I’m Katzie Guy-Hamilton, the Director of Food and Beverage of Equinox Fitness, nationally recognized Pastry Chef and creative, and author of Clean Enough

Essential Scones

Essential Scones

Oh do I love these scones! I love them with or without inclusions, split in half and draped with loosely whipped cream. I couldn't forget syrupy macerated strawberries with a little rosewater.A favorite of my two dear sweet appreciating friends Michelle and Augustin.

These scones are for sweet applications. I will save my black pepper biscuits for another day and another gravy. The key is creating easy folds of the shaggy dough to create even more layers of flake. Always cut them and then flip them over to ensure a perky rise when baked from COLD. The precious butter bits in the dough will thank you.

If you choose to include fresh or dried fruit and or chocolate chunks you will not be disappointed.

Oh, one last thing: The layer of sugar on top is the best treat. Pour the sugar from a fist turned sideways.This creates a stream of the magic a la an hourglass. The sugar creates an extra layer on the scone that is crispy and oh so good.

Please note these scones are weighed! A little digital scale will save your life following bakery recipes. When it comes to cooking, once you are comfortable with the recipe feel free to ditch the scale and harmonize yourself within the freedom of a kitchen.

Scones: Dough

  • 440 grams All Purpose Flour

  • 150 grams Cake Flour (Pastry Flour) 

  • 100 grams Granulated Sugar

  • 2.5 tsp Salt

  • 2 Tablespoons Baking Powder

  • 200 grams Eggs (about 4 eggs)

  • 340 grams Unsalted Butter, chopped into 1 inch chunks and ice cold (just under an American Pound)

  • 225 ml Heavy Cream

  • 1 tsp Vanilla Extract

  • 500 grams Dark Chocolate Chunks or Fresh Blueberries * Optional 

  • Additional sugar for topping

  • 1 egg for egg wash

1. Combine flours, sugar, salt, baking powder in a cold stainless steel bowl of a Kitchen Aid mixer.

2. Paddle in butter until it is walnut sized.

3. In a separate bowl, whisk together eggs, cream and vanilla.

4. Add eggs to the mixer in one shot. Pule the mixer until the dough is "shaggy" and very loosely mixed.

5. Take the “shaggy” dough and pat it out into a rectangle on a sheet of parchment on the counter.

 6. Pat the dough until it is about  to 2.5 inches thick.

7. Sprinkle with chopped dark chocolate or blueberries (optional).

8. Using either side of the parchment to assist, fold the dough in half. Pat out the dough into a  rectangle 2.5 inches thick. A rolling pin is great at this point. Be sure to flour the pin to prevent sticking

9. Fold dough in half again using the two sides of the parchment to assist. Pat and or roll the dough into a 2.5 inch thick rectangle.

10. Here is where discretion comes in.  If my dough is still cold and still very "shaggy" I will do one more fold.  This means using the two sides of the parchment to assist and folding the dough in half again.

11. On a floured piece of parchment, roll the dough until it is 1.5 inches thick. Place dough covered in fridge to chill for 4 hours.

12. Cut scones into large squares (3X3 inches).

13. Flip scones upside down and place on a parchment lined heavy baking sheet.

14. Brush the tops of the scones with egg wash (1 egg whisked together), making sure to not let the egg wash drip down the sides.

15. Using the additional sugar and your hand, pour the sugar into a thick even layer on top of the scones.

16. Bake scones in a 385 degree Fahrenheit standard oven for 15 minutes.

17. Turn the pan and bake for 10 additional minutes or until golden around the edges and not wet in the center.

Makes approximately 8 scones.

Convection Oven:

Bake 175 Celsius (350 Fahrenheit) for  15 minutes turn then  5 minutes  

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