My history with scones is this. I really like em but had never made them until I worked at the coffee shop (fuck that place) but it was something that was requested so I did what I always do, I got stoned and researched a few recipes to get an idea of the ratios and method and then I set out to create a badass scone that my customers would love, And they did…….

Below is the basic scone recipe that can be adapted to fit your tastes. If there is a trick to this its in the consistency of the dough, you want it to be moist but not sticky and I hate to say it but its a matter of making these a few dozen time to really get it down. But non the less, there simple and tasty.

Mise En Place

Large mixing bowl

Small Bowl

Cutting board and knife

Silicone Spatula

Whisk

1/2 Sheet tray (9×13 baking pan)

Ingredients

3 Cups of AP Flour plus 1/2 cup to dust with

1/2 Lb of COLD Butter cubes

1/2 cup of quick oats

1 cup of butter milk (you can use whole milk but if your making scones go all out)

1 cup of Sugar (Brown or white depending on your taste)

1 TEASPOON Each : Baking Soda, Baking Powder, Salt

1 egg

MOP (Method of preparation)

* Wash your hands, set up your Mise and make sure everything is measured and ready to go.

* Turn on your oven to 350 F

* Mix your dry ingredients well and then add your butter.

* Add your Buttermilk and this is where shit gets weird. You don’t want to over mix it but you need to get everything into a nice even ball. Its a pain in the ass the first time you do it but it get’s easier once you have a feel for what your looking for.

* Dust your counter with a bit of the extra flour and roll the dough into a ball and flatten out till it’s about 1/2 inch or so thick. Cut into 6 and lay onto a sheet tray.

* Whisk the egg with a little water to make whats called an “egg wash” and then brush your scones with it. This gives em that nice glowing finish.

* Bake for around 10-20 minutes till lightly golden but keep in mind that time and temp are relative to your oven.

* Enjoy…………

Other Notes:

Just like most of the recipes, this is a base that can be played with. Its easy to add fresh fruit if you want sweet scones, or savory items as well. Feel free to play around and get creative

Other News :

Things are going well at the new gig so I’ve been staying extremely busy with the new place. Keep in mind I’m still a full time working Chef (who’s able to cater any type of event) and that I also try to have a life away from food from time to time.

New Video are on the way as well as new posts in response to some feedback we have gotten from our readers. As always, share us with the media and your friends and keep cooking………….