If it’s not broken, then don’t fix it. This pertains to great recipes, baking techniques, and, more specifically, these scones. I discovered this recipe years ago, published by Cooks Illustrated/America’s Test Kitchen, and it’s a keeper. Since then, I have made these scones countless times with only the tiniest of tweaks. And, like any tradition worth repeating, these dense, moist, and crumbly scones have become a part of our breakfast rotation.
The technique is specific: the ingredients should be as cold as possible. And, while the method has steps that dance around this requirement, the good news is that the scones can be formed and cut, and then frozen in advance of baking. Simply pop them into zip-lock bags, and freeze for up to 1 month. The morning of serving, remove the scones from the freezer and bake them frozen, adding an additional 5 minutes or so for baking to compensate for their chilliness.
The original recipe calls for blueberries, which are a lovely springtime addition. I am partial to currants, so often add them instead, along with a generous sprinkle of lemon zest.
Active Time: 45 minutes
Total Time: 1 hour and 30 minutes
2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1 teaspoon finely grated lemon zest
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup whole milk
1/2 cup sour cream
1/2 cup (8 tablespoons) frozen butter, plus 2 tablespoons melted butter for brushing
1/2 cup dried currants
Turbinado sugar for sprinkling
1. Preheat the oven to 400°F.
2. Combine the flour, sugar, baking powder, lemon zest, salt, and baking soda in a medium bowl and stir to blend.
3. Whisk the milk and sour cream in a separate bowl and refrigerate while you grate the butter.
4. Coarsely grate the frozen butter and place in a bowl. Freeze for 5 minutes and then add the butter to the flour mixture. Quickly mix with the tips of your fingers to combine. Pour in the milk and stir until just combined.
5. Transfer the mixture to a floured work surface and knead several times until the dough holds together in a ragged ball. Roll the dough out into a 12-inch square, adding a little flour as needed. Fold the dough 3 ways into a rectangle, like a business letter, using a metal spatula to lift the dough from the surface as necessary. Fold the short ends of the dough into the center, overlapping, so you have an approximate 4-inch square. Freeze the dough for 5 minutes.
6. Roll the dough out again on a floured surface into a 12-inch square. Sprinkle the currants over the dough, lightly pressing them in to adhere. Roll the dough up into a tight log, then press into a 12 by 4-inch rectangle. Cut the rectangle into 4 equal sections and then cut each section on the diagonal to form 8 triangles.
7. If freezing, place the triangles in one layer in a large zip-lock bag, press the air out, and freeze for up to 1 month. When ready to bake, remove from the freezer and proceed with the next step.
8. Transfer the triangles to a parchment-lined baking sheet. Brush the tops with the melted butter and sprinkle with the turbinado sugar. Bake on the middle rack of the oven until the tops and bottoms are golden, about 20 minutes (or 25 to 27 minutes if frozen).