Hi guys I'm Bettie from Baker Bettie.com and welcome back to another
video. Now today we are going to learn how to make scones and this is the last
video in our quick bread series. Now in the previous video we learned all about
the biscuit mixing method as we learned how to make American style butter
biscuits and we are going to be using that same mixing method today to make
our scones. Now if you compare a scone recipe with a biscuit recipe you will
notice that there are quite a few similarities but the main difference
being is that our scones are going to include some sugar as well as an egg
which is going to give us a little bit of a different texture and flavor.
Now the scones we are making today are what would be considered an
American-style bakery scone because they are going to include some add-ins but
you can feel free to leave these plain if you want something that is closer to
a European-style scone. So let's go ahead and dive into the recipe. Now to start
our scones we are going to combine all of our dry ingredients into a large
mixing bowl and whisk those together. So I have 2 cups of all-purpose flour here
and that is going to be the main structure of our scones. I also have a
1/2 cup of granulated sugar which is just going to sweeten the scones
. slightly I have a 1/2 teaspoon of salt to round out our flavors and then I have
one full tablespoon of baking powder which is going to be the thing that
really gives our scones a lot of lift and is going to leaven them. So now you
just want to whisk all of that together until it is well combined. Now if you
wanted to add any kind of spices into your scones like cinnamon or clove you
could add those in at this point as well. So our next step is to cut our cold
butter into our flour mixture so I have one stick which is 4 ounces of cold
unsalted butter that I have cut up into small pieces and I'm just going to add
this into our flour mixture and I am using a pastry cutter to cut this into
the flour. Now if you don't have a pastry cutter you can use a fork and you just
want to cut this in until it is the texture of coarse meal. Now the purpose
of cutting our butter into our flour mixture it serves several purposes. The
first is that the butter is going to coat the flour in fat creating a barrier
from the liquid to help reduce gluten development. This is going to keep our
scones really light and tender. The second is that it will distribute little
pieces of fat throughout our scones which will melt in the oven creating
little pockets of flakiness. So you can see here that the fat is cut into the
flour to create a texture like a coarse meal and that's the reason why we really
want our fat to be cold before we do this process because we want it to stay
solid as it's cut into our flour. We don't want to create a cohesive dough. We
want all of those little pieces of fat throughout which is going to create a
lot of flakiness in our scones. So now if you are going to add any add-ins into
your dough you would want to do it at this point. You can think of this recipe
sort of as a blank canvas for anything you want to add into it. You could add
berries, nuts, chocolate chips, or dried fruit anything really that you can think
of and I'm going to be using some frozen blueberries for these scones. Now if I am
going to add berries I like to use frozen because it does help keep the
dough really cold and it's easier to keep them intact when you are making the
scone dough .But if you only have fresh available you can also use that. So I'm
adding one cup of frozen blueberries into my mixture and I'm just going to
toss those to combine.
Our next step is to combine all of our wet ingredients together. So I have a
half a cup of heavy cream here and this is going to add some moisture and a lot
of richness into our scone. Now I'm adding to my cream 1 large egg and this
is going to really help bind our scones together and you'll notice this is one
of the ingredients that was not in our biscuit recipe and our biscuits are a
bit of a more crumbly texture than the scones will be because of that egg. Now
I'm going to also add in to our wet ingredients some lemon juice along with
some lemon zest. Now this is really going to pair well with the blueberries in our
scones but you can use any flavoring you like or keep them plain. Some vanilla
extract would be really nice in these especially if you are adding something
like chocolate chips into your scones. So now I'm just going to whisk all of this
together until it's well combined and then we will add it into our dry mixture.
Now you just want to add the wet ingredients right into the bowl with the
dry ingredients and mix this together just until combined. And just like our
biscuits you really don't want to over mix this so we're just going to give it
a few turns with the spatula and then we will be dumping it out onto our counter
top to form it. Now you can see here that the mixture is really crumbly and kind
of shaggy but that's perfect, it will come together on the counter top.
Just lightly flour your counter top and dump all of your dough out.
Now flour your hands and bring all of the dough together into one piece and be
gentle with this. And once you have all of the dough gathered into the center we
are going to create some folds in the dough. So press it out to about an inch
thick now fold the dough in half. Now it's going to be very crumbly at this
point but it will start coming together as we do a few folds. So give it a
90-degree turn and gently press it out again. You don't want to break all of
those berries, a few of them might break but that's okay.
But just to be gentle with it. Okay and now fold the dough again in half and if
you need to you can lightly flour it and do this about three more times for about
a total of six folds.
Okay so now I'm going to form this into a circle and pat it down to about one
inch thick. Now we're just going to cut the dough into eight triangles. Now I'm
going to be using my bench knife here and this is a really handy tool to have
when you are baking but you could also use a knife. I'll just cut it in half and
then in half again and then you're going to cut each quarter in half to make
eight scones.
Now gently transfer these over to a parchment lined baking sheet. Before
these go into the oven I am brushing them with a little bit of cream and I'm
going to dust them with some sanding sugar which will give a nice crunchy
texture over the top and a little extra sweetness. Now I have my oven preheated
to 425 degrees Fahrenheit and that high temperature is what is going to help
these puff up really nicely. So now I'm just going to bake them until they are
golden brown. The scones just came out of the oven and they took about 15 minutes
to get nice and golden brown and you can see how puffy and light and tender they
are. Now these are perfect as is but you could also make a simple powdered sugar
glaze to pour on these by just mixing powdered sugar with a little bit of
lemon juice until it is a pourable consistency. Now I think scones kind of
get a bad rep for being too dense, too dry, and crumbly-
these are not like that at all and that is all in the mixing method. We want to
start with really cold ingredients you want to be really gentle with your dough
and not mix it too much and you're going to get these scones that are so puffy
and light and tender and moist. They're buttery they're slightly crispy on the
outside and they're so tender on the inside and you are absolutely going to
love these. Now I really hope you enjoyed this recipe tutorial. If you did make
sure you give it a thumbs up and I'm always happy to answer any of your
questions. You can leave those in the comment section and if you aren't
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Instagram and on Facebook and I will be back next week with another
recipe tutorial. I'll see you guys then. Bye!