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Basic Scones

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If I had to estimate how many scones I have baked in my lifetime I would guess that it would be well into the thousands. I started baking scones for the first Coffee Rani on Lee Lane. We quickly expanded to a larger space, then to Mandeville and then Metairie. That’s a lot of scones!

I also love scones for gift giving during the holidays packaged with a jar of fresh preserves from the Covington farmers market or some homemade lemon curd…. my personal favorite, almond scones with lemon curd!

Scone Recipe

  • 21/2 cups flour
  • 5 teaspoons baking powder
  • 4 teaspoons sugar
  • Pinch of salt
  • 3 ounces room temp butter
  • 2 eggs
  • ¾ cup heavy cream or whipping cream
  • Raisins, currants, dried cranberries or other fruit, ground nuts, etc
  • If you use fresh strawberries, add 1 cup of ripe chopped berries.

 

In a large bowl sift together the flour, baking powder, sugar and salt. Cut softened butter into pieces and add to flour mixture. Work the butter gently into the mixture with your fingertips until combined and the texture of rough cornmeal. Gently mix eggs and cream in a separate bowl. At this point you may leave scones plain or add raisins, nuts or your choice of dried or fresh fruit fruit to taste. Stir egg cream mixture into flour until it all comes together in a ball. Combine with care as fresh fruit is delicate! Lightly flour surface and pat scone dough out until it is about ½ inch thick. Secret is not to over work the dough. Use a cookie or biscuit cutter to cut out rounds of dough. Place on lightly oiled pan. Combine 1 egg yolk and ¼ cup water and beat lightly to make an egg wash. Brush the wash on the top of each scone and then sprinkle with sugar. Place in a 400 oven and bake for about 10-12 minutes or until golden brown on top.

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