Tulipmania Scone Recipe

5 months ago

I'm happy to share the recipe for the scones. I've been making them for over 20 years. I now make them in a food processor because I think it is the secret to a more tender crumb, but no worries if you use a mixer--they'll still be delicious. I get asked for this recipe often and people usually decide not to make them and just want me to keep them well-supplied in scones. I'm usually happy to oblige. But it really is an easy and forgiving recipe.

Scones –Recipe from AnnT from the cooking forum.

(Makes 8 large or 16 small- (the ones at our brunch were small)

Ingredients:

2 1/4 cups all-purpose flour

1/2 cup white sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

6 Tbsp. cold butter, diced into small chunks

1 cup heavy cream

Add ins: Chocolate chips, dried cherries, blueberries, lemon zest…

Coarse sugar crystals and extra cream for top (I use Wilton’s)

Directions:

Preheat oven to 425°F.

In a food processor, pulse together the flour, sugar, baking powder and salt. Add the butter pieces and zest if using and pulse 20 times or so. Add cream to flour/butter mixture while machine is running. Stop, and then pulse the dough until it comes together and forms a ball. Tip out on to lightly floured surface.

Gently gather mixture together and fold it over itself if isn’t completely mixed (The idea is to make a workable dough but being careful not over knead it.) Cut dough in half and then in half again and form each one into a disc (you’ll have four). Flatten each disc and sprinkle each one with enough add-ins to generously cover the dough. Fold each disc a few times to distribute the add-ins. Then shape each one into a fat, round pancake about the size of a tall hockey puck. (This isn’t an exact science, plus or minus is fine.)

Put about 1 tsp cream on top of each disc and spread it to the ends. Sprinkle coarse sugar on top of the cream. With a sharp knife, cut each disc into quarters. (a sharp knife guarantees that you won’t compress the dough very much.) Place on parchment lined baking sheet.

Bake for about 18 minutes. The tops should be nicely browned but not too dark. (I usually put a baking sheet with a cooling rack under my tray of scones when in the oven to prevent burning on the bottoms.)

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Comments (17)

dedtired
5 months ago
Thanks, Jo. They were outstanding. Did you bake them somewhere in between Longwood tour, Prom Night and Brunch? That makes them extra special. If not, they were still extra special. Yum yum.
jsk
5 months ago
Oh, AnnT's recipe! I have made them many times but not in several years. Thank you for the reminder. I need to make them again.

Unfortunately, I never got to try yours. I was so stuffed from all the eating all weekend!
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Sueb20
5 months ago
Prom night LOL

I may have to try these.
dedtired
5 months ago
Jojo, next time you have to make Moe’s breakfast. IYKYK.
bbstx
5 months ago
Those were the *small* ones?!?!!?!?
Kitchenwitch111
5 months ago
Jo the scones were sooo good! Thanks for sharing this!
jojoco
Original Author
5 months ago
Ded, no thanks!🤮
lisaam
5 months ago
For small household scone lovers, you can mix, shape and cut the triangles, then freeze. When you want to bake, glaze and sugar as directed and put directly in the pre-heated oven. This bake from frozen scenario works well ifyou don’t need a dozen today.
Kswl
5 months ago
I’ve made Jojoco’s scones and they are divine!
dinatray
5 months ago
last modified: 5 months ago
Jojoco, I brought the Chocolate Chip Cookies to my daughter. She is a cookie expert--doesn't make them she eats them. She asked if you ship. LOL

That's wierd it just gave me a new screen name. (aka isitDoneYet)
jojoco
Original Author
5 months ago
Ha, Dina! Maybe you can make them for her? Here is the link;

browned butter chocolate chip cookies

the recipe calls for cornstarch which I was out of. I made them without. The cookies seemed fine without it. I also didn't bother with chopping my own chocolate. I used Ghiradelli semi sweet chips.
Annie Deighnaugh
5 months ago
Thank you so much!
Arapaho-Rd
5 months ago
The best scones, Jo! I think you have the perfect baker's touch. I'm definitely going to try these and will follow the recipe exactly. Thank you so much for sharing this!
czarinalex
5 months ago
I love scones and always looking for a good recipe. Thanks for posting!
lascatx
5 months ago
DIdn't get to enjoy one, but had to look. I'm a scone baker too and love that this one starts with "In a food processor...." That's my go to method.
OutsidePlaying
5 months ago
Jo, those scones were the best! I haven't had one that good in a long time. Thank you for the recipe!

A story behind the other good ones I had….I had an engineering vacancy in my group and one candidate really stood out with me. He had been a working engineer until about 10 years prior, found himself divorced and raising a son and decided to open a franchise bakery called ‘Atlanta Bread Co’ and was quite successful with the business. He now wanted to get back into engineering. Against the advice of others, I hired him and he turned out to be one of the very best engineers and employees we had. He also had learned to make their delicious scones, usually blueberry, and would bring in a batch to the office occasionally. I was so spoiled.
maire_cate
5 months ago
last modified: 5 months ago
Don't tell AnnT- from the Cooking forum but these will now be indexed as Jojo's Tulipmania Scones.....forever