This post went through quite a few titles. A Madness of Scones. Game of Scones. A Scone Baking Marathon. None of them really seemed to work, so the title is what it is. Because it was scone crazy!
My goal: Bake 40 scones of 5 different flavors in about 3 hours. Am I mad? Yes, probably so.
Some things I learned:
- My baking limit for one day seems to be 3 recipes. If I try to make any more than that, I make mistakes! Lots of them.
- Don’t try to do this sort of thing when your kids are still doing their schoolwork. Next time, pick a school day off.
- Don’t skip the glaze! They make scones look pretty.
I have a go-to scone recipe that I’ve been using for a few years. I just tried to modify it slightly for each flavor that I made.
- Cardamom-ginger with milk chocolate chips
- Cranberry-orange with white chocolate chips
- Lemon poppyseed
- Coconut-almond with dark chocolate chips
- Maple cream
The basic recipe:
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 2 Tbsp sugar
- 5 Tbsp unsalted butter
- 1 cup heavy cream
Preheat oven to 400 degrees F.
Sift together dry ingredients; flour, baking powder, salt, sugar. Using pastry blender, cut in the butter to coat pieces with flour. Mixture should look like coarse crumbs. Make well in center and pour in heavy cream. Fold everything together; do not overwork.
Press dough out on lightly floured surface into a circle about 8 inches in diameter. Cut circle into 8 wedges. Place scones on ungreased cookie cheet and brush with heavy cream. Bake 15-20 minutes until golden brown.