Delicious Scones from the prestigious Culinary Institute of America. Scones aren’t just for tea anymore. Like the humble all-American biscuit, they offer a satisfying addition to almost any meal. These light, flaky crumb and tender texture scones complement any dish. Scones have gone from the classic teatime essential to a trendy and sophisticated anytime snack. These are hands down the most tender and delicious scones I have ever eaten. (The scone dough must be frozen for up to 12 hours before use).
For tender, flaky scones refer to these guidelines:
1. Do not over mix. If you work the dough too much, your scones will be tough and chewy.
2. Roll or pat the dough so that it is at least one-half inch thick. Thicker dough results in a better shape and lighter texture.
3. Watch the clock when baking. Like most baked goods, scones continue to bake as they cool.