To make shaping these easier, pat the dough into two 9-inch pans. Resting the dough in their pans inside the refrigerator for 10 to 15 minutes relaxes the gluten. The result: lighter scones. (Click for more scone recipes)
Makes 16 large scones Prep Time 20 to 25 minutes Baking Time 15 to 20 minutes
2 cups bread flour 1 1/4 cups all-purpose flour 1/3 cup cake flour 1/2 cup granulated sugar 1 teaspoon salt 3 tablespoons baking powder 1 cup butter (8 ounces), cold and cut into 1-inch chunks 2 eggs 1 yolk 1 1/2 cups milk
1 Preheat the oven to 425ËšF. Grease and flour two 9-inch pans.
2 Sift the dry ingredients into the mixing bowl of a freestanding mixer.
3 Toss the butter cubes into the flour mixture to coat. Mix on low speed with a paddle attachment until the butter resembles cornflakes.
4 In another bowl, whisk together the liquid ingredients.
5 With the mixer still on low speed, pour the liquid ingredients into the flour mixture in a steady stream. Stop the mixer as soon as the liquids are all in. The dough will look loose—transfer it to a working surface lightly dusted with flour. Give the dough a couple of folds, then pat into the prepared pans. Let the dough rest in the refrigerator for 10 to 15 minutes. Using a sharp knife, slice each round into 8 wedges.
6 Bake for 15 to 20 minutes, until the tops are a light gold and the dough has risen to almost twice its height.
7 Remove the pans from the oven and place on wire racks. Reslice the scored marks (the slice marks will have melded together in the oven) and let cool for 15 to 20 minutes. Remove the baked scones from the pan and let cool on a cooling rack.
Fruity tip: To make Mango Scones, add 1 cup chopped dried mangoes to the dry ingredients. To make Jammed Scones, spread 1/3 cup of your favorite jam on top of scones, sprinkle with 2 to 3 tablespoons granulated sugar and bake.