Does anyone have a recipe for scones that are soft after baking?

Answer 1

Well, scones are technically a "short" quick bread, meaning the texture is kinda crumbly and cripsy inlayers, not soft.

But this one is probably softer than most.

Orange Glazed Blueberry Scones

2 cups unbleached flour, plus more for rolling berries
1 Tbsp. baking powder
1 tsp salt
1/3 cup sugar
1/4 cup unsalted butter, chilled and cut in chunks
3/4 cup buttermilk or cream
1 egg
1 pint fresh blueberries

Preheat oven to 400º F. In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly. Cut in butter using 2 forks or a pastry blender. The butter pieces should be coated with flour and resemble crumbs.
In another bowl, mix buttermilk and egg together, and then add to the flour mixture. Mix just to incorporate, do no overwork the dough.
Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked. Fold the blueberries into batter, being careful not to bruise. Drop large tablespoons of batter on an ungreased cookie sheet.
Bake for 15 to 20 minutes until brown. Cool before applying orange glaze.

Orange Glaze:
2 tablespoons unsalted butter
2 cups powdered sugar, sifted
2 oranges, juiced and zested

Combine butter, sugar, orange zest, and juice over a double boiler. Cook until butter and sugar are melted and mixture has thickened. Remove from heat and beat until smooth and slightly cool. Drizzle or brush on top of scones and let glaze get hazy and hardened.

--Tyler Florence

Answer 2

My favorite way to make scones is to just roll out Rhodes bread dough into pieces the size I want my scone and deep fry them. Then use real butter and honey on them,they are sooo good!But when I looked for scone recipes online they were more like a cornbread consistancy,so I'm not sure if we are talking about the same kind of scone!

Answer 3

What do in Ireland is wrap the scones (any recipe) in a clean dish towel immediately after they are removed from the oven. By keeping the steam in, it keeps the crust soft. The same technique works with soda breads. (This is also the method recommended by the Joy of Cooking.) Recipies with a high fat content, especially recipes that use buttermilk or incorporate butter also tend to be softer.

Answer 4

check out this site. you will love:
the more u add stuff (fruit etc) the drier it will be.

http://www.joyofbaking.com/SconesIntroduction.html