Muffin's & Scones
Muffin Science
The muffin method mixing technique
The muffin method mixing technique below appears very simple; it is but it can still go wrong if you deviate in any way.
Dry in one bowl.
Wet in another.
Wet in dry.
Stir & bake.
What is the different between a muffin & a cupcake?
The main differences are that muffins:
• use liquid rather than solid fat (oil or melted butter)
• less fat than cupcakes
• less sugar than cupcakes
• can have lots of mix-ins
• are not necessarily frosted
If you try to use The Creaming Method to make a muffin recipe–to be clear, a muffin recipe written as a muffin, with relatively little fat & low-sugar, etc–you won’t be able to build up a viable batter because there is too little sugar & fat to cream together to have it hold onto the eggs & dry ingredients without breaking.
Muffin recipes that are written to be made using the creaming method will generally have more fat & sugar in them than traditional muffins.
This makes them cupcakes & not muffins. If you’re going to make a muffin, just make a muffin.
The “creaming method” has a place but there is no advantage using the technique when you want to make muffins. Let’s put the creaming method in the cupboard & focus on making lean, tender muffins the “right” way!
What other baking recipes can I use the muffin method for?
This is the right mixing method to use if:
• The fat content is relatively low & is in liquid form (oil or melted butter)
• The sugar content is relatively low
• The amount of liquid is relatively high
•Recipes that check those boxes are generally quick bread coffee cakes, pancakes, banana bread, & other classic quick breads like cornbread.
The muffin method mixing technique
The muffin mixing method is a basic baking technique that limits the amount of gluten production during the mixing process, resulting in light & tender quick breads. The procedure for this method involves combining the dry ingredients in one bowl, mixing the wet ingredients in a separate bowl, & then combining the two mixtures together. It’s important to stir until just combined & avoid excessive stirring to prevent toughness in the final product.
While stand mixers can be convenient for many baking tasks, using a stand mixer for muffin dough may result in overmixing. Place you stand or hand mixer in the same cupboard as the creaming method. A spatula is all you need
1. Whisk the dry ingredients–low-protein/gluten flour like cake flour together with salt, sugar, leavenings & any spices–together in a large bowl.
When it comes to baking muffins, the choice of flour can affect the texture & crumb of the final product. Cake flour & all-purpose flour are two common options. Here’s what you need to know:
Cake Flour: Cake flour is made from soft wheat & has a lower protein content (around 6%). This lower protein content results in a more delicate texture & a lighter, loosely-structured crumb. It’s ideal for baked goods that require a tender texture, such as delicate sponges, cupcakes, muffins, & pastries.
All-Purpose Flour: All-purpose flour is made from a blend of soft & hard wheat & has a higher protein content (around 10%). It provides more structure & produces baked goods with denser textures. While all-purpose flour can still be used to make muffins, it may result in a slightly chewier texture compared to cake flour.
In summary, both all-purpose flour & cake flour can make great muffins, but the choice ultimately depends on the specific recipe & desired texture. If you prefer a lighter & more delicate crumb, cake flour might be a better option. However, if you enjoy a slightly chewier texture, all-purpose flour can still yield delicious results.
Whisk your dry ingredients together very well. You are looking for even dispersal of the salt & leaveners. Sifting doesn’t necessarily do a great job of this, so whisk all the dry together thoroughly
2. In another bowl or a large liquid measure, combine all the wet ingredients–dairy (milk, cream, 1/2 & 1/2, sour cream, creme fraiche), eggs, liquid fat, liquid flavourings.
“Liquid fat” is one of the points where the muffin method differs from the creaming method which relies on creaming solid fat & butter together to help with leavening.
When you add the fat to the liquid, you want to make sure that all of the liquid ingredients are at room temperature.
You want the fat to be evenly dispersed throughout the batter. For this to happen, you’re going to have to have the rest of the wet ingredients warm enough that the butter won’t turn hard on you the moment you pour it in the measuring cup.
3. Pour the wet on top of the dry & fold them gently together.
You’re trying to mix a lot of water-type ingredients together with flour that hasn’t been coated with fat. Remember, in the two-stage mixing method, we coated our flour with a good amount of fat to inhibit gluten formation. Here, we don’t have that luxury.
In the muffin method, we are pouring a ton of wet ingredients on poor, defenceless flour. How do
keep from having dense, chewy muffins, then?
We’re using a low protein flour, so that’s a good thing–low protein equals less gluten formation.
When mixing wet into naked flour with the intention of producing a tender muffin, easy does it. You really just want to fold the ingredients together, making sure that you limit agitation as much as possible.
Fold the ingredients together until all the flour is off the bottom of the bowl & you don’t have any big pockets of flour floating around in your batter.
NOTE: Stir in your mix-ins before you get your batter completely mixed. This will help make sure you don’t overmix.
The batter will be somewhat lumpy, & it will be much thinner than a batter made with the creaming method.
At this point, if you are leavening with baking powder, you can let the batter sit for 15-20 minutes. This gives the flour time to properly hydrate.
It will sort of magically finish mixing itself. Double-acting baking powder gives some rise when it gets wet & then some more when it gets hot, so your muffins will still rise in the oven, even after sitting out for a bit.
If the recipe only calls for baking soda, skip the resting step, as the bubbles are all given up when the soda gets wet.
With recipes that only call for baking soda, you want to get those mothers in the oven as quickly as possible before the chemical reaction ceases.
4. Scoop your batter into well-greased (or paper-lined) muffin tins. Fill the cavities about 80% full.
5. Bake at a relatively high temperature–425F is a good place to start.
So, why this high temperature?
Muffins are defined by their crowns–their majestic peaks; in order to get this to happen, you have to bake at a high enough temperature that the edges of the muffin set pretty quickly.
Picture it as the batter setting in concentric circles, from the outside, in, & as each “band” of batter sets up, the remaining batter will continue to rise.
The last to set is the very peak. If you bake at a lower temperature, you will end up with something that looks more like a cupcake rather than a peaked muffin.
1. Remove from oven. Cool in pans for about ten minutes, & then turn out to cool completely–or not. You could just go ahead & eat one.
WHAT ABOUT MIX-INS?
One of the joys of a great muffin is the mix-in possibilities. They are pretty limitless, whether you want to add just one mix-in or a mixture of harmonious flavours &/or contrasting textures.
Here are some ideas for stand-alone additions as well as likely combinations of flavors.
Single Mix In’s
• Nuts (peanuts, pecans, walnuts, cashews, etc)
• Dried fruits (raisins, apricots, apple, dates, figs, etc)
• Small whole fruits (blueberries, raspberries, currants, etc)
• Diced fresh fruit (strawberries, large blackberries, apple, mango, pineapple, peach, etc)
• Chocolate chips (dark, milk, white, or chopped chocolate bar of any type)
• Other Chips (toffee, peanut butter, etc)
Combination flavours
• Nuts & chocolate
• fruit & nuts
• fruit & chocolate
• fruit, chocolate, & nuts
• chopped mandarin orange, chopped pineapple, & coconut
• chocolate chips & peanut butter chips
• chocolate chips & hazelnuts
• chopped fresh peaches & pecans
• apple (&/or pear) & walnuts
• chocolate & cherry
• a mixture of stone fruits (cherry, apricot, peach) & almonds.
Consider the below:
• The maximum amount of mix-ins per 12 standard sized muffins is about 2 cups. You don’t want any “mix in’s” to dominate the muffin mix, the intention is to complement.
• If you’re going to use nuts, toast them first, but consider that all nuts contain oil & they will continue to cook after you remove from the heat. As soon as they become fragrant, remove from heat immediately.
• Importantly, keep all nuts & fruit the same size, uniformity is necessary as you don’t want one component to dominate & this will enhance the appearance of the end result.
How to identify a good muffin
After you’ve baked your muffins, it time to assess the results of your labour.
• Cut or break a muffin in half, right down the middle, from peak to bottom.
• Look at the crumb. It should be fairly coarse but moist.
• It should also be very uniform. If you have little tunnels running up through the muffins, you know that you were a little too exuberant in your mixing.
• The tunnels show the path of air bubbles as they passed through the batter and were caught by sheets of gluten. The gluten then sets in that bubble-path shape, a silent reminder of your enthusiastic mixing.
• Tunnels are a sure sign of over-mixing your muffin batter.
Muffin Method Q & A
What is the main challenge in the muffin method?
The main challenge of the muffin method is mixing the wet ingredients into the dry ingredients without activating too much gluten. This is especially challenging with traditional muffins which contain relatively little sugar and fat that would help tenderize gluten.
What makes muffins rise?
The main leavener agent in muffins is carbon dioxide bubbles which are produced by chemical leaveners: either baking powder and/or baking soda. Baking powder reacts with liquid and heat to create bubbles. Baking soda reacts with acids to create bubbles.
What does “make a well” mean in baking?
Making a well in the dry ingredients just means using a spoon or whisk to make sure that your dry ingredients are higher on the sides of your bowl and have a depression in the centre. This depression leaves a place for you to pour your wet ingredients. Then when you start folding the two together, the flour around the edges will naturally fall into the centre and on top of the wet ingredients. This helps you mix more quickly while still being gentle to inhibit gluten formation.
How should muffin batter look?
Muffin batter is generally fairly thick and can be somewhat lumpy. Not just from the mix-ins, but also from little pockets of flour. If your muffin batter is too smooth, it probably means you have overmixed it.
What happens if you over-mix muffin batter?
Overmixed muffins will bake dense and chewy. They may also have lots of little “tunnels” in them. The tunnels form as the bubbles in the batter work their way up and out of the batter during baking. The gluten ends up getting “pushed aside” and then holds the shape of the bubbles as they pass.
How long can muffin batter sit out?
If you are leavening your muffins with baking powder or a mixture of baking powder and baking soda, you can let the batter sit out for about 20 minutes. This will help make sure your flour is nice and hydrated before baking. If, however, the only leavener is baking soda, you need to get them in the oven as soon after mixing as possible so you don’t lose all the bubbles.
How full to fill muffin cups?
To fill muffin cups without making a mess, either mix the batter in a batter bowl with a spout or scrape your batter into a pitcher. Alternatively, you may fill your muffin cups with a portion scoop or an ice cream scoop.
How do you know when your muffins are baked?
You’ll know your muffins are done when they are firm and dry on top and have nice rounded peaks. They should be a lovely golden brown. If you take the internal temperature, you’re looking for about 195F.
How long should I leave the muffins in the pan after baking?
Allow muffins to sit about 5-10 minutes before removing from the pan to cool completely on cooling racks.
What’s the best way to get muffins out of the pan?
After allowing your muffins to cool for 5-10 minutes in the pan, I like to use a small, tapered spatula or even just a butter knife to lift up one side of the muffins so I can then grab them and remove them to a cooling rack.
Can you re-bake undercooked muffins?
No. All the bubbles from the leavener will have long since dissipated, so if you have a doughy centre, you’ll just end up with a dense, baked centre. To make sure your muffins are baked through, take the internal temperature. If they are browning too much before they’re done in the centre, loosely tent the muffins with aluminium foil during the last few minutes of baking.
Orange Date Muffins w/ Streusel Crumb
½ cup unsalted butter (114gms
⅓ cup granulated sugar (65gms)
⅓ cup brown sugar (65gms)
1 ½ cups cake flour (190gms)
¾ teaspoon cinnamon, optional
¼ teaspoon salt
1 ½ cups cut Medjool dates (225gms)
2 ½ cups cake flour (310gms)
¾ cup sugar (150gms)
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
3 eggs
¾ cup butter (170gms)
⅔ cup buttermilk
2 tablespoons orange zest
2 teaspoons vanilla
Powdered sugar as needed.
Streusel Topping
Processor Method
Cut the cold butter into pieces. Keep cold.
Place all the dry ingredients in the processor bowl and pulse several times to mix.
Circle the cold butter over the dry ingredients and pulse the processor until crumbs form. Do not over process or a paste will form
Use at once, store in the refrigerator for up to a week or freeze for longer storage.
Mixer Method
The butter should be softened to about 18°C
Place the butter and both sugars in the mixing bowl. Cream until light.
Combine the flour and salt. Add to the mixer and mix on low to blend, then on medium to form crumbs. Do not over mix or a paste will form.
Be sure the butter is the correct temperature for whichever way the crumbs are being made. Softened for the mixer method, cold for the processor.
This crumb topping can be refrigerated for a week or frozen so they are always on hand whenever needed. To freeze them, spread them out on a tray, freeze and then bag. You can then use what you need and the rest can be kept frozen for several months.
Orange Date Muffins
Preheat the oven to 200°C. Spray muffin pans you are using. The recipe makes about 24 regular muffins, 12 Texas muffin cups or about 40 mini muffins.
Cut the dates in half and remove the seed. Cut the date into 4 lengthwise pieces. The easiest way to cut the dates are with scissors coated with flour to stop them sticking.
Stir a couple of tablespoons of flour from the measured flour into the dates and mix well. This will help keep them from sinking to the bottom.
In a large bowl, whisk together the cake flour, sugar, baking powder, baking soda and salt.
In a separate bowl, whisk the eggs. Add the butter, buttermilk, orange zest and vanilla, mixing well.
Pour the wet ingredients over the dry ingredients & mix gently with a rubber spatula. Do not overmix. Some lumps are fine & stir in the dates.
Fill the Texas Muffin cups about ½ full with the batter. Top with ⅓ cup crumb mixture, pressing down lightly. Fill the regular muffin cups about ½ full. Top with a heaping soup spoon of crumbs, pressing them down lightly. The mini pans should be filled about half full. Top with crumbs to about the top of the pan.
Bake the mini pans 12 to 14 minutes or until a skewer comes out clean. Cool completely & store until required.
Bakels All In Muffin Mix
Group 1 KG
Ingredient
Water (Variable) 0.420
Bakels All-In Muffin Mix 1.000
Total Weight 1,420
Nutritional Information
Type Value
Energy (kJ) 1,770.00
Protein (g) 7.20
Fat- Total g 13.20
Fat – Saturated g 4.10
Carbohydrate (g) 67.90
Carbohydrate-Sugars g 33.60
Dietary Fibre g 1.80
Sodium mg 645.00
1. Place ingredients in mixing bowl.
2. Beat for 1 minute on low speed.
3. Scrape down.
4. Beat on second speed for 1 minute.
5. Scale as desired.
6. Oven temperature 220°C.
7. For muffins, deposit into standard muffin pans.
Jumbo Blackberry Muffins
Ingredient
Dry Ingredient
312gms all-purpose flour
198gms castor sugar
1 tbsp baking powder
¼ tsp baking soda
Wet Ingredient
170gms whole milk
85gms Greek yogurt
85gms canola oil
57 gms unsalted butter, melted
2 eggs
2 tsp vanilla extract
1 tsp cinnamon
1 tsp orange extract (or the zest of an orange)
3/4 teaspoon kosher salt (I use Morton’s)
¼ tsp ground cardamom
400gms blackberries
To Bake
2 Tablespoons coarse sugar
Preparation
Weight yogurt and milk and bring to room temperature together with the egg.
Place a rack in the centre of the oven and heat to 425F.
Rinse berries and pat dry. Reserve 10 or so for the tops of the muffins.
Melt the butter and cool to warm.
Spray a 6-cavity jumbo muffin tin with pan spray. Wipe off any overspray from the top of the pan. If baking standard-sized muffins, the yield will be between 16-18, depending on the size of the muffin cavities.
Making the Batter
In a large bowl, whisk together flour, sugar, baking powder, and baking soda.
In a large liquid measuring pitcher or a medium bowl, combine milk, yogurt, oil, melted butter, eggs, vanilla, cinnamon, orange extract, salt, and cardamom.
Add the berries to the dry ingredients.
Pour in the wet ingredients and use a spatula to fold all the ingredients together until there is no loose flour. Do this fairly gently in about 25 folds, give or take.
Fill the muffin tin with batter. Use all the batter. Cavities will be almost completely full.
To finish & Bake
Cut the reserved berries in 3-4 pieces each and press 5-6 pieces onto the tops of each muffin.
Sprinkle 1 teaspoon coarse sugar evenly over each muffin.
Bake for 15-20 minutes until muffins are nicely peaked and golden brown.
Turn the heat down to 350F, tent the muffins loosely with foil, and bake an additional 10-15 minutes, or until the internal temperature of the muffins is 195-200F in the centre.
Remove to a rack. Let cool in the tins for 10 minutes, then carefully remove them to cool completely.
Variations
Switch up the type of fruit or mix-ins you use as well as the spices. For example, use ginger and almond extract with peaches or raspberries, lemon zest with blueberries, or use all vanilla and a touch of cinnamon for chocolate chip muffins.
Bakels Orange and Poppyseed Muffin Mix
2. Beat for approximately 1 minute on low speed.
3. Scrape Down.
4. Beat on second speed for 4 minutes.
5. Blend in Group 2 on low speed for approximately 1 minute.
6. Scale as required.
7. Oven temperature 215°C.
Scone Science
1. Work the butter
For the most tender scones, use very cold butter diced into 1/2″ chunks. Work the butter into the flour gently but thoroughly with your hands or a pastry blender. For flakier scones, flatten the chunks with your fingers as you go. The finished mixture should be unevenly crumbly, with some of the butter remaining in larger flattened piece.
2. Bring the dough together
Whisk together the eggs, milk, and vanilla, and pour over the dry ingredients. Using a bowl scraper or spatula, quickly but gently fold everything into a cohesive mass (with perhaps a few floury/dry spots). Avoid over-handling, which makes tough scones.
3. Shape scones
For wedge-shaped scones, divide the dough in half and shape into two 5″ to 6″ rounds about 3/4″ thick. Place rounds on a parchment-lined baking sheet; you’ll cut them later. For freeform (“drop”) scones, scoop 2″ balls of dough onto a parchment-lined baking sheet, spacing them at least 1″ apart. For details on both methods, see an easy way to shape scones.
4. Prepare scones for baking
For best browning, brush rounds (or drop scones) with milk or cream before baking. For added crunch and flavour, top with sugar or cinnamon-sugar. Cut each round into 6 or 8 wedges; a bench knife works well here. For soft-sided scones, leave wedges close together; for crispier scones, separate wedges slightly (about 1″ at their outer edge).
5. Bake scones
Bake scones in a 220°C oven for 18 to 23 minutes, until they’re a very light golden brown. Don’t over-bake; dark scones will be dry. Break one open to check for doneness: the interior shouldn’t appear doughy or wet, but should feel nicely moist. Remove scones from the oven and serve warm; or cool completely on a rack before topping with any optional glaze.
Ingredient selection
Use all-purpose flour for a higher rising scone that holds its shape nicely, both in and out of the oven. To make more delicate, lower-rising, cake-like scones, substitute cake flour for all-purpose flour. Reduce the liquid in the recipe by 1 to 2 tablespoons, using just enough to bring the dough together.
For scone recipes that don’t already call for egg: create soft, muffin-like texture and an open crumb by replacing 1/4 cup (57g) of the liquid in the recipe with 1 large egg.
If you choose to make scones with lower-fat dairy (skim milk, low-fat yogurt), they’ll be slightly less tender than those made with whole milk or yogurt, half-and-half, or cream.
Personalizing
For scones with added flavour, stir nuts, chips, dried fruit, or Jammy Bits into dry ingredients before adding liquids. Use 1/3 cup mix-ins for every cup of flour in the recipe. For a collection of our favourite combinations, see Baking customized scones.
Beware of juicy mix-ins like fresh fruit; their extra moisture can make scones soggy. For tips on how best to handle and pair fruits, see summer fruit scones. Consider roasting or grilling fresh fruit to concentrate juices and flavour.
Scones made with cream (rather than butter) are rich and cake-like, while scones made with butter are tender and flaky. Based on your preference, make your favourite recipe using either butter or cream: Cream scones vs. butter scones.
Make dairy-free scones by replacing butter with vegan butter and replacing milk or cream with high-fat, unsweetened non-dairy milk (e.g. coconut or soy milk). Read more about dairy-free scones and other breakfast staples: How to make your morning meal without dairy.
Final touches
Brushing scones with milk or cream before baking yields a golden crust. For deeper colour and added shine, brush with egg wash: 1 whole egg mixed with 1 tablespoon water and a pinch of salt.
For added sweetness and an elegant look, try this simple glaze: 1 cup (113g) confectioners’ sugar plus 2 to 3 teaspoons milk, water, or juice, enough to make a thick but pourable glaze. Drizzle over room-temperature scones.
Enjoy scones in the traditional British fashion by serving with Double Devon Cream or Clotted Cream. Both spreads are made from thickened heavy cream; clotted cream is tangier than double cream.
Time savers
Need to take a short break? Place pan of shaped scones into the freezer for up to 30 minutes before baking. This short rest relaxes the gluten, making scones more tender; and cold chills the fat, increasing flakiness.
Make scone dough up to three days ahead. Shape into 3/4″-thick disks, wrap in plastic, and refrigerate until ready to cut and bake.
To freeze unbaked scone dough, shape into individual drop scones or disks (cut into wedges but not separated). Place on a baking sheet, freeze, remove from baking sheet, and store airtight in plastic. When you’re ready to bake, place frozen scones on a baking sheet, and thaw at room temperature for 30 minutes or so, while your oven preheats. Bake according to your recipe directions. For details, read Freeze and bake scones. Mini scones may be baked directly from the freezer (no thawing needed); you may need to increase bake time by 2 to 3 minutes.
Traditions & history
Scones are a centuries-old tradition in Great Britain, where they’ve been enjoyed in one form or another since at least the 1500s. England, Scotland, Ireland, and Wales all have their own versions of this simple breakfast and teatime treat, which has evolved from a very plain mixture of barley or oats and water cooked on a griddle to its current much more elegant baked incarnation. The modern British scone is made with white flour, sugar, a leavener, butter, and milk. Similar to American biscuits (though less rich), it’s classically served with raspberry or strawberry jam and thickened cream (Clotted Cream or Double Devon Cream).
The American-style scone (rhymes with stone) features a greater variety of ingredients than its British cousin. Often enriched with egg, augmented with butter and/or heavy cream, and studded with anything from toasted nuts to chocolate chips, the American scone is an eclectic hybrid of biscuit, soft cookie, and cake. Topped with sugar, glazed with icing, and/or served with additional butter and jam, American scones have definitely forged their own New World path.
Bacon, Cheddar & Chive Scones
2 cups (240g) Cake Flour
1/2 teaspoon salt
1 tablespoon (14g) baking powder
2 teaspoons granulated sugar
4 tablespoons (57g) butter, cold
1 cup (113g) cheddar cheese, very coarsely grated or diced
1/3 cup (about 14g) snipped fresh chives or 1/3 cup (21g) finely diced scallion tops (the green part)
1/2 pound (227g) bacon, cooked, cooled, and crumbled (about 1 cup)
3/4 cup + 2 tablespoons (198g) heavy cream or whipping cream, or enough to make the dough cohesive
Preheat the oven to 400°F with a rack in the centre. Lightly grease a baking sheet, or line it with parchment.
Whisk together the flour, salt, baking powder, and sugar. Work the butter into the flour until the mixture is unevenly crumbly, with some of the butter remaining in larger pieces.
Mix in the cheese, chives, and bacon until evenly distributed.
Add 3/4 cup of the cream, stirring to combine. Try squeezing the dough together; if it’s crumbly and won’t hang together, or if there are crumbs remaining in the bottom of the bowl, add cream until the dough comes together. Transfer the shaggy dough to a well-floured work surface.
Pat the dough into a smooth 7″ disk about 3/4″ thick. Transfer the disk to the prepared baking sheet. Use a knife or bench knife to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan.
Brush the scones with a bit of cream; this will help their crust brown.
Bake the scones for 20 to 22 minutes, until they’re golden brown. Remove them from the oven, and cool right on the pan. Serve warm, or at room temperature.
Refrigerate any leftover scones, well wrapped, for several days; reheat before serving. Freeze for longer storage.
Triple Cinnamon Scones
Dough
330gms Cake Flour
1/3 cup (67g) granulated sugar
1 tablespoon baking powder
3/4 teaspoon salt
113gms unsalted butter, cold
142gns cinnamon chips
113gms half-and-half or evaporated milk
2 large eggs, lightly beaten
1 teaspoon Pure Vanilla Extract
142gms Baker’s Cinnamon Filling Mix
43gms water
Glaze
3 1/2 cups (397g) confectioners’ sugar
1 teaspoon cinnamon
7 tablespoons (99g) water
To make the dough: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Work in the butter just until the mixture is unevenly crumbly; it’s OK for some larger chunks of butter to remain unincorporated. Stir in the cinnamon chips or bits.
Whisk together 1/2 cup (113g) of the half-and-half or milk, eggs, and vanilla.
Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. Add up to 3 additional tablespoons half & half or milk, if necessary, to bring the dough together.
Scrape the dough onto a well-floured work surface. Pat/roll it into a rough 9″ square, a scant 3/4″ thick. Make sure the surface underneath the dough is very well floured. If necessary, use a giant spatula (or the biggest spatula you have) to lift the square, and sprinkle more flour underneath.
To make the filling: Mix together the Baker’s Cinnamon Filling and water. If you’re using the alternate filling described in “tips,” below, whisk together the ingredients; omit the water.
Spread (or sprinkle) the filling over the dough. Fold one edge into the centre and over the filling, as though you were folding a letter. Fold the remaining edge over the centre to complete the three-fold. You’ll now have a rectangle that’s stretched to about 4″ x 12″. Gently pat/roll it to lengthen it into a 3″ x 18″ rectangle; it’ll be between 3/4″ and 1″ thick.
Cut the rectangle into six 3″ squares. Transfer the squares to a lightly greased (or parchment-lined) baking sheet. Now you have a choice. For large scones, cut each square in half diagonally to make a triangle; you’ll have 12 scones. For medium scones, cut each square in half diagonally again, making four triangular scones from each square. Separate the scones just enough to break contact between them.
For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
Bake the scones for 16 to 20 minutes, or until they’re golden brown. Remove the pan from the oven, and allow the scones to cool right on the pan. Once they’re cool, cut the scones along their demarcation lines and separate them.
Make the glaze by stirring together the sugar, cinnamon, and water. If the sugar seems particularly lumpy, sift it first, for an extra-smooth glaze.
Now you’re going to coat each scone with glaze. You can dip each one individually, which is quite time-consuming. Or line a baking sheet (with sides) with parchment, and pour about half the glaze atop the parchment. Set the scones atop the glaze, swirling them around a bit to coat their bottoms. Then drizzle the remaining glaze over the top. Use a pastry brush to brush the glaze over each scone, to coat it entirely. The glaze is very thin, so this is easily done.
Transfer the scones to a rack set over parchment, to catch any drips. As you pick each scone up, run its sides over the glaze in the bottom of the pan, both to use up some of the extra glaze, and to make sure all sides are coated. Allow the glaze to set before serving the scones.
• No Baker’s Cinnamon Filling? Combine 1/2 cup brown sugar with 2 tablespoons cinnamon and 3 tablespoons cornstarch; don’t add the water. Sprinkle the mixture over the dough. You may finish the scones according to the recipe instructions, but we recommend cutting them into 12 larger (rather than medium or bite-sized) triangles. Cutting the scones any smaller will result in a lot of the sugary filling falling out of them.
• For a thicker, spreadable icing, mix together 3 cups confectioners’ sugar, 1/2 teaspoon ground cinnamon, and 3 to 4 tablespoons milk. Spread/drizzle over the scones.
• Interested in additional shaping options? Once the dough is cut into 3″ squares, cut each square into three 1″ x 3″ rectangles, for a total of 18 scone strips. Or cut each square into nine 1″ squares, to make 54 bite-sized mini scones.
Blueberry Scones
2 cups (240g) Cake Flour
1/2 teaspoon salt
1/4 cup (50g) granulated sugar
1 tablespoon (12g) baking powder
6 tablespoons (85g) butter, cold, cut into pieces
1 cup (142g) blueberries
2 large eggs, beaten
1/4 cup (57g) yogurt, plain or flavoured
1 teaspoon Pure Vanilla Extract
1 tablespoon (14g) lemon zest (grated rind) or 1/4 teaspoon lemon oil
1/2 teaspoon almond extract
2 tablespoons (36g) sugar, for sprinkling on top
Preheat the oven to 180°C. Lightly grease a baking sheet, or line with parchment.
Whisk the dry ingredients in a bowl. Add the butter and work it into the dry ingredients until the mixture is unevenly crumbly; use your fingers, a pastry blender, or an electric mixer. Gently mix the blueberries with the dry ingredients.
Stir together the eggs, yogurt, vanilla extract, lemon zest or oil, and almond extract. Add to the dry ingredients and stir very gently, just until combined. The dough is more moist than traditional scone dough; it should be soft and scoopable, like cookie dough.
Use a muffin scoop, jumbo cookie scoop, or 1/4-cup measure to scoop the dough onto the prepared sheet in scant 1/4-cupfuls, leaving about 2″ between each.
Brush each ball of dough with a bit of milk or cream, and sprinkle with coarse sparkling sugar.
Bake the scones for 20 to 24 minutes, or until lightly browned and a cake tester or toothpick inserted into a scone comes out dry. Remove from the oven, and serve warm. To reheat, wrap loosely in aluminium foil, and bake in a preheated 350°F oven for about 8 to 10 minutes.
Store scones, well wrapped, at room temperature for several days. Freeze for longer storage.