Quick Mix Scones Recipes

CLASSIC PASTRY SCONES

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
• In a mixing bowl whisk together flour, sugar, baking powder, baking soda and salt.
• Grate the frozen butter and add to dry mixture. Use a fork or pastry blender to cut in the butter.
• In a separate bowl whisk together yogurt, cream, egg, and vanilla until well blended.
• Add to the dry mixture along with craisins (or other add-ins) and use a rubber spatula to fold the ingredients in until it starts to come together in large clumps.
• Gently knead mixture by hand (in the mixing bowl) just a few times until it comes together in a ball. Try not to handle the dough too much.
• Dust a clean surface with a little flour and drop dough on top. Gently pat and shape into an 8-inch circle. Cut into 8 wedges then transfer to a parchment lined baking sheet.
• Bake in preheated oven until golden, about 16 - 18 minutes.
• Cool on a wire rack for 10 minutes before drizzling the glaze on top. These are best served the day they are prepared.

QUICK -MIX SCONES

Steps:

• Preheat the oven to 220°C.
• Melt your butter and set aside.
• Sift the flour and salt into a large mixing bowl. Or you can add them to a large mixing bowl and aerate with a whisk.
• Slowly add the milk and butter to the flour. Work the milk and butter in with a knife using a cutting action.
• Do not knead the dough.
• Place on a lightly floured tray and gently roll to about 5cm thick. Cut with a 5 cm scone cutter or the top of a narrow glass.
• Place close together on a baking tray and lightly brush the tops with a little extra milk.
• Bake 10-15 minutes.

BISQUICK SCONES (EASY RECIPE)

Steps:

• Preheat the oven to 425 degrees Fahrenheit. Grease a cookie sheet with non-stick spray or shortening or line it with parchment paper.
• In a large bowl, combine the Bisquick mix, chocolate chips, whipping cream, sugar, egg, and vanilla until a smooth dough forms.
• Form the dough into an 8-inch circle and place it on the cookie sheet. Brush it with whipping cream and sprinkle with sugar.
• Coat a knife with flour and use it to cut the dough into 8 equal wedges, without slicing all the way through. (You'll bake the entire dough as one large scone.)
• Bake until golden brown, about 12 minutes. Let the scones cool slightly for 5 minutes then transfer onto a cooling rack. Divide into 8 wedges. Serve warm and enjoy!