Flour 9 1/2oz (269.75g)
Salt 1/8oz (3.5g)
Baking Powder 1/8oz (5g)
Cream Tarter 1/8oz (2g)
Butter 1 1/2oz (43g)
Sugar 3 1/3oz (96.25g)
Sour cream 2 2/3oz (80.15g)
Milk 1 1/4oz (34.35g)
Whole Egg 1ea
Dapple Fire Pluots 6oz (170g) 2 ea 2 cups
Sugar 3 1/3oz (96.25g)
Something you don’t know about me
The first club I ever went to was a gay club. I asked my big brother not to take me to a gay club, he promised! When I arrived I saw manikin (man) hanging on a wall, then suddenly this song comes up “it’s raining men” I snapped my head towards my brother and yelled. “YOU LIED!” As he laughed.
Boiling the Dapple Fire Pluots
- First measure all you ingredients
- Then we are going to cut with a knife cut the Pluto into small pieces (wedges are fine)
- Grab a pan and add your sugar with the plutos
- Bring a boil let cook for a min before you pull off
- Strain it and save the syrup for a drink of some sort if you want
- And the fruit place in the freezer to cool down quickly
Making your scone dough
- With your kitchen aid put on the paddle attachment
- Crack your egg into the kitchen aid bowl
- Add your sugar and mix at 4 to 8 speed
- Drop in your dry in ingredients and butter
- Mix until your butter is well mixed
- With a bowl, mix the sour cream and milk together until smooth
- Now add your liquid and fruit. Mix at speed six really quick, so you do not over mix the dough
- If it seems too wet, add more flour if not carry on
Rolling out the scones
- With board or counter place heaps of flour on the counter
- Pull out the scone dough and place on the counter
- make the shape of a square to a rectangle
- With a rolling pin, roll it out an inch thick
- With a knife cut into triangles
- Lay on sheet tray
- Freeze if you are not baking them today
Cooking the scones
- Preheat oven at 350F (177C) unless your oven sucks like mine 370F (192C) =P
- Cook for 10 to 15 mins until the scones are brown on the bottom
- Pull it out, cool.
- PERFECT!!!! GET SOME JAM AND BUTTER!
Can I change the fruit?
You can adjust to any fruit just always has to be 2 cups of fruit from dry to stone fruit. I will be doing my crowd pleaser quince scone soon. I would sell out of these daily within a couple of hours best quince scones you’ll ever have, but it’s the technique of how it’s done.
Why did you use milk and sour cream
When doing this recipe, usually I use buttermilk, but I wanted to show you that you can use similar tasting ingredients to get the same results. But the end you’ll find out that you would rather buttermilk instead since you have to add more flour.
If you want to use buttermilk
Combine the sour cream and milk measurements, that’s the amount of buttermilk you will need.
When scones are are very wet what can I do?
You can add more flour to get it to the same consistency, but you will lose flavor it will become flat like a nail, but it’s better than wasting the product. What I would do to make sure it still has flavor is add syrup of the fruit or add dried fruit.
Did you know that scones in my country are made in rounds?
It took me the longest time to find out what scones are here because we also don’t sprinkle sugar on top.
When baking scones can coat the top?
Sure can! You can add egg yolks to get glossy olive oil to give it a rustic look. Or sprinkle crystal sugar the options are endless!
What if I want to make it vegan?
- You would replace the butter with vegan butter (earth balance)
- The milk you would use soy milk, rice milk, Hemp milk, and almond milk ( would pick almond!)
- For the eggs, I would use egg replacer with 2 grams of xanthan gum, so it does not separate and become firm
Could I make this gluten free?
Sure can! Use Cup for Cup flour or King Arthur gluten free flour, but make sure you add at least 2 grams of xanthan gum every time you times the recipe this will help it.
When I freeze my scones will they be the same as the fresh?
Yes Indeed! Sure will!
How to do this for 25 to 1000 people?
This recipe already is for 25 people, so you are solid there!
Here is the thing you can’t put it through a sheeter unless you want your scones super dry, so it doesn’t stick to the sheeter with adding a lot of flour.
So seriously the best thing is rolling it out on a large table, not to mention it didn’t take that long to make these. The biggest time-consuming part about doing the scones are cutting them and laying on a sheet pan. While wrapping them unless you are using a sheet pan bag that will reduce your time by a lot.
If you were putting in the freezer and you, decide that you are going to fire all the scones the next morning. Then I would suggest just putting the sheet pans on a rack and using plastic rack bag to cover the cart that will only take two mins. Again time has cut massively
If you like baking, then you’ll love my cantaloupe bread