I believe that every one should have a good and reliable scone recipe. This recipe is it.
I have been stashing these in my freezer for a year or two now and knew I needed to share the recipe. I preferably like this one because it can be made ahead, frozen and then baked with minimal effort on a Sunday morning for breakfast or for a side to a week night meal. These scones truly are delicious! Biscuits are something that I make a lot of but, I have kind of traded my recipe in for these. They are so light and airy and melt in your mouth ( even though you are using wheat flour ), and can taste perfect with about anything. We like these with bacon and eggs in the morning, and I even serve them with fried chicken or any Sunday dinner. I know you will not be disappointed with such a gem of a recipe.
Since these are make ahead go ahead a double the batch. I know you will use them when you don’t have the time to make a dough, but want something delicious. Having some unbaked frozen scones in your freezer will help you with your time and budget( make them when the ingredients are on sale ). This would be a tip I would like to share with everyone because even though scones are a bit British they truly are genius!
On a side note I have been having problems with my camera the last few weeks and seem to not be able to get a decent picture. I am trying to resolve this, but in the mean time don’t let the picture turn you off. This recipe will say it all when you make it for yourself!
Make Ahead Cream Scones
1 cup whole wheat flour
1 cup unbleached all purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup unsalted butter, cold
1 large egg
3 tablespoons pure maple syrup
3/4 cup chilled half and half
- In a medium bowl or the bowl of a stand mixer fitted with a paddle attachment. Combine the wheat flour, all purpose flour, baking powder and salt. Stir to blend. cut the butter into small cubes and toss in to mixture. use the paddle attachment to make the mixture look like sand or use a pastry blender.
- In a small bowl, beat the egg with a fork until frothy . pour in the maple syrup and beat again. pour the liquid into the dry ingredients and lightly mix together until the dough comes together.
- turn the dough onto a lightly floured countertop and use your hands to bring it together. Press into a disk that is 8 inches across and about 3/4 inch thick. Cut the dough into 8 wedges and then cut each wedge in half. A lot of times I just pat the dough into 3/4 inch thick and use a biscuit cutter to make circles.
- Arrange the scone on a parchment lined baking sheet and freeze until solid. Then, transfer to a freezer safe bag.
- When ready to bake, preheat the oven to 375 and arrange the scones on a parchment lined baking sheet and brush with a little more cream or milk. Bake for 22 to 25 minutes or until lightly golden. Serve warm.