Here’s a detailed recipe for scones using 10 cups of flour, which will yield a large batch—enough for a gathering or to freeze for later. I’ll break it down step by step, including tips for a tender, fluffy texture.
Ingredients (Large Batch)
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10 cups all-purpose flour
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1/2 cup granulated sugar (adjust to taste)
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1/4 cup baking powder (ensure it’s fresh)
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2 teaspoons salt
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2 cups cold unsalted butter (cut into small cubes)
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4 cups heavy cream (plus extra for brushing)
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4 large eggs
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Optional add-ins: 2 cups dried fruits (raisins, cranberries), 1 cup chocolate chips, or 1/2 cup nuts
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Optional flavorings: 2 tablespoons vanilla extract, 1 teaspoon ground cinnamon, or lemon zest
Instructions
1. Preheat & Prepare
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Preheat your oven to 400°F (200°C).
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Line several baking sheets with parchment paper or lightly grease them.
2. Mix Dry Ingredients
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In a very large mixing bowl, whisk together the 10 cups of flour, sugar, baking powder, and salt until evenly combined.
3. Cut in Butter
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Add the cold butter cubes to the flour mixture.
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Use a pastry cutter, two knives, or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs (pea-sized pieces of butter should remain).
Tip: Cold butter = flakier scones.
4. Mix Wet Ingredients
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In a separate bowl, whisk together the cream, eggs, and any flavorings.
5. Combine Wet and Dry
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Pour the wet mixture into the flour-butter mixture.
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Stir gently with a spatula or wooden spoon until just combined.
Don’t overmix; overmixing will make the scones tough.
6. Add Extras
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Fold in any optional add-ins like fruits, nuts, or chocolate chips.
7. Shape the Scones
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Turn the dough out onto a lightly floured surface.
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Pat it into a rectangle or circle about 1–1.5 inches thick.
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Use a knife or cookie cutter to cut into triangles or rounds.
8. Brush & Bake
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Transfer scones to baking sheets.
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Brush the tops with a little cream for a golden finish.
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Optional: sprinkle with sugar for extra crunch.
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Bake for 18–22 minutes, or until golden brown on top.
9. Cool & Serve
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Let scones cool for 5–10 minutes on a wire rack.
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Serve warm with butter, jam, or clotted cream.
Tips for Success
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Cold ingredients: Keep butter and cream cold to ensure flakiness.
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Don’t over-handle: Gentle mixing preserves the crumb.
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Batch baking: With 10 cups of flour, you may need 2–3 baking sheets and bake in batches.
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Storage: Freeze unbaked scones individually on a tray, then store in a freezer bag. Bake directly from frozen, adding a few extra minutes.
If you want, I can also scale this into a “restaurant-style” ultra-fluffy version with layering butter like croissants, which works beautifully for such a large batch.