BREAKFAST SCONES RECIPES

Steps:

• In a bowl, combine flours, brown sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk until a soft dough forms. Turn onto a lightly floured board and knead gently 10-12 times or until no longer sticky., Divide dough in half; gently pat or roll each half into an 8-in. circle 1/2 in thick. Cut each circle into eight wedges. Separate wedges and place on an ungreased baking sheet. Bake at 400° for 15-18 minutes.

Steps:

• Place the Smart Oven+ Baking Stone Attachment in oven. Select STONE BAKE mode and preheat to 400°F.
• In a small bowl, beat egg with milk to make an egg wash; set aside. Place the flour, sugar, baking powder, baking soda and salt in a food processor and pulse to combine. Add the cut up butter and pulse until the mixture is crumbly. Transfer flour mixture from food processor to a large bowl.
• Add buttermilk to the flour mixture, stir with a wooden spoon to combine; dough will begin to stick together. Add another 1-2 tablespoons buttermilk if dough is too dry, but don’t get it too wet.
• Turn the dough onto a lightly floured surface and pat it into a 6-inch round about 1½-inches thick. Cut the round into six wedges. You can also use a round biscuit cutter to make the scones smaller. Place the cut-out dough onto a parchment-paper-lined baking sheet, spacing evenly. Brush the top of the scones with egg wash and sprinkle with sparkling crystal sugar.
• Transfer the parchment paper with scones to the preheated Baking Stone, and bake for 20 minutes until scones are light golden in color and firm to the touch.
• Remove scones from oven by transferring them on the parchment paper back to the baking sheet. Cool for 15 minutes before serving.
• TIP: The flour mixture is your basis for the scones and can be kept in a sealed bag in the refrigerator for up to one month. You can double the recipe to keep more dough on hand if you prefer. 2 scones = 1 cup of flour mixture to ¼-cup of buttermilk. You can also purchase a powdered cultured buttermilk - it lasts long and is kept in refrigerator after opening.