You’re amazing. If I ever meet you, I’m going to give you the biggest hug and kiss ever. And then we’re going to walk over to Stumptown and get delicious coffee and eat your espresso shortbread cookies and become best friends.
But seriously, every recipe I’ve made from their cookbook is golden. The harvest muffins, the chocolate stout cake, the salted caramel sauce, it’s all so good! The scones are no exception.
This scone recipe was kind of quick and dirty and oh so delicious. They have two different versions: savory and sweet. Last night, we had savory ones, where in the cup of additions I put sharp white cheddar, bacon, and chopped chives. Today, I made pear and raspberry scones and raspberry and mini chocolate chip scones. For the record, I forgot to top the pear and raspberry scones with heavy whipping cream and turbinado sugar, so I don’t really know where I stand on those.
Plus, I made a few changes to the second batch, which happened to be the raspberry and chocolate chip scones. I added about a quarter cup more heavy whipping cream to absorb the flour mixture more, and I added more than it called for of the raspberries and chocolate chips.
So I’m a tad biased. Oh well. They’re all delicious.
Scone Base Recipe
Ingredients – Sweet:
- 8 tbsps chilled, unsalted butter
- 3 cups AP flour
- ¼ cup + 1 tbsp sugar
- 1 ½ tbsp baking powder
- ¾ tsp salt
- 1 cup additions, such as fruit, cheese, or herbs
- 1 ½ cups chilled heavy cream (+ more for brushing)
- Turbinado sugar, for garnishing
Ingredients – Savory:
- Substitute: Use only 1 tbsp sugar and increase salt to 1 ¼ tsps
- Top with coarse sea salt and freshly cracked pepper
- Preheat the oven to 425°.
- Cut the butter into cubes and freeze for 10 minutes before using. Whisk together the flour, sugar, baking powder, and salt in a large bowl.
- Using a pastry cutter or your fingers, quickly cut or blend the cold butter into the dry mixture until it resembles coarse meal.
- Using a large fork or wooden spoon, mix your desired additions into the flour-butter mixture.
- Stir the cream into the flour-butter mixture with a large wooden spoon or a fork until the dough begins to come together. The flour should not be fully incorporated at this point, and do not overmix.
- Transfer the dough and any loose floury bits to a floured countertop or pastry board/mat.
- Quickly knead the dough until it comes fully together, then flatten it with the palms of your hands into a ¾ inch thick mound (shape doesn’t matter(. Fold the dough in half, give it a quarter turn, and then flatten it again. Repeat the process three more times.
- Flour your surface once more, then shape the dough into a ¾ inch thick round that is 6 inches in diameter. Use a bench scraper or a knife to cut the dough into 4 equal triangles. Then cut those in half to make 8 triangles. Place the triangles on an ungreased rimmed sheet pan.
- At this point, we recommend placing the rimmed sheet pan in the freezer for 10 minutes. This will help the scones firm up and retain their shape during baking. If baking right away, brush with cream and top with turbinado sugar or salt and pepper to finish.
- Bake for 18 to 20 minutes, or until the tops are golden brown and a toothpick inserted in the center of the scones comes out clean. Cool the scones on a wire rack.