Scones 4 Ways
Fluffy on the inside with a crunchy exterior, these scones are easy to make and come in 4 fun flavors.
Scones 4 Ways
Each flavor makes 8
Scones will always hold a special place in my heart as they were the first thing I learned how to cook on my own. The recipe came from a children’s cookbook my mom bought me. The recipe in the book was for apple scones which I made regularly until I had a recipe tweaked to what I liked. These scones are inspired more by the Korean style of scone as opposed to the British or American styles by being crunchy on the outside with a fluffy interior. The simple scones come in four flavors, plain, apple, Earl Grey Almond and konggaru chocolate. The plain is gently sweet with a hint of vanilla, apple, a grownup ode to the scones I grew up making, Earl Grey almond with a gentle crunch and wonderful aromatic scent and konggaru chocolate which is nutty and chocolatey. Serve them with butter or jam and for a fruity topping you can try my homemade Asian Pear Butter.
“Recipe Tips:
1. **Earl Grey tea bags are generally have about 2 g of tea in each”
Ingredients - Plain Scone
Wet Ingredients
120g (6 T) plain yogurt
72g (6 T) milk
2g (0.50 t) vanilla extract
Dry Ingredients
260g (2 c) cake or AP flour
60g (0.25 c) granulated sugar
8g (2 t) baking powder
2g (0.50 t) baking soda
2g (0.50 t) kosher salt
Finishing
84g (6 T) butter, cut into cubes and kept cold
Recipe Know-how - Plain
1. In a small bowl combine the wet ingredients well.
Keep refrigerated until needed.
2. In a large mixing bowl, combine the dry ingredients mixing well.
Add the butter to the flour.
Using your fingertips, rub the butter into the flour mixture until there are no chunks of butter left.
The mixture should look like sand and hold together in a crumbly mass when pressed together.
Pour the wet ingredients over the mixture.
Using a spatula, fold everything together to make a slightly shaggy dough.
Pour onto a large piece of plastic wrap.
Using the plastic wrap, press the mixture together into a solid piece.
Wrap with the plastic and flatten into a disk 1 inch thick.
Refrigerate for 1 hour.
3. Preheat oven to 190 C / 375 F.
Line a rimmed baking sheet with parchment paper.
4. Divide the dough into eight even portions and place on the parchment-lined baking sheet.
You can cut the dough into triangles or gently roll them into balls.
Bake for 15 – 18 minutes or until golden brown.
Remove to a wire rack and cool for 10 minutes.
5. Serve.
Ingredients - Apple Scones
Wet Ingredients
80g (4 T) plain yogurt
72g (6 T) milk
30g (4 t) crystallized ginger, minced well
2g (0.50 t) vanilla extract
Dry Ingredients
260g (2 c) AP flour
60g (0.25 c) granulated sugar
8g (2 t) baking powder
2g (0.50 t) baking soda
2g (0.50 t) kosher salt
1/8 t ground ginger
Finishing
84g (6 T) butter, cut into cubes and kept cold
160g (1 c) apple, cut into small dice
Recipe Know-how - Apple
1. In a small bowl combine the wet ingredients well.
Keep refrigerated until needed.
2. In a large mixing bowl, combine the dry ingredients mixing well.
Add the butter to the flour.
Using your fingertips, rub the butter into the flour mixture until there are no chunks of butter left.
The mixture should look like sand and hold together in a crumbly mass when pressed together.
Add the apples and toss gently to coat well in the flour.
Pour the wet ingredients over the mixture.
Using a spatula, fold everything together to make a slightly damp shaggy dough.
Pour onto a large piece of plastic wrap.
Using the plastic wrap, press the mixture together into a solid piece.
Wrap with the plastic and flatten into a disk 1 inch thick.
Refrigerate for 1 hour.
3. Preheat oven to 190 C / 375 F.
Line a rimmed baking sheet with parchment paper.
4. Divide the dough into eight even portions and place on the parchment-lined baking sheet.
You can cut the dough into triangles or gently roll them into balls.
Bake for 15 – 20 minutes or until golden brown.
Remove to a wire rack and cool for 10 minutes.
5. Serve.
Ingredients - Earl Grey Almond Scone
Wet Ingredients
120g (6 T) plain yogurt
72g (6 T) milk
2g (0.50 t) vanilla extract
Dry Ingredients
60g (0.25 c) granulated sugar
4g (1 t) earl grey tea leaves
260g (2 c) cake or AP flour
8g (2 t) baking powder
2g (0.50 t) baking soda
2g (0.50 t) kosher salt
1g (0.25 t) ground cardamom
Finishing
84g (6 T) butter, cut into cubes and kept cold
50g (4 T) whole almonds, toasted and chopped
Glaze
100g (0.50 c) milk
4g (1 t) earl grey tea
1/8 t kosher salt
2g (0.50 t) vanilla extract
130g (1 c) powdered sugar
Garnish
25g (2 T) whole almonds, toasted and chopped - optional
Recipe Know-how - Earl Grey Almond
1. In a small bowl combine the wet ingredients well.
Keep refrigerated until needed.
2. In a mortar and pestle grind the sugar with the tea leaves for a few seconds.
3. In a large mixing bowl, combine the sugar mixture and remaining dry ingredients mixing well.
Add the butter to the flour.
Using your fingertips, rub the butter into the flour mixture until there are no chunks of butter left.
The mixture should look like sand and hold together in a crumbly mass when pressed together.
Gently toss the almonds into the mixture to combine.
Pour the wet ingredients over the mixture.
Using a spatula, fold everything together to make a slightly shaggy dough.
Pour onto a large piece of plastic wrap.
Using the plastic wrap, press the mixture together into a solid piece.
Wrap with the plastic and flatten into a disk 1 inch thick.
Refrigerate for 1 hour.
Begin the glaze while the scones sit.
4. In a small pot, heat the milk until very hot but not boiling.
Add the tea leaves, and salt.
Off heat, add the vanilla.
Allow to steep until completely cool.
Refrigerate until needed.
5. Preheat oven to 190 C / 375 F.
Line a rimmed baking sheet with parchment paper.
6. Divide the dough into eight even portions and place on the parchment-lined baking sheet.
You can cut the dough into triangles or gently roll them into balls.
Bake for 15 – 18 minutes or until golden brown.
Remove to a wire rack and cool for 15 minutes.
Mix the glaze while the scones cool.
7. In a medium mixing bowl add the powdered sugar.
Strain the steeped milk and add to the powdered sugar slowly, mixing well to create your desired thickness of glaze.
For a thicker glaze add more milk. For a thinner glaze add less milk.
Pour the glaze over the scones and garnish with the almonds.
If desired, you can allow the glaze to harden by allowing the scones to sit for 10 minutes longer.
8. Serve.
Ingredients - Konggaru Chocolate Scone
Wet Ingredients
120g (6 T) plain yogurt
72g (6 T) milk
2g (0.50 t) vanilla extract
Dry Ingredients
227g (1.75 c) cake or AP flour
40g (5 T) soybean flour, toasted and cooled
60g (0.25 c) dark brown sugar
8g (2 t) baking powder
2g (0.50 t) baking soda
2g (0.50 t) kosher salt
2g (0.50 t) ground cinnamon
Finishing
98g (7 T) butter, cut into cubes and kept cold
60g (0.25 c) semi or bittersweet chocolate, cut into small pieces
Recipe Know-how - Konggaru Chocolate
1. In a small bowl combine the wet ingredients well.
Keep refrigerated until needed.
2. In a large mixing bowl, combine the dry ingredients mixing well.
Add the butter to the flour.
Using your fingertips, rub the butter into the flour mixture until there are no chunks of butter left.
The mixture should look like sand and hold together in a crumbly mass when pressed together.
Add the chocolate and toss well to coat with the flour.
Pour the wet ingredients over the mixture.
Using a spatula, fold everything together to make a slightly shaggy dough.
Pour onto a large piece of plastic wrap.
Using the plastic wrap, press the mixture together into a solid piece.
Wrap with the plastic and flatten into a disk 1 inch thick.
Refrigerate for 1 hour.
3. Preheat oven to 190 C / 375 F.
Line a rimmed baking sheet with parchment paper.
4. Divide the dough into eight even portions and place on the parchment-lined baking sheet.
You can cut the dough into triangles or gently roll them into balls.
Bake for 15 – 18 minutes or until golden brown.
Remove to a wire rack and cool for 10 minutes.
5. Serve.
