If it seems dry, add the remaining 2 tablespoons of cream. It should be a bit sticky but not so wet that you can't handle it with your hands. Using a rubber spatula, mix until the dough comes together into a mass. Make a well in center of dry ingredients, then pour the cream/egg mixture in. In a small bowl or liquid measuring cup, whisk together ⅔ cup heavy cream and the egg.Using your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-size clumps of butter within. In a large bowl, whisk together the cake flour, salt, baking powder and granulated sugar.Line a baking sheet with parchment paper. Preheat the oven to 425☏ and set an oven rack in the middle position.Pumpkin Scones with Spiced Pumpkin Glaze.Serve warm from the oven with softened butter or jam. Brush lightly with a beaten egg and sprinkle with about 1 tablespoon demerara sugar.īake for 10 to 12 minutes, until the tops are lightly golden and firm to the touch. Transfer the wedges to the prepared baking sheet. Use a sharp knife to cut into 8 triangles. (Sprinkle more flour, little by little, if dough is too sticky to work with.) Press dough into a flat circle about 7 inches in diameter and ¾-inch thick. Knead very gently a few times until dough comes together into a ball. If it seems dry, add the remaining 2 tablespoons of cream.ĭust a work surface lightly with flour, then dump the scone dough onto the surface.

It should be a bit sticky but not so wet that you can’t handle it with your hands. Use a rubber spatula to mix until the dough comes together into a mass. In a small bowl or liquid measuring cup, whisk together ⅔ cup heavy cream and 1 egg. Use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-size clumps of butter within. In a large bowl, whisk together 2 cups cake flour, 2½ teaspoons baking powder, 2½ tablespoons granulated sugar, and a scant ¾ teaspoon salt.Īdd 5 tablespoons cold butter, cut into small pieces. Preheat the oven to 425☏ and set an oven rack in the middle position. If you don’t have cake flour, you can make your own: simply whisk together 1¾ cups all-purpose flour and ¼ cup cornstarch. For a kid-friendly variation, try these chocolate chip scones. These are simple and delicious slathered with butter and jam. It’s typically used to make cakes (obviously!), but it also makes incredibly good scones. Less gluten forms when you mix it into the batter, which results in a very fine, fluffy crumb. Cake flour is a finely-milled flour made from soft wheat with a lower protein content than all-purpose flour (7 to 9% versus all-purpose’s 10 to 12%). After baking many batches of scones, I found the secret to success boils down to one simple ingredient: cake flour. So why are they so hard to come by? Even most coffee shop and bakery scones are dry and dense. Good scones are light, tender and buttery – almost biscuit-like. A secret ingredient makes these light, tender and buttery. If you have any questions, connect with us via email at or call us at (402)680-9772.This post may contain affiliate links. Watertown pick up hours are from 7am - 2:30pm every Wednesday at Washington Street (Downtown).Ĭlayton pick up hours are from 10am - 3:30pm every Thursday at Mary Street (Village Circle). Due to biosecurity reasons to protect our flock, we do not accept pick up orders at this location.ĬNY Regional Market pickup hours are from 7am - 1pm every Saturday at the F Shed. Unfortunately, there is NO pick up at the Bakery / Farm. Pickup is available at CNY Regional Market, Watertown Farm and Craft Market, and Clayton Farmers Market. This ensures we schedule our bakes in a timely manner, giving you the freshest products possible. Because of this, we request a minimum of 1 week advanced notice on all orders. We hand bake all of our products fresh, in small batches, all the time. Welcome to The Bakery by The Elliott Farm A few reminders when placing an order:

Bakery story 2 scone