Friday, August 3, 2012

Wednesday, August 1, 2012

Vanilla Scones (again)

Last time I made scones caleb kept saying "these are the best cookies EVER." I kept telling him that they were "scones, not cookies" anyway, since then, he keeps asking me to make those "really good cookies again" and so today I decided to make some scones again. I thought about maybe using a different recipe from last time since I like to try new things but theres no way that theres a better recipe out there than the ones I made last so I decided NOT to try a new recipe. This is not the 1st scone recipe I've tried, so its not like I'm being ignorant, they just really truly are the best. Glad I went with the same recipe. This time it turned out ever better. Last time the scones spread a little, so this time I was way more precise on measuring my ingredients because I couldn't think of any other reason for the spreading. And last time I don't think I used quite enough flour because whenever I make cookies and they spread its always because there wasn't enough flour. So this time I used a little more flour (well the correct amount that the recipe initially calls for. Last time I skimped on the correct flour amount because I was wanting ultra buttery) and a little more flour to roll out the dough. When I say a little more flour, I'm talking like a Tablespoon more. Thats all. I also wanted the true scone layering effect. So I did the dough folding method. Its not necessary, I don't think, but its still cool. The last thing I changed from this time and last, is, I used powdered sugar instead of regular sugar and half-and-half instead of milk. With all these changes, these scones turned out better than last time. They turned out perfect. So Heres the OFFICIAL recipe I now use... (If you notice, there are several slight differences between my recipe and the bakingbites recipe. enough to basically call this recipe my own so Im not going to even bother posting the link. If you really want to see the recipe, check out my last vanilla scones post. But if you make my recipe below, please be precise with the ingredient measurement. For instance, don't skimp on butter because you want a "lower fat" scone. It will kill the scone. If u want a lower fat scone, use someone else's recipe.)

1/3 cup powdered sugar
1 cup flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter
1 teaspoon vanilla
1/4 cup half-and-half

Stir together 1st 4 ingredients. Cut in butter till mixture resembles coarse crumbs. Stir in vanilla and half-and-half just till ingredients are barely combined. (don't over-mix.) Place/dump dough onto floured surface. Roll dough out 1" thick. Fold dough over and roll out again 1" thick. Repeat folding and rolling process 1 or 2 more times. Cut out dough using round cookie cutter. Place dough cut-outs onto baking sheet and bake 12 minutes at 350. Makes 3 scones!!! Serve plain or with butter and smackers jam.