Basic Scones

As we study Beauty this week, I find myself thinking about some of the godly women I have met in my life and what makes them so beautiful to me. Of course, it is because they love Jesus and live their lives for His glory, but what does that mean exactly?

These women are salt and light, a city on a hill, and an example of how I strive to live my life; an example of Jesus Christ. They are open-armed, full of love, compassionate, humble, and sincere. They show the love of Jesus wherever they go. This is what beauty is to me. I hope one day I can begin to represent this kind of biblical beauty.

A great place to begin is 1 Peter 4:8-9: “Above everything, love one another earnestly because love covers a multitude of sins. Offer hospitality to one another without grumbling.”

Love the people in your life whether they be longtime friends, new friends, young, or old. A great way to do that is to open your home. You could host a new mom you just met, a friend going through a difficult time, or just have a friend over to catch up. Invite them over for coffee or tea and a yummy treat. I’ve got an amazing recipe for scones that will make it extra special! What is more beautiful than sitting around a table with a good, hot cup of coffee (or tea) and delicious scones, having fellowship with a friend?

This is such a great recipe; you can customize it to any flavor you want! You can even make the dough
ahead of time and freeze it, then bake the scones hot and fresh whenever you want! It’s great for holidays and when you have guests over for breakfast.

 Basic Scones

by Brandi Carson

Ingredients:

2 1/2 c. all-purpose flour
1/4 c. sugar
1 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup unsalted butter chilled and diced up
into small pieces
3/4 cup half and half
1/4-1/2 cup mix-ins, like chocolate chips, raisins
with cinnamon, apples, blueberries, orange
zest…The possibilities are endless!

Directions:

1. In a mixing bowl, whisk together the dry ingredients.
2. Add chilled butter. Using your hands or a pastry blender, cut in the butter until the flour mixture is
a crumbly coarse texture.
3.In a separate bowl, add your mix-ins and about 1/4 cup of the flour mixture. Coat the mix-ins well
with the flour mixture. This will help the mix-ins stick to the dough.
4. Add the coated mix-ins to the flour mixture. Stir well to combine.
5. Add the half and half and stir in gently. Stir until combined, then dump onto a floured countertop
and knead until the flour is well combined. The less you mix the dough, the more tender the
scones will be.
6.Being sure the countertop is still well floured, roll the dough out to about 1” to 1 1⁄2” thickness and
shaped like a rectangle or square. Cut the dough into long rows, then cut each row into individual
triangles. You could also make round scones by cutting them with a biscuit cutter. Gather scraps
and repeat. You can make about 20-25 small or a dozen large scones.
7. For best results chill the scones for at least half an hour or freeze them before baking. Cold butter
results in tender, flaky scones. In a preheated 400 degree oven, bake large scones for 12-15 minutes
or smaller scones for 8-10 minutes. Scones with fresh fruit tend to need additional baking time due
to the moisture in them.
8. Dust with powdered sugar or make a simple glaze to drizzle on top. Serve.
We hope you try this recipe. It’s easier than you think!

 

Steps:

In a mixing bowl, add the dry ingredients.

Then whisk ingredients together.

Add chilled butter.

Using your hands or a pastry blender, cut in the butter until the flour mixture is a crumbly coarse texture.

In a separate bowl, add your mix-ins and about 1/4 cup of the flour mixture.

Coat the mix-ins well with the flour mixture. This will help the mix-ins stick to the dough.

Add the coated mix-ins to the flour mixture.

Stir well to combine.

Add the half and half and stir in gently. Stir until combined,

then dump onto a floured countertop,

and knead until the flour is well combined. The less you mix the dough, the more tender the scones will be.

Being sure the countertop is still well floured,

roll the dough out to about 1” to 1 1⁄2” thickness and shaped like a rectangle or square.

Cut the dough into long rows, then cut each row into individual triangles. You could also make round scones by cutting them with a biscuit cutter. Gather scraps and repeat. You can make about 20-25 small or a dozen large scones.

For best results chill the scones for at least half an hour or freeze them before baking. Cold butter results in tender, flaky scones.

In a preheated 400 degree oven, bake large scones for 12-15 minutes or smaller scones for 8-10 minutes. Scones with fresh fruit tend to need additional baking time due to the moisture in them.

Dust with powdered sugar or make a simple glaze to drizzle on top. Serve.

 

Brandi Carson
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