Bed Breakfast Scones Recipes

HOW TO MAKE PERFECT SCONES

Steps:

• Whisk flour, sugar, salt, and baking powder together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
• Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the add-ins, then mix together until everything appears moistened.
• Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it's too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges. For smaller scones, press dough into two 5-inch discs and cut each into 8 wedges. To make 10-12 drop scones: Keep mixing dough in the bowl until it comes together. Drop scones, about 1/4 cup of dough each, 3 inches apart on a lined baking sheet. To make mini (petite) scones, see recipe note.
• Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
• Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
• Meanwhile, preheat oven to 400°F (204°C).
• Line a large baking sheet with parchment paper or silicone baking mat(s). If making mini or drop scones, use 2 baking sheets. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
• Bake for 18-26 minutes or until golden brown around the edges and lightly browned on top. Larger scones take closer to 25 minutes. Remove from the oven and cool for a few minutes. Feel free to top with any of the toppings listed in the recipe Note below.
• Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.

BREAKFAST SCONES

Steps:

• In a bowl, combine flours, brown sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk until a soft dough forms. Turn onto a lightly floured board and knead gently 10-12 times or until no longer sticky., Divide dough in half; gently pat or roll each half into an 8-in. circle 1/2 in thick. Cut each circle into eight wedges. Separate wedges and place on an ungreased baking sheet. Bake at 400° for 15-18 minutes.

BED & BREAKFAST SCONES

Steps:

• Preheat oven to 400; set aside a lightly greased baking stone or cookie sheet.
• In a large bowl, combine dry ingredients; cut in butter to resemble coarse crumbs; select one or more Optional Add-In from the list above (equalling about 1 cup total); make well in the center.
• In a measuring cup, mix milk and eggs, pour into well in flour mixture EXCEPT -- reserve about 1 tablespoon of egg-milk; add flavoring of choice.
• Stir flour-milk mixture with a fork, it will be slightly dry and rather stiff (add a bit extra milk if it appears "too" dry).
• Dump dough onto a floured surface, incorporating any dry crumbs from the bottom of the bowl; knead several times but DO NOT OVERWORK the dough.
• Divide into two balls; place one on either end of the baking stone or cookie sheet; pat into an 8-inch disk, about half-inch thick.
• Using a pastry brush, spread the reserved egg-milk over the tops of both disks; sprinkle with Topping of Choice covering thoroughly.
• With a pizza cutter or big knife, cut each cake into wedges (four large or six small), LEAVE IN PLACE.
• Bake for 20-25 minutes (tops will be golden brown); separate wedges and check that dough is "dry" -- if not, pop back in oven & give it 2-3 more minutes; then serve immediately.
• SERVE WITH: Recipe #186965 or Recipe #208437.
• LEFTOVER SCONES: as if -- but okay IF you have leftovers, cut horizontally, spread with butter and toast lightly.
• GREAT COMBINATIONS:.
• chocolate chips with cranberries & brown sugar topping.
• chocolate chips with orange zest & orange flavoring.
• cranberries with walnuts.
• cranberries with apricots.
• apricots with nuts.
• poppyseeds with lemon flavoring & zest.
• cheese with nuts or chocolate chips.

BED AND BREAKFAST SPICED PUMPKIN SCONES WITH HONEY BUTTER

Steps:

• Preheat oven to 200 C / Gas 6. Lightly grease a baking tray.
• Cream together butter and sugar, then beat in egg, pumpkin puree and 4 tablespoons milk until smooth. Add the mixed spice to the pumpkin mixture, taste and adjust the spices to taste. Stir in flour until a dough forms, then knead a few times on a well floured surface until the dough holds together. Add more flour if dough is too wet or sticky.
• Press the dough into a flat circle 1 to 1.5cm thick. Cut into 6 wedges, place onto greased baking tray, and brush the tops with 2 tablespoons of milk.
• Bake in the preheated oven until golden brown on top and bottom, 10 to 15 minutes. Once done, wrap scones with a clean tea towel and allow to cool for 15 minutes before serving with the honey butter.
• Honey Butter: Mix the butter and honey together, adding the honey a spoon at a time until the right consistency is achieved. Mix well. Best served fresh with the pumpkin scones.

FARMHOUSE BED AND BREAKFAST APRICOT SCONES

Steps:

• Preheat oven to 400; seasoned baking stone or greased cookie sheet; set aside.
• In a bowl, combine dry ingredients; cut in butter.
• In a small bowl, combine eggs; reserve ONE TABLESPOON for glazing; set aside.
• In another bowl, combine sour cream, milk and eggs; add apricots; stir into crumb mixture until dough clings together.
• Turn onto lightly floured table, knead 12-15 times; divide down into two portions.
• Pat one portion into a 6-7 inch disk on the baking sheet.
• Combine filling ingredients, sprinkle over first disk in pan to within 1/2-inch of edge.
• Pat remaining down into matching disk, place over filling, softly pinch edges, but don't worry if they're not sealed.
• Glaze top with reserved 1 T. egg, sprinkle with additional sugar (brown or white); cut into wedges, leaving in place on pan.
• Bake for 15-20 minutes (golden brown).
• Cool slightly, break apart carefully; serve warm with honey and apricot jam.
• VARIATION: try dried cranberries for a tangy eye-opening breakfast treat!

BREAKFAST SCONES

Steps:

• Mix dry ingredients.
• Rub in butter til crumbly.
• Mix in beaten eggs.
• Add enough cold water to make a soft dough.
• Turn onto floured board and pat to 1 inch thickness.
• Cut in rounds or squares.
• Fold in half and brush with milk.
• Place on greased baking sheet.
• Dust each with sugar.
• Bake 400F 15 minutes.
• Serve hot with butter and jam.