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  • SCONE MAKING TUTORIAL
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basic scone mix

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FIRST DECIDE WHAT TYPE OF SCONE YOU WILL BE MAKING




CRANBERRY ORANGE

BLUEBERRY LEMON

CHOCOLATE CHERRY ALMOND

TRIPLE GINGER



NEXT

GATHER ALL MIS EN PLACE TO MAKE THE SCONES












       OPEN THE BAG OF SCONE MIX 

               PLACE IT IN THE BOWL


                              NEXT


TAKE COLD BUTTER & PASTRY CUTTER                  CUT BUTTER INTO FLOUR 












            BUTTER CUT INTO THE MIX, 

           IS ABOUT PEA SIZE IN SHAPE






 







MAKE A WELL IN THE CENTER OF THE        FLOUR/BUTTER MIXTURE












                ADD YOUR CHOICE OF ADDITIVES                                TO THE SCONE MIX




NOTE: FROZEN BLUEBERREIES MAY TURN THE BATTER PURPLE.  SO YOU MAY WANT TO DUST THE FROZEN BLUEBERRIES WITH A COATING OF FLOUR FIRST, BEFORE ADDING THEM TO THEM TO THE MIXTURE.  





       CAUTIOUSLY FOLD IN THE ADDITIVES







          WORK QUICKLY FOLDING THE ADDITIVES                                 INTO THE FLOUR




                              WHEN FOLDING 

TAKE THE RUBBER SPATULA AND SCRAPE THE BOTTOM OF THE BOWL AND BRING IT UP AND OVER TO THE TOP  AND JUST FLIP YOUR                              SPATULA OVER






                       AS YOU ARE FOLDING, 

BITS OF FLOUR WILL STILL BE AT THE      

                   BOTTOM OF THE BOWL


 

TAKE RUBBER SPATULA AND  PUSH THE FLOUR                    BITS INTO THE DOUGH.                                    

           GOING IN A CIRCULAR MOTION


       FOLDING INTO THE BATTER GENTLY








ALL OF THE FLOUR SHOULD BE ABSORBED


      DO NOT OVER MIX OR KNEAD








THE SIMPLEST WAY TO SHAP SCONES 

    IS USING AN ICE-CREAM  SCOOP





SCOOP THE SCONES ONTO A PARCHMENT LINED 

                             COOKIE SHEET


YOU CAN PLACE 6 LARGE SCONES ON EACH                               BAKING SHEET


RECIPE YILEDS:

 12 LARGE SCONES

24 SMALL SCONES


CHILL DOUGH IN FREEZER OR REFRIGERATOR


PREHEAT OVEN TO 425 DEGREES F
  

DOUBLE PAN THE SCONES BEFORE GOING INTO OVEN, TO PREVENT OVER BAKING BOTTOMS



       


ONCE THE DOUGH IS CHILLED & OVEN IS AT 425


       PLACE THE SCONES IN THE OVEN


SET THE TIMER ON THE OVEN FOR 5 MINS

   ONCE TIMER GOES OFF REDUCE THE 

        OVEN TEMPERATURE TO 400

SET THE TIMER FOR ANOTHER 4 MINS


               ONCE THE TIMER GOES OFF, 

                              OPEN OVEN 

ROTATE  DIRECTION & LOCATION OF SCONES

 

  SET TIMER FOR ANOTHER 7-8 MINS




     




   CHECK SONES FOR DONENESS 


THEY SHOULD FIRM WHEN TOUCH, 

           LIGHT GOLDEN COLOR


SMALLER SCONES WILL BAKE FASTER 

        THAN LARGE SIZE SCONES





     ONCE THE SCONES COME OUT OF THE OVEN,                     LET COOL FOR 2 MINUTES



NEXY, MY TRICK IS TO REMOVE THE HOT SHEET PAN BY PULLING ON  THE ENTIRE SHEET OF PARCHMENT PAPER WITH SCONES ATTACHED ONTO  A COOLING RACK OR KITCHEN COUNTER 

 




            ADD GLAZE TO THE SCONES, 

      ONCE COOLED BUT STILL WARM


 SEE DIRECTIONS FOR MAKING GLAZE


                            ENJOY

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