SCONESSSSSSS recipe! PDF attached!

BUKKIT SCONES 

These are my favorite scones! I had these one time in a bakery up in Napa valley and then had to try and recreate it! They just...i don't know if done right they have that perfect crisp top and then dry but not too dry texture that you can taste the richness of the cream in.  But now that I said ultimate in my poll i like might have given myself anxiety about posting this lol HAHHHHH BUT I MEAN I REALLY LIKE IT SO I HOPE YOU DO TO!

My personal favorite version of this scone is with dried apricot! 

Also I realize this recipe makes a lot so feel free to half it! Or you can make all of it and freeze the extra baked scones or freeze unbaked scones to bake later 

Ingredients:  

7 ½ C   AP flour (8 C if gluten free)

3 ½ C   Heavy Cream 

2 or 3   Eggs

1  C   Sugar 

4 TB    Baking Powder 

1 ½ Tb  Salt 

1 ¼ C   Cold Butter, cubed ½-¼  inch

1 Tb   vanilla extract 

3 cups of whatever filling like frozen fruit, nuts or etc.

Parchment paper 

Egg wash ingredients:

2   eggs beaten with a little bit of water or cream 

1 c                  sanding sugar 

Some variations that are my favorite:

-Blueberry (you can use fresh or frozen)

-Lemon poppy seed (omit ¼ of the cream and add half cup lemon juice with so much zest)

-Dried apricot 

-Dried currants 

-Double chocolate (omit ½ cup flour and add ½ cocoa powder and add chocolate chips)

-Three cheese, chives and ham or bacon (any type of cheese you like shredded like munster, havarti, goat cheese, cheddar and omit ½ sugar and add cracked pepper and a pinch of cayenne. Instead of sugar on top with the egg wash use CHEESSEEEEE GROMIT)  

-apple and pecan 

-orange and dried cranberry (omit ¼ of cream and add half a cup of orange juice with so much zest)

-fig and goat cheese 

Anyways those are just some ideas! 

When you do savory versions lessen the sugar amount and omit the vanilla extract from the original recipe! 

When you add ½ cup juice just take away ¼ cup of the cream 

Alright so let's get started! 

You can either use a stand mixer with a paddle attachment or your hands! Mixer is kind of lazy version but I use it alot! Using your hands to gently mix everything does work better but look it doesn't really matter that much. All you need to know is you need patience! Take things slow. The mixer should never be on anything higher than a low speed. 

Directions:

1. Preheat oven to 375 F
2. In stand mixer combine all dry ingredients with paddle attachment or if you don't have mixer combine all dry ingredients by hand in large bowl 
3. Add cubed cold butter to dry ingredients
4. On speed 1, mix butter into dry ingredients till a coarse or sandy texture or with hands continuously grab and release the butter into the dry ingredients until coarse and sandy texture.
5. Measure out milk in measuring cup and beat eggs into milk with other wet ingredients like juice or extracts 
6. If adding a filling add to dry and mix to coat filling with flour 
7. Add milk and egg mixture to dry 
8. Mix JUST UNTIL the wet is combined with the dry (with mixer or hands) SLOWLY 
9. Flour table with rice flour or normal flour (i just found rice flour works best but IS NOT NECESSARY)
10. Scoop mixture on to counter and form into *two firm ball (11) or # one big piece (12)
11. * If using the two disc method Roll out each ball of dough into 2 - 1 1/2 inch thick disk and cut into triangles  
12. # If using the one big piece method you can use circle cookie cutter to cut the dough!
13. Place scones on lined sheet pan with parchment paper 
14. Brush each scone with an egg wash and sprinkling with sanding sugar generously 
15. Bake scones for 15-17 minutes or until top is nice and golden brown 
16. Let cool 

If you want, you can always roll of the scone dough, cut it into shapes and freeze them for later baking date!