Monday, January 21, 2013

Bat Rabbit's Super Secret Scone Recipe

Scones are a must.  They must be light with a crumble but they must keep there shape.  I have spent many years perfecting my scone recipes.  The the first time EVER, I am sharing it.

Scones are traditionally served with afternoon tea and accompanied by jam and clotted cream. You can add a variety of treats into the batter, such as raisins, fresh apple bits, orange peel, cranberries, and chocolate chips, although I prefer plain. At Bat Rabbit’s, we usually serve raspberry, currant or strawberry seedless jam and fresh whipped cream with our scones.

The secret Bat Rabbit’s Basic Scone Recipe

  • 4 cups of self-rising flour
  • 2/3 cup confectioner’s sugar
  • 2 teaspoons baking soda
  • 2 sticks cold, unsalted butter
  • 1 cup heavy whipping cream
  • 1 tablespoon vanilla extract
  • 1 tablespoon almond extract

Preheat oven to 350 degrees.

In large bowl, sift together flour, sugar and baking soda.  

With fingertips, rub butter into flour mixture until it resembles fine bread crumbs.  

With fork, stir in cream, vanilla and almond to form a soft dough. 

On a lightly floured surface, roll dough out to 1” thick.  

Cut into 2” rounds.  

Arrange on a greased baking sheet.  

Brush with additional heavy cream and sprinkle generously with confectioner’s sugar.  

Bake 15-20 minutes or until golden brown.

Makes 18-24 scones.

1 comment:

  1. These sound lovely - going to give them a try..