I have a couple posts in the queue, but I thought I would start with the most delicious (and potentially healthy – if you choose to do so) baked good. Flaky Scones.

I have never been a big scone eater, but maybe that is because I just never had the right one. I was inspired to try this recipe after I kept walking by Good Earth and seeing their wide array. I thought…well I do have a recipe, and I do need to bake something…so why not try a homemade scone before I shell out the money (they are over $3 each!!) for something I might end up hating.
The recipe I used was from my trusty old Bread Bible. Seriously, this book has everything! The scones are absolutely delicious and I couldn’t stop myself from eating them for breakfast, snacks, lunch, dessert…you get the picture. They are so soft and buttery, and when placed in an air tight container they last pretty long!! My favourite part about them is that you can be creative and add whatever extras you want – chocolate, fruit, nuts, spinach, cheese – go for it! I didn’t use exact measurements, so that is one thing I will apologize for in advance, but I don’t think there is a science to it. You can’t have too little or too much.
For my scones I divided the recipe into quarters and made 4 varieties: plain, cheese, white chocolate and dried cranberry, and butterscotch. The recipe makes a ton (probably somewhere around 40 scones) so feel free to halve it.
photo 1 (14)
– 1 cup unsalted butter (cold and cut into 1 inch cubes)
– 4 1/4 cup unbleached all-purpose flour
– 1/2 cup sugar
– 2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 2 cups heavy cream (I used 33%)
– any extras you might want
The recipe also calls for 1 cup of currants, but I didn’t include them.
Step One: Whisk the flour, sugar, baking powder, baking soda, and salt. Add in the butter by squishing each cube into flakes.
Step Two: Stir in the cream, currents, and knead the dough until it starts to form.
Step Three: Flour the top of the dough and roll it out into a 1 inch thick rectangle. Keep the edges even.
Step Four: Fold the dough into thirds (a letter fold), roll it out, and repeat 3 more times. If the dough starts to become sticky and soft, wrap it in plastic wrap and put it in the fridge for about 15 minutes.
Step Five: Cut the dough into halves (or quarters), and then cut each half (or quarter) into small triangles.
Step Six: Bake the scones at 400F for 30 minutes until the edges are brown and the tops are golden. If you press your finger into the scone it should barely squish.
photo 3 (5)
photo 2 (13)