This is a recipe I was given from one of the coolest cookbooks I have ever seen in my life! I was with my sister at her neighbor’s house in Boston Massachusetts and her friend pulled out a HUGE 3-inch binder stuffed with so many loved recipes! I knew they were loved because the recipes papers had smudges of food all over them!
Scone Recipe
We had been invited over for a brunch and her friend baked up some of these delicious scones. I’m not over exaggerating when I tell you I probably had about four in the short time we were there… I could not stop eating them! I knew it was going to be one of those moments where I could not stop thinking about these scones. I normally wouldn’t have asked, ( but my taste buds couldn’t help themselves.) I asked if she would share the recipe, and sure enough, she was so kind and emailed it to me right away! Don’t you love it when people aren’t recipe snobs?
Freeze and Bake Scones
My favorite thing about this recipe is you can make them beforehand, freeze and then bake the scones fresh when you need them. I will be baking these on Easter Sunday this week. The best part is you can throw them right from the freezer in the oven! And in 20 minutes you have freshly baked scones!
Sweet or Savory
She originally made this recipe with craisins or fruit in general, however, since making it several times I’ve learned you can make them with just about any type of fruit/berries or I like to go savory with bacon cheese or sausage! Hope you make this recipe and enjoy it!
Buttery, Flakey, Scones you can Freeze!
Ingredients
- 8 oz cold butter
- 4 cups all purpose flour
- 1/2 cup sugar
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 cups heavy cream
- 1 cup choice of fruit or berries. I decided to do these savory so I use cheese bacon and chives.
Instructions
- In a large mixing bowl, whisk together the flour, sugar, salt, baking soda and baking powder.
- Work in the butter just until the mixture is evenly crumbly, it’s OK for some larger chunks of butter to remain unincorporated.
- Stir in your fruit, chips, and or nuts, if you’re using them. For this recipe I did bacon cheese and chives.
- Add the heavy cream slowly while mixing into the dry ingredients and stir until it’s all moistened and holds together.
- Sprinkle a bit of flour on top of the parchment paper pan before placing down the dough.
- Split your dough into two parts and roll out into a circle about half an inch thick. Then cut like a pizza into six pieces.
- Brush the top of each scone with heavy cream.
- Sprinkle a little bit of white sugar or cinnamon sugar if you choose to make your scones with fruit or berries.
- Line a baking sheet with parchment paper, if you don’t have parchment paper, just use it without greasing it. Place each scone 1-2 inch apart.
- Bake scones for 20 to 25 minutes or until they’re golden brown at 425°.
- You can also wrap the scones and freeze until you’re ready to bake and eat them fresh.