Scone Recipe

This scone recipe has been in my family for as long as I can remember. It is paired perfectly with soups, chili, and stews. It is also a delicious treat if you want to celebrate something special too. We like to top it with butter, honey, and/or jam. I hope this recipe brings you as much enjoyment as it has brought our family.

 

Note:

This scone recipe was written by my mother who wrote it with two different options of a smaller batch vs a larger batch. There are portions of this recipe that you will need to “eye ball” as far as knowing how much flour to add and what works best for your purposes. I apologize if there is any confusion, please ask questions if you have any. 🙂

SCONE RECIPE

First put one cup of lukewarm water in a small bowl, sprinkle two Tablespoons of yeast and set aside (some people add a touch of sugar to help yeast grow)
After yeast has bubbled and grown, usually ten minutes you can continue to the next step keeping the yeast at the side to add later.

Boil some water, if you are doing a small batch you will need 3/4 cup of the hot water. If you are making a larger batch you will need 1 1/2 cups.
Put your hot water in a large mixing bowl or mixer using a bread hook.
Add 3/4 cup butter into the hot water (by slicing it into smaller parts  it will melt faster in the hot water) (larger batch 1 1/2 Cups butter)

Add 3/4 Cup sugar (1 1/2 Cup for larger batch)
Mix until it is all blended and dissolved

Add 3/4 Cup cold water (1 1/2 C larger batch)
This brings the mixture to lukewarm so you can add your yeast to the mixture.

Add yeast mixture
Blend, add a touch of salt if you wish

Slowly add flour one cup at a time blending well. The amount of flour will depend on how much water you have used. I probably use over 10 cups, I don’t count.
This is the part that takes time and patience.
Continue adding and mixing flour slowly
The dough needs a lot of kneading by hands or mixer to develop the elasticity in the dough, the more mixing the better.
When the dough is slightly sticky, smooth, and of good texture
place it in a larger greased bowl and cover with a light weight dish cloth to keep it moist.
Let raise until double, about an hour and punch it down

Either roll it out at this point to cut into scones or let it continue to rise and be punched down until you are ready to roll out the dough.
The dough should be rolled out on a surface dusted with flour.
Roll the dough to about 1/8 inch thickness. It will continue to retrace and thicken up but enjoy the fun.
You can cut the dough into sizes of your choice using a blunt dinner knife. Let the scones rise until double. This takes at least 20 minutes. The more they rise the lighter and fluffier they will be.
Cook in hot oil. I love to use coconut oil. Brown on each side using utensil of choice. Let cool and drain on paper towels. Enjoy with toppings of choice.

Print

Scones

Prep Time 1 hour
Cook Time 2 minutes
Total Time 1 hour 2 minutes
Servings 24

Ingredients

  • 1 C Water This is the lukewarm water that you use to grow the yeast and add to the other water, sugar, and butter.
  • 2 tbsp yeast
  • 3/4 C butter
  • 3/4 C sugar
  • 3/4 C cold water
  • 1 pinch salt
  • 8 C flour
  • 1 C coconut oil

Instructions

  1. First put one cup of lukewarm water in a small bowl, sprinkle two Tablespoons of yeast and set aside (some people add a touch of sugar to help yeast grow)

    After yeast has bubbled and grown, usually ten minutes you can continue to the next step keeping the yeast at the side to add later.

    Boil some water, if you are doing a small batch you will need 3/4 cup of the hot water. If you are making a larger batch you will need 1 1/2 cups.

    Put your hot water in a large mixing bowl or mixer using a bread hook.

    Add 3/4 cup butter into the hot water (by slicing it into smaller parts it will melt faster in the hot water) (larger batch 1 1/2 Cups butter)

    Add 3/4 Cup sugar (1 1/2 Cup for larger batch)

    Mix until it is all blended and dissolved

    Add 3/4 Cup cold water (1 1/2 C larger batch)

    This brings the mixture to lukewarm so you can add your yeast to the mixture.

    Add yeast mixture

    Blend, add a touch of salt if you wish

    Slowly add flour one cup at a time blending well. The amount of flour will depend on how much water you have used. I probably use over 8-10 cups, I don’t count.

    This is the part that takes time and patience.

    Continue adding and mixing flour slowly

    The dough needs a lot of kneading by hands or mixer to develop the elasticity in the dough, the more mixing the better.

    When the dough is slightly sticky, smooth, and of good texture

    place it in a larger greased bowl and cover with a light weight dish cloth to keep it moist.

    Let raise until double, about an hour and punch it down

    Either roll it out at this point to cut into scones or let it continue to rise and be punched down until you are ready to roll out the dough.

    The dough should be rolled out on a surface dusted with flour.

    Roll the dough to about 1/8 inch thickness. It will continue to retrace and thicken up but enjoy the fun.

    You can cut the dough into sizes of your choice using a blunt dinner knife. Let the scones rise until double. This takes at least 20 minutes. The more they rise the lighter and fluffier they will be.

    Cook in hot oil. I love to use coconut oil. Brown on each side using utensil of choice. Let cool and drain on paper towels. Enjoy with toppings of choice.

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