Chef Johns Scones Recipes

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

Ingredients

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

Ingredients

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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