I love a good scone for breakfast any day of the week. I first got hooked on them during my semester abroad in Scotland. I would often treat myself to one or two a week after lectures. Since I can’t live in Scotland full time – though I would love to – I had to figure out to make them for myself the second I got home. These days I usually make my scones during my daughter’s afternoon naptime and bake them the morning we want to eat them. —
Like most good doughs, this one is perfect to make ahead of time. In fact, this afternoon I am whipping up a double batch and putting it in the fridge to bake tomorrow. Then I’ll be getting my daughter up from her nap and watching her tear around the backyard. It will be a great afternoon, with a yummy breakfast to look forward to in the morning.
Scones for Any Occasion
2 c. all-purpose flour
1/3 c. sugar
1 t. orange zest
1 t. baking powder
1/2 t. baking soda
6 T. chilled butter, cut into pieces
3/4 c. cinnamon chips or mini-chocolate chips
3/4 c. heavy cream
1 large egg yolk
1 t. vanilla
2-3 T. whole milk
3 T. raw sugar
1. Preheat oven to 400ºF. Line a baking sheet with parchment paper or a silpat.
2. Sift flour, sugar, baking powder and baking soda into a bowl. Add orange zest and rub it together with some of the sugar between your forefingers to release the flavor.
3. Add the butter pieces and work it into the dry ingredients with your clean (!) hands or a pastry blender. Work until the mixture resemble small peas. Toss the cinnamon chips with a pinch of flour and then add to the butter mixture.
4. In a separate bowl whisk together egg yolk, heavy cream and vanilla. Pour in a steady stream into the butter mixture, stirring continuously until the dough becomes sticky and everything is incorporated. AT THIS POINT DOUGH CAN BE WRAPPED IN PLASTIC AND REFRIGERATED FOR UP TO 24 HOURS.
5. Press dough into a circle that is 1″ thick. Cut into wedges and place on baking sheet. Brush the tops of each scone with milk and scatter with raw sugar. As you can see above, I often cut them into some small pieces too – they are good for little hands!
6. Bake for 20 minutes, or until edges are golden brown.
