2TablespoonsSparkling White Sugaror Pink Decorative Sugar
Instructions
Preheat the oven to 375°F/191°C and line a baking sheet with parchment paper.In a small glass bowl mix warm water with active dry yeast and 1 teaspoon of granulated sugar. Let yeast mixture proof for 10 minutes or until a sponge has formed that is about 4 times the size of the original mixture.
2 Tablespoons Water, 1 Tablespoon Active Dry Yeast, 1 Teaspoon White Granulated Sugar
In a large bowl sift together the flour, sugar, baking powder, and salt.
2 ¾ Cups All Purpose Flour, ¼ Cup Sugar, 3 Teaspoons Baking Powder, 1 Teaspoon Salt
Cut the cold shortening into small cubes and using a pastry blender or fork, cut in the shortening until the mixture is crumblike and has large pea size clumps of shortening and flour. Take care not to overwork the mixture. There will still be patches of dry ingredients.
1 Cup Cold Shortening
Make a well in the center of the crumb mixture and add all of the milk, the vanilla extract, and the yeast mixture. Fold just until the mixture is barely moistened and the dough is formed. Large bits of flour will still be dry. Using the heel of your palm, press down and across mixture several times until the mixture comes together.
⅞ Cup Whole Milk, 1 Teaspoon Vanilla
Sift or scatter approximately 2 tablespoons of flour on a parchment covered work surface.
Gather the dough into a smooth ball and place it on the prepared work surface.Pat or roll the dough to be ¾” high. Using a direct up and down action, cut the scones with a 2 ½” heart-shaped cutter. Dip the cutter in flour between cuts to aid in cutting. Gather scraps, reform dough, and cut again
Place the scones 2” apart on a parchment-lined baking sheet. Set the baking sheet in a warm place and let the scones rise for 30 minutes or until they are almost double in height, approximately 1 ¼" tall. While scones are rising pre-heat oven the to 375°F/191°C.Beat together the egg white and 2 tablespoons of cold water until frothy and well combined. Brush the tops of the scones with the egg white pastry wash and sprinkle them with sparkling sugar.
Bake the scones for 8 to 14 minutes or until set and edges are lightly browned. Remove the scones from the baking sheet to cooling racks.
Video
Notes
Can you substitute baking soda for baking powder?Baking soda requires an acid to activate its leavening power. So, in this recipe, you can’t substitute baking soda for baking powder.Make Ahead and StorageThese are best served on the same day as baked, but they will keep up to 2 days in a sealed container.