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Scones..... Should they be cake like in the middle and crunchy on the outside? HELP

sheilahskitchen Jan 19, 2013 04:44 AM

I absolutely love scones and after years of experimenting with different recipes, I think I've finally figured it out, but maybe not.... Everyone has a different method. Some use baking soda and powder, some just baking powder. Some have more butter than others, less flour.... Geeeze a Looooooo

If you have a great scone recipe.. or method.... please share. Thanks

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  1. Chris VR RE: sheilahskitchen Jan 19, 2013 05:44 AM

    Please share your recipe, sheilahskitchen. My favorite Irish bakery closed a while back and I'm getting around to realizing that I'm going to have to learn to make scones if I ever want to have ones as good as theirs again.

    4 Replies
    1. re: Chris VR
      sheilahskitchen RE: Chris VR Jan 19, 2013 06:09 AM

      I made these the other night and my husband thought they came out great. It's pretty simple, nothing out of the ordinary. They came out crunchy on the outside and tender in the middle. I think the lemon glaze gave it that something extra special. Here it is...


      2 Cups all-purpose flour
      4 Tablespoons Sugar
      2 1/2 Teaspoons Baking Powder
      1/2 Teaspoon Salt
      1 Stick Cold Butter, Diced
      1 Whole Large Egg, Lightly Beaten
      1/2 Tablespoon Grated Lemon Zest
      1/2 Cup Cold Butter Milk
      1/2 Cup Fresh or Frozen ( Thawed) Blueberries

      For Glaze:

      1 1/2 cups powdered sugar

      1/8 cup milk

      1 tsp Lemon Extract

      In a medium bowl, mix all ingredients with a wooden spoon until smooth. Set aside.


      Preheat the oven to 400 degrees F. In a large bowl mix the flour, sugar, baking powder and salt. Add the butter and mix with two forks or a pastry cutter until butter is the size of peas. In a separate bowl combine the egg, lemon zest and buttermilk until blended. Pour the wet ingredients into the dry and stir just until blended and holds together to form a dough. ( it will be sticky). Place the dough onto a parchment covered cooking sheet and shape into a 6"circle. Cut in eight equal triangular shaped pieces. Separate each piece slightly so they will cook evenly.

      Cook for 20 minutes. Remove from oven and place on a wire rack. Cool for 15 minutes then drizzle with glaze.

      1. re: sheilahskitchen
        magiesmom RE: sheilahskitchen Jan 19, 2013 06:42 AM

        Is this your own recipe? If not, please cite where it s from.

        1. re: magiesmom
          sheilahskitchen RE: magiesmom Jan 19, 2013 08:15 AM

          Yes, it is my own recipe.

        2. re: sheilahskitchen
          paulj RE: sheilahskitchen Jan 19, 2013 01:59 PM

          Apart from the flavorings like zest and blueberries, and the glaze, your recipe is a straightforward enriched biscuit.

          A variation on cutting the butter into the flour, is to grate a frozen stick into the flour and lightly stir.

          You have the base for tweaking the recipe to your tastes.

      2. sunshine842 RE: sheilahskitchen Jan 19, 2013 05:48 AM

        they should be more-or-less the texture of a biscuit from the American south --the recipes are roughly the same.

        1 Reply
        1. re: sunshine842
          cleopatra999 RE: sunshine842 Jan 19, 2013 07:43 AM

          agree with sunshine842 the inside should be flakey, moist, slightly dense. Outside more crunchy.

        2. paulj RE: sheilahskitchen Jan 19, 2013 01:52 PM

          From what I've read, scones in the UK are basically the same as the American biscuits. In the US, older recipes are biscuits with the addition of an egg and sugar for richness. But bakeries and coffeeshops like Starbucks have moved the American concept to something with a lot more additions and flavorings (which some complain are too dense)

          Further more American biscuits (which are not the UK biscuits/cookies) can be light and fluffy, or flaky, etc.

          There have been a lot of threads about biscuits and scones. Both have flour, fat, salt, and leavening, The fat can be solid like butter or shortening that is cut or rubbed in, or a liquid like oil or melted butter, or even cream. The liquid can be water, milk, buttermilk, cream. The leavening can be just baking soda if buttermilk is used, but baking powder is commonly used.

          Some think of scones as being triangular (cut from a round of dough), but that's not the rule.

          If they are crunchy on the outside it's because you have added some sort of glaze or strussel.

          1. paulj RE: sheilahskitchen Jan 19, 2013 01:54 PM

            From the sidebar, note this 61 post thread on scones

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