SCONES
This is a very simple recipe for scones. You can customize them by adding dried fruit or nuts. Half and half can also be substituted for milk if you wish.
Provided by Donna
Categories Bread Quick Bread Recipes Scone Recipes
Time 25m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 397.3 calories, Carbohydrate 50.6 g, Cholesterol 71.4 mg, Fat 18.9 g, Fiber 1.3 g, Protein 6.8 g, SaturatedFat 11.6 g, Sodium 594.9 mg, Sugar 14.1 g
SUPER SIMPLE SCONES
These are perfect with morning coffee or tea. By the time the oven is heated, the scones can be ready to be baked. To obtain the best results remember, Don't Handle the Dough! Don't be tempted to work it or squish it. Just lightly shape into the two discs and cut.
Provided by superbuna
Categories Scones
Time 35m
Yield 16 pieces
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees F.
- Mix together flour, sugar, baking soda and
- cream of tartar.
- Cut in butter to half a pea size, as for pie dough.
- Beat eggs slightly with milk.
- Mix egg mixture into flour mixture with fork only until dough begins to leave sides of bowl.
- Divide dough into two parts with a fork, right in the bowl.
- Sprinkle some flour, about 1 to 2 tablespoons, onto one corner of cookie sheet.
- Dump half the dough onto that floured corner and shape into a five-inch circle.
- You might have to sprinkle some flour on top of dough circle.
- Cut with a knife into 8 pie shaped wedges.
- They will be small but don't worry about it because they'll expand while baking.
- Dip the knife in some of the flour if needed so it doesn't stick to dough.
- Arrange the cut pieces on the other end of cookie sheet, four pieces to a row.
- Repeat with other half of dough and arrange those cut pieces on the half of the cookie sheet you worked on.
- Bake at 375 degrees F. about 12 to 15 minutes or until golden brown.
- Makes 16 pieces.
Nutrition Facts : Calories 144.5, Fat 6.7, SaturatedFat 4, Cholesterol 42.2, Sodium 130.7, Carbohydrate 18.6, Fiber 0.4, Sugar 6.3, Protein 2.6
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.
EASY FLUFFY SCONES
These are the business - light but with a nice crusty outside
Provided by Jane Hornby
Categories Afternoon tea, Treat
Time 22m
Yield Makes 9
Number Of Ingredients 9
Steps:
- Put a baking sheet in the oven at 220C/200C fan/gas 7. Put the flour, salt and baking powder into a food processor, then whizz in the butter until it disappears. Pulse in the sugar, tip into a large bowl, then make a well in the middle.
- Warm the yogurt, milk and vanilla together in the microwave for 1 min or in a pan; it should be hot and may well go a bit lumpy-looking. Tip into the bowl and quickly work into the flour mix using a cutlery knife. As soon as it's all in, stop.
- Tip the dough onto a floured surface, then, with floured hands, fold the dough over a few times - just enough to create a smoothish dough. Press out to about 4cm/1½in thick, dip a 7cm cutter into more flour, then stamp out 4 rounds, flouring the cutter each time. Squash the remainder lightly together, then repeat until the dough is used up. Brush tops with egg wash, scatter flour over the hot sheet, then lift the scones on. Bake for 12 mins until risen and golden. Best eaten just-warm, or on the day.
Nutrition Facts : Calories 233 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium
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14 EASY SCONES RECIPES
From allrecipes.com
Estimated Reading Time 5 mins
- Simple Scones. With 10 ingredients and five steps, these scones are truly simple, as the name suggests. This is a basic scone recipe that produces a dough that can be changed based on whatever flavors you'd like to add.
- Grandma Johnson's Scones. There is minimal work involved in this scone recipe, which is for a fairly traditional raisin scone. You don't need any special equipment, numerous bowls, or a lot of time, either.
- 3-Ingredient Lemon Scones. Self-rising flour, lemon-flavored soda, and heavy cream are the only ingredients required in these incredibly easy lemon scones.
- Basic British Scones. These scones hold up well to clotted cream and jam. A true British scone, they are a lovely entry into the world of this near-perfect pastry.
- Whole-Grain Blueberry Scones. Despite how juicy and sweet these scones are, they have relatively little sugar. And they are easy to make and require very little thought or preparation.
- Cream Scones. You might not even have to hit up the grocery store to make these cream scones, which require only sugar, flour baking powder, cream, milk, and butter.
- Brunch Scones. Currants give a tart punch to these brunch-specific scones, which will be ready to go well before the members of your family have assembled around that Sunday brunch table.
- Easy Cheese and Garlic Scones. Scones do not have to be sweet to be easy and delicious. These cheese and garlic scones are a six-ingredient miracle.
- Sourdough Scones. Sourdough starter is all the rage these days. You can use yours to make scones as well as bread, for something a little different.
- Family Day Scones. Whole-wheat flour imparts a nuttier flavor to these scones, which end up with a perfectly crumbly, buttery texture. As BakingMachine says, "These scones are absolutely delicious!
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