Crunchy Yet Moist Scones Recipes

CRUNCHY SCONES

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.

CRUNCHY YET MOIST SCONES

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.

ULTIMATE SCONES

Steps:

• Preheat the oven to 220C/gas 7/fan 200C and lightly butter a baking sheet (unless you're using a non-stick sheet). Tip the flour into a mixing bowl with the salt. Shoot in the butter, then rub together with your fingers to make a reasonably fine crumbed mixture, lifting to aerate the mixture as you go. Try not to overrub, as the mixture will be lighter if it's a little bit flaky. Now stir in the sugar.
• Measure the buttermilk, then mix in the milk to slacken it. Make a bit of a well in the middle of the flour mixture with a round-bladed knife, then pour in most of this buttermilk mixture, holding a little bit back in case it's not needed. Using the knife, gently work the mixture together until it forms a soft, almost sticky, dough. Work in any loose dry bits of mixture with the rest of the buttermilk. Don't overwork at this point or you will toughen the dough.
• Lift the ball of soft dough out of the bowl and put it on to a very lightly floured surface. Knead the mixture just 3-4 times to get rid of the cracks.
• Pat the dough gently with your hands to a thickness of no less than 2cm and no more than 2.5cm. Dip a 5.5cm round fluted cutter into a bowl of flour - this helps to stop the dough sticking to it, then cut out the scones by pushing down quickly and firmly on the cutter with the palm of your hand - don't twist it.You will hear the dough give a big sigh as the cutter goes in. Gather the trimmings lightly then pat and cut out a couple more scones.
• Place on the baking sheet and sift over a light dusting of flour or glaze if you wish. Bake for 10-12 minutes until risen and golden. Cool on a wire rack, uncovered if you prefer crisp tops, or covered loosely with a cloth for soft ones.
• Serve with strawberry jam and a generous mound of clotted cream (Cornish people put jam first, then cream, Devonians the other way round). Eat them as fresh as you can.

SUPER SIMPLE SCONES

Steps:

• Heat oven to 375 degrees F.
• Mix together flour, sugar, baking soda and
• cream of tartar.
• Cut in butter to half a pea size, as for pie dough.
• Beat eggs slightly with milk.
• Mix egg mixture into flour mixture with fork only until dough begins to leave sides of bowl.
• Divide dough into two parts with a fork, right in the bowl.
• Sprinkle some flour, about 1 to 2 tablespoons, onto one corner of cookie sheet.
• Dump half the dough onto that floured corner and shape into a five-inch circle.
• You might have to sprinkle some flour on top of dough circle.
• Cut with a knife into 8 pie shaped wedges.
• They will be small but don't worry about it because they'll expand while baking.
• Dip the knife in some of the flour if needed so it doesn't stick to dough.
• Arrange the cut pieces on the other end of cookie sheet, four pieces to a row.
• Repeat with other half of dough and arrange those cut pieces on the half of the cookie sheet you worked on.
• Bake at 375 degrees F. about 12 to 15 minutes or until golden brown.
• Makes 16 pieces.