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Scones

Da's Scones - attn: Becca!

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Da's Scones - attn: Becca!

LisaM | Apr 2, 2005 11:08 PM

Becca (and anyone else, of course!)

Here's my father's scone recipe - enjoy:

The ingredients

2 cups all-purpose flour

1/4 cup packed golden brown sugar

1/4 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

8 tablespoons (one stick) chilled butter, cut into 1/2-inch pieces

6 oz lemon yogurt (fat content no matter... it's the flavor and tang that's important)

1 teaspoon vanilla extract

1/2 cup raisins

1/2 cup dried cranberries

1/2 cup pecan pieces

1 egg, beaten for glaze

additional sugar(brown or white) to sprinkle on top


The procedure

Preheat oven to 400

Mix first 6 ingredients in large bowl

Add diced butter; rub in with fingertips until mixture resembles coarse meal (cold hands are a plus here to prevent butter melt down)

Add yogurt and vanilla

Add raisins, cranberries, and pecans

Using fork, stir until dough forms

Turn out onto lightly floured surface

Knead dough about 10 turns (with floured hands, flatten and fold over repeatedly, adding flour sparingly, as needed)

Flatten dough into 8-inch round

Cut into 8 wedges, separating slightly

Brush with egg, including the cut edges

Sprinkle tops with sugar as desired

Transfer wedges to baking sheet (no greasing necessary)

Bake until golden, about 18 minutes

Remove from oven, let rest 10 minutes before transferring to a cooling rack. Important : the cooling rack must provide air circulation under the cooling scones; from experience, placing cooling scones directly on a flat plate can result in the dreaded "soggy bottom."

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