Because today, May 18, is Adrien’s birthday, I decided to bake one of his favorite breakfast treats: scones.
I really like this recipe from King Arthur Baking because it is a simple base from which to experiment. This morning, I added cinnamon bits and substituted maple syrup for the flavoring, but really, whatever the recipe accommodates any whims or cravings. By setting up the dry ingredients the night before, I had hot scones ready for breakfast in 30 minutes.
Special birthdays definitely should start with breakfast.
King Arthur Baking Simple Scones
- 2 3/4 cups (326g) King Arthur Unbleached All-Purpose Flour or King Arthur Pastry Flour Blend
- 1/3 cup (67g) granulated sugar
- 3/4 teaspoon salt
- 1 tablespoon (12g) baking powder
- 8 tablespoons (113g) unsalted butter, cold
- 1 cup to 2 cups (113g to 227g) chopped dried fruit, chocolate or other flavored chips, nuts, or a combination
- 2 large eggs
- 2 teaspoons vanilla extract, or flavoring of your choice
- 3/4 cup (170g) half-and-half or milk
- 2 teaspoons milk, optional
- coarse sparkling sugar or cinnamon sugar, optional
- Preheat oven to 375°F. (Shaping options on the original recipe; however I lined a baking sheet with parchment, and pat the dough into a circle which is then segmented into eighths)
- In a large mixing bowl, whisk together all the dry ingredients.
- Cut in the butter just until the mixture is unevenly crumbly; it’s OK for some larger chunks of butter to remain unincorporated.
- Stir in the fruit, chips, and/or nuts.
- In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and half-and-half or milk. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
- Using a muffin scoop or a 1/3-cup measure, generously filled, fill your scone pan or baking cups. Or plop the dough in mounds onto the baking sheet. Brush with a bit of milk and top with coarse sparkling sugar. (see step one for my adaptation)
- Bake the scones 25 minutes to 30 minutes until lightly browned. Remove them from the oven and let them sit for 4 to 5 minutes to firm before removing them from the pan.
- Serve scones warm with butter and/or jam.
2 Comments Add yours
I have never attempted scones but yours look fabulous.