Scones

INGREDIENTS

  • Paines Hollow Kitchen Scone Mix

  • 4 tablespoons (1/4 cup) unsalted butter

  • 1 large egg

  • 1/4 cup milk (plus extra milk for coating the scone dough before baking)

  • 1/2 teaspoon pure vanilla extract

  • A handful of your favorite add-ins (may be included with your scone mix): dried fruit, nuts, chocolate chips or a combination (optional)

  • Sparkling sugar (included with your mix)

KITCHEN TOOLS & SUPPLIES

  • Whisk

  • Sturdy mixing spoon

  • Two mixing bowls (small + medium)

  • A small cutting board and a sharp knife (to cut the butter into pieces)

  • Liquid measuring cup (1 cup capacity), measuring spoons

  • Small prep bowls

  • Parchment paper, a large baking sheet, and a cooling rack

  • A pastry blender, a pastry brush, and a 1/4 cup measure (or #16 scoop)

INSTRUCTIONS

In a liquid measuring cup or small bowl, whisk together the egg, milk, and vanilla extract. Place this mixture in your refrigerator to keep it cold.

Cut the cold butter into small pieces, about 1/2 to 3/4 tablespoon each. Place the scone mix in a large bowl and whisk well to combine. Add the butter to the scone mix.

Use a pastry blender to cut the butter into the flour mixture. Press down firmly, moving the pastry blend along the sides and bottom of the bowl to ensure the blades cut through the butter. If butter sticks to the blades, gently loosen it. Continue this process until the mixture looks crumbly, with no large pieces of butter remaining. If you're adding any optional ingredients, stir them in now.

Pour the cold liquid ingredients into the bowl with the flour mixture. Mix gently, using a spoon to toss the flour mixture over the liquid ingredients. When the ingredients are mostly combined, use your hands to form a ball of dough.

Line baking sheet with parchment paper. Using a 1/4 cup measure (or slightly less), scoop out individual portions of dough and drop them onto the prepared baking sheet, leaving about two inches between each scone.

Use a pastry brush to lightly coat each scone with milk, then sprinkle with sparkling sugar. Place the baking sheet with the prepared scones into the freezer for about 30 minutes. While they're chilling, preheat your oven to 375°F.

Bake the scones for 22 to 24 minutes. Halfway through the baking time, rotate the baking sheet from front to back on the oven rack for even browning. Your scones are ready when they feel firm to the touch and are lightly browned on both the top and bottom. Remove baking sheet from the oven and transfer scones to cooling racks. Serve warm with a cup of tea!

HELPFUL TIPS

For the best texture, keep your fresh ingredients cold. Leave butter, eggs, and milk in your refrigerator until you’re ready to use them.

See resources below for tips on cutting butter into flour.

Don’t overmix. combining the liquid and dry ingredients. When combining the wet and dry ingredients, mix as little as possible. Overmixing can lead to tough scones.

For even baking, measure a consistent amount of dough for each scone.

Use a light coating of milk before sprinkling each ball of dough with sparkling sugar.

If you're unable to fit a baking sheet in your freezer, place the balls of dough in a small container and freeze for about 30 minutes. Then, transfer them to a parchment-lined baking sheet, coat with milk, and sprinkle with sparkling sugar before baking.

For consistent baking, set oven racks in the middle of your oven or wherever the heat is most even.

Oven temperatures vary. Adjust the oven temperature and bake time as needed.