Kitchen

[Love Accessories]

Sorry I forgot to add that I also would bake them at the church or wherever the event is being held, if possible. They are best hot and fresh from the oven.

[house cat]

Can someone speak to the oven temp for scones? I watched several videos and the recommended temps varied, 375 degrees, 400 degrees, 450 degrees.

[cfanny]

I make two batches of scones every week for our breakfasts. They are easy, and fast, and don't take me more than 15 to mix up, then 20-22 minutes to bake. They are super tasty, and I get requests all the time to bake them for other people. I took on the challenge of making a different type of scone once a week for a year, because I was tired of paying the price for them with my coffee at the coffee shop. So do not be intimidated to try them and use the recipe I will type below. I use my Kitchen Aid stand mixer and it takes little to no time at all. I augmented the recipe several times adding different flavors such as almond, orange, coconut extracts instead of the vanilla, and I added cinnamon to the recipe. The recipe I am giving you is our favorite at my house.These are classic and delicious. Feel free to substitute other types of dried fruits. Here is my recipe--

Buttermilk Cranraisin Cinnamon Scones

2 cups of all purpose flour, 1/3 cup of sugar, 1 1/2 teaspoons baking powder, 1/2 tsp baking soda, 1/4 tsp salt, and 2 tsps of cinnamon. Mix that together first. Then add 6 tbsp of chilled butter or margarine. Cut the butter up into small pieces and add them to the flour mixture. Mix the cold butter into the flour mixture. Your mixer will sound bumpy but that is suppose to happen with the lumps of butter. Then, while that is mixing up, in a small bowl mix together 1/2 cup of buttermilk, 1 large egg, and 1 1/2 tsp of vanilla extract, and whisk together with a fork. Add that to your flour mixture, and mix together. Your dough will now come together and appear like a ball that is a bit sticky. Measure out 2/3 of a cup of cranraisins and dump those into your mixer and let the beater mix the cranraisins in for a minute.

Then with lightly floured hands, pat the dough into an 8 inch diameter circle on an ungreased baking sheet. In another small bowl, use 1 large egg and 1 tsp. of water, and whisk together with a fork. Using a pasty brush/bbq silcon brush, brush the top of the scone circle with egg. This will make the tops of the scones nice and brown. With a serrated knife, or pizza cutter, cut into 8 wedges like cutting a pizza. Bake 18-20 minutes depending on the heat of your oven. (Mine requires 20-22 minutes) 400 degrees.The scones should be lightly browned, and a tooth pick inserted in the scones should come put clean. Let the baking sheet cool for about 5 minutes to cool, and then you can move the scones to a wire rack if you wish.(I let mine cool on the pan, then use a metal spatula/hamburger turner to slide underneath them to loosen them.) The I reuse my pizza cutter to recut the scones apart.You can store them in an air tight container, but I wrap mine in saran wrap and they stay nice and moist all week.

To make 3 batches, do each batch separately. I bake 2 batches at a time in the same oven. They are beautiful when they come out. Hope this helps! Enjoy making them, because once you make them a couple of times they are so easy.

Carol

[depglass]

I've only tried them once, they were over mixed as far as the butter went. The above hint from lacey 1 about freezing the butter pieces might have solved my problem.