigerate them overnight or freeze.
  5. When ready to bake, for refrigerated scones, heat oven to 425 degrees F and bake for 15-25 minutes. BEST : For frozen scones, heat oven to 375 degrees F, and extend cooking time to 25 -30 minutes.
Notes
  1. Before baking, brush tops with melted butter and sprinkle with sugar.
  2. Transfer to wire rack and let cool 10 minutes before serving.

* An equal amount of Raspberries, Blackberries, Raisins, chopped dried apples, dried or fresh (frozen) cranberries, chocolate chips or strawberries can be used. Cut larger berries into 1/4- to 1/2-inch pieces before incorporating. Make sure that berries are frozen before adding them.
  3. **I make an Apricot Ginger variety using 5 parts dried apricots and 2 part candied ginger, well-chopped in the food processor.
  4. This recipe can be doubled and tripled and scones are ready in the freezer when you want them.
  5. Enjoy
  6. ***If fresh berries are unavailable, you can use an equal amount of frozen berries (do not defrost).*
  7. Refrigerate or freeze leftover scones, wrapped in foil, or in an airtight container. To serve, remove and place frozen scones on a baking sheet in a 375-degree oven; bake 16 to 20 minutes if frozen.
Austin's Holidae House http://holidaehouse.com/