CRUMBLIEST SCONES
Scones are wonderfully British, delicious, and so simple even a five-year-old could make them. There's a magic hour just after they come out of the oven when they are so heavenly I just can't imagine why anyone would prefer store-bought scones. Just remember that the less you touch the dough, the shorter and crumblier your scones will be. Get baking!
Provided by Jamie Oliver
Categories Beautiful baking recipes Jamie's Great Britain Fruit Afternoon tea Easter treats Father's day Mother's day
Time 35m
Yield 16 to 20
Number Of Ingredients 10
Steps:
- First and foremost, brilliant scones are about having the confidence to do as little as possible, so do what I say and they'll be really great; and the second and third time you make them you'll get the dough into a solid mass even quicker, even better.
- Put the dried fruit into a bowl and pour over just enough orange juice to cover. Ideally, leave it for a couple of hours. Preheat the oven to 200°C/400°F/gas 6.
- Put your butter, flour, baking powder, sugar and a good pinch of sea salt into a mixing bowl and use your thumbs and forefingers to break up the butter and rub it into the flour so you get little cornflake-sized pieces. Make a well in the middle of the dough, add the eggs and milk, and stir it up with a spatula.
- Drain your soaked fruit and add that to the mixture. Add a tiny splash of milk if needed, until you have a soft, dry dough. Move it around as little as possible to get it looking like a scruffy mass - at this point, you're done. Sprinkle over some flour, cover the bowl with clingfilm and pop it into the fridge for 15 minutes.
- Roll the dough out on a lightly floured surface until it's about 2 to 3cm thick. With a 6cm round cutter or the rim of a glass, cut out circles from the dough and place them upside down on a baking sheet - they will rise better that way (so they say). Re-roll any offcuts to use up the dough.
- Brush the top of each scone with the extra milk or some melted butter and bake in the oven for 12 to 15 minutes, or until risen and golden. At that point, take them out of the oven and leave them to cool down a little.
- Serve with clotted cream and a little jam or lemon curd.
Nutrition Facts : Calories 219 calories, Fat 9.1 g fat, SaturatedFat 4.9 g saturated fat, Protein 4.2 g protein, Carbohydrate 32.1 g carbohydrate, Sugar 8.6 g sugar, Sodium 0.6 g salt, Fiber 1.3 g fibre
CRUNCHY SCONES
Make and share this Crunchy Scones recipe from Food.com.
Provided by parthree
Categories Breads
Time 23m
Yield 8 scones, 4 serving(s)
Number Of Ingredients 12
Steps:
- Adjust oven rack to upper middle position and preheat oven to 425.
- In food processor, pulse briefly flour, sugar, baking powder and salt.
- Drop in the cold butter and process until bread crumb texture.
- In a separate bowl, combine 1/2 cup heavy cream, egg, and orange zest.
- Add wet ingredients to dry ingredients and process, just until combined.
- Turn dough out on floured surface and gently knead in dried currants or cranberries if using.
- Pat dough into a disk 3/4 inch thick and transfer to cutting board.
- Brush top with remaining heavy cream, sprinkle with ground nutmeg and turbinado sugar.
- Using a sharp knife, cut into 8 wedges and transfer to greased cookie sheet.
- Bake for 12 minutes or until edges are only slightly golden brown.
- Enjoy with fresh whipped cream and jam.
Nutrition Facts : Calories 581.8, Fat 31.6, SaturatedFat 19.2, Cholesterol 138.2, Sodium 747, Carbohydrate 66.5, Fiber 1.8, Sugar 17, Protein 8.9
CRUNCHY YET MOIST SCONES
Reliable and simple. They have always turned out good and have been a favourite to family everytime. Make sure you dont play with it and do it fast. Goodluck and Enjoy
Provided by the.fashion.babe
Categories Scones
Time 14m
Yield 12 Scones, 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven 220 degrees. Sprinkle flour over flat baking tray.
- Sift flour into medium bowl. Add sugar. Using your fingertips rub butter into flour mixture until it resembles fine bread crumbs.
- Add milk. Use a flat bladed knife to mix until dough begins to come together. Turn onto a lightly floured surface and knead gently until dough comes together.
- Flatten dough with the palm of your hand until 2cm thick. Use a 5cm cutter to cut out scones. Place onto baking tray 1cm apart. Bake for 14-16 minutes or until goldn and cooked through.
- Serve warm with Jam and Cream.
Nutrition Facts : Calories 178.3, Fat 6.4, SaturatedFat 3.9, Cholesterol 17.1, Sodium 48.8, Carbohydrate 25.9, Fiber 0.8, Sugar 1.1, Protein 4
CRUNCHY CRUSTED CITRUS SCONES
A charming twist on a traditional recipe
Provided by Good Food team
Categories Dessert
Time 43m
Number Of Ingredients 9
Steps:
- Preheat the oven to 200C/Gas 6/fan oven 180C and grease a baking sheet. Tip the ricotta into a bowl and mix in the orange zest and half the sugar until combined. Sift the flour and remaining sugar into another bowl. Cut the butter into small cubes and rub into the flour mixture so it looks like fine breadcrumbs.
- Stir the ricotta mixture into the flour mixture, adding a tablespoon or two of milk if necessary to get a soft (but not sticky) dough. Tip the dough on to a floured work surface and knead very lightly a few times only - just until the dough loses its craggy look. If you overknead, the scones will be tough.
- Roll or press out the dough until it's about 4cm/11⁄2in thick. Shape into a neat round, put it on the baking sheet and mark into six wedges with a knife.
- Brush the top of the scone round with milk, sprinkle with a little flour, then top with the demerara sugar. Bake for 20-25 minutes until well risen and brown on top. Transfer to a wire rack to cool slightly before serving warm, spread with a little cream or butter, and lemon or orange curd. (These are best on the day of making, but will keep in an airtight container for 1-2 days, or in the freezer for up to 1 month.)
Nutrition Facts : Calories 299 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 20 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.39 milligram of sodium
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- Choose Your Flour Wisely. Choosing the right type and brand of flour is essential to ace any scone recipe. Using only all-purpose flour may not give you the best scone results.
- Keep Your Ingredients Cool. Whether you’re using butter, shortening, milk, buttermilk, or cream in your scone recipe doesn’t matter. What’s important is that you should always keep scone ingredients in the fridge before mixing them into the dough.
- Avoid Overworking the Dough. Kneading and over-mixing don’t go well with scones. When you mix wet ingredients with flour, two proteins (glutenin and gliadin) combine to form gluten.
- Hit the Right Baking Temperature. The correct temperature and baking time are vital to make scones crispy on the outside. Undercooking your dough will result in moist, doughy scones.
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