Nutmeg Scones
I just want to put something out there; scones are are totally not snooty. I think people hear the word scone and imagine raised pinkies and all kinds of pomp and circumstance. Absolutely not so. Scones, a Scottish creation, are just as comfy and homey as biscuits. In fact, they’re a lot like biscuits in they way they’re made, but the texture is different. Scones are more crumbly whereas biscuits tend to be more flaky.
Good with coffee or tea, and suitable for breakfast or dessert, scones are versatile. They are suited for both sweet and savory flavors and take no time to put together. I enjoy the traditional triangle shape, but round is also very common. I like doing triangles so I can avoid dealing with scraps. I feel that the texture suffers when you have to shape the dough a second time, but that’s just me. You do what you want.
I choose to flavor these with nutmeg, but you can certainly replace it with cinnamon or ginger or whatever spice is to your tastes. Black pepper or chives would be a good savory option. I’ve also had success throwing in a couple ounces of dried fruits like dates and raisins and such. Remember, scones are super casual, so experiment!
Ingredients
- 9 oz bread flour, plus more for dusting
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp nutmeg
- 2 tbsp granulated sugar
- 4 oz unsalted butter, cold
- 1 large egg
- 4 oz half & half or heavy cream
Instructions
- Preheat to 425
- Turn on your scale and place a mixing bowl on it. Zero out the weight of the bowl, then measure out your flour. To the flour add the baking powder, salt, nutmeg, and sugar.
- Cut the cold butter into cubes and place them in the flour mixture. Cut the butter in using a pastry blender or two butter knives held together. Stop blending when the chunks of butter are the size of raisins.
- Create a well in the center of the flour mixture and into it add the egg and cream. Begin mixing together with a fork, eventually using your hand to combine the dough. It will be sticky so flour your hands. Take the dough from the bowl and place it on a lightly floured counter. Knead until the dough is smooth and no longer sticky. Shape dough into a ball, and then flatten into a disk 1/2 inch in thickness.
- Using a sharp knife, score the disk into equal triangles or cut into rounds with a biscuit cutter. Place the scones on a baking sheet, flipping them over so that the bottom is now the top. This will help the rise. Bake for 12-15 minutes, or until the edges of the scones are lightly browned.
Tags: breakfast, British, English, nutmeg, quick bread, scones, Scottish
