The Best Scones In The Entire World Recipe 435

THE BEST SCONES IN THE ENTIRE WORLD RECIPE - (4.3/5)

Steps:

• 1. Cut the butter into 1½ teaspoon size chunks (16 chunks per 1 stick butter). Add the dry ingredients to the work bowl of a stand mixer fitted with the paddle attachment. Scatter the very cold butter on top of the dry ingredients. Pulse the mixer to cut the butter into the flour, making sure not to cut the butter pieces too fine. Peas-size pieces are just about right. Add the cold wet ingredients and pulse the mixer a couple of times only to barely incorporate the liquid. DO NOT OVER PROCESS 2. Turn the dough out onto the work counter and very gently move it around a bit to ensure that all portions are uniformly moistened. DO NOT KNEAD DOUGH! 3. For extra flakiness, after the dough is formed, flatten somewhat and gently make 2 letter folds (as for flaky pastry or croissant dough) in opposite directions. This will help to build flaky layers in the baked scone. 4. Pat the dough into the desired shape and then cut 8 equal-size scones. If there are scraps, push them together gently, pat into shape, and cut into the desired shape. 5. Put the scones onto a lightly oiled baking sheet and either bake or cover with plastic wrap and frig until ready to bake, as much as a day later. 6. Ten minutes before baking, set an ovenproof dish filled with ¼ cup water on a rack in the bottom third of the oven. (The steam will enhance the scone's rise.) 7. Just before baking, brush the tops (but not the sides) of the scones with buttermilk, cream, or beaten egg. Sprinkle with Demerara sugar or other garnish of choice. 8. Bake at 375° in the upper third of the oven for about 15-16 minutes, depending on scone size, or until the scones are light brown on the bottom and just golden on top. Do not overbake! Overbaking produces dry scones. Remove scones to a wire rack to cool for 5 minutes before devouring them. Scones are at their absolute perfection within an hour out of the oven. To store, let the scones cool completely, then seal in an airtight Ziploc bag for as long as a day before eating. Otherwise freeze the scones and later reheat in a 350° oven for 5 minutes or in a microwave for 10-15 seconds.

THE BEST SCONES IN THE WORLD

Steps:

• Preheat the oven to 400°F
• Sift together the flour, baking powder, baking soda, sugar and salt.
• Using a box grater, grate the butter into the flour mixture.
• Break the shortening into little pieces and add to the mixture.
• With your fingertips, work the flour, butter and shortening together until it resembles a coarse, oatmeal-like mixture.
• Add the currants and lemon zest and stir.
• Add the cream and mix gently until a ball forms.
• Turn the dough onto a floured work surface and either pat the dough or roll it out into a 1/2-inch circle.
• Using a 2-inch cutter, cut the dough into rounds.
• Transfer the rounds to a parchment-lined baking sheet. Brush the rounds with a bit of heavy cream and sprinkle with granulated sugar.
• Reroll the scraps and cut out more scones. If scraps are too small to roll out then pat them into circles of 1-inch thickness.
• Bake for 15 to 18 minutes, or until the scones have risen and are golden.
• Enjoy!