Pat A Cake Scones Recipes

CARROT CAKE SCONES WITH CREAM CHEESE GLAZE

Steps:

• For the scones: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and lightly dust with flour.
• Whisk together the flour, brown sugar, baking powder, cinnamon, orange zest, nutmeg and salt in a large bowl until combined. Add the butter and work it into the flour mixture with your fingers or a pastry blender, just until it resembles a coarse meal.
• Whisk the cream, shredded carrot and egg together in a medium bowl until combined. Add the walnuts. Add the carrot mixture to the flour mixture and fold with a rubber spatula until the dough just comes together. Lightly dust your worksurface and hands with flour. Turn the dough out onto the surface and pat into a 6-inch round, about 1-inch thick. Cut into 8 equal-size wedges.
• Space the scones evenly on the prepared baking sheet. Use a pastry brush to brush more heavy cream on top of each scone. Bake until the tops are matte and golden brown, about 15 minutes. Transfer to a wire rack to cool completely.
• For the glaze: Whisk the cream cheese and 1 tablespoon milk until slightly smooth. Add confectioners' sugar and vanilla extract. Add another 1 to 2 tablespoons milk and whisk until smooth and the glaze runs off the whisk. Cover with a damp paper towel until ready to use.
• Drizzle some glaze over each scone, letting it drip over the edges. Sprinkle with walnuts and serve.

SCONES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
• In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter. Mix the egg and milk in a small bowl, and stir into flour mixture until moistened.
• Turn dough out onto a lightly floured surface, and knead briefly. Roll dough out into a 1/2 inch thick round. Cut into 8 wedges, and place on the prepared baking sheet.
• Bake 15 minutes in the preheated oven, or until golden brown.

SIMPLE SCONES

Steps:

• Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
• In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
• In a small bowl, whisk sour cream and egg until smooth.
• Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
• Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

PAT-A-CAKE SCONES

Steps:

• Preheat oven to 375F.
• Combine flour, sugar, baking powder, and salt.
• Make a big dent or well in center of mixture.
• Pour in 3/4 cup whipping cream and lemon peel.
• Stir until mixture is crumbly.
• Coat hands with a little flour.
• Use your hands (no need to use a rolling pin) to gently knead the dough in the mixing bowl until it can form a ball.
• Gently roll or pat the dough into a 7 1/2-inch circle on a floured surface.
• Cut the dough into pizza-shaped triangles.
• You should yield 6 or 8 wedges.
• Place scones about 1-inch apart on an ungreased cookie sheet.
• Lightly brush scones with additional cream; sprinkle with additional sugar.
• Bake about 18 minutes or until scones are brown on tops and bottoms.
• Serve warm.

CHOCOLATE-HAZELNUT MARBLE CAKE SCONES

Steps:

• Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Sift together flour, sugar, baking powder, salt, and baking soda in large bowl. Add vegan butter and mix together with hands until mixture forms large, coarse crumbs the size of peas. Add chocolate chips and creamer, mix for a few more seconds until just moistened. Turn the dough onto a lightly floured work surface and press together gently until the dough clings together in a ball. Pat into a circle about 2-inches thick and 6 inches in diameter.
• Let sit for 15 minutes at room temperature. Cut into 8 wedges. Sprinkle with remaining tablespoon of sugar.
• Bake for 15-20 minutes or until golden on top. Allow to cool for a few minutes, before separating wedges.

CARROT CAKE SCONES

Steps:

• Preheat oven to 400°; stack two baking sheets together and line the top sheet with parchment paper.
• Arrange oven rack to upper third position.
• In a food processor, add flour, sugar, salt, baking powder, baking soda, cinnamon, orange zest, and walnuts; blend briefly.
• Add in butter and pulse to make a coarse, grainy mixture; turn out into a large bowl.
• Make a well in center and stir in buttermilk, egg, and vanilla.
• Stir with a fork to make a soft batter, then fold in the carrots and raisins; let rest 5 minutes.
• Pat or press out dough to 3/4-inch thickness on a floured work surface.
• Cut into 3-inch rounds; place on prepared baking sheets; bake until lightly browned, 15-20 minutes.
• Cool scones on a wire rack.
• Meanwhile, make glaze--place cream cheese, powdered, sugar, lemon juice, and vanilla in clean food processor; process to make a smooth glaze.
• When scones are completely cooled, spread generously with cream cheese glaze.
• Top with toasted coconut, carrot shreds, orange zest, and cinnamon.