Today’s Eat Beat: Sweet and savory scones
This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts.
As hard as it might be to resist a beautiful scone in a bakery display case, nothing beats the flavor of homemade. It takes only a few ingredients and a little time, and you’ll be enjoying your favorite treats in no time. Switch up the flavorings to make sweet or savory -- it’s up to you. In today’s Eat Beat, Test Kitchen manager Noelle Carter demonstrates how to make a variety of homemade scones.
Continue reading below for the recipe and flavoring suggestions.
Catch our televised recipe demonstrations on KTLA-TV, Channel 5 every Wednesday and Friday toward the end of the 1 p.m. news hour; you can also watch the videos on Food’s homepage.
ALSO:
Mac ‘n’ cheese recipes galore!
Go behind the scenes at the Test Kitchen
134 recipes for your favorite restaurant dishes
-- Noelle Carter
You can find me on Facebook, Google+ and Twitter.
Video credit: KTLA
Basic scones Total time: 50 minutes, plus cooling time
Servings: 8
Note: If you’d like to add any flavorings to your scones, it’s best to add the flavorings after cutting in the butter and before stirring in the liquid.
3 cups (12¾ ounces) flour
4 teaspoons baking powder
3/4 teaspoon salt
1/4 cup sugar
1/2 cup (1 stick) cold butter, cut into ½-inch pieces
1 cup cold buttermilk, milk or cream
2 tablespoons heavy cream
2 teaspoons turbinado or coarse decorating sugar
1. Heat the oven to 375 degrees. In a large mixing bowl, whisk together the flour, baking powder, salt and sugar. Cut in the butter until the mixture is crumbly. Stir in the buttermilk just until incorporated; the dough will be crumbly and look dry. Knead in the bowl a few times to bring the dough together into a single mass.
2. Turn the dough out onto a lightly floured work surface and press into a circle roughly 7 inches in diameter and 1 inch thick. Cut the dough into 8 wedges, and place the wedges on a parchment-lined baking sheet.
3. Brush the wedges with the cream and sprinkle over the turbinado sugar. Bake on the center rack until golden, about 25 to 30 minutes. Remove the scones to a rack to cool slightly. Serve warm or at room temperature.
Each servings: 321 calories; 6 grams protein; 44 grams carbohydrates; 1 gram fiber; 14 grams fat; 8 grams saturated fat; 37 mg cholesterol; 9 grams sugar; 498 mg sodium.
