SCONE RECIPE: THE BEST SCONES EVER
The best scone recipe ever. It always works and it's the perfect base for other flavors!
Provided by Karlynn Johnston
Categories Breakfast Meals
Time 25m
Number Of Ingredients 9
Steps:
- Kick the tires & light the fires to 350 degrees.
- Take your bowl with your cup of sour cream, and mix in the baking soda.
- Whisk together the flour, sugar,baking powder and salt in a large mixing bowl.
- Cut in the butter using a pastry blender or two knives in a criss-cross fashion, until the butter is broken into pea sized morsels in the flour.
- Beat the egg and mix in into the sour cream.
- Add the sour cream mixture into the dry mixture, working it in.
- The dough can be a bit dry, but if you use your hands to combine it, it will be perfect. If needed add milk until it's combined. The secret to a good scone is a drier dough, not gluey.
- When the dough is combined, mix in the fruit. I fold in delicate berries by hand.
- Divide into three equal circles, patting each into a circle that is one inch thick (width ranges from 6-7 inches). Cut each circle into six equal triangles.
- Bake on a well greased or parchment lined baking sheet for 15-20 minutes, until the scones are browned nicely on the bottom and slightly on the top. Watch them carefully!
- Serve and enjoy!
Nutrition Facts : ServingSize 1 g, Calories 287 kcal, Carbohydrate 39 g, Protein 3 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 42 mg, Sodium 306 mg, Fiber 1 g, Sugar 11 g
THE BEST SCONES
The extra-rich taste of our cream scones comes from using milk powder in addition to the standard ingredients butter and cream. A light touch when combining the dough ensures a tender crumb.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 8 scones
Number Of Ingredients 10
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.
THE BEST SCONES IN THE ENTIRE WORLD RECIPE - (4.3/5)
Provided by á-36
Number Of Ingredients 15
Steps:
- 1. Cut the butter into 1½ teaspoon size chunks (16 chunks per 1 stick butter). Add the dry ingredients to the work bowl of a stand mixer fitted with the paddle attachment. Scatter the very cold butter on top of the dry ingredients. Pulse the mixer to cut the butter into the flour, making sure not to cut the butter pieces too fine. Peas-size pieces are just about right. Add the cold wet ingredients and pulse the mixer a couple of times only to barely incorporate the liquid. DO NOT OVER PROCESS 2. Turn the dough out onto the work counter and very gently move it around a bit to ensure that all portions are uniformly moistened. DO NOT KNEAD DOUGH! 3. For extra flakiness, after the dough is formed, flatten somewhat and gently make 2 letter folds (as for flaky pastry or croissant dough) in opposite directions. This will help to build flaky layers in the baked scone. 4. Pat the dough into the desired shape and then cut 8 equal-size scones. If there are scraps, push them together gently, pat into shape, and cut into the desired shape. 5. Put the scones onto a lightly oiled baking sheet and either bake or cover with plastic wrap and frig until ready to bake, as much as a day later. 6. Ten minutes before baking, set an ovenproof dish filled with ¼ cup water on a rack in the bottom third of the oven. (The steam will enhance the scone's rise.) 7. Just before baking, brush the tops (but not the sides) of the scones with buttermilk, cream, or beaten egg. Sprinkle with Demerara sugar or other garnish of choice. 8. Bake at 375° in the upper third of the oven for about 15-16 minutes, depending on scone size, or until the scones are light brown on the bottom and just golden on top. Do not overbake! Overbaking produces dry scones. Remove scones to a wire rack to cool for 5 minutes before devouring them. Scones are at their absolute perfection within an hour out of the oven. To store, let the scones cool completely, then seal in an airtight Ziploc bag for as long as a day before eating. Otherwise freeze the scones and later reheat in a 350° oven for 5 minutes or in a microwave for 10-15 seconds.
WORLD'S BEST SCONES! FROM SCOTLAND TO THE SAVOY TO THE U.S.
My grandmother is Scottish and her family made GREAT scones.... In search of the best scone recipe in the world I have adapted their recipe with my own touches and with the famous scone recipe from the world renowned Savoy hotel in London. I now believe I have adapted the BEST SCONE RECIPE IN THE WORLD!
Provided by FRIENDLYFOOD
Categories Bread Quick Bread Recipes Scone Recipes
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Sift the flour, baking powder, sugar and salt into a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the currants. Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Overworking the dough results in terrible scones!
- With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want. Place onto a greased baking sheet, and flatten lightly. Let the scones barely touch each other. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes.
- Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown. Break each scone apart, or slice in half. Serve with butter or clotted cream and a selection of jams - or even plain.
Nutrition Facts : Calories 246.6 calories, Carbohydrate 35.4 g, Cholesterol 46.9 mg, Fat 10 g, Fiber 1.4 g, Protein 4.8 g, SaturatedFat 6 g, Sodium 238 mg, Sugar 13.2 g
THE BEST SCONES IN THE WORLD
Make and share this The Best Scones in the World recipe from Food.com.
Provided by YungB
Categories Scones
Time 33m
Yield 12 scones, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F
- Sift together the flour, baking powder, baking soda, sugar and salt.
- Using a box grater, grate the butter into the flour mixture.
- Break the shortening into little pieces and add to the mixture.
- With your fingertips, work the flour, butter and shortening together until it resembles a coarse, oatmeal-like mixture.
- Add the currants and lemon zest and stir.
- Add the cream and mix gently until a ball forms.
- Turn the dough onto a floured work surface and either pat the dough or roll it out into a 1/2-inch circle.
- Using a 2-inch cutter, cut the dough into rounds.
- Transfer the rounds to a parchment-lined baking sheet. Brush the rounds with a bit of heavy cream and sprinkle with granulated sugar.
- Reroll the scraps and cut out more scones. If scraps are too small to roll out then pat them into circles of 1-inch thickness.
- Bake for 15 to 18 minutes, or until the scones have risen and are golden.
- Enjoy!
Nutrition Facts : Calories 698.6, Fat 47.7, SaturatedFat 23.2, Cholesterol 95, Sodium 341.4, Carbohydrate 61.3, Fiber 1.7, Sugar 11.3, Protein 7.5
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