Scones (Tea Biscuits)
Submitted by plumpywink
Tender, bakery-style scones made with cake flour for a light crumb. The sticky dough scoops straight onto the pan, no rolling or cutting, and bakes right from frozen, so you can stash a batch and bake fresh whenever the kettle’s on.
YIELD
16 servingsPREP
20 minCOOK
30 minREADY
1 hrsThese are scones the easy way, scooped rather than rolled and cut, so there’s no fussing with a floured board or a biscuit cutter. The trade-off is a soft, almost cakey crumb instead of a flaky wedge.
The tenderness comes from cake flour, which is lower in protein than all-purpose and keeps the scones light and delicate. A bakery-style mixing method helps too: the butter blends with part of the flour first, coating it so the gluten stays in check.
The dough comes out very sticky, almost a thick batter, which is exactly right. Don’t be tempted to add more flour, or you’ll lose that soft texture.
The clever part is the make-ahead. Scoop the scones, freeze them, and bake straight from the freezer. Baking cold helps them hold their shape and rise tall instead of spreading.
Fold in currants, raisins, or dried cranberries if you like, and serve warm with butter, jam, and clotted cream.
Kitchen Tips
- Don’t add extra flour to the sticky dough; that softness is exactly what makes these scones tender.
- Bake them straight from frozen so they keep their shape and rise rather than spread.
- Use a scoop for even portions and space them out so the edges crisp.
Variations
- Fold in currants, dried cranberries, or chopped nuts.
- Add lemon or orange zest for a bright, fragrant scone.
- Brush the tops with egg wash and sprinkle coarse sugar for a sparkly, golden finish.
Ingredients
Directions
Put the measured dry ingredients with less than half the flour in the mixing bowl, with the butter.
With the beater attachment, blend until the mixture appears uniform, on low speed.
Add the remaining flour and blend.
While the mixer continues to run at low speed, add the milk and eggs.
When all the flour is moistened, turn up the speed to medium for two minutes.
It makes a very sticky dough or an unpourable batter.
Add currants or other dried fruits and nuts at this point, if you choose.
Scoop onto a parchment-lined sheet pan and rest for half an hour or freeze.
Bake frozen scones at 325℉ (160℃) for half an hour.
Note: Raisins or dried cranberries can be added to batter.
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