6.16.2011

mini scones

a while back, we had a dinner party to go to and everyone was required to bring a dish from locally harvested ingredients. I was in a huge fat hurry, so I whipped up some scones using dairy from an Oregon farm and berries from up the road. Because there'd be a lot of people there and I wanted these to look cute, I spooned them into mini cupcake molds!
mini scones, the friendly fox

These scones are so simple to make, they are one of my favorite things to make when I'm in a pinch. They're great with fruits, nuts, extra sharp cheddar...the list goes on!

Scones (adapted from Smitten Kitchen)

2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons chilled, unsalted butter, cut into 1/4-inch cubes
1 cup heavy cream
2 teaspoons vanilla extract
1/2 cup berries (*dried fruit works best, add whatever you like: fruit, nuts, chocolate chips...whatever! You can even add savory items, just leave out the vanilla)

1. preheat oven to 425°F.

2. Place flour, baking powder, sugar and salt in large bowl or work bowl of food processor fitted with steel blade. Whisk together or pulse six times.

3. If making by hand, use two knives, a pastry blender or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps. Stir in fruit/nuts. If using food processor, remove cover and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. Add fruits/nuts and pulse one more time. Transfer dough to large bowl.

4. Stir in heavy cream with a rubber spatula dough begins to form, about 30 seconds.

5. Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds.

6. Transfer to cookie sheet and shape into a disc. Score into eight wedges, as if you were slicing a pizza. Leave the disc together, the scones will come apart easily when baked. Or, scoop a small spoonful into mini cupcakes!
7. Bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes.

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