Grand Central Bakery Scones Recipes

GRAND CENTRAL BAKERY SCONES

Steps:

• Preheat oven to 350°; line a baking sheet with parchment paper.
• Measure the flour, sugar, baking powder, salt, and cinnamon into a bowl with high sides or the bowl of a stand mixer; whisk to combine.
• Dice the butter into 1/2-inch cubes.
• Use your hands or the paddle attachment of the stand mixer on low speed to blend the butter into the dry ingredients until the pieces of butter are the size of almonds.
• Add the dried fruit and nuts.
• Whisk the eggs and buttermilk together, then add two-thirds of the mixture to the dry ingredients.
• Gently mix the dough just until it comes together, then add the remaining buttermilk mixture; the dough will look rough.
• Scrape the dough from the sides and bottom of the bowl and mix again to incorporate any floury scraps.
• The majority of the dough will have come together, on the paddle if using a stand mixer.
• Stop mixing while there are still visible chunks of butter and floury patches.
• The dough should come out of the bowl in one piece, leaving only some small scraps and flour on the sides.
• Turn the dough out onto a lightly floured surface.
• Gather it and pat it just a few times to get it to come together.
• The top won't be smooth, but the rough surface creates a crunch that is part of the scone's charm.
• Gently form dough into a 7-to 8-inch disk.
• Make egg wash-whisk all ingredients together; brush dough disk with egg wash, sprinkle with turbinado sugar.
• Cut the disk into 6 wedges, like a pie.
• Place the scones on the prepared pan; bake for 30-35 minutes, rotating the pan halfway through the baking time.
• The scones will be golden brown.

GRANDMA JOHNSON'S SCONES

Steps:

• In a small bowl, blend the sour cream and baking soda, and set aside.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
• In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the raisins.
• Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.
• Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.

GRAND CENTRAL BAKERY JAMMERS

Steps:

• Preheat the oven to 350°F (175°C). Lightly grease a baking sheet or line it with parchment paper.
• Measure the flour, sugar, baking powder, salt, and baking soda into a bowl with high sides or the bowl of a stand mixer and whisk to combine.
• Dice the butter into 1/2-inch cubes. Use your hands or the paddle attachment of the stand mixer on low speed to blend the butter into the dry ingredients until the texture of the flour changes from silky to mealy. There should still be dime- to quarter-size pieces of butter remaining. If you're preparing the dough the night before, cover the bowl with plastic wrap and chill overnight; otherwise proceed with the recipe.
• Make a well in the flour mixture and pour in 1 cup of the buttermilk in one addition. Gently mix the dough just until it comes together; it will look rough. Scrape the dough from the sides and bottom of the bowl, then add another 1/4 cup buttermilk and mix again to incorporate any floury scraps. The majority of the dough will come together, on the paddle if you are using a stand mixer. Stop mixing while there are still visible chunks of butter and floury patches. The dough should come out of the bowl in 2 to 3 large, messy clumps, leaving only some small scraps and flour around the sides of the bowl. If the dough is visibly dry and crumbly, add up to 1/4 cup more buttermilk, 1 tablespoon at a time, mixing no more than one rotation after each addition.
• Turn the dough out onto a lightly floured surface. Use the heels and sides of your palms to gather the dough and gently pat it into an oblong shape 1 1/2 to 2 inches thick. It won't look smooth or particularly cohesive; that's okay. Use a biscuit cutter to cut the jammers into circles at least 21/2 inches in diameter. Layer the leftover scraps on top of one another and gently pat them out to a thickness of 1 1/2 to 2 inches and again cut into circles.
• Use your thumb to make an indentation the size of a fifty-cent piece in the middle of each biscuit. While gently supporting the outside edge of the biscuit with your fingers, use your thumb to create a bulb-shaped hole that's a bit wider at the bottom and that goes almost to the bottom of the biscuit (think pinch pot). Try to apply as little pressure as possible to the outside of the biscuit, to avoid smashing the layers, which are the key to flaky jammers. Fill each indentation with 1 tablespoon of jam and put the jammers on the prepared baking sheet with 1 1/2 inches between them.
• Bake for 35 to 40 minutes, rotating the pan halfway through the baking time. The jammers should be a deep golden brown.