- Joined Aug 4, 2000
Here's the recipe:
SCONES AMERICAN STYLE (19OCT2015)
1 pound of flour mixture (454 – 500g)
(a 50-50 mix of AP and BF; or, slightly higher percentage of BF)
1+ TBS baking powder (11g)
3 TBS Sugar (35g)
2/3 tsp salt (4g)
1C Raisins (125g) or 75g of Currants
2C Heavy Cream
1 egg beaten
1 egg wash for coating
1 tsp lemon oil added to cream or some lemon zest or some lemon juice
2 pinches of nutmeg
Turbinado or maple sugar sprinkled on top of egg wash
Crystallized ginger sprinkled on top
Preheat oven to 425F. Mix all dry ingredients. Make well in the center and add the cream and beaten egg. Mix. Knead ten to twenty times and form into a ball. Cover the dough and allow to rest for twenty minutes. Place dollops of dough onto a parchment lined baking sheet. Allow to rest for another twenty minutes; that way the scones, once baked, will have a better rise and lighter texture. Place the baking sheet in center of oven and bake for 12 to 15 minutes until a hint of brown shows on the top surface of the scone.
Makes approximately one dozen scones.
N.B. The first twenty minute resting period allows the dough to fully hydrate and soften. The second twenty minute rest period will allow the scones to rise slightly before baking, resulting in a lighter scone.