I have always imagined that making scones was a time-consuming, difficult process involving measuring scales and British accents. Boy, was I wrong!
Scones are simple to make and to turn out impressive results. A basic sweet scone recipe can be modified countless ways by adding different mix-ins like chocolate, dried fruit, or nuts. I decided to use add english toffee bits to the batch for my Royal Wedding Tea Party.
Sift the flour into a large mixing bowl and mix in the rest of the dry ingredients.
Cut the butter into small pieces. Cutting the butter into the dry ingredients will be easier if you throw the butter into the freezer for a while first.
Go to your gadget drawer to get your fancy pastry cutter thingy like my mom has that works really well for cutting in butter. Remember that you don’t have one of those fancy thingies.
Cut the butter into the dry ingredients with a fork. Get a sore thumb because you apparently need to do more thumb calisthenics.
To make a substitute for buttermilk, put half a tablespoon of vinegar in a measuring cup and add milk up to the half cup line. Let it sit for several minutes.
That was my best Emeril impression. Does anyone even watch Emeril anymore?
Add in your wet ingredients and mix SLOWLY! Overmixing = tough pastries. Tough Pastries = excellent band name.
Open the package of toffee bits and prepare to add them to the dough.
But… for me… this is what happened instead.
This is why blogging is therapeutic for me. Before, if this had happened, I would have uttered some choice words (which may have still happened) and then been mad at myself for hours for clumsily wasting all that toffee.
Instead, I grabbed my camera and took a picture of it. Because this picture might brighten someone’s day or make them giggle or remind them that everyone screws up.
Blogging has made me an optimist. Who knew?
Salvage the toffee that didn’t spill all over the floor, and add it to the batter. Mix.
With floured hands, form the dough into a 8 inch mound. Flour ‘em up real good like, this dough is STICKY!
I sprinkled a few more toffee pieces on top of the dough for good luck.
Using a large non-serrated (un-serrated? flat?) knife, cut the dough into triangles and bake for 15 minutes.
Yum! Freshly baked English toffee scones that are perfect for tea time! Or breakfast. Or midnight.
I don’t judge.
2 cups sifted flour
1/3 cup sugar
1/2 tsp baking soda
1 1/2 tsp baking powder
6 T. unsalted butter, cut into small pieces
1/2 cup buttermilk
1 tsp vanilla
3/4 cup toffee bits
Preheat oven to 450°F degrees.
Sift flour well. Mix together dry ingredients. Cut in butter using a fork or pastry cutter.
Add buttermilk substitute, egg, and vanilla. Mix in toffee bits.
Flour your hands well. Create a 8-9 inch circle of dough on an ungreased cookie sheet.
Sprinkle the top of the dough with an additional tablespoon of flour. Cut into wedges.
Bake for about 15 minutes or until golden brown.