Best 2 Sweet Milk Scones From Cooks Illustrated Recipes
Indulge in the delightful experience of homemade sweet milk scones, a creation born from the pages of Cook's Illustrated. These scones are a perfect balance of tender, flaky layers and a subtly sweet flavor that will tantalize your taste buds. With three variations to choose from, this recipe caters to diverse preferences. The classic sweet milk scones offer a straightforward yet satisfying taste, while the orange-cranberry scones add a burst of citrusy and tart flavors. For those seeking a more decadent treat, the chocolate chip scones are sure to delight with their rich cocoa notes and gooey chocolate chips. Embark on a culinary journey with this versatile recipe that promises a delightful treat for every occasion, whether it's a cozy breakfast, a delightful teatime snack, or a special brunch gathering.
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BLUEBERRY SCONES (COOK'S ILLUSTRATED)
From the Cook's Illustrated Website: It is important to work the dough as little as possible-work quickly and knead and fold the dough only the number of times called for. The butter should be frozen solid before grating. In hot or humid environments, chill the flour mixture and workbowls before use. While the recipe calls for 2 whole sticks of butter, only 10 tablespoons are actually used (see step 1). If fresh berries are unavailable, an equal amount of frozen berries (do not defrost) can be substituted. An equal amount of raspberries, blackberries, or strawberries can be used in place of the blueberries. Cut larger berries into 1/4- to 1/2-inch pieces before incorporating. Refrigerate or freeze leftover scones, wrapped in foil, in an airtight container. To serve, remove foil and place scones on a baking sheet in a 375-degree oven. Heat until warmed through and recrisped, 8 to 10 minutes if refrigerated, 16 to 20 minutes if frozen. See final step for information on making the scone dough in advance.
Provided by senseicheryl
Categories Scones
Time 45m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 12
Steps:
- Adjust oven rack to middle position and heat oven to 425 degrees. Score and remove half of wrapper from each stick of frozen butter. Grate butter and place grated butter in freezer until needed. Melt 2 tablespoons of remaining ungrated butter and set aside. Save remaining 6 tablespoons butter for another use. Place blueberries in freezer until needed.
- Whisk together milk and sour cream in medium bowl; refrigerate until needed. Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest in medium bowl. Add frozen butter to flour mixture and toss with fingers until thoroughly coated.
- Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to liberally floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.
- Roll dough into approximate 12-inch square. Fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.
- Transfer dough to floured work surface and roll into approximate 12-inch square again. Sprinkle blueberries evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper or thin metal spatula, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet.
- Brush tops with melted butter and sprinkle with remaining tablespoon sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes before serving.
- To Make Ahead:.
- After placing the scones on the baking sheet, either refrigerate them overnight or freeze. When ready to bake, for refrigerated scones, heat oven to 425 degrees and follow directions in step 6. For frozen scones, heat oven to 375 degrees, follow directions in step 6, and extend cooking time to 25 to 30 minutes.
Nutrition Facts : Calories 425.4, Fat 26.8, SaturatedFat 16.6, Cholesterol 70.1, Sodium 297.7, Carbohydrate 43.4, Fiber 1.5, Sugar 18.2, Protein 4.5
SIMPLE SWEET SCONES
This is a simple perfectly delicious recipe my mom used to make for our family. It origioually came from a biscuits and scones recipe book, this one was always my favorite of all the recipes.
Provided by prettyinpink
Categories Scones
Time 30m
Yield 12-16 scones
Number Of Ingredients 6
Steps:
- Heat oven to 425°F (220 Celsius).
- Put flour, baking powder and salt into a large bowl; stir mix well Add butter and cut in with a pastry blender or rub in with your fingers, until the mixture looks like fine crumbs.
- Add sugar; toss to mix.
- Add milk and stir with a wooden spoon until dough forms,(the dough may be a bit crumbly).
- Place dough on floured counter and knead gently until the dough comes together in a ball.
- Pat or roll into a circle about 1 1/2 inches thick.
- cut each circle into 6 or 8 wedges.
- place wedges on a greased cookie sheet- slightly apart for crisp sides, touching for soft.
- Bake about 12 minutes, or until medium brown on top.
Nutrition Facts : Calories 188.1, Fat 8.4, SaturatedFat 5.2, Cholesterol 22.2, Sodium 195.9, Carbohydrate 24.9, Fiber 0.7, Sugar 4.2, Protein 3.2
Tips:
- Use high-quality ingredients, especially butter. The butter should be cold and cut into small pieces for even distribution throughout the scones.
- Work the dough as little as possible. Overworking the dough will make the scones tough.
- Chill the dough before baking. This will help the scones hold their shape and rise evenly.
- Bake the scones in a hot oven. This will help them rise quickly and develop a golden brown crust.
- Serve the scones warm with your favorite toppings, such as butter, jam, or cream.
Conclusion:
These sweet milk scones from Cook's Illustrated are a delicious and easy-to-make treat. With just a few simple ingredients, you can create a batch of fluffy, golden brown scones that are perfect for breakfast, brunch, or afternoon tea. Be sure to follow the tips above to ensure that your scones turn out perfectly every time.
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