I forgot
how the subject of scones came up while at a beach house in Florida two
weeks ago. but as soon as we got home I looked for recipes. Clayton’s
Complete Book of Breads, which is pretty old, had five
of them but Yockelson had two nicer ones.
From one, I tossed out the banana, substituted dried apricots and then
goosed the coconut a bit. So here we have:
Scones
See Abbreviations, if needed
Yield: about 16 small pie-shaped scones or 8 big ones
2 1/2 C AP flour
2 3/4 t baking powder
1/4 t cream of tartar
1/2 t salt
1/3 C 10X sugar
6 T unsalted butter,
cold and small cubed
2
large eggs
6 T heavy cream
1 t vanilla extract
1 C finely diced dried apricots
3/4 C semisweet chocolate chips
3/4 C sweetened coconut flakes
1. Preheat oven to 400F
2. In a large SSB, whisk together flour, baking powder, cream
of tartar, salt and 10X
3. Add the cold cubed butter and cut it into the flour with a
rounded dough blade or fork to
reduce the cubes into large pea-sized bits
4. In a smaller SSB, whisk eggs, cream and vanilla together
5. Empty the wet SSB into the dry SSB, add the diced apricots,
chocolate chips and coconut
6. Fold and knead to form a dough (if too dry add a little more
cream)
7. Turn out on floured surface and knead briefly
8. Roll out dough into a 9-10 inch disk and cut eight wedges
with a chef’s knife
9. Transfer scones to a sheet pan, lined with a silicone pad
or parchment paper
10. Refrigerate for about 15 minutes
11. Remove from the fridge and (optional) remove each wedge to
a cutting board and
cut each wedge in two to make
16 scones
12. Return scones to sheet pan and bake at 400F for about 16
minutes (or about 12 minutes
convection). Scones are done when
they start to brown and/or interior temp is +185F
Optional: Prior to baking, top each scone with a few chocolate
chips or sprinkles
Note: Next time I make these, I will add the zest from one lemon.
I think it would help.
