By NcMysteryShopper on July 09, 2005
Photo by Chilicat
Photo by Chilicat
"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."
Serving Size: 1 (104 g)
Servings Per Recipe: 10
"These really are amazingly light and tender scones! The instructions were great, and the tips to produce perfect scones were invaluable. I had to use a 9" pan but that just made the scones a little thicker - they still came out superb. I didn't have any dried cherries so I used goji berries (my one nod to healthy eating). I also didn't bother with the glaze -- the scones were lightly sweet by themselves and really didn't need the extra sugar. If not for the heavy cream I'd be making these weekly for sure!"
"Absolutely delicious! These are appropriately named. My DD couldn't wait for them to be finished - and inhaled one as soon as they were cool enough! DH ate one the next morning (I finished them at 930pm). I found they froze solid in 3 hours or less using an upright freezer (commercial grade). This was my first attempt at making scones (although I LOVE eating them)- so I am sure someone more adept at baking would turn out a nicer looking product. Serious 5 star flavor! Thank you for posting!!"
"So temder and flakey! These were so delicious and i am glad we decided to make these. I used dried cranberrys that were cherry flavored. I can't wait to make these again."