9:30 Scones
Makes 8 scones
1 hour —
Easy —
This scone got it’s name because one night at around 9:30pm, Caroline & I were on the couch watching a movie, and she told me she was in the mood for scones. I got up and pulled up my traditional scone recipe but made some tweaks so I could make them faster. The result was so damn good that I removed my old recipe and published this one. So fluffy and light, a bit crispy on the outside, and perfectly sweet. This is officially my favorite scone recipe.
This scone falls between traditional British scones and American ones. A tad sweet, but really tender and fluffy. Remove and add anything you want. I left some ideas below!
9:30 Scones
8
scones30
minutes29
minutes1
hourIngredients
360g (3 cups) all-purpose flour
2 tbsp baking powder
1/2 tsp kosher salt
78g (1/3 cup + 1 tbsp) granulated sugar
170g (12 tbsp) plant-based butter
3/4 cup (177mL) plant-based milk
1 tbsp apple cider vinegar
2 tsp vanilla extract
1/4 cup (59mL) aquafaba
Directions
- Preheat oven to 400F. Line a baking sheet with parchment paper.
- In another small bowl or liquid measuring cup, add your milk, apple cider vinegar, and vanilla, and stir lightly. Set aside in the refrigerator.
- In a large bowl combine flour, baking powder, sugar, salt, and cardamom. Using a whisk or your hands, chop and mix the cubed butter into the flour until it forms a mixture similar to sandy pebbles. You want tiny clumps of butter scattered through the flour. See progress pic. This should take a few minutes. If the butter starts to get too warm, through the bowl in the freezer for 5 minutes.
- Pour half of the milk mixture into the flour, along with the egg replacer you’re using. Combine using a wooden spoon. Add the remainder of your milk mixture a little bit at a time, until you reach your desired consistency. You’re looking for a dough that is just slightly wet & sticky. Not quite fully combined, with lots of different sized clumps. You may have a bit of milk left over.
— Here is where you can add your ginger (or other mix-ins), but do NOT overmix! Only just enough to combine. - In your hands, quickly divide & squish the dough into 8 evenly sized clumps. Keep them rustic.
- Put the dough balls on a sheet pan lined with parchment paper and bake for 20-25 minutes, until tops are lightly browned. Brush with butter beforehand if you want the tops extra crispy & brown.
Notes
- Keep in mind during this recipe that you need to keep your ingredients cold. Don’t handle with your hands too much, and if your kitchen is very hot or humid, then work quickly!
- All of the mixing can be done in a stand mixer with a paddle attachment if you have it, just don’t overmix.
- Scones are meant to be eaten fresh, we recommend making them right when needed, not ahead of time.
