Try Bero Scones, a culinary masterpiece with buttery, flaky dough and sweet vanilla icing. These delectable breakfast or afternoon tea bites are perfect. Prepare to succumb to their enticing scent and wonderful flavor.
What Is Bero Scone Recipe?
The Bero Scone recipe is a delightful and indulgent treat consisting of flaky, buttery scones. These Bero rich Scones are made with a simple combination of flour, sugar, butter, cream, and vanilla extract. They are topped with a delicious vanilla glaze for an extra touch of sweetness.
Bero Scone Ingredients
For The Scones:
- 2 cups (250 grams) of all-purpose flour spooned & leveled
- 1/3 cup (65 grams) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons (85 grams) of cold unsalted butter cubed into pieces
- 1/2 cup (120 ml) heavy whipping cream plus more for brushing the tops
- 1 large egg
- 1 teaspoon pure vanilla extract
For The Vanilla Glaze:
- 1 cup (120 grams) powdered sugar
- 1-2 tablespoons (15-30 ml) milk
- 1/2 teaspoon pure vanilla extract
How To Make Bero Scone
To Make The Scones:
- Bring the oven temperature to 204 degrees Fahrenheit (400 degrees Celsius). Prepare a sizable baking sheet by lining it with parchment paper or a silicone baking mat.
- Combine the flour, sugar, baking soda, and salt in a large bowl using a whisk. Incorporate the cold, cubed butter into the dry ingredients by cutting it in with a pastry cutter or fork until the mixture resembles small, pea-sized crumbs.
- Heavy whipping cream, egg, and vanilla extract should be mixed in a separate bowl using a whisk. Stir the liquids into the dry ingredients until they are almost entirely absorbed. It’s okay if the mixture is a touch crumbly now.
- Roll the dough into a ball on a floured surface, and then press it into a circle that’s 7 inches in diameter. Separate the dough into 8 pieces of similar size and lay them on the baking sheet prepped for baking.
- If you want your scones extra cold, pop the baking sheet in the freezer for 5 to 10 minutes.
- Lightly whip some heavy cream and brush it over the tops of the scones. You can sprinkle coarse sugar on top if you don’t want to use a glaze.
- To ensure the scones are fully baked and the tops are nicely browned, bake them at 400 degrees Fahrenheit (204 degrees Celsius) for 18 to 22 minutes.
- Take it out of the oven and let it cool to room temperature.
To Make The Vanilla Glaze:
- Combine the powdered sugar, milk, and vanilla extract in a medium bowl and whisk until smooth. The glaze can be adjusted by adding either more milk to thin it out or more powdered sugar to thicken it, depending on the desired consistency.
- After the scones have cooled for about 10 to 15 minutes, drizzle them with the glaze.
Recipe Tips
- Keep the butter cold: It’s crucial to use cold butter and cut it into small cubes. This will help create a flaky texture in the scones.
- Don’t overmix the dough: When incorporating the wet ingredients into the dry ingredients, mix just until the ingredients are combined. Overmixing can result in tough scones.
- Use a light touch when shaping: When shaping the dough into a circle and cutting it into individual scones, handle it gently. Avoid pressing or compacting the dough too much, as it can make the scones dense.
- Brush with cream for a golden crust: Before baking, brush the tops of the scones with a little heavy cream. This will help give them a beautiful golden color and a slightly crisp crust.
- Adjust glaze consistency: When making the vanilla glaze, you can adjust the consistency by adding more milk to thin it out or more powdered sugar to thicken it. Aim for a glaze that can be easily drizzled over the scones.
- Enjoy fresh: Scones are best enjoyed fresh out of the oven when they are still warm and tender. If you have leftovers, you can reheat them slightly in the oven or toaster oven for a few minutes to regain their freshness.
What Goes Well With Scone?
A wide variety of delightful accompaniments go well with Bero Scones. Taste the crispness of a tropical fruit salad or the timelessness of strawberries with clotted cream. BLT guacamole, whipped feta, cheesy scrambled eggs, Marsala-braised mushrooms, tapenade, coronation chicken, and zesty lemon curd are some savory choices.
What Is The Best Way To Keep Leftover Scone Fresh?
- At Room Temperature: Leftover scones can be kept for 1 to 2 days at room temperature in an airtight container.
- In The Fridge: Store any leftover scones in the fridge for a week. Keep them refrigerated by placing them in a plastic bag or other airtight container.
- In The Freezer: You may keep leftover scones for up to 3 months in the freezer. Wrap them tightly in plastic wrap and then store them in a freezer-safe bag or airtight container. They should be thawed at room temperature for an hour or in the refrigerator overnight before being served.
How To Reheat Scone?
- Oven: Put the oven temperature at around 350°F (175°C). Place scones on a baking sheet and heat them in the oven for 5 to 10 minutes.
- Microwave: Place the scone on a microwave-safe plate and heat it in 10 to 15-second intervals, checking after each interval to ensure it doesn’t become too hot.
- Air Fryer: Set the temperature of your air fryer to about 350°F (175°C). Put the scones in the air fryer’s basket and heat them for 3 to 5 minutes, or until they are warmed through and crispy on the outside.
FAQs
What’s the difference between British scones and American scones?
The difference between British scones and American scones lies in their size, texture, and traditional serving methods. British scones are smaller, and fluffier, and are often served with clotted cream and jam as part of afternoon tea. On the other hand, American scones are larger, denser, and often incorporate additional ingredients such as fruits, nuts, or chocolate chips.
Is scone bread or cookie?
Scones are typically classified as a type of bread. They have a similar texture to biscuits but are slightly sweeter and often flavored with fruits, nuts, or other ingredients.
What is the secret to making good scones?
The secret to making good scones lies in using cold butter, handling the dough gently, not overmixing, and baking them at the right temperature to achieve a flaky texture and delicious flavor.
Why are scones so hard to make?
Scones can be hard to make if the dough is overworked, the butter is not cold enough, or if they are baked at too high a temperature, resulting in a dense or dry texture.
What not to do when making scones?
When making scones, avoid overmixing the dough, using warm or melted butter, pressing the dough too firmly, or baking at too high a temperature, as these can result in undesirable texture and flavor.
Are scones supposed to be hard or soft?
Scones are supposed to be a soft and tender texture. They should not be overly hard or dense, but rather flaky and melt in your mouth when properly baked.
Can I freeze the scones before baking them?
Yes, you can freeze the scone dough before baking them. Shape the dough into scones, place them on a baking sheet, and freeze for 5 to 10 minutes.
Should scones be baked touching?
Scones should not be baked touching each other. Leave some space between them on the baking sheet to allow for proper air circulation and even baking.
How do you cut butter for scones?
To cut butter for scones, start with cold butter and cut it into small cubes. Use a pastry cutter, two knives, or your fingertips to work the butter into the dry ingredients until it resembles small, pea-sized crumbs.
How do I know when the scones are fully baked?
You can tell when scones are fully baked by their golden brown color, a firm texture when gently pressed, and by inserting a toothpick into the center, which should come out clean or with a few dry crumbs.
Bero Scone Nutrition Facts
Amount Per Serving
- Calories 398
- Total Fat 16g
- Saturated Fat 4.3g
- Cholesterol 3.5mg
- Sodium 582mg
- Potassium 121.9mg
- Total Carbohydrates 56g
- Protein 7g
- Calcium 18%
- Iron 16%
Bero Scone Recipe
Description
Try Bero Scones, a culinary masterpiece with buttery, flaky dough and sweet vanilla icing. These delectable breakfast or afternoon tea bites are perfect. Prepare to succumb to their enticing scent and wonderful flavor.
Bero Scone Ingredients
For The Scones:
For The Vanilla Glaze:
Bero Scone Instructions
- Bring the oven temperature to 204 degrees Fahrenheit (400 degrees Celsius). Prepare a sizable baking sheet by lining it with parchment paper or a silicone baking mat.
- Combine the flour, sugar, baking soda, and salt in a large bowl using a whisk. Incorporate the cold, cubed butter into the dry ingredients by cutting it in with a pastry cutter or fork until the mixture resembles small, pea-sized crumbs.
- Heavy whipping cream, egg, and vanilla extract should be mixed in a separate bowl using a whisk. Stir the liquids into the dry ingredients until they are almost entirely absorbed. It’s okay if the mixture is a touch crumbly now.
- Roll the dough into a ball on a floured surface, and then press it into a circle that’s 7 inches in diameter. Separate the dough into 8 pieces of similar size and lay them on the baking sheet prepped for baking.
- If you want your scones extra cold, pop the baking sheet in the freezer for 5 to 10 minutes.
- Lightly whip some heavy cream and brush it over the tops of the scones. You can sprinkle coarse sugar on top if you don’t want to use a glaze.
- To ensure the scones are fully baked and the tops are nicely browned, bake them at 400 degrees Fahrenheit (204 degrees Celsius) for 18 to 22 minutes.
- Take it out of the oven and let it cool to room temperature.
- Combine the powdered sugar, milk, and vanilla extract in a medium bowl and whisk until smooth. The glaze can be adjusted by adding either more milk to thin it out or more powdered sugar to thicken it, depending on the desired consistency.
- After the scones have cooled for about 10 to 15 minutes, drizzle them with the glaze.
To Make The Scones:
To Make The Vanilla Glaze:
Notes
- Keep the butter cold: It’s crucial to use cold butter and cut it into small cubes. This will help create a flaky texture in the scones.
- Don’t overmix the dough: When incorporating the wet ingredients into the dry ingredients, mix just until the ingredients are combined. Overmixing can result in tough scones.
- Use a light touch when shaping: When shaping the dough into a circle and cutting it into individual scones, handle it gently. Avoid pressing or compacting the dough too much, as it can make the scones dense.
- Brush with cream for a golden crust: Before baking, brush the tops of the scones with a little heavy cream. This will help give them a beautiful golden color and a slightly crisp crust.
- Adjust glaze consistency: When making the vanilla glaze, you can adjust the consistency by adding more milk to thin it out or more powdered sugar to thicken it. Aim for a glaze that can be easily drizzled over the scones.
- Enjoy fresh: Scones are best enjoyed fresh out of the oven when they are still warm and tender. If you have leftovers, you can reheat them slightly in the oven or toaster oven for a few minutes to regain their freshness.