Lus Easy Scones

Directions

Easy Scone Recipe

Plain scones

270 grams all-purpose flour (2-1/4 cups)

99 grams granulated sugar (1/2 cup)

1 tablespoon baking powder (1 T)

½ teaspoon salt

113 grams cold unsalted butter, cubed (1/2 cup)

118 ml heavy cream (1/2 cup; can use buttermilk or slightly thinned sour cream)

1 teaspoon vanilla

1 large egg

Add-Ins – up to 1-1.5 cups (optional; 160 g = about 2/3 cup)

160 g chopped chocolate/chocolate chips

160 g fresh raspberries broken into pieces and frozen: add extra 90 g (3/4 cup) flour

160 g blueberries: add an extra 30 g (1/4 cup) of flour

160 g strawberries: add an extra 30 g (1/4 c) flour

If making raspberry scones add an additional 90 grams (3/4 cup) flour. If making blueberry or strawberry scones and an additional 30 g (1/4 cup) of flour. The fresh fruit adds a lot of moisture so mare flour is needed otherwise the dough will be very wet and not have enough structure when baking.

1. In a large mixing bowl combine the flour, granulated sugar, baking powder, and salt. Add in the cold, cubed butter and use your hands or pastry cutter to cut in the butter until pea sized amounts of butter remain.

2. Create a well in the center of the flour mixture. Add the heavy cream, vanilla extract, and egg. Use a spatula to gently combine until the dough is thick and sticky. Gently stir in your mix-ins if using – example: if using 160 g of blueberries or 160 g of chopped strawberries, etc.

3. Ona silicone mat or kitchen counter, gently knead the dough, until all the flour is incorporated. Add 1-2 additional tablespoons of flour if the dough is too sticky.

4. Lamination (folding the dough to create flaky layers): Fold the dough in half, press it down slightly, then turn the dough 90 degrees and fold in half again, repeat this folding and turning process 4-5 times.

5. Shape the dough into an 8–10-inch disc that is about 1.5 to 2 inches tall. Refrigerate the scone in a disc for 5-10 minutes.

6. Use a knife or pizza cutter to cut the scones into 8 equal wedges.

7. Place the scones 2-3 inches apart on a baking sheet that’s lined with a silicone mat or parchment.

8. Freeze the scones for 30 minutes. (DON’T skip this part!) The last 5 minutes preheat the oven to 200ºC. (400º F)

9. Brush the tops of the scones with an egg wash (1 egg + 1 tablespoon of water) or heavy cream. Add coarse sugar if desired. (I use cream)

10. Bake for 20-26 minutes or until the scones are lightly golden. Allow the scones to cool.

11. Optional – For Lemon-Poppy Seed Scones or Lemon-Blueberry Scones add the zest of 3 lemons during Step 3. For Lemon Poppy-Seed add !/2 T of poppy seeds. For Lemon-Blueberry add 1 cup blueberries (don’t forget to add the ¼ c of flour) and the zest of 3 lemons.

Use 1 to 1-1/2 T of the lemon juice and add confectioner’s sugar to it until you get your desired consistency for the glaze.