Basil and parmesan scones
http://www.kingarthurflour.com/recipes/basil-and-parmesan-scones-recipe
Bread > Scone
Cheddar cheese and scallion scone
Cheddar cheese and scallion scone
http://www.kingarthurflour.com/recipes/cheddar-cheese-and-scallion-scones-recipe
heavy cream
http://cooking.nytimes.com/recipes/1013297-classic-scones
heavy cream = heavy whipping cream
http://www.food.com/about/heavy-cream-361
Scone
Scones (a basic “start here” scone recipe)
http://www.kingarthurflour.com/recipes/scones-recipe
savory scones
http://www.kingarthurflour.com/recipes/scones/savory
– made with herbs and cheese instead of sugar and fruit, are the perfect lunchtime accompaniment to soup, stew, chili or a salad
– with your breakfast scrambled eggs
sweet scones
http://www.kingarthurflour.com/recipes/scones/sweet
– spread with preserves or honey, have long been known as a sweet breakfast or tea-time treat
– classic currant, cranberry-orange, offbeat chocolate chunk
– a change from the usual dinner roll or biscuit
TIPS:
- Scones are best served warm.
They’re delicious as is, but add butter and/or jam, if you like. To reheat room-temperature scones, place on a baking sheet, tent lightly with foil, and warm in a preheated 350°F oven for about 10 minutes. - Why freeze the scones before baking?
Because 30 minutes in the freezer relaxes the gluten in the flour, which makes the scones more tender and allows them to rise higher. It also chills the fat, which will make the scones a bit flakier.
http://damndelicious.net/2013/12/04/starbucks-pumpkin-scones-copycat-recipe
video:
http://cooking.nytimes.com/recipes/1013297-classic-scones
If you grate frozen butter, it will only take a few seconds to incorporate into the dry ingredients.
http://sallysbakingaddiction.com/2015/08/06/glazed-lemon-blueberry-scones
Kind Kittocks
by hand, in a bowl
round cookie cutter
glaze: egg & a splash of milk
Fairmont Hotels & Resorts
in a bread machine
round cookie cutter
Chef Ricardo
by hand, in a bowl
rolling pin
round cookie cutter
glaze: egg & milk