Enstrom Sweet Scones

Enstrom Sweet Scones

Submitted by Kim Goff

  • 2 cups flour
  • 1/4 cup sugar
  • 1/2 tsp salt
  • 2 ½ tsp baking powder
  • 1/2 cup butter, frozen
  • 1/2 cup heavy cream
  • 1 large egg
  • 1 ½ tsp vanilla extract
  • 1 cup Enstrom Almond Toffee Crumbs
  • 1 large egg whisked with 1 Tbsp milk for egg wash

  • Optional: 1/2 - 1 tsp ground cinnamon, coarse sugar toppings such as vanilla icing, salted caramel, lemon icing, maple icing, brown butter icing, lemon curd, orange icing, raspberry icing, or dusting of confectioners' sugar.

Preheat oven to 400°F. Whisk flour, sugar, salt, and baking powder together in a large bowl. Place in freezer while you grate frozen butter.

Grate the frozen butter and place back in freezer while you mix wet ingredients. Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl.

Add frozen grated butter to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. Toss Toffee Crumbles with flour mixture and add wet mixture. Stir just until incorporated. Do not over-mix.

To make triangle scones: Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it's too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges. For smaller scones, press dough into two 5-inch discs and cut each into 8 wedges.

To make 10-12 drop scones: Keep mixing dough in the bowl until it comes together. Drop scones, about 1/4 cup of dough each, 3 inches apart on a lined baking sheet.

Brush scones with egg wash and sprinkle with castor sugar if desired. Place scones on a plate or lined baking sheet and refrigerate for at least 15 minutes. Line a large baking sheet with parchment paper. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheets.

Bake for 18-20 minutes or until golden brown around the edges and lightly browned on top. Larger scones take closer to 25 minutes. Remove from the oven and cool for a few minutes before topping with optional toppings listed in the ingredients.