Successful scones (and biscuits) start with very cold ingredients, even the flour. Sometimes I scale all the components at night, put them in the fridge and make them first thing in the morning. These all really taste best warm anyway. Also careful not to over mix, which will develop gluten in the flour and not create the best texture.
Maple Oat Scones
yields 12 large scones or 24 babies
recipe adapted from Ina Garten @ Barefoot Contessa
For the Scones:
3 1/2 cups all-purpose flour
1 cup whole-wheat flour
1 cup quick-cooking oats, plus additional for sprinkling
2 tablespoons baking powder
2 tablespoons granulated sugar
2 teaspoons salt
1 pound cold unsalted butter, diced
1/2 cup cold buttermilk
1/2 cup pure maple syrup
1 tsp maple extract (find at Plum market or
King arthur flour.com)
4 extra-large eggs, lightly beaten
1 egg beaten with 1 tablespoon milk or water, for egg wash
For the Glaze:
1 1/4 cups confectioners' sugar
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract
Position a rack at the center of oven and preheat oven to 400 °F. Line baking sheet with parchment paper.
In the bowl of an electric mixer fitted with
a paddle attachment, combine the flours, oats, baking powder, sugar and
salt. Blend the cold butter in at the lowest speed and mix until the
butter is in pea-size pieces. Combine the buttermilk, maple syrup and
eggs and add quickly to the flour-and-butter mixture. Mix until just
blended. The dough may be sticky.
Dump the dough out onto a
well-floured surface and be sure it is combined. Flour your hands and a
rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps
of butter in the dough. Cut into 3-inch rounds with a plain or fluted
cutter and place on a baking sheet lined with parchment paper.
Brush the tops with egg wash. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done.
To
make the glaze, combine the confectioners' sugar, maple syrup and
vanilla. When the scones are done, cool for 5 minutes and drizzle each
scone with 1 tablespoon of the glaze. I like to sprinkle some uncooked
oats on the top, for garnish. The warmer the scones are when you glaze
them, the thinner the glaze will be.
Apple Cheddar Scones
Makes 6 generous scones or 12 baby scones
recipe adapted from Deb Perlman @ smitten kitchen
2 firm tart apples
1 1/2 cups all-purpose flour
1/4 cup sugar plus 1 1/2 tablespoons for sprinkling
1/2 tablespoon baking powder
1/2 teaspoon salt plus additional for egg wash
6 tablespoons unsalted butter, chilled and cut
into 1/2-inch cubes
1/2 cup sharp white cheddar, shredded
1/4 cup heavy cream
2 large eggs
Position a rack at the center of oven and preheat oven to 375 °F. Line baking sheet with parchment paper.
Peel and core apples, then cut them into one-sixteenths. Placed them in a single layer on a
baking sheet lined with parchment paper and bake them until they take on
a little color and feel dry to the touch, about 20 minutes. They will
be about half-baked. Let them cool completely. (You can speed this up in
the fridge, as I did.) Leave oven on.
Sift or whisk flour, sugar, baking powder and salt together. Set
aside. Place butter in the bowl of an electric mixer with a paddle
attachment, along with cooled apple chunks, cheese, cream and one egg.
Sprinkle flour mixture over the top and mix on low speed until the dough
just comes together. Do not overmix.
Generously flour your counter top and place the scone dough on top of
it. Sprinkle with flour. Use a rolling pin to gently roll (or use your
hands to pat) the dough into a 1 1/4-inch thick, 6-inch circle. Cut
circle into 6 wedges. Transfer them to a baking sheet that has either
been buttered or lined with a fresh sheet of parchment paper. Leave at
least 2 inches between each scone.
Beat remaining egg in a small bowl with a pinch of salt. Brush the
scones with egg wash and sprinkle them with remaining tablespoon of
sugar. Bake until firm and golden, about 30 minutes. With a spatula,
lift them to a wire rack to cool for 10 minutes.
