Page loading ... Please wait.
 
Baking & Dessert Recipes & Photos
 
Web Joyofbaking.com

 

About Us

Substitutions

Ingredients

Glossary

Conversions

 

Home

Recipe Index

New Recipes

Breakfast & Brunch

Bars & Squares

Cakes

Cookies

Comfort Foods

Pies & Tarts

Biscotti

Quick Breads

Muffins

Scones

Shortbreads

English Tea Party

Trifles

Apple Recipes

Lemon Recipes

Strawberry Recipes

Christmas Baking

Christmas Candy

Christmas Cookies

Valentine's Day Desserts

Thanksgiving Baking

Easter Baking

Ice Creams & Ices

Baking History

Bibliography

Coffeehouse Scones Recipe

Printer Friendly Page

Coffee House Scones Recipe

Scones have become the ideal breakfast food, along with muffins and biscotti, to have with your morning cup of coffee. These scones contains buttermilk, instead of the usual milk and egg, which makes for a lighter, more bread-like scone. You can add dried or fresh fruits and peels, nuts, spices, and/or chocolate for additional flavor. 

They are baked at a higher than normal oven temperature which gives them a wonderful golden brown color. And to make the crust nice and crispy, the just baked scones are dusted with powdered sugar and placed under the broiler until the sugar melts. As always, scones are at their best when freshly baked, but they can be stored at room temperature for a few days or else frozen.

If you are not familiar with buttermilk it has a nice thick creamy texture with a rich tangy buttery taste that makes baked goods tender. Whereas in the past buttermilk was made from the liquid left over after churning butter, it is now commercially made by adding a bacteria to whole, skim, or low fat milk.  You can make your own buttermilk by adding 1 tablespoon of white distilled vinegar, cider vinegar, or lemon juice to 1 cup of milk.  Let stand 5 to 10 minutes before using.

For more information on the history and making of Scones.

This recipe was adapted from Sara Foster's The Foster's Market Cookbook and Ina Garten's The Barefoot Contessa Cookbook.

 

Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven.  Stack two baking sheets together and line the top baking sheet with parchment paper.  (This prevents the bottoms of the scones from over browning during baking.)

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.  Add the buttermilk to the flour mixture and stir just until the dough comes together. Do not over mix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat, or roll, the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle in half, then cut each half into 3 pie-shaped wedges (triangles).  Place the scones on the baking sheet.  Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture.

Bake for about 15 to 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean.   Remove from oven and then turn your broiler on high.  Sift confectioners (powdered or icing) sugar heavily over the tops of the scones and place them under the broiler.  Broil for just a few seconds, turning the pan as necessary, until the sugar has melted and turns golden brown.  Make sure to watch the scones carefully as the sugar will burn very quickly.   Transfer to a wire rack to cool.

Makes 6 scones.

Recipe:

2 cups (280 grams) all purpose flour

1/4 cup (50 grams) granulated white sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (113 grams) (1 stick) unsalted butter, cold and cut into pieces

2/3 cup (160 ml) buttermilk

Egg mixture for brushing tops of scones:

1 large egg, lightly beaten

1 tablespoon milk

 

s

 

Save This Page to del.icio.us

   
 
 
 

A baking resource on the Internet since 1997

Contact Us   Privacy Policy

All content on this site is either original or has been significantly modified and changed from its credited original source.  Use of materials on Joyofbaking.com is entirely at the risk of the user and Joyofbaking.com or Stephanie Jaworski will not be responsible for any damages directly or indirectly resulting from the use.

This website and the contents thereof are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

Copyright  1997 to 2008 Stephanie Jaworski