AUTHENTIC BRITISH SCONES
An authentic British Scone is the perfect accompaniment to your warming cup of tea, particularly if you have some clotted cream and jam to serve it with!
Provided by Sarah | Curious Cuisiniere
Categories Breakfast and Brunch Recipes
Time 37m
Number Of Ingredients 9
Steps:
- Preheat your oven to 425F.
- In a medium bowl, place the flour, sugar, baking powder, salt, and butter. Rub the mixture together with your fingers to break up the butter, until the mixture resembles fine breadcrumbs.
- Add the milk slowly, mixing as you add, using enough of the milk to get your dough to come together with no lumps remaining. (Your dough should be quite sticky. If a good consistency is not achieved with the listed amount of milk, continue adding until your dough reaches a good consistency.)
- Spoon the dough out until a well-floured surface. Generously dust the top of the dough and knead the dough 2-3 times to coat it with flour and smooth the surface. Press the dough into a round that is roughly 1 inch thick.
- Using a well-floured cookie cutter, cut the dough into 2 inch circles. (Be sure to press the cookie cutter straight down and up. Twisting the cookie cutter will impact the amount of rise you get on your scones.)
- Place the rounds onto a greased and floured baking sheet. Brush them gently with the egg yolk and milk mixture.
- Bake the scones for 12-15 minutes, until golden and firm.
- Remove the baked scones from the oven and let them cool for 30 minutes (if you can resist). If you like softer scones, cover them with a clean tea towel as they cool.
Nutrition Facts : Calories 71 calories, ServingSize 1 scone
BRITISH SCONES
I love going to British teas-we have a popular tearoom here in Albuquerque. These scones have an outstanding flavor and tender flaky texture.-Carole Jasier, Lecanto, Florida
Provided by Taste of Home
Time 30m
Yield 8 scones.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Whisk the eggs, 1/3 cup cream and vanilla; stir into crumb mixture just until moistened. Turn onto a floured surface; gently knead 6-8 times., Pat dough into a 6-in. circle. Cut into eight wedges. Separate wedges and place 1 in. apart on an ungreased baking sheet. Brush tops with remaining cream. , Bake at 400° for 12-14 minutes or until browned. Remove to a wire rack. Serve warm.
Nutrition Facts : Calories 254 calories, Fat 14g fat (9g saturated fat), Cholesterol 92mg cholesterol, Sodium 331mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
BRITISH SCONES (MAKEOVER - LIGHT)
I went to a talk by a person from Taste of Home and she made some recipes that were "made over" to make it healthier and lower fat. This is one of them.
Provided by WI Cheesehead
Categories Scones
Time 22m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- In a large bowl, combine the flours, brown sugar, baking powder, baking soda and salt.
- Cut in butter until mixture resembles coarse crumbs.
- Combine the egg, buttermilk, oil and vanilla.
- Add to crumb mixture and stir until a soft dough forms.
- Turn onto a floured surface and knead gently 6-8 times.
- Pat dough into a 6-inch circle and cut into eight wedges.
- Separate wedges and place 1 inch apart on an ungreased baking sheet.
- Brush tops with milk; sprinkle with sugar.
- Bake for 12-14 minutes or until lightly browned. Remove to wire rack and serve warm.
Nutrition Facts : Calories 231.7, Fat 8.9, SaturatedFat 3.3, Cholesterol 38.3, Sodium 305, Carbohydrate 32.9, Fiber 0.8, Sugar 4.5, Protein 4.6
BRITISH CURRANT SCONES, ATK
I like these scones plain, because of the delicious flavor, but you may serve with butter, clotted cream, and jam. And hot tea, of course! If you have any left the next day, they can be split and toasted.
Provided by cathyfood
Categories Breads
Time 32m
Yield 16 scones, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 500 degrees F. Line 2 baking sheets with parchment paper, set aside.
- Place dry ingredients in bowl of food processor fitted with a metal blade; pulse until well combined.
- Add butter cubes. They should be firm but not hard, and pliable if you squeeze one between your fingers. Pulse until butter is fully combined with flour mixture. No chunks of butter should remain.
- Transfer flour & butter mixture to large mixing bowl. Add ¾ cup currants, stir into flour mix. Use your fingers, and separate any currants that are stuck together in clumps.
- In a small bowl, whisk eggs and milk together. Reserve 2 TB of mixture to brush on tops of scones before baking. Add remaining eggs and milk to bowl with flour and currants. Stir together gently with a rubber spatula until all dry ingredients are moistened. Dough will be somewhat sticky.
- Turn onto generously floured counter, knead 15 to 20 turns with floured hands. Use a bench scraper if needed to get dough off of counter.
- Roll out 3/4 to 1" thick on floured board. Cut into 2 1/4 inch rounds, dipping cutter into flour between cuts, and do not twist the cutter- cut straight down. This should make about 18 scones, or more if using smaller cutter. Place onto baking tray lined with parchment. Knead scraps together once or twice and cut remaining rounds until all dough is used. Brush scones on tops only with reserved egg mixture.
- Put scones into preheated 500 degree oven, turn heat down to 425 degrees F, and bake for 10-12 minutes until golden brown on top and bottom. Reverse pans halfway through baking time.
- Cool on rack a few minutes before serving.
Nutrition Facts : Calories 372.2, Fat 14.4, SaturatedFat 8.5, Cholesterol 81.3, Sodium 552.9, Carbohydrate 52.4, Fiber 1.5, Sugar 8.5, Protein 8.3
BRITISH SCONES
Make and share this British Scones recipe from Food.com.
Provided by Millereg
Categories Scones
Time 25m
Yield 1 dozen, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Line a baking sheet with parchment paper.
- Sift the flour, cream of tartar, baking soda and salt into a bowl.
- Rub in the butter until the mixture resembles fine breadcrumbs.
- Stir in the sugar and enough milk to mix to soft dough.
- Turn onto a floured surface, knead lightly and roll out to a 3/4-inch thickness.
- Cut into 2-inch rounds and place on the prepared baking sheet.
- Brush with milk to glaze.
- Bake at 425 degrees F (220 degrees C) for 10 minutes then cool on a wire rack.
- Serve with butter or clotted cream and jam.
Nutrition Facts : Calories 92.7, Fat 0.7, SaturatedFat 0.3, Cholesterol 1.8, Sodium 72.1, Carbohydrate 18.7, Fiber 0.6, Sugar 2.1, Protein 2.6
BASIC BRITISH SCONES
After much trial and error, I've come up with this basic scone recipe which rivals the scones at Tea & Sympathy in NYC.
Provided by Angela Martini
Categories Bread Quick Bread Recipes Scone Recipes
Time 25m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Sift the flour, cream of tartar, baking soda and salt into a bowl.
- Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and enough milk to mix to a soft dough.
- Turn onto a floured surface, knead lightly and roll out to a 3/4-inch thickness. Cut into 2-inch rounds and place on the prepared baking sheet. Brush with milk to glaze.
- Bake at 425 degrees F (220 degrees C) for 10 minutes then cool on a wire rack. Serve with butter or clotted cream and jam.
Nutrition Facts : Calories 124.3 calories, Carbohydrate 18.8 g, Cholesterol 1 mg, Fat 4.2 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 0.8 g, Sodium 102 mg, Sugar 2.8 g
BRITISH TEA SCONES
Make and share this British Tea Scones recipe from Food.com.
Provided by Chief Teer
Categories Scones
Time 45m
Yield 12-16 Scones, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F. Combine in mixing bowl the flour, salt, baking powder and sugar. With pastry blender cut in the shortening. Add raisins. Lightly beat the egg and add enough milk to total 2/3 cup liquid. Add liquid to dry ingredients and stir gently with folk until dough holds together. Gather dough into a ball and place on lightly floured board and knead gently, about 12 kneading strokes. On lightly floured board roll dough out 1/4 inch thick and cut into rounds with biscuit cutter. Place scones on a baking sheet about 1 inch apart and bake for 12 to 15 minutes.
- Makes 12 to 16 scones.
- Presentation: Split scones while hot and spread with butter. Best served fresh from oven.
Nutrition Facts : Calories 513.3, Fat 19.7, SaturatedFat 5.2, Cholesterol 49.3, Sodium 548.7, Carbohydrate 76.3, Fiber 2.4, Sugar 23.4, Protein 9.2
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