Scones

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Sometimes I need someone to remind me that more is not always better.   Usually when I make something I go for rich, decadent, ooey and gooey and over the top.  When my Mom asked me to make her scones I immediately asked “What kind?” With every attempt to persuade her into a flavoured scone, she still wanted plain!  Ok, Ok!  We all love the scones I have made in the past so I stuck with the recipe, I just omitted all the extras.

Scones

Adapted from

The Barefoot Contessa Cookbook

Barefoot Contessa, Episode: Big Breakfast, from Food Network

4 cups plus 1 tablespoon flour
2 tablespoons sugar, plus extra for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
3/4 pound cold unsalted butter, diced
4 eggs, lightly beaten
1 cup cold heavy cream
1 extra-large egg beaten with 2 tablespoons milk or water, for egg wash

Directions:

1. Preheat the oven to 400 degrees F.

2. Combine 4 cups flour, 2 tablespoons sugar, the baking powder and salt  in an electric mixer fitted with a paddle attachment.

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3.Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces.

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4. Combine the eggs and heavy cream and quickly add to the flour/butter mixture.

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5. Combine until just blended. Dump the dough out onto a floured surface and be sure it is well combined.

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6. Flour your hands and separate into 3 discs (usually I do 2 discs, but I get complaints that they are too big!) and cut into triangles

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7. Place on a baking sheet lined with parchment

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8.  Brush with egg wash and bake 20-30 minutes or until the edges are golden and the centres are done.

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These were delicious!  I will admit, as much as I love having extras in my scones these were fantastic.  They were, dare I say, so flavourful! I could taste the buttery goodness.  The texture was amazing, a little lighter than the flavoured ones.

I usually don’t put anything on my scones, I like to enjoy the flavour that they are, but because these were plain I thought I would give it a try.

Butter – was a little too much as there is already 3/4 of a pound in the recipe!

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Jam – too sweet

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Honey – not a fan

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I still prefer to eat them plain and enjoy their natural flavour.  Thank you Mom for bringing me back to the basics.  I will be making these again!

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