Mile High Scones Recipes

ULTRA-BUTTERY IRISH SCONES

Steps:

• Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
• Whisk milk, granulated sugar, and kosher salt in a medium bowl until sugar and salt dissolve. Whisk flour and baking powder in a large bowl. Cut 10 Tbsp. butter into 1/2" cubes, add to flour mixture, and blend with a pastry cutter or your fingertips until pea-size pieces form with some larger chunks remaining. Add milk mixture and stir with a fork until large clumps form. Gently knead in the bowl until dough just comes together. Transfer to a lightly floured work surface.
• With a lightly floured rolling pin, roll out dough to a 14x8" rectangle, with long side facing you. Heat 2 Tbsp. butter in a small, microwave-proof bowl in the microwave until softened but not melted, about 20 seconds. Spread evenly over dough with fingertips, then sprinkle currants evenly on top and press to adhere. Fold up bottom third of dough over center, then fold down top third to meet bottom edge, as if folding a letter. Fold in half crosswise, then, using a rolling pin, gently flatten into an 8x4" rectangle.
• Cut dough in half lengthwise and in quarters crosswise to form 8 even squares. Transfer to prepared pan, spacing 2" apart. Sprinkle tops generously with demerara sugar and lightly with flaky sea salt.
• Bake until scones are golden brown, 25-30 minutes. Meanwhile, melt remaining 4 Tbsp. butter in a small saucepan over medium-low heat. When butter bubbles, remove from heat and skim off foam from surface. As soon as the scones come out of the oven, lightly brush tops with clarified butter, leaving behind white solids in bottom of saucepan. Cool scones on sheet on a wire rack and serve hot, warm, or room temperature.

MILE HIGH SCONES

Steps:

• 1. Preheat oven to 425 degrees. Place baking sheet in oven to preheat as well.
• 2. Warm milk in the microwave for 30 seconds. Add vanilla and lemon juice to milk. Set aside. In a separate bowl, mix all dry ingredients with a whisk. Add butter to dry mixture and use your hands to quickly incorporate the butter until the mixture beings to crumble. Make a well in the center of the dry and add the wet, mixing just until combined.
• 3. Gather dough together and on a floured surface fold the dough over itself 4 times, leaving it at 2 inches in height. Cut into scones using a sharp knife or round cutter. Brush beaten egg on and sprinkle sugar on top.
• 4. Carefully place scones on hot baking sheet and bake for 10 minutes. Eat or freeze immediately. Serve with jam and homemade clotted cream!!!

MILE HIGH BUTTERMILK SCONES

Steps:

• Sift flour, sugar, baking powder and salt into a medium mixing bowl. Use a pastry blender, or two knives, to cut in unsalted butter until the mixture resembles coarse crumbs. Stir in raisins. Make a well in the center of the mixture. Mix egg with buttermilk in a small bowl; pour egg mixture into the well. Blend with a wooden spoon, then place the sticky dough on a well floured board. Before going any farther, preheat oven to 375 degrees fahrenheit. Now, liberally flour the top of the dough, and flatten out the dough to about 1/2 inch thickness. Now fold the dough, by taking the far edge of the dough and bring it down to the bottom edge, turn the dough 90 degrees, and repeat. Continue to do this until dough is firm and only lightly sticky. Do not, whatever you do, continualy pound the dough by kneeding. What you want is a layering of your dough, making it flakier and tender. Cut the dough into 3-inch pieces, traditional triangle or a cookie cutter shape will work well. I use a 'Card Club' shape to bring them to game day and it works relativly well. Place the scones 1/2 inch apart on a baking sheet. With a pastry brush, coat the top of the scone with buttermilk. Bake the scones in the preheated oven for 17-20 minutes. Serve warm, or chilled with jelly.

MILE-HIGH BISCUITS (SCONES)

Steps:

• Preheat oven to 450°F (230°C).
• Sift together flour, sugar, baking powder, cream of tartar and salt.
• Cut in shortening/butter with pastry blender or two knives until it resembles a coarse meal. (Or you can just rub it in with your fingers).
• Combine egg and milk.
• Add this to the flour mix all at once, stirring with fork just enough to make a soft dough that sticks together.
• Knead lightly on lightly floured surface 15 times.
• Roll out to 1" (2.5cm) thickness.
• Cut with floured 2" (5cm) cutter and place 1" (2.5cm) apart on ungreased baking sheet.
• Bake in oven 12 - 15 minutes or until golden brown.
• Serve immediately.