Easy Scones recipe

This my favorite recipe. It’s easy to make from the beginning and always bring almost perfect scones that bright, soft, and proved.

My whole family likes this scone recipe. I didn’t share the final detail below, but honestly, we never need it. At the moment they leave the oven, disappear.

This basic scone recipe made of a short list of simple ingredients. Scones are complete left and served by themselves or butter and jamp. Also the best recipe for your favorite calls such as berries, fruits, or chop chocolate. I adapted to the recipe for these blueberry structures.

Important ingredients

• Flour: I am sticking to the end of all my scones. Constantly updates bright and soft effects. On the Gluten-Free Scones, use your favorite Gluten-free flour.
• Butter: The secret of Scones is really tender tenderers in a very cold butter. So don’t remove it in the fridge in advance. The same is true of biscuits and biscuits in Buttermilk.
• Cream: I love scones of traditional cream, so my Master Scone recipe takes inspiration to them and requires a generous value of heavy cream. It adds taste, fat, and keeps the tender.
• Sugar: Use dirty sugar, coconut sugar, or honey. I especially like the flavor of the honey and have tips shared by fixing recipe for honey instead of sugar.
• Baking powder: This adds something to lift something to the Middles for our Scones. Use a new powder, aluminum-free baking flavom. I love BOB’s red homemade milla.
• Vanilla and salt: This makes them taste sweet and balanced the taste of a flower and baking powder. I’m very compliminating vanilla!
• OPTIONAL ADD-INS: These loved things, without adding dough, but it is very easy to adapt your favorite scenes-ins. Consider add new berries, such as blueberries or raspberries, chopped strawberries, cherries, or peaches such as default or cranberry, or combination. Nuts and chocolate chips work, too. I like a mixture of normal chocolate chips mixture and small when doing this cooking method.

Find a complete recipe for the bottoms below.

How to do the best scones from scratch

Tip 1: The cold is important. Light, flaky scones, think about it like biscuits or pie crust. The cold butter creates steam packets in the hot oven, giving Scones of their signature tender, short texture (as shown in our photo below). Use cold butter and make sure your heavy cream is cold again.

Tip 2: Don’t overuse the dough. When you cut the cold butter into a flour, leave some pieces of small pump. This will melt and get swollen in the oven. You can use a blender’s cake, also called a cake. You can also hit the mixture a few times on the food processor like me when they make home biscuits.

Tip 3: Chill before baking. In addition to the additional captains, the flaky of Scones, holds 15 to 20 minutes before entering the oven. Place scones cut out of the plate or a thin baking page (or anything fitting in your fridge), and find them.

TIP 4: Brush with cream and sugar. Over the correct completed, rub scones with soft cream and sprinkle with sugar. Using sugar with coarse as turbinado or dererara will give a lovely crunch and glitter, but the obvious grass is performed, too.

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