Basic Scone Recipe

Luckily, I found that even at high altitude, this recipe barely changed.

I did have to bake it longer which is what happens "up here" and I added an extra egg for a drop more moisture and to make them "fluffier' but I could have left my original recipe exactly the same, thank goodness!

Here you go!

High Altitude  Basic Scones

I ALWAYS DOUBLE THE RECIPE TO GET 16 SCONES AND KEEP IN FREEZER!

·      NOTE: You can use this as a base and add any combination of ingredients you like and use your favorite “add-ins”

Grated Orange Peel/Crystallized Ginger

Candied Pecans/Dried Cranberries

Chocolate Chips/Dried Cranberries

You may also infuse your sugars as well with fresh herbs

Yield: Makes (1) 6" disk approximately 3/4" thick for 8 sconesSCONES

Ingredients:

2 & 1/4 cups all-purpose flour

1/4 cup granulated sugar

1 tbsp. baking powder

1/4 teaspoon Kosher Salt

1/4 cup unsalted butter, chilled

1 cup of chosen ingredient*

3/4 cup half-and-half

3 large eggs (1 is for egg wash)

Splash of half & half to add to egg for egg wash

Sparkling Sugar for the top of the scones before baking

NOTE: if you like a denser scone, use only 1 egg in the dough

Method:

1.     Do not preheat the oven as you will not be baking right away.

2.    Place all dry ingredients in bowl of mixer with paddle. Run for a few seconds to blend all ingredients. Add in your "add ins"and mix for a few seconds more.

3. Cut butter into dry mixture.

4. In a separate bowl beat together cream and egg, and slowly pour into dry ingredients, mixing until dough fully comes together..

IMPORTANT NOTE!:  DO NOT FOLD DOUGH OVER OR KNEAD IT; JUST PAT. OTHERWISE, WHEN YOU BAKE THE SCONES THEY WILL "UNFOLD".

4. Take dough out of mixer and on a lightly floured board, shape the dough into a 6-inch round. Carefully cut into 8 wedges.

5. Freeze wedges (wrapped) and bake as needed. It is important, especially for high altitude, to bake scones and cookies frozen to they hold their shape as they start to bake.

To Bake:

1.Preheat oven to 380 for a Convection Oven or 400 degrees for a Conventional Oven.

2. Brush each scone with egg/half & half and sprinkle with sparkling sugar

NOTE: When you put on the sparkle sugar, makes ure not to get any on the pan or it will burn.

3.      Bake for 8 minutes then turn down the temperature to 350 degrees for a

convection oven and 375 degrees for a conventional oven and continue to bake approximately 10 more minutes.

4. Bake to internal temperature of 205 degrees. The scones should be a nice golden brown all over.

   
   

Enjoy!