The lady who did announcements at church called it “Narnia.” And I would tend to agree. Although the thermostat has once again dipped below 32, the winter wonderland outside my kitchen window is truly beautiful. Our town has cloaked itself in white, completely disregarding the fact that it’s February and cardinals and finches are singing.
So what better to do on a snowy (SUPERBOWLGOEAGLES) Sunday afternoon than perfect my scone-making skills?
I’m particular when it comes to scones: They must be buttery, almost-airy, have layers, be sweet-but-not-too-sweet. I’ve been trying out recipes for several weeks. One dough was too dense, another too dry, a third to heavy on the baking powder. No matter what I tweaked, nothing ended up quite right.
My quest ended this afternoon. I have struck baking gold.
These beauties originated from Sarah Kieffer at the Vanilla Bean Blog. Her recipe is a real winner as-is. And it’s still a winner, even after I adapted it to fit my pantry! (Keep scrolling to see the version I devised.) Buttery, melt-in-your-mouth, with just the right touch of sweetness. Did I mention they’re also photogenic? Nailed it.
I highly recommend you give these a try! I sprinkled coconut shavings on mine, but that’s entirely optional. You can also substitute the blueberries for most other fruit. Or, if you prefer a savory scone, fold in thinly sliced jalapenos and fresh cilantro. Top with cheddar cheese before baking.
Taken from Sarah Kieffer at the Vanilla Bean Blog
2 ¼ cups (320g) all-purpose flour
1 tablespoon baking powder
2 tablespoons sugar, plus more for sprinkling
½ teaspoon each: salt and cinnamon
1/2 cup coconut milk (you can also use crème fraîche or sour cream)
½ teaspoon pure vanilla extract
1 large egg
12 tablespoons (1 ½ sticks; 170 g) unsalted butter (I used margarine), cold and cut into ½ -inch pieces
Egg white (or heavy cream) for brushing
Adjust an oven rack to the lower middle position. Preheat the oven to 400°F. Stack two baking sheets on top of each other and line the top sheet with parchment paper.
In a large bowl, whisk the flour, baking powder, 2 tablespoons sugar, and salt. In a medium bowl or liquid measuring cup, whisk the crème fraîche, vanilla, and egg.
Add the butter to the dry ingredients and use a pastry cutter to cut it into the mixture until the flour-coated pieces are the size of peas. Add the wet ingredients and fold with a spatula until just combined.
Transfer the dough to a lightly floured surface and knead until it comes together, 4 to 6 times, adding flour as necessary, as the dough will be sticky. Pat the dough gently into a square and roll it into a 12-inch square (again, using flour as necessary). Fold the dough in thirds, similar to a business letter. Fold the dough into thirds again, making a square. Transfer it to a floured sheet pan or plate and put it in the freezer for 10 minutes.
Return the dough to the floured surface, roll it into a 12-inch square, and fold it business letter style. Place the dough seam side down and gently roll it into a 12 by 4-inch rectangle. With a sharp knife, cut it crosswise into 4 equal rectangles, then cut each rectangle diagonally into 2 triangles. Transfer the triangles to the prepared baking sheet.
Brush the tops with a little heavy cream, making sure it doesn’t drip down the sides and sprinkle the tops generously with sugar. Bake 18 to 25 minutes, rotating the pan halfway through, until the tops and bottoms are light golden brown. Transfer the sheet pan to a wire rack and let the scones cool 10 minutes before serving.