ULTIMATE SCONES
Learn the secret of making perfect scones every time, with Angela Nilsen's ultimate recipe
Provided by Angela Nilsen
Categories Afternoon tea, Treat
Time 35m
Number Of Ingredients 8
Steps:
- Preheat the oven to 220C/gas 7/fan 200C and lightly butter a baking sheet (unless you're using a non-stick sheet). Tip the flour into a mixing bowl with the salt. Shoot in the butter, then rub together with your fingers to make a reasonably fine crumbed mixture, lifting to aerate the mixture as you go. Try not to overrub, as the mixture will be lighter if it's a little bit flaky. Now stir in the sugar.
- Measure the buttermilk, then mix in the milk to slacken it. Make a bit of a well in the middle of the flour mixture with a round-bladed knife, then pour in most of this buttermilk mixture, holding a little bit back in case it's not needed. Using the knife, gently work the mixture together until it forms a soft, almost sticky, dough. Work in any loose dry bits of mixture with the rest of the buttermilk. Don't overwork at this point or you will toughen the dough.
- Lift the ball of soft dough out of the bowl and put it on to a very lightly floured surface. Knead the mixture just 3-4 times to get rid of the cracks.
- Pat the dough gently with your hands to a thickness of no less than 2cm and no more than 2.5cm. Dip a 5.5cm round fluted cutter into a bowl of flour - this helps to stop the dough sticking to it, then cut out the scones by pushing down quickly and firmly on the cutter with the palm of your hand - don't twist it.You will hear the dough give a big sigh as the cutter goes in. Gather the trimmings lightly then pat and cut out a couple more scones.
- Place on the baking sheet and sift over a light dusting of flour or glaze if you wish. Bake for 10-12 minutes until risen and golden. Cool on a wire rack, uncovered if you prefer crisp tops, or covered loosely with a cloth for soft ones.
- Serve with strawberry jam and a generous mound of clotted cream (Cornish people put jam first, then cream, Devonians the other way round). Eat them as fresh as you can.
Nutrition Facts : Calories 262 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.9 milligram of sodium
THE ULTIMATE SCONE
Make and share this The Ultimate Scone recipe from Food.com.
Provided by MarieRynr
Categories Scones
Time 27m
Yield 6 scones
Number Of Ingredients 9
Steps:
- Heat the oven to 220*C (425*F) Tip the flour into a mixing bowl with the salt.
- Shoot in the butter,then rub together with your fingers to make a reasonably fine crumbed mixture, lifting to aerate the mixture as you go.
- Stir in the sugar.
- Measure the buttermilk, then mix in the milk to slacken it.
- Make a bit of a well in the middle of the flour mixture, then pour in most of this buttermilk mixture, holding some back just in case it's not needed.
- Gently work the mixture together with a knife, until it forms a soft, almost sticky, dough.
- Work in any loose dry bits of the mixture with the rest of the buttermilk.
- Don't overwork at this point or you will toughen the dough.
- Lift out the dough and knead gently 3 to 4 times to get rid of any cracks.
- Pat the dough gently to a thickness of no more than 1 inch.
- Dip a round fluted cutter into bowl of flour and cut out the scones by pusing down quickly and firmly on the cutter with the palm of you hand.
- Don't twist it.
- Gather the trimmings, pat lightly and cut into more scones.
- Place onto a baking sheet and sift over a light dusting of flour or glaze with some milk if you wish.
- Bake for 10 to 12 minutes until risen and golden.
- Cool on a wire rack, uncovered if you prefer crisp tops, covered loosely if you prefer soft ones.
- Serve with strawberry jam and a generous mound of clotted cream.
THE ULTIMATE COCONUT SCONES
I'm now 32 years old and I've never tasted/baked scones. But 2 weeks ago I made a recipe and loved it. So now I'm in search of great looking recipes for scones. And this one seems to be delish and also I love coconut. From the blog Heather's Dish
Provided by Boomette
Categories Scones
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat your oven to 450°F Line a baking sheet with parchment paper or a Silpat.
- In a food processor pulse together the flour, sugar, baking powder, and salt. Add in the butter and pulse a few times until the mixture is crumbly. Add the shredded coconut and pulse 2-3 times, just to mix.
- Pour into a large bowl and add the coconut milk; using a spoon mix together until the dry ingredients are incorporated.
- Press into a 9-inch circle and cut into eighths. Place on baking sheet and bake 12-15 minutes or until the bottoms are just slightly browned. Serve hot with a simple glaze of powdered sugar and milk, with a pat of butter, or just plain!
Nutrition Facts : Calories 428.3, Fat 22.7, SaturatedFat 18.5, Cholesterol 19.1, Sodium 364.1, Carbohydrate 53.6, Fiber 3.2, Sugar 26.4, Protein 4.7
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