Once you have finished making your dough, refrigerate for at least fifteen minutes. This will keep your scones from spreading out too much wheever you bake them.
You could even refrigerate your dough overnight at this point and finish making them for breakfast the following morning.
Your goal is to Keep your dough as cold as possible.
Turn the dough out onto a lightly floured counter top or marble pastry board. Using a marble pastry board will help keep the dough cool.
Divide the dough in half.
Sprinkle a pinch of flour on top of each half.
Fold the dough in half.
Turn it 90 degrees. Pat out.
Repeat this folding process five more times….being very gentle with the dough when you are doing this.
Shape each portion into a 6″ circle…about 1″ thick. Use your hands to do this, not a rolling pin.
Cut each circle into six even wedges, using a pizza cutter…making sure that you cut the wedges apart completely.
You could also use your biscuit cutter and cut out circles of dough. If you use a biscuit cutter, remember to push your biscuit cutter straight down instead of twisting it. Otherwise your biscuits and scone won’t rise as tall
If your dough seems too sticky, add a little more flour…but be careful not to add too much excess flour because this will make the scones drier.
If your dough seems too dry, add a couple of tablespoons of heavy cream.
Lift the wedges, one at a time, with either a pie server or a spatula.
Place the wedges about 1/2″ apart on the prepared baking sheet,
Brush the top of each scone with heavy cream or buttermilk. Doing this will give your scones more of a golden brown, extra crispy, and crumbly exterior.
You could also sprinkle some sugar on top to add even more crunch.
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Baking Your Scones
Bake the scones at for about fifteen to twenty minutes,,,until they have about tripled in height…and are golden brown on the tops and bottoms.
If your scones seem to be browning too fast as they bake, then tent them with aluminum foil.
After this amount of time, stick a toothpick into the center of a scone to see if they’re done. If the toothpick emerges clean, or with a very few moist crumbs, they’re ready. If the toothpick emerges with anything on it, other than perhaps a few crumbs, then let them bake a bit longer.
Remove the baked scones from the oven,
Let cool for a couple of minutes before topping them with any frosting or glaze.
Scones are best served warm, or within a few hours of baking.
If your scones seem to be spreading out too much as they bake, remove them from the oven and press them back into their original shape using a rubber spatula.
Use a 1/4C measuring cup…or pour the batter from the Mason jar depending on which method you used earlier…to shape the batter into medium-sized circles….about 3-1/2″ wide.
Cook your pancakes for a couple of minutes…until little bubbles appear and the edges start to get firm.
Be sure to avoid squishing the pancakes with your spatula.
Flip. Once you flip the pancake over, don’t press down on it with your spatula. Let the pancake cook naturally so you do not end up with flat, boring pancakes.
Cook your pancakes for a couple of minutes on the other side…until both sides are lightly golden.
Keep pancakes warm while you’finish cooking the rest by covering the pancakes with aluminum foil and then sticking them in an oven that has been preheated to about 200.°
If you find that your pancakes are browning too quickly, turn down the heat down and let the pan cool down for a minute or so before starting the next batch.
If you find that your pancakes are sticking to the pan, add more butter or oil.
Wipe out the pan between batches…especially if you are using butter instead of oil.
Finish cooking any remaining batter.
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Storing
Obviously most of us know what to do with the pancakes once you finish cooking them, but did you know that you can also make them ahead of time…instead of resorting to buying already frozen pancakes from the grocery store…
I was kinda shocked to find pancakes stored by the frozen biscuits and frozen breakfast burritos and frozen waffles…wonder how many preservatives are in all of these products, right?
To refrigerate…put the pancakes in an airtight container…will stay fresh for up to 5 days
To freeze…flash freeze them and store in large ziplocs…will stay fresh up to 2 months