Chef Johns Scones Recipes

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CHEF JOHN'S SCONES



Chef John's Scones image

This recipe is very slightly adapted from one by someone called Friendlyfood on Allrecipes, who claims it was adapted from a version made at the Savoy Hotel in London. I have to say, I am very impressed. It was light, tender, moist and very delicious.

Provided by Chef John

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 35m

Yield 8

Number Of Ingredients 10

1 ¾ cups all-purpose flour
¼ cup white sugar
4 teaspoons baking powder
⅛ teaspoon salt
5 tablespoons unsalted butter
½ cup milk
¼ cup sour cream
⅓ cup dried currants
1 egg, lightly beaten
1 tablespoon milk

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Whisk flour, white sugar, baking powder, and salt in a mixing bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs.
  • Stir together 1/2 cup milk, sour cream, and currants in a small bowl; stir into flour mixture with a fork until just moistened and holding together.
  • Transfer dough to a lightly floured surface and pat into rectangle.
  • Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, flatten back into a rectangle, and repeat. Cut into eight pieces and place each scone on a silicone baking mat.
  • Whisk egg and 1 tablespoon milk together in a small bowl; brush mixture on top of each scone.
  • Bake scones in the preheated oven until risen and golden brown, about 15 minutes. Remove and transfer to cooling rack.

Nutrition Facts : Calories 237.4 calories, Carbohydrate 33.4 g, Cholesterol 44.1 mg, Fat 9.9 g, Fiber 1.2 g, Protein 4.6 g, SaturatedFat 5.9 g, Sodium 300.7 mg, Sugar 11.2 g

CHEF JOHN'S PUMPKIN SCONES



Chef John's Pumpkin Scones image

Here's an example of how I would convince the public that pumpkin is great for any time of the year. Ironically, I did this because I had leftover pumpkin from Thanksgiving.

Provided by Chef John

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 1h40m

Yield 12

Number Of Ingredients 13

1 ¾ cups all-purpose flour
¼ cup white sugar
1 tablespoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
6 tablespoons cold, unsalted butter, cut into pieces
½ cup pumpkin puree
⅓ cup buttermilk
⅓ cup toasted pine nuts
2 tablespoons all-purpose flour, or more as needed
1 egg
1 teaspoon milk
1 teaspoon white sugar

Steps:

  • Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
  • Whisk together 1 3/4 cup flour, 1/4 cup sugar, baking powder, baking soda, and salt in a large bowl until combined. Mix butter into flour mixture using a pastry cutter until the mixture resembles coarse crumbs.
  • Make a well in the center of the flour-butter mixture. Stir in pumpkin puree, buttermilk, and pine nuts until just combined.
  • Sprinkle a work surface with 2 tablespoons flour. Turn out dough onto the floured work surface. Shape into a rectangle about 1 inch thick. Fold the rectangle in thirds, sprinkle with more flour as needed, and flatten to about 1 inch thick. Repeat 2 more times. Cut final rectangle into 6 equally-sized squares. Cut each square into triangles and transfer the scones to the prepared baking sheet.
  • Whisk egg and milk together in a small bowl. Lightly brush the top of each scone with egg wash. Sprinkle 1 teaspoon sugar over scones.
  • Bake in the preheated oven until golden brown, 15 to 20 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 172.3 calories, Carbohydrate 21.1 g, Cholesterol 31 mg, Fat 8.4 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 4.2 g, Sodium 235.5 mg, Sugar 5 g

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