Cinda Chavich's (author of The Guy Can't Cook) tip on perfect scones is "a light touch - don't handle the dough too much or your scones will become heavy". Follow her advice and you'll end up with light and fluffy scones every time. The reason this tip works so well? When you cut the butter into the mixture it stays cold so that it fills up pockets in the dough. When you bake the scones the butter melts leaving a lovely fluffy scone. If you handle the dough too much, the butter will melt before the scones are baked, therefore leaving a more dense scone with a heavy texture. :)
Cranberry Oat Scones
Recipe from The Guy Can't Cook
- 2 cups all purpose flour
- 1/4 cup granulated sugar, divided
- 1 tbsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, chilled and cut into cubes
- 1 cup rolled oats
- 3/4 cup dried cranberries (I used cranberries from here)
- 2 tbsp finely grated orange zest
- 2/3 cup buttermilk
- Preheat the oven to 425F.
- In a food processor, combine the flour, 3 tbsp of the sugar, baking powder, baking soda, and salt. Add the butter and pulse until the butter is chopped into small pieces and the mixture is crumbly. Pour into a large bowl and stir in the oats and cranberries.
- In another bowl, whisk together the orange zest and buttermilk and add to the dry ingredients. Stir quickly with a fork until the batter begins to cling together.
- Turn the dough onto a lightly floured surface and gently pat into an 8 inch square about 1 1/2 inches thick. Cut into four 4-inch squares, then slice each square crosswise to make 8 triangular scones. Set triangles on baking sheet lined with parchment paper. Using a pastry brush, lightly brush the tops with buttermilk and sprinkle with remaining sugar.
- Bake for 15-18 minutes or until golden, then transfer to cooling rack.