Sweet Coffee House Scones II
"I was playing around with my original recipe and came up with this version, which I think is a bit more moist. I usually divide the dough in 2 and then add my mix ins so that I get two flavors from one batch. You could easily halve the recipe too. Our current favorites for mix ins are blueberries (usually need to add a little more flour to the mix) and triple chocolate chip."
photo by C. Taylor
- Ready In:
- 32mins
- Ingredients:
- 11
- Yields:
-
16 scones
- Serves:
- 16
ingredients
- 3 - 3 1⁄4 cups flour (depends on if your mixins are wet)
- 1 tablespoon baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup sugar
- 1⁄3 cup brown sugar (packed)
- 12 tablespoons butter
- 1⁄3 cup milk
- 1⁄2 cup sour cream
- 2 tablespoons vanilla extract
- milk, and
- sugar, for topping
directions
- Preheat oven to 425°F.
- Mix flour (start with 3 cups), baking powder, salt, sugar and brown sugar, until well incorporated.
- Cut the butter into tiny pieces and mix into the flour mixture (you can also use a food processor for this step). Keep cutting in the butter until you incorporate the butter into the flour and it looks like it's the consistency of cornmeal.
- Add the milk, sour cream and vanilla extract, and mix to form a dough. If dough is too wet to work with, add a little more flour till you have a moist dough, but it's workable. Add your mix ins and mix till well distributed. If you have a wet mix in like blueberries, you may need to add a little more flour.
- Cut dough in two (or cut in two before adding the mixins if you want two flavors) and shape into 2 rounds, 1/2 inch thick. Baste the top with a little milk and then sprinkle with sugar. Cut each circle into 8 wedges. Separate slightly to help them cook. Cook for approximately 17 minutes or until golden brown and cooked through in the middle.
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Reviews
-
Made a batch of these today with the zest of two clementines as my mix in and they turned out fairly well. To finish them off, I made a glaze with the juice from the clementines and powdered sugar. They were a tad gummy while still warm after the recommended bake time, but when cooled they seem to have evened out texture-wise. I think I might have needed to bake them a minute or two long...next time. I already have some other ideas of how I want to utilize this recipe. -
Oh My....I made these awesome scones for the My 3 Chefs 08 event. I split 1 recipe of the dough in 1/2 and mixed in Cinnamon chips into the 1st batch and milk chocolate chips into the 2nd. I overcooked them a wee bit but even so they are better than fancy coffee house scones. I will freeze these beauties and eat 1 (or 2?) every workday morning on my long commute with a big hot travel mug of fresh, strong black coffee. HEAVEN!!!!
RECIPE SUBMITTED BY
I live in a beautiful seaside town in Massachusetts with my husband, 2 daughters and 2 cats. When not experimenting in the kitchen, I'm writing steampunk romance (Not sure what that is? Check out my website!). Recently agented, I hope to see my books in print soon. Can't wait!
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Amelia (2 y.o. here) enjoying a cider donut after apple picking.
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Maeve (4 y. o. here)
I love cooking and can't resist trying to figure out what ingredients went into a good meal. I'm not really one for measuring, and usually just make things up as I go along. My brain tends to shut down at the sight of too many ingredients in a recipe (must be A.D.D. or something) so that's something I'm trying to work on. Most of my recipes are quick and easy to make, since I'm usually trying to get dinner out in a hurry. My family is Greek and my husband is Irish, but also lived in Spain for several years, so my cooking tends to reflect those cultures, but in general we're fairly adventurous.
Feel free to zmail me!
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