King Arthur Basic Scones

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King Arthur Basic Scones

Dough:

2 3/4 cups (11 1/2 ounces) King Arthur Unbleached All-Purpose Flour, or Mellow

Pastry Blend

1/3 cup (2 5/8 ounces) sugar

1/4 cup (1 1/2 ounces) buttermilk powder, or nonfat dry milk, optional

3/4 teaspoon salt

1 tablespoon baking powder

1/2 cup (4 ounces) cold butter

3/4 cup (4 ounces) currants, raisins, apricots or other dried fruit, chocolate

chips, or nuts

2 large eggs

2 teaspoons vanilla extract or flavoring of your choice

3/4 cup (6 ounces) milk, buttermilk, or water

Topping:

sparkling white sugar, pearl sugar, or cinnamon sugar, optional

 

 

 

 

 

Preheat your oven to 425°F and lightly grease the scone pan. In a large mixing

bowl, whisk together all the dry ingredients. Cut in the butter just until the

mixture is crumbly (see mixing advice in introduction, above). Stir in the

fruit, chocolate chips or nuts.

 

In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and

liquid. Add the liquid ingredients to the dry ingredients and stir until all is

moistened and holds together.

 

Using a muffin scoop or a generous 1/3-cup, fill each wedge of your scone pan.

Sprinkle with sugar for topping, if desired; or leave untopped to glaze with

icing later. Bake the scones in a preheated 425°F oven for 15 to18 minutes, or

until lightly browned. Remove them from the oven and let them sit for 4 to 5

minutes to firm before removing them from the pan. Serve scones warm with butter

and jam, or glaze them, if you like (see below).

 

Yield: 8 scones.

 

Glaze (optional)

1 cup (4 ounces) glazing sugar or confectioners’ sugar

1 tablespoon lemon or orange zest (optional)

1 teaspoon vanilla or other flavoring (try a drop of almond oil)

3 to 4 teaspoons water, orange juice or milk

Stir together the above ingredients, adding a bit of liquid at a time until it

reaches a drizzling consistency. Drizzle the glaze on the scones, let it set for

10-15 minutes, then enjoy!

 

Source: King Arthur Flour

Formatted by Chupa Babi: 06.03.08

 

Using King Arthur Flour scone mixes in the scone pan:

Preheat the oven to 425°F. Lightly grease the pan; a light " spritz " of a

non-stick spray works well. Prepare the mix according to the directions on the

bag using the HIGHER amount of water or liquid called for, if a range is given.

Scoop the dough into the pan, dividing it evenly among the wedges. Bake scones

at 425°F for 14 to 18 minutes, until lightly browned. Remove them from the oven

and let sit for 5 minutes, then remove from the pan.

 

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