moonshadow

This is a base scone recipe that has many variations, listed below.

cook time:
equipment: stand mixer with dough hook attachment, round cutter, rolling pin
recipe quantity: makes about 15 scones

recipe:

1. Combine all dry ingredients in a stand mixer with a dough hook attachment.
2. Add butter to dry ingredients and mix until combined.
3. Incorporate any dry add-ins from below.
4. Add cream to dry mix in a steady stream.
5. Mix until dough forms a ball; don't overmix!
6. Place dough on floured surface and roll out. Use laminating technique to create layers 3 or more times to get desired thickness.
   Lamination: roll out dough flat. take bottom edge and roll it up. Flip it one rotation left or right and fold downwards, in half. Roll out flat with rolling pin. Repeat a few times to achieve layers.
7. The dough should be about 1/2" thick. Use a round cutter or floured glass to create rounds or cut into triangles. I like using a 2" round cutter for smaller scones. The bigger the scone, the thicker it should be.
8. Let scones sit in fridge before baking. Apply glaze before putting into the oven or top with cream and turbinado sugar. Bake at 350F for x minutes, or until golden brown. You can turn the baking sheet halfway in the cook time for more even baking.

variations:

variation	ingredients	amount	glaze suggestion
cherry almond	chopped dried cherries	100g	cream and turbinado sugar
	toasted sliced almonds	57g
	almond extract	1/2 Tbsp
cranberry orange	dried cranberries	75g	orange glaze
	orange zest	1/2 Tbsp
lemon poppyseed	poppyseeds	1 Tbsp	lemon glaze
	lemon zest	2 tsp
blueberry lemon	dried blueberries	75g	lemon glaze
	lemon zest	2 tsp
Yule	dried cranberries	75g	plain glaze
	orange zest	1 Tbsp
	nutmeg	??
	dried rosemary	??

glaze