Culinary School Scones – Tender, flaky, buttery scones filled with dried cranberries, walnut pieces, and rich dark chocolate
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I’m so freakin’ excited to share this recipe with you guys. I’m obsessed with these scones for two reasons:
One, they completely changed me from a scone-hater to a scone-lover.
And two, I made them like a thousand times in culinary school and they are super special to me. Yes, I’m sappy. But I loooooooved culinary school, like I can’t begin to explain how much I loved it.
These scones, like I don’t know where to begin. When we made them in class, I rolled my eyes and was like, “ugh, I hate scones, can we just skip these”, but I made them anyways (mostly because I had to in order to pass the class), and I took one bite and was hooked. And then for some reason, my friends and I kept making them, like we made a thousand batches and gave them to everyone we knew and I ate close to 500 scones that month.
Most people are scone-haters because they haven’t had a good scone. They’re usually dry and crumbly and bland, but when you have a good scone it’s ahhhmazing: tender and flaky and buttery, and that’s exactly what these are.
For this recipe, you need a kitchen scale, and if you don’t have one, you should totally get one. They’re so useful in the kitchen, plus they’re super affordable and you can get them pretty much everywhere nowadays. I’ve included some links here if you want to buy one online.
Here’s What I Used:
Culinary School Scones (Vegan)
- 12 ounces all-purpose flour
- 1.5 ounces granulated sugar
- 0.75 ounces baking powder
- 1.75 ounces flaxseed meal + water about 1 Tbsp. flax + 2 1/2 Tbsp. water
- 3 grams salt
- 4.75 ounces vegan butter cold and cubed
- 5.25 ounces nondairy milk
- 1.5 ounces walnut pieces
- 2 ounces dried cranberries
- 3.5 ounces dark chocolate chips
- Preheat oven to 400ºF.
- Mix together the flax and water and let sit until thickened, about 5-7 minutes.
- Sift together the flour, baking powder, and salt. Add the sugar and mix well.
- Cut in the cold butter using a pastry cutter (or you can use your hands like I do!), and work the mixture until crumbly. It's ok if there are a few slightly larger, unincorporated chunks of butter.
- Chill for 5-10 minutes to make sure the butter remains cold.
- Stir in the walnuts, cranberries, and chocolate chips.
- Add the liquid ingredients (flax mixture and milk), and fold together gently until a dough comes together. It will be sticky!
- Dump the dough onto a lightly-floured surface and pat into a circle. Using a serrated knife, cut across the dough into 8 equal triangles.
- Transfer the scones onto a parchment-lined baking sheet, and chill an additional 10 minutes.
- Right before you put the scones in the oven, brush with a small amount of milk and sprinkle with granulated sugar. Bake for 25-30 minutes until golden brown.
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