BASIC BUTTERMILK SCONES
These savoury scones are perfect with potted fish. Make early in the day then warm before serving, for the best results
Provided by Mary Cadogan
Categories Brunch, Buffet, Lunch, Side dish
Time 40m
Yield Makes 16
Number Of Ingredients 5
Steps:
- Preheat the oven to 220C/gas 7/fan 200C. Mix the flour, bicarbonate of soda and salt in a bowl. Add the butter, cut into small pieces and rub in with your fingertips until the mixture resembles fine breadcrumbs.
- Tip in the buttermilk and mix lightly and quickly to form a soft dough. Knead very briefly, then roll out to 2cm thickness and cut into sixteen 5cm rounds.
- Put on a baking sheet (no need to grease) a little apart, and bake for 12-15 minutes, until risen and pale golden.
Nutrition Facts : Calories 118 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 17 grams carbohydrates, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.56 milligram of sodium
CLASSIC SCONES
Traditional English scones are barely sweet - they are usually eaten with sweet jam and clotted cream - and they are lighter, flakier and tastier than their American counterparts. You can make the dough in the food processor (do not overprocess), but if you're willing to incorporate the butter by hand it is of course fine to do it in a bowl. You're looking for a slightly sticky but not messy dough; start with a half cup of cream and increase it as needed. Serve the baked scones warm, with the best jam you can lay your hands on, and a dollop of crème fraîche, mascarpone or, if you can find it, clotted cream.
Provided by Mark Bittman
Categories breakfast, brunch, easy, quick, side dish
Time 20m
Yield 8 to 10 scones
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 13 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 151 milligrams, Sugar 5 grams, TransFat 0 grams
TRADITIONAL SCONES
Steps:
- In a large bowl, combine the flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk egg and buttermilk until blended; add to crumb mixture just until moistened. , Turn dough onto a lightly floured surface; gently knead 10 times. Divide dough in half; pat each portion into a 5-in. circle. Cut each circle into six wedges. , Separate wedges and place 1 in. apart on an ungreased baking sheet. Bake at 350° for 25-30 minutes or until golden brown. Serve warm, with jam if desired.
Nutrition Facts : Calories 144 calories, Fat 6g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 170mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
BASIC SCONES
This is a good way to use any cream that may have started to sour. You can freeze these scones and reheat them when needed. To make them extra flaky, refrigerate the baking sheets for 10 minutes before baking.
Provided by Heavenly Eats
Categories Scones
Time 35m
Yield 12 Large Wedges
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Coat large baking sheet with cooking spray. In a large bowl, combine the flour, 2 tablespoons sugar, baking powder, cream of tartar, and salt. With a pastry blender or 2 knives, cut in butter until it resembles coarse crumbs.
- Separate egg, placing egg white in a cup and the yolk in a small bowl. With a fork, beat egg yolk and stir in cream. Add yolk mixture to dry ingredients and mix together lightly with a fork until mixture clings together and forms a soft dough. Turn onto a lightly floured surface. Knead gently 5 or 6 times. Divide dough in half. With a lightly floured rolling pin or your hands, roll each dough half into a 7-inch circle. Cut into 6 wedges.
- Place scones on prepared baking sheet 1 inch apart. Beat reserved egg white and brush on scones. Sprinkle with remaining 2 tablespoons sugar. Bake scones 15 to 18 minutes or until golden brown. Serve warm. (To reheat frozen scones, place on baking sheet in a 350-degree oven for 25 minutes.).
- Variations.
- Dried Fruit Scones: Add 1/2 cup dried cherries, raisins, currants, or nuts after butter is cut in and before adding cream.
- Marble Scones: In a small microwave-safe bowl, microwave four 1-ounce squares semisweet chocolate on medium for 20-second intervals, stirring after each, until chocolate is just melted. Stir in 2 tablespoons light corn syrup. Gently knead mixture into dough to create marbled effect.
- Maple Walnut Scones: Toast 1 cup walnut halves; add to dough before cream is stirred inches Continue with recipe. Whisk together 2 egg yolks, 1/3 cup cream, and 2 Tablespoons maple extract and brush on top of scones. Sprinkle with sugar.
- Yields: 12 large wedges.
Nutrition Facts : Calories 335.4, Fat 18.1, SaturatedFat 11.1, Cholesterol 67.9, Sodium 238.2, Carbohydrate 37.6, Fiber 1.1, Sugar 4.4, Protein 5.8
BASIC SCONES
This is the perfect recipe to whip together if you have friends coming over for tea. It's very easy to make and lovely served with fresh fruit. There are any number of variations you could try with this recipe, including adding 1/2 cup raisins or a little bit of cinnamon to the dough.
Provided by Sackville
Categories Scones
Time 25m
Yield 12-15 scones
Number Of Ingredients 9
Steps:
- Grease a baking sheet and preheat the oven to 425 F or 220 degrees C.
- In a bowl, mix the flour and salt together.
- Rub in the butter with your fingertips until no lumps are left and the mixture looks like fine breadcrumbs.
- Stir in the sugar and baking powder.
- Add the milk a little at a time, stirring with a wooden spoon, until the mixture begins to stick together.
- Using one hand, pull the mixture together into a ball and plop onto a floured surface.
- Knead lightly to form a smooth ball.
- Place on a plate and let the dough rest in the fridge for 10 minutes.
- Roll out onto a floured surface until it is about 1/2 inch thick.
- Use a round cookie cutter or a drinking glass, dipped in flour, to cut the dough into circles 2-1/2 to 3 inches across.
- When you lift the cutter from the dough, be careful not to twist it!
- This is important.
- If you twist, you will twist the gluten in the dough and make it hard for the scones to rise straight up when they are baking.
- Place the scones on a baking sheet and brush the tops with the beaten egg.
- Be careful only to brush the top, don't let the wash drip down the sides of the scones.
- Bake for about 10 minutes until golden and well risen.
- Remove to a cooling tray.
- Serve warm with butter or cool, topped with fresh strawberries for a special summer treat.
Nutrition Facts : Calories 190.1, Fat 9.1, SaturatedFat 5.5, Cholesterol 41, Sodium 632.5, Carbohydrate 23.2, Fiber 0.7, Sugar 3.2, Protein 3.8
SIMPLE SCONES
Make a holiday breakfast -- or afternoon tea -- really special with these sweet bakery treats.
Provided by Ben S.
Categories Bread Quick Bread Recipes Scone Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
- In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
- In a small bowl, whisk sour cream and egg until smooth.
- Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
- Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.
Nutrition Facts : Calories 318.6 calories, Carbohydrate 41.1 g, Cholesterol 60.1 mg, Fat 15.5 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 9.4 g, Sodium 249.3 mg, Sugar 14.6 g
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