As part of our review of The Dirty Apron Cookbook, we tried the recipe of the Dirty Apron Scones. I was very impressed by how easy the recipe was, and for making it for the first time, how great the scones turned out. Are you preparing a brunch on New Year’s Day? This will be a good recipe to prepare ahead of time and just finish it off in the morning after recovering from all the champagne and drinks!
Although the recipe was easy to follow, we discovered a few things that we would suggest tweaking as you make your next batch of scones. We’ll note the suggestions at the end of the post. The recipe below is as found in the cookbook:
Basic Scone Mix
Recipe provided by David Robertson / The Dirty Apron Cooking School
Ingredients
- 3-1/3 cup All-purpose flour
- 1/4 cup Sugar
- 2 tablespoons + 1 teaspoon Baking powder
- 1 teaspoon Salt
- 2/3 cup Unsalted butter, cold, cut into cubes
Preparation
- Combine the flour, sugar, baking powder and salt in a large bowl.
- Using your hands, a pastry blender or even two knives, cut in the butter until the mixture resembles coarse oatmeal.
- Refrigerate in an airtight container for up to 1 month or freeze for up to 3 months.
Dried Fruit Scones
Recipe provided by David Robertson / The Dirty Apron Cooking School (more…)
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