First Attempt: Scones

July 21, 2015

Have you ever experienced a morning when:

  1. Your usual eggs and toast just won't cut it for breakfast.
  2. You're feeling lazy and you just don't want to exert too much effort to cook food.
  3. There aren't too many food options in the fridge.
  4. You want to try something new.
Well I have, and for some weird reason, making scones came to mind even though I haven't made them before and had no idea how to make them properly.

A quick Google search got me a few recipes and I picked the easiest one I could find with ingredients available in our pantry - butter, flour, baking soda, eggs, heavy cream. Plus chocolate chips. Because why not? I'm not making any sense. Hehe.

I halved the recipe because I wasn't sure that they'd turn out okay and I had an inkling that the husband won't be a fan. Anyway, here's a rundown of what happened during my "first attempt" on scones. Well, chocolate chip scones.

Quick takeaway: Fast, easy, and filling.

  • It took me less than 10 minutes to get the dough ready and another 20 minutes to bake them.
  • No complicated mixing required; I didn't even use a whisk or mixer, just a fork and my hands.
  • You will need a round biscuit/cookie cutter. Although I think slicing them up into squares would work just the same.
  • The scones came out quite pretty with shiny tops. They weren't too sweet. I dolloped some butter and jam on them and butter makes everything taste so much better, right?
  • I was halfway through eating my second scone and I was already full.

One tip though: if you want to halve the recipe like I did, print it out with the halved measurements. Or print it out as is and edit the measurements manually using a pen. You don't want to get the measurements all wrong like I almost did with the heavy cream. Good thing I caught my mistake before messing everything up. Hehe.

Have you tried to bake something recently for the first time? How was your experience? Maybe you have a recipe for the perfect scones? Please let me know! :)

Chocolate Chip Scones Print Recipe
Recipe from King Arthur Flour, makes 16 to 18 scones
  • 2 1/2 cups (9 ounces) King Arthur Unbleached Pastry Flour* or Mellow Pastry Blend (9 3/8 ounces)
  • heaping 1/2 teaspoon salt
  • 1/4 cup (1 3/4 ounces) sugar
  • 2 1/4 teaspoons baking powder
  • 6 tablespoons (3 ounces) unsalted butter, cut into pats (small pieces)
  • 3/4 cup (6 ounces) cream – half and half, light, heavy, or whipping
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups to 2 cups (9 to 12 ounces) chocolate chips
  • coarse white sparkling sugar or demerara sugar, for topping**
*I used plain old all-purpose flour.
**I used plain white granulated sugar.
  1. Preheat the oven to 400°F. Lightly grease (or line with parchment) a baking sheet.
  2. In a medium-sized bowl, whisk together the flour, salt, sugar, and baking powder till thoroughly combined. Add the butter, working it in until the mixture is unevenly crumbly.
  3. Whisk together the cream , eggs, and vanilla. Set aside 2 tablespoons, and add the rest to the dry ingredients, along with the chocolate chips. Mix to form a moist dough.
  4. Transfer the sticky dough to a heavily floured rolling mat or other work surface. Gently pat and round it into an 8" circle. Brush the dough with the reserved egg/cream mixture, and sprinkle heavily with coarse sugar.
  5. Dip a 2" round cutter in flour, and use it to cut out a total of 16 scones; you’ll have to gather the scraps and reshape the dough once. Space the scones evenly on the prepared pan.
  6. Bake the scones for 20 minutes, until they’re golden brown. Remove them from the oven, and serve warm. If not serving immediately or within a couple of hours, store in an airtight container. To reheat, wrap loosely in aluminum foil, and bake in a preheated 350°F oven for about 10 minutes. Yield: 16 to 18 3" scones (depending on the amount of chips you use).
  7. Variation: Make cute little bite-sized (1 ¾") scones by using a 1 ½" cutter. Reduce the oven time to about 13 minutes, baking until scones are a light golden brown. Yield: about 40 to 45 scones, depending on the amount of chips you use.

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