CLASSIC BRITISH SCONES RECIPE
These scones are delicious served with clotted cream (or whipped cream), jam and fresh strawberries.
Provided by Sam Franklin
Categories Dessert
Time 25m
Number Of Ingredients 6
Steps:
- Preheat the oven to 450°F (425°F if using a fan oven).
- Sieve the flour and salt into a bowl.
- Add butter and using fingertips rub into flour until you get a fine breadcrumb consistency.
- Pour in milk (save a little bit to brush the top) and mix to a soft but not sticky dough (if too sticky add more flour).
- On a floured surface, press dough to 3/4" thickness.
- Use a 2 1/2" round cookie cutter and cut out 4 rounds.
- Re-ball the dough and press down again, then cut 2 more rounds.
- Put the rounds on a greased baking tray and brush the tops with the milk.
- Place in the middle of the oven and bake for 7 to 10 minutes until the scones are well risen and golden.
Nutrition Facts : ServingSize 1 serving, Calories 233 kcal, Carbohydrate 35 g, Protein 6 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 18 mg, Sodium 257 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 3 g
ENGLISH SCONES
When I came to America from England in 1967, I made sure to bring along my favorite recipe for scones. Served warm with butter, they're perfect for breakfast.
Provided by Taste of Home
Time 30m
Yield 10 scones.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, sugar and baking powder. Cut in butter until mixture resembles fine crumbs. Stir in raisins. Beat milk and egg; add to dry ingredients, stirring lightly. , Turn onto a lightly floured surface; roll to 1-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Bake at 425° until golden brown, 10-15 minutes. Serve warm.
Nutrition Facts : Calories 228 calories, Fat 6g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 141mg sodium, Carbohydrate 41g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
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
ENGLISH CREAM TEA SCONES
I have been making these for years and just decided I wanted to post it as a recipe for others to enjoy. These scones are slightly sweet and make a wonderful breakfast quick bread or are fabulous for a High Tea!
Provided by Recipe Baroness
Categories Scones
Time 35m
Yield 16 scones
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees.
- In a medium bowl, combine flour, sugar, baking powder and salt; blend well.
- Using a pastry blender or fork, cut cold Butter into small slices and blend with the flour mixture until the flour mixture is crumbly looking.
- Add in the Whipping cream and stir.
- On a floured surface, gently knead dough 5 or 6 times.
- Cut dough in half.
- Place on ungreased cookie sheet and press each half into an 8inch circle about 1 inch thick. Cut into 8 wedges each but do not separate.
- Sprinkle with sugar and bake for 15 minutes or until golden brown.
- Cut into wedges and serve warm.
Nutrition Facts : Calories 144.6, Fat 8.3, SaturatedFat 5.1, Cholesterol 27.1, Sodium 266.7, Carbohydrate 16.1, Fiber 0.4, Sugar 3.2, Protein 1.9
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