Sunday, April 18, 2010

Drop scones, any flavor you want!

I used to work at Panera Bread way back in the day (seriously, like 9 years ago when a bowl of soup was only $2.95, $3.09 w/ tax!!!  I can't believe I remember that...)
Anyways, that was the first time I was introduced to scones.  They had these amazing cinnamon chip scones, which they've changed a bit over the last 9 years and they're even better!
So I love scones.  I used to get the scone mixes from Harry and David every time we went to the outlet.  Yum.  Well, I grew from the mixes (even though those were really good!) and found a recipe of my own I really like.  I was never one to spend $25 on a scone pan which is why I like drop scones.  I like just scooping them up and putting them on the cookie sheet,  I don't need visual perfection w/ scones.  Just deliciousness.  :)

Ready to be baked

Basic Ingredients:
2 1/4 cups unbleached all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 1/2 sticks (6 ounces) unsalted butter, cut into 1-inch cubes and frozen
3/4 cup heavy cream

Any fruit, chocolate chunks, fruit juice, heavy cream to brush on top, raw sugar for the top, nuts, lemon and lavender, etc., etc., etc. 

Preheat your oven to 400 degrees F.

In a large bowl, mix all of the dry ingredients.  Cut in the butter, until all of the ingredients are mixed together to look like a crumbly dough.  Kinda of like pie dough or biscuit dough before you add the remaining liquid. 

Pour in the cream and mix, but don't overmix.  You don't want to work the gluten too much.

Add in your favorite mix-ins, but again, don't overwork!
Orange Cranberry

Raspberry Milk Chocolate Chunk
Milk Chocolate Chunk
If you want, you can brush extra cream and sprinkle w/ raw sugar, but I didn't here.  
Bake on the middle rack for 12-15 mins, depending on how browned you like them.  I didn't leave them in longer than 12 mins b/c I do like mine a bit on the lighter side  :)
Orange Cranberry
Raspberry Milk Chocolate Chunk
Milk Chocolate Chunk
The inside is nice and biscuit-y.  I love that they are like a biscuit, but a bit more firm and they hold up well w/ the addition of fruits, chocolate, or pretty much anything!  I have a different scone recipe I found recently for savory scones.  I can't wait to make those for you guys!


Ivy said...

I have never made scones before but surely this would be a great recipe to start with.

Conor @ HoldtheBeef said...

Just had to google "scone pan" as it's not something we have in Australia - our scones are cut out of the dough with round cutters. Your version looks great, though! I love the flavours!

NikiTheo said...

I've heard that from people in other countries too. You could easily shape these into a circle or rectangle and use a biscuit cutter or knife to make the shapes you want, but it is a bit more sticky, which makes it more ideal to scoop and drop :)