How to Make Scones
- Scone dough, just like pie crust dough, doesn’t like to be played with after the wet ingredients are added. Just mix the wet & dry ingredients until they can be formed into scones.
- Always use cold butter and cut it into small pieces before adding to flour.
- Always, always, always preheat your oven (except for on the rare occasion it doesn’t). If you don’t preheat your oven, the scones will melt slowly as the oven makes its way to 400°F. Preheat and your scones will gain a firm outer crust which will help them keep their shape while they bake.
- Don’t overbake. It’s easy to end up with dry scones and the culprit is overbaking.
Makes 8 scones. Preheat oven to 400F.
- 4 cups flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 2/3 cup sugar
- 1/2 cup (or 1 stick) chilled butter
- 3/4 cup heavy whipping cream
- 2 large eggs
- Zest one orange
- 3/4 cup juice from fresh orange
- 6 ounces blueberries (I place them in freezer overnight before using)
- Extra flour to dust the blueberries & form scones (about 1/4 cup)
Combine dry ingredients.
Cut cold butter into very small pieces and cut into flour mixture with a pastry cutter. Butter should be about the size of peas when you are done cutting into the flour.
In a separate bowl, whisk together heavy cream, eggs, orange juice, orange zest. Pour wet ingredients into dry ingredients and gently stir just until combined.
Fold blueberries gently into dough.
Form 2 round disks with the dough; consequently, each disk should be about 5 inches around.
Cut each disk of dough into 4 sections for a total of 8 scones. Remove excess flour from scones while placing on a baking sheet sprayed with non-stick baking spray or sheet lined with parchment paper so that the blueberries do not stick to the baking sheet.
Repeat with second half of dough.
Bake at 400 degrees for about 25 minutes or until scones are light golden brown and done in the middle. Cool for about 10 minutes.
- 3 cups powdered sugar
- 1/4 cup juice from fresh orange
- Zest of one orange
Stir ingredients together to make the sunshine-y frosting.
You will want your icing thin enough to run down the sides of the scone but not too runny so you can add orange juice or powdered sugar until you get the consistency that you would like your icing to have.
Finally, frost warm scones with orange icing. And now you know how to make scones. Amen.