Here is a great master scone recipe that I use at Star of Texas Bed and Breakfast, you can make into sweet or savory scones. It’s easy to make ahead and keep in the refrigerator then roll out and cut.
Master Scone Recipe
4 c all purpose flour
2 tsp of salt
1 T.of baking powder
3/4 lbs of unsalted butter, diced and cold
4 large eggs
1 c of heavy cream
1 egg for washing over scones
Preheat oven to 400*
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| Kneed to blend |
Place 4 c flour, salt and baking powder into the bowl of a mixer and process with a paddle attachment until mixed thoroughly. Add butter and mix until butter is pea sized. In another bowl mix eggs and cream thoroughly. Pour into running mixer until all ingredients are just combined. Stop mixer, dump onto a floured surface: knead until well combined. Shape dough into a round. Use a rolling pin to roll dough out 3/4″ thick. Cut into whatever shape you like or use a cookie cutter. Place individual scones out on a parchment papered cookie tray. Mix egg and brush on top of scones. Sprinkle sugar on sweet scones. Place in oven and bake up to 25 minutes or until scones are a golden brown and crisp on the outside. Makes 8 to 12 large scones, or cut into smaller ones.
For Savory Scone (cheddar/dill)
1/2 lb sharp cheddar cheese, shredded or diced
1/2 c fresh dill rough chopped
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| Traditional cut wedges |
For Sweet Scones ( fruit)
1/2 c of fruit, fresh or dried
2 T. sugar add to dry mix
You can add any flavors you want, vanilla bean or pumpkin and make an easy glaze from powder sugar, milk and spice if you like to drizzle over them. enjoy!
Star of Texas Bed and Breakfast, a Texas Hill Country Bed and Breakfast
Contact us: Don and Deb
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| Finished sweet scones with a Pumpkin glaze drizzle |