15 min listen
Scones, the perfect companion for your breakfast tea, or coffee.
Scones, the perfect companion for your breakfast tea, or coffee.
ratings:
Length:
21 minutes
Released:
Dec 24, 2020
Format:
Podcast episode
Description
Scones: the breakfast staple. Sheila describes how to get that perfect flaky rich buttery flavor. Please subscribe and share this podcast with another bread head. For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. . For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ
DRIES
4 cups white pastry or all-purpose flour
1/3 cup of sugar
1 Tablespoon and 1 tsp of baking powder
1 ½ teaspoon of salt
Mix flour, sugar, baking powder and salt in large mixing bowl. Set aside.
½ cup cold Butter
Cube cold butter and cut into flour mixture with fingertips until it resembles coarse cornmeal in texture or pea sized crumbles. If adding nuts, raisins, chips, or cranberries do so now, after the butter has been mixed in. NOT FROZEN BERRIES.
WETS
5 Eggs
¾ cup of heavy cream, you can use half and half or regular milk but the scones won’t be as rich.
Mix cream and eggs in large pitcher. If adding flavorings such as vanilla do so now. Pour cream mixture into dries and mix until lightly combined. Add berries (if using). Use hands to finish mixing the dough until combined. Dough should be stiff, like biscuit dough. Scoop onto baking sheet. Bake for 22 – 26 minutes.
Suggestions:
1. Cinnamon peach: 1 1/2 cups peaches (very well drained), 1 ½ tsp cinnamon
2. Vanilla raisin: Add to eggs real vanilla extract 2 Tablespoons, 1 1/2 cups raisins.
3. Blackberry: 1 1/2 cups fruit
4. Cranberry Orange White Chocolate: 1 cup dried cranberries, 1 cup white chocolate, 1/2 cup orange juice (substitute for 1/2 cup cream). Optional: 1/2 cup pecans.
5. White chocolate pecan 1 cups chips, 1 cup nuts.
---
Send in a voice message: https://podcasters.spotify.com/pod/show/house-of-bread/message
DRIES
4 cups white pastry or all-purpose flour
1/3 cup of sugar
1 Tablespoon and 1 tsp of baking powder
1 ½ teaspoon of salt
Mix flour, sugar, baking powder and salt in large mixing bowl. Set aside.
½ cup cold Butter
Cube cold butter and cut into flour mixture with fingertips until it resembles coarse cornmeal in texture or pea sized crumbles. If adding nuts, raisins, chips, or cranberries do so now, after the butter has been mixed in. NOT FROZEN BERRIES.
WETS
5 Eggs
¾ cup of heavy cream, you can use half and half or regular milk but the scones won’t be as rich.
Mix cream and eggs in large pitcher. If adding flavorings such as vanilla do so now. Pour cream mixture into dries and mix until lightly combined. Add berries (if using). Use hands to finish mixing the dough until combined. Dough should be stiff, like biscuit dough. Scoop onto baking sheet. Bake for 22 – 26 minutes.
Suggestions:
1. Cinnamon peach: 1 1/2 cups peaches (very well drained), 1 ½ tsp cinnamon
2. Vanilla raisin: Add to eggs real vanilla extract 2 Tablespoons, 1 1/2 cups raisins.
3. Blackberry: 1 1/2 cups fruit
4. Cranberry Orange White Chocolate: 1 cup dried cranberries, 1 cup white chocolate, 1/2 cup orange juice (substitute for 1/2 cup cream). Optional: 1/2 cup pecans.
5. White chocolate pecan 1 cups chips, 1 cup nuts.
---
Send in a voice message: https://podcasters.spotify.com/pod/show/house-of-bread/message
Released:
Dec 24, 2020
Format:
Podcast episode
Titles in the series (80)
Blueberry muffins and why this recipe should be in your baking arsenal. by Baking with House of Bread