Basic Scone Mix Illustration
Gather all mise en place
Zest any citrus fruits
Juice any citrus fruits
Cut butter into basic scone mix
Butter should be pea size shape
Form a well in the center of the bowl
Add all additives: Cream, Extract, Eggs, Flavoring, Additives
Stir and Fold into Mixture
Form dough, everything is incorporated. Do not over mix
Use ice-cream scoop to scoop dough into 12 mounds, about 1/3 cup scoops
Place scone dough onto parchment paper, space 2" apart
Bake scone dough at 425 for 10 mins, reduce oven to 400 and finish baking 10-13 mins
Bake scones until light golden brown, firm to touch
Take powder sugar,lemon zest, lemon juice whisk together
Add glaze to cooled scones
PERFECT SCONES
HINTS & TRICKS
- Use cold butter
- Do not overwork the dough
- Properly cut or scoop scone dough
- Make sure your dough is chilled before baking
- High oven temperature helps the moisture in the scone to create steam and helps leaven the scone
- Double pan the baking tray to prevent dark bottom scones
- Rotate scones during baking
SECRETS TO ZESTING
ZESTING
- First wash & dry the citrus
- Next use a microplane or a box grater using the small hole side (not the pokey-out star side)
- When you zest, the trick is to zest lightly & firmly but, not going into the white pith
- Rotate citrus, get every bit of rind
- When done zesting make sure to get the backside of the grater
SECRETS TO JUICING
JUICING CITRUS FRUITS
- Lemon should be heavy, soft & room temp
- Wash & dry lemon
- Roll lemon on counter using the palm of your hand (back n forth)
- Cut lemon in half
- Take small knife & cautiously poke into the segments of the lemon
- Hand squeeze lemons over a bowl, use a lemon reamer or juicer
- Remove seeds from juice
SECRETS TO BISCUIT METHOD
BISCUIT METHOD
1. Sift together all dry ingredients into a bowl
2. Then, cut cold fats into chunks
3. Next, cut fat into dry ingredients (pea size)
4. Whisk together all liquid ingredients
5. Make a well in the center of flour-fat mixture
6. Pour the liquid ingredients into the well
7. Add any additives, stir together until dough forms
TIPS ON SHAPING SCONE DOUGH
SHAPING SCONES
- Grab a 8" or 9" round pan, dust lightly with flour
- Take dough & flatten into pan
- Once a circle is formed, flip dough onto counter
- Cut dough into triangles using a sharp knife or bench scraper
OTHER OPTION
- Use an ice cream scoop, scoop batter onto sheetpan
- Scoop size should be around 1/4- 1/3 cup
Space about 2" apart
SECRETS TO BAKING
BAKING
- Always pre-heat oven (400-425)
- Bake frozen or chilled scone, never bake just made scone batter
- The key is EXTREMELY cold batter
- Double pan the baking sheet
- Bake in the center of the oven
- Rotate baking sheet halfway through
- Bake until firm to touch and golden