A simple way to shape and cut scones are to use Saran wrap and place inside a 9" round pan. Pour batter/mix in pan and press down. Flip out on floured top, remove Saran wrap and cut.
6 oz All purpose flour
8 oz Bread flour
1.5 oz sugar
1.5 tbsp baking powder
1/2 tsp salt
mix thoroughly. If your adding dry ingredients like: oats, zest or berries add this now.
13 oz heavy cream
2 oz honey
Mix well together and if your adding wet ingredients, add it now.
Pour wet ingredients into dry ingredients and mix.
Pour/shape your mix, cut and place on baking sheet.
Take some heavy cream and brush on top and sprinkle sugar on top before baking.
Bake 425 for 15 minutes.
VARIATION - add to basic scone recipe
Cranberry Orange
1/2 cup dried cranberries
orange juice
3/4 tbsp orange zest
1/4 tbsp orange flavor
Put cranberries into a microwave safe measuring cup and add orange juice. Cover the cranberries with juice. Microwave for about a min or until hot. Cover and let stand for 1 hr. Uncover and let cool to room temp.
Add orange zest to dry ingredients and sift through.
Add orange flavor to the cream and honey mixture and stir well.
Pour wet ingredients to the dry. Use a slotted spoon and remove cooled cranberries and place in bowl with the rest of the ingredients. Gently mix everything together.
If you want a drizzle top (like Starbucks) take powdered sugar and add orange juice till it reaches the consistency you want.
