Breakfast breads start the day in the best way ever. I love getting up and getting things done in the kitchen; pretty soon smelling the aroma of the scones drifting all over the house.
Making the beginning of the day special is going to make the whole day special, at least in theory. And everyone is always impressed when you say… “Yeah, I made scones for breakfast…”. Be nonchalant, be casual, be cool.
So, besides the impress your friends factor, scones are really easy. You can take one basic recipe that you love and adjust and change ingredients to get different types. Just be sure to follow these tips:
- More fat is better. Butter, cream, and whole milk make the scones tender and yummy.
- Grate semi frozen butter into the dry ingredients and stir gently.
- Let them rest for 20 minutes before baking. Any gluten that has developed will relax.
- Glaze the tops with egg yolk, cream, or milk and sprinkle on turbinado sugar (for sweet) or Fleur de Sel (for savory).
Vanilla Walnut Scones
- 3 1/2 cups flour
- 2 Tbs + 2 tsp baking powder
- 1/2 cup plus 2 Tbs unsalted butter (freeze for 10 -15 minutes)
- 1/2 cup sugar
- 1 1/3 cup half and half
- 2 1/2 tsp vanilla
- 1/2 cup walnuts, chopped fine
- Cream and turbinado sugar for tops
- Preheat oven to 400F
- Line a baking sheet with parchment
- Sift dry ingredients together
- Grate butter into dry ingredients and stir lightly with a fork to combine
- Stir in walnuts
- Mix half and half and vanilla and stir quickly into the dry mixture
- Gather into a ball and turn out onto a lightly floured counter
- Pat out 3/4 inch thick
- Cut into 12-16 scones with a round cutter or cut into wedges
- Brush with heavy cream or egg yolk and sprinkle with turbinado sugar
- Allow to stand for 20 minutes
- Bake for 12 minutes
- Remove from oven and cool slightly
Makes 12-14
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