Okay, scone experts needed.

[Skidmore]

What is the correct texture for a scone? Maybe the recipe I have is just not a good one but it turns out scones very similar in texture to a dry baking soda biscuit and with not much flavor. I had a delicious scone yesterday while I was running errands that was crunchy on the outside and somewhere between a light yeast bread and a coffee cake in texture on the inside. I've had other scones that were more toward the biscuit end but moister and ligher. '

Does anyone have a good scone recipe? One of those that you can't go wrong with?

[displacedtexan]

1. Here's mine.

Note: Barely knead the dough (to keep it from being tough, and brush with milk for a crisper top.

2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1 pinch salt
1/4 cup margarine
1/8 cup white sugar
1/2 cup milk
2 tablespoons milk

Preheat oven to 425 degrees F

Line a baking sheet with parchment paper

Sift the flour, cream of tartar, baking soda and salt into a bowl

Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and enough milk to mix to a soft dough

Turn onto a floured surface, knead lightly and roll out to a 3/4-inch thickness

Cut into 2-inch rounds and place on the prepared baking sheet

OR

Shape large round and cut into pie slice-shaped wedges

Brush with milk to glaze

Bake at 425 degrees F 10 minutes then cool on a wire rack

Serve with butter or clotted cream and jam

[Warpy]

2. My favorites were done as above

and a light mixing and rolling hand are essential. Rest the dough between mixing and rolling for insurance.

I brushed the tops with egg and sprinkled mine with Demarara sugar. Tubinado sugar also works, a large grained, pale brown sugar with a little flavor.

The texture was more biscuit like but with a crunch from the caramelized sugar tops. They didn't even need butter or marmalade.

[NashVegas]

3. Kind of Like Bis-Quick Biscuits

I gave up trying to do them from scratch and just use that now. They've even got a recipe on the box, now, I think.

I'm not an expert but I have eaten them in the UK. Except for one coffee shop I was once at in San José, every (commercial) US scone I've ever eaten was hard and dry compared to the English version.

[The empressof all]

4. America's Test Kitchen just did a Coffee House goodies show

They made a Blueberry Scone which looked amazing. The recipe called for grated butter and the dough was turned and folded almost like making a croissant or puff pastry. It wasn't as fussy as a true croissant dough and certainly didn't seem as difficult as making a puff pastry. I have it tivo'd and haven't tried it yet but it looked good enough for me to keep. They used fresh blueberries that were layered in. They said they were a lighter texture than "typical" hockypuck scones.