Many, many years ago, I made the scone recipe from a Betty Crocker book for my mom. She loves it when you do stuff like that, and being a kid, cash is short. However it started, I have created a scone-monster in my mother. The scones are deliciously buttery and crumbly, perfect with a cup of coffee, milk or hot chocolate. They are not the most fun dessert to make, which is why I only make them once or twice a year. My mother hoards them and freezes them. What can I say?
{Scones for Mother's Day Tea}
{Chocolate Chip Scone}
Worry not, readers! I have taken many photos and included step-by-step instructions!
{Whisk dry ingredients together until well blended}
{Add butter and cut it into small chunks with a knife. If you have a pastry blender USE IT!}
{If you don't have a pastry blender, then you'll use your hands to get the butter incorporated}
{You'll take the butter and squeeze it into small pieces. What you are going for is having the butter in sand to pea size chunks coated with flour}
{See the sandy texture with pea sized chunks? That's what you are going for}
{Make a well in the center and add the beaten eggs}
{The eggs will not form a cohesive dough. What you are looking for here is to make bigger chunks}
{Finally, add the 1/2 and 1/2. Just add a little bit at a time! This dough should just barely come together and should not be sticky. If it's sticky, you've added too much cream and will have to add more flour}
{At this point, add whatever ingredients you want. Here I added zest from 1 orange to make orange scones. Then knead the dough to just incorporate the flavorings}
{Here I added green onions and cheese}
{Make even balls with the dough and flatten them out slightly. The scones will barely rise or spread}
{Orange scones getting ready for the oven}
{Bake scones until the edges just start to turn golden. These scones are on the dry side anyway so if you bake them too long, they will be VERY dry!}
Scones
Makes about 36
1 cup butter, room temperature
5 1/4 cups all-purpose flour
3/4 cup sugar
2 1/2 tablespoons baking powder
1/2 tablespoon salt
3 eggs, beaten and at room temperature
1/2 cup half and half, room temperature
1 to 1 1/2 cups flavorings (if using zests of citrus, use 3)
egg wash (1 egg beaten with 1 teaspoon milk)
- Preheat oven to 400.
- Whisk all dry ingredients together.
- Cut in butter using a pastry blender or hands.
- Add eggs to dough and mix together.
- Gradually add half and half until dough just comes together--keep in mind all of the half and half might not be used.
- Add flavorings; knead dough about ten times to incorporate.
- Roll dough into even-sized balls; place on greased cookie sheet and flatten slightly.
- Brush with egg wash and place in oven.
- Bake for 10-12 minutes or until the edges begin to turn golden.
- Cool for 1 minute on baking sheets and then transfer to wire racks to finish cooling.
I might also mention that I love these too; that's the true reason why I seldom make them. The hubby grabbed a chocolate chip scone and ate it that night after I was done making them. He asked me the next day why I put chocolate chips in the biscuits, and I died laughing. I told him what it was, and he said it tasted like a biscuit. It's pretty close to a biscuit, I will give him that. He asked me yesterday when I'm making more. I told him I'd have to raid mom's freezer for some :o)
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