AUTHENTIC BRITISH SCONES
An authentic British Scone is the perfect accompaniment to your warming cup of tea, particularly if you have some clotted cream and jam to serve it with!
Provided by Sarah | Curious Cuisiniere
Categories Breakfast and Brunch Recipes
Time 37m
Number Of Ingredients 9
Steps:
- Preheat your oven to 425F.
- In a medium bowl, place the flour, sugar, baking powder, salt, and butter. Rub the mixture together with your fingers to break up the butter, until the mixture resembles fine breadcrumbs.
- Add the milk slowly, mixing as you add, using enough of the milk to get your dough to come together with no lumps remaining. (Your dough should be quite sticky. If a good consistency is not achieved with the listed amount of milk, continue adding until your dough reaches a good consistency.)
- Spoon the dough out until a well-floured surface. Generously dust the top of the dough and knead the dough 2-3 times to coat it with flour and smooth the surface. Press the dough into a round that is roughly 1 inch thick.
- Using a well-floured cookie cutter, cut the dough into 2 inch circles. (Be sure to press the cookie cutter straight down and up. Twisting the cookie cutter will impact the amount of rise you get on your scones.)
- Place the rounds onto a greased and floured baking sheet. Brush them gently with the egg yolk and milk mixture.
- Bake the scones for 12-15 minutes, until golden and firm.
- Remove the baked scones from the oven and let them cool for 30 minutes (if you can resist). If you like softer scones, cover them with a clean tea towel as they cool.
Nutrition Facts : Calories 71 calories, ServingSize 1 scone
PLAIN OLD FASHION TEA-SCONES
We all adore these tea scone, so easy to make at home they are sweet , delicious also great for a snack with a lovely cup of tea or coffee . I hope you enjoy...:)
Provided by Racquel Sweeney
Categories Sweet Breads
Time 30m
Number Of Ingredients 7
Steps:
- 1. pre-heat oven to 200c, grease a baking sheet. sift the flour , baking powder and salt together in a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs, stir in the sugar. Make a well in the centre and pour in a sufficient amount of milk to make a soft dough.
- 2. Turn out the dough onto a lightly floured work surface a knead lightly. Roll out to a thickness of about 1 inch. Don't be heavy handed , scones need a light touch . using a cutter or a floured glass (turned up side down) cut out 8 scones and put onto a prepared baking sheet. Brush each scone with the beaten egg + salt mix ,this will leave a shining glaze on top of baked scones. Place into a pre-headed oven for 12 - 15 minutes until well risen and golden. Transfer to a wire rack and leave to cool.
- 3. NOTE = YOU CAN ALSO ADD TO THE DRY INGREDIENTS BEFORE YOU ADD THE MILK 3 TABLESPOONS OF SULTANAS FOR FRUIT SCONES ,3 TABLESPOONS OF GLACE CHERRICES (CHOPPED) FOR CHERRY SCONES.. TO SERVE = Split and serve still warm with a dollop of whipped cream and strawberry jam go on be bold....enjoy...:)
OLD FASHIONED ENGLISH LAVENDER TEA SCONES
When I was back home in England recently, I visited a local lavender farm called Wold's Way Lavender in North Yorkshire; we had tea and these delicious lavender scones in their delightful little tea room; this is my attempt to recreate those scones - using some of my home-grown culinary lavender from the garden here in France! I have made them several times now and they have turned out just as I remembered them, especially good if split whilst still warm, buttered and spread with lavender honey or lavender-infused cream! Just a note of interest......lavender was often used during Tudor and Elizabethan times in the preparation of a wide variety of dishes and was a particular favourite of Queen Elizabeth I. The palace gardeners were required to have lavender flowers available at all times which were used to make Conserve of Lavender (a mixture of lavender flowers and sugar) and sweet lavender tisane, a drink made with lavender flowers, boiling water and honey.
Provided by French Tart
Categories Scones
Time 20m
Yield 12 scones, 6 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat the oven to 220C/450F, then lightly flour a baking tray.
- Sift the flour with the baking powder & salt. Rub the butter with the flour until the mixture resembles breadcrumbs. Stir in the sugar.
- Make a deep well in the flour, pour in the liquid and mix to a soft doughy texture with your hands. Sprinkle on the lavender flowers and knead into the dough very lightly until it is just smooth. Roll out the dough on a lightly floured board & cut out scone rounds.
- Brush the scones with the beaten egg, and sprinkle a few lavender flowers on top if you wish.
- Bake in oven for 7 - 10 minutes or until well risen and brown. Leave to cool. Serve with butter, lavender honey or lavender-infused cream.
Nutrition Facts : Calories 278.7, Fat 10.2, SaturatedFat 6, Cholesterol 55.8, Sodium 471.1, Carbohydrate 39.6, Fiber 1.3, Sugar 2.2, Protein 6.8
TEA SCONES
Categories Bread Dairy Breakfast Brunch Bake Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Sprinkle baking sheet lightly with flour. Combine 2 cups cake flour, sugar, baking powder and salt in large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Beat egg and 7 tablespoons milk in small bowl. Pour egg mixture over dry ingredients, tossing with fork until moist and adding 1 more tablespoon milk if dry. Gather dough into ball. Turn out onto lightly floured surface. Shape dough into 8-inch round about 3/4 inch thick. Transfer round to prepared baking sheet. Using sharp knife, cut round into 8 equal wedges; do not separate wedges.
- Bake scones until tester inserted into center comes out clean and top is golden, about 20 minutes. Recut scones. Serve warm or at room temperature.
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- There shouldn't be any dry flour in the bottom of the bowl, but the dough shouldn't be particularly sticky, either., Lightly flour a clean work surface.
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