Snowflake Scones Recipe 45 Recipes

THE BEST SCONES

Steps:

• Position a rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.
• Whisk the cream, egg and milk powder in a liquid measuring cup. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter and pulse only until pea-size pieces remain. Transfer to a large bowl and make a well in the center. Pour the wet ingredients into the well and mix with a fork, incorporating the dry ingredients a little at a time until a shaggy dough forms (it's okay if the dough looks a little dry, just don't overwork it). Lightly knead the dough in the bowl until it just comes together.
• Turn the dough out onto a lightly floured surface and pat into a 1-inch-thick rectangle (about 9 by 7 inches). Cut in half lengthwise, then cut in half again crosswise; you should have 4 equal rectangles. Cut each piece in half from corner to corner making 8 triangular wedges. Transfer to the prepared baking sheet and freeze for 10 minutes.
• Brush the tops with cream and sprinkle with demerara sugar. Bake the scones until golden brown, 20 to 25 minutes. Let them cool on the baking sheet for 10 minutes, and then transfer to a wire rack to cool for 15 more minutes. Serve warm with softened butter and jam.

SNOWFLAKE SCONES

Steps:

• Sift together the dry ingredients.
• Cut margarine into dry ingredients.
• Add egg-milk mixture, mix quickly and lightly.
• Just until no dry particles remain, Scrap out onto a lightly floured surface and knead gently 8-10 minutes.
• Cut into rounds with biscuit cutter.
• Place on greased cookie sheet and bake at 425F for 8 to 10 minutes.

CLASSIC SCONES

Steps:

• Heat the oven to 450 degrees. Put the flour, salt, baking powder and 2 tablespoons of the sugar in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles cornmeal.
• Add the egg and just enough cream to form a slightly sticky dough. If it's too sticky, add a little flour, but very little; it should still stick a little to your hands.
• Turn the dough onto a lightly floured surface and knead once or twice, then press it into a 3/4-inch-thick circle and cut into 2-inch rounds with a biscuit cutter or glass. Put the rounds on an ungreased baking sheet. Gently reshape the leftover dough and cut again. Brush the top of each scone with a bit of cream and sprinkle with a little of the remaining sugar.
• Bake for 9 to 11 minutes, or until the scones are a beautiful golden brown. Serve immediately.

SNOWFLAKE SCONES RECIPE - (4/5)

Steps:

• Sift together the dry ingredients. Cut margarine into dry ingrdients. Add egg-milk mixture. Mix quickly and lightly, just until no dry particles remain. Scrape out onto a lightly floured board and knead gently 8-10 times. Cut into rounds with a biscuit cutter. Place on greased cookie sheet and bake at 425 degrees F for 8-10 minutes. These are the scones we serve hot with butter and homemade jams at our annual Christmas tea and bazaar. Delicious!!