HOW TO MAKE PERFECT SCONES
Use this basic scone dough for any sweet scone variety. See blog post for a couple savory scone options. Feel free to increase the vanilla extract and/or add other flavor extracts such as lemon extract or coconut extract. Read through the recipe before beginning. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading.
Provided by Sally
Categories Breakfast
Time 1h
Number Of Ingredients 10
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.
MUM'S SPECIAL SCONES
Make and share this Mum's Special Scones recipe from Food.com.
Provided by C-J from the UK
Categories Scones
Time 20m
Yield 6 scones, 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat Oven to 425oF, 220oC or Gas Mark 7.
- In a bowl put self raising flour, baking powder and butter (or margarine)
- Rub in until mixture resembles fine breadcrumbs.
- Stir in sugar.
- In a measuring jug beat the egg and mix in milk.
- Stir Egg/Milk mixture into the flour and mix until it becomes like a soft dough. (add extra milk if too dry).
- Turn on to a floured table.
- Knead lightly and roll out to 1.5 cm (1/2") thickness.
- Cut into rounds and put onto greased or floured baking tray/sheet.
- Brush tops with a little beaten egg (or milk).
- Bake for 10 minutes or until pale golden brown.
- Remove from oven and put on a wire cooling rack to cool.
Nutrition Facts : Calories 272.9, Fat 9.2, SaturatedFat 5.3, Cholesterol 52.2, Sodium 143.9, Carbohydrate 41, Fiber 1.3, Sugar 4.8, Protein 6.2
MUM'S SIMPLE ECONOMY SCONES
I learned how to make these when I was a little girl. After looking at other more complex recipes, involving eggs and cream, I thought there might be space for mine. All you need is self- rising flour, butter and milk, and Hey Presto! You have afternoon tea or a snack.
Provided by Sassy Syrah
Categories Scones
Time 20m
Yield 12 scones
Number Of Ingredients 4
Steps:
- Preheat your oven to 250C
- Sift flour and salt in a bowl.
- Rub in the butter with your fingertips, until it resembles breadcrumbs.
- Make a well, and add almost all of the milk.
- (Reserve about a tbs) With a butter knife, quickly work in the milk to the flour, making a dough.
- On a lightly floured surface, knead the dough very lightly.
- Flatten gently with your hands to 1.5cm thick
- Use a round cutter to cut out discs.
- On a buttered tray place scones next to each other.
- Brush with reserved milk.
- Bake for 10 minutes, or until scones sound hollow when tapped.
- Serve with tea, whipped cream and strawberry jam and you have Devonshire tea.
- Or add herbs/grated cheese for savoury scones to serve with soups and casseroles.
MUMMY'S SWEET WHITE SCONES
This mouthwatering recipe for scones is courtesy of Petersham Nursery.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes about 18 scones
Number Of Ingredients 8
Steps:
- Preheat oven to 475 degrees. Line two baking sheets with parchment paper; set aside.
- In a large bowl, whisk together flour, salt, superfine sugar, and baking powder. Make a well in the center and add butter. Using your fingers, work butter into flour mixture until a crumbly mixture is formed.
- In a medium bowl, whisk together 3 eggs and milk. Add milk mixture to flour mixture and stir to combine.
- Turn dough out onto a lightly floured work surface; knead lightly and shape into a round. Roll dough out until it is 1 inch thick. Using a 3-inch biscuit cutter, cut out scones and transfer to prepared baking sheets.
- In a small bowl, beat remaining egg and brush the top of each scone; sprinkle each with granulated sugar. Transfer baking sheets to oven and bake until golden brown and cooked through, 12 to 14 minutes. Transfer scones to a wire rack and let cool slightly before serving.
MUM'S CHEESE SCONES
Make and share this Mum's Cheese Scones recipe from Food.com.
Provided by Daydream
Categories Scones
Time 10m
Yield 12 scones
Number Of Ingredients 7
Steps:
- In a bowl, mix together the beaten egg, melted butter and milk with a spoon. Stir in the grated cheese, and a shake of cayenne pepper to taste.
- Sift the self raising flour with the salt, then fold into the egg mixture. The mixture will be quite sloppy.
- Place into small muffin pans and bake in a hot oven 10 to 15 minutes.
Nutrition Facts : Calories 94.7, Fat 4.5, SaturatedFat 2.7, Cholesterol 30.5, Sodium 268.2, Carbohydrate 8.8, Fiber 0.3, Sugar 0.1, Protein 4.5
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- Slowly start pouring in the milk, mixing as you add it in. You just need the dough to come together and it will be quite sticky.
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- Add the cold cubed butter to the mixing bowl. Using a pastry cutter, incorporate the butter into the flour until it is in small crumbs.
- Whisk the sugar, milk, and egg in a separate bowl. Pour into the dry ingredients and mix gently, just until a soft dough forms. Do not over mix.
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