Mini-Scone recipe
My husband and I received this mini scone pan for Christmas and I've been dying to break it in. So I took the recipe on the package, and since I can't leave anything alone, modified it to meet my craving.
Mini Scones
Source: Williams-Sonoma Packaging
Makes 16 Preheat: 350
Ingredients
2 cups Flour
¼ cup Sugar (I added just a little dash extra)
3 teasp Baking Powder
½ teasp Salt
8 tbsp Butter, chilled, cut into pieces
½ cup Dried fruit, cut into small pieces (I used dried tart cherries, diced)
1 Egg
½ cup Heavy Cream
Flavoring like zest or extract (I used about ½ tsp Almond Extract) Granulated or Turbinado Sugar for sprinkling
Method
1. Preheat Oven and lightly grease mini scone pan.
2. Combine flour, sugar, baking powder, and salt. If using a food processor pulse to combine, or just stir.
3. Add the butter in small pieces and using a pasty blender or food processor until the mixture resembles pea-size crumbs.
4. Add dried fruit to flour mixture. Mix to coat.
5. In a small bowl, comine egg and heavy cream (I added ~1/2 tsp. Almond extract). Whisk to combine. Add to flour mixture.
6. Using a fork, combine to form large clumps.
7. Turn the dough out onto a lightly floured surface and press together with your hands until the dough comes together.
8. Roll out the dough into a 9" square about 1/4" thick. Cut into four squares and cut each square into four triangles.
9. Press each piece into a well of a well prepared pan. Sprinkle each scone lightly with sugar.
10. Bake until the scones are golden, about 25 minute.
11. Invert the pan onto a wire rack and lift off the pan. Let the scones cool for 10 minutes before serving.
Sorry no pictures, but they are really really tasty. Could have maybe used a little more Almond Extract, but I was afraid of overwhelming them.
Mini Scones
Source: Williams-Sonoma Packaging
Makes 16 Preheat: 350
Ingredients
2 cups Flour
¼ cup Sugar (I added just a little dash extra)
3 teasp Baking Powder
½ teasp Salt
8 tbsp Butter, chilled, cut into pieces
½ cup Dried fruit, cut into small pieces (I used dried tart cherries, diced)
1 Egg
½ cup Heavy Cream
Flavoring like zest or extract (I used about ½ tsp Almond Extract) Granulated or Turbinado Sugar for sprinkling
Method
1. Preheat Oven and lightly grease mini scone pan.
2. Combine flour, sugar, baking powder, and salt. If using a food processor pulse to combine, or just stir.
3. Add the butter in small pieces and using a pasty blender or food processor until the mixture resembles pea-size crumbs.
4. Add dried fruit to flour mixture. Mix to coat.
5. In a small bowl, comine egg and heavy cream (I added ~1/2 tsp. Almond extract). Whisk to combine. Add to flour mixture.
6. Using a fork, combine to form large clumps.
7. Turn the dough out onto a lightly floured surface and press together with your hands until the dough comes together.
8. Roll out the dough into a 9" square about 1/4" thick. Cut into four squares and cut each square into four triangles.
9. Press each piece into a well of a well prepared pan. Sprinkle each scone lightly with sugar.
10. Bake until the scones are golden, about 25 minute.
11. Invert the pan onto a wire rack and lift off the pan. Let the scones cool for 10 minutes before serving.
Sorry no pictures, but they are really really tasty. Could have maybe used a little more Almond Extract, but I was afraid of overwhelming them.