CLASSIC SCONES WITH JAM & CLOTTED CREAM
You can have a batch of scones on the table in 20 minutes with Jane Hornby's storecupboard recipe, perfect for unexpected guests
Provided by Jane Hornby
Categories Afternoon tea, Breakfast, Snack, Treat
Time 15m
Number Of Ingredients 9
Steps:
- Heat the oven to 220C/200C fan/gas 7. Tip the self-raising flour into a large bowl with ¼ tsp salt and the baking powder, then mix.
- Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the caster sugar.
- Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla extract and a squeeze of lemon juice, then set aside for a moment.
- Put a baking tray in the oven. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife - it will seem pretty wet at first.
- Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it's a little smoother. Pat into a round about 4cm deep. Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what's left of the dough back into a round to cut out another four.
- Brush the tops with a beaten egg, then carefully arrange on the hot baking tray. Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few minutes to refresh.
Nutrition Facts : Calories 268 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.9 milligram of sodium
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
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
BASIC CREAM SCONES
This is a cream scone. From this bacis recipe, you can make many different varieties of scones (Chocolate Lavender Scones, Ginger Peach Scones, Lemon Poppyseed Scones, Maple Pecan Scones, Mini Scones, and Round Scones are included below).
Provided by southern chef in lo
Categories Scones
Time 22m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F.
- Fit food processor with steel blade. Place flour, granulated sugar, baking powder and salt in work bowl. Pulse on/off to mix. Add butter; process 10 seconds or until mixture resembles coarse crumbs. Transfer to large bowl.
- Combine heavy cream and eggs; reserve 1 tablespoon. Pour remaining cream mixture over flour mixture. Stir just until dry ingredients are moistened and dough is soft.
- Turn out dough onto lightly floured surface. Shape into ball; pat into 8-inch circle. Cut into 8 wedges; place 2 inches apart on ungreased baking sheet. Brush reserved cream mixture over tops; sprinkle with coarse sugar.
- Bake 12 to 14 minutes or until golden. Remove to wire rack to cool completely.
- Chocolate Lavender Scones: Add 1 teaspoon dried lavender to dry ingredients. Stir 1/2 cup coarsely chopped semisweet chocolate into dough before shaping.
- Ginger Peach Scones: Stir 1 tablespoon finely chopped crystallized ginger and 1/3 cup chopped dried peaches into dough before shaping.
- Lemon Poppyseed Scones: Stir grated peel of 1 lemon (about 3-1/2 teaspoons) and 1 tablespoon poppy seeds into dough before shaping. Omit coarse sugar topping. When scones have cooled slightly, drizzle with lemon icing made from 1 cup powdered sugar and 2 tablespoons lemon juice (add up to 1-1/2 teaspoons more lemon juice, if necessary, for desired consistency).
- Maple Pecan Scones: Stir 1/2 cup coarsely chopped pecans into dough before shaping. Omit coarse sugar topping. When scones have cooled slightly, drizzle with maple icing made from 3/4 cup powdered sugar and 2 tablespoons maple syrup.
- Mini Scones: Divide dough into 2 balls before shaping into rounds and cutting into wedges. Makes 16
- Round Scones: Cut dough into rounds using lightly floured cookie or biscuit cutter.
Nutrition Facts : Calories 316.2, Fat 17.6, SaturatedFat 10.5, Cholesterol 103, Sodium 308.4, Carbohydrate 34.1, Fiber 0.9, Sugar 6.5, Protein 5.7
BASIC BRITISH SCONES
After much trial and error, I've come up with this basic scone recipe which rivals the scones at Tea & Sympathy in NYC.
Provided by Angela Martini
Categories Bread Quick Bread Recipes Scone Recipes
Time 25m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Sift the flour, cream of tartar, baking soda and salt into a bowl.
- Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and enough milk to mix to a soft dough.
- Turn onto a floured surface, knead lightly and roll out to a 3/4-inch thickness. Cut into 2-inch rounds and place on the prepared baking sheet. Brush with milk to glaze.
- Bake at 425 degrees F (220 degrees C) for 10 minutes then cool on a wire rack. Serve with butter or clotted cream and jam.
Nutrition Facts : Calories 124.3 calories, Carbohydrate 18.8 g, Cholesterol 1 mg, Fat 4.2 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 0.8 g, Sodium 102 mg, Sugar 2.8 g
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
BASIC SCONES
A friend gave me this basic scone recipe with which you can make any kind of scone. Very easy, goes together in minutes, tastes delicious!
Provided by Zewbiedoo
Categories Dessert
Time 30m
Yield 12 scones, 12 serving(s)
Number Of Ingredients 6
Steps:
- Combine dry ingredients; cut in butter till crumbly. Stir in whatever you like -- blueberries, cranberries, orange or lemon zest, candied ginger, chocolate chips, etc. Add milk and stir just until moistened. Turn out on floured board, flour hands and knead 10-15 times and pat/roll into 3/4" thick round shape. Cut into wedges and place on baking sheet (greased or parchment). Leave a little space in between as they poof up a bit. Bake at 400 deg F for 18-22 minutes (15-16 is enough in my oven). You can sprinkle with sugar before baking, or after baking can drizzle with powdered sugar glaze, etc. Very versatile!
Nutrition Facts : Calories 251.7, Fat 12.5, SaturatedFat 7.8, Cholesterol 33.4, Sodium 269.3, Carbohydrate 31.3, Fiber 0.8, Sugar 8.4, Protein 3.8
BASIC MUFFINS
This is a recipe for basic muffins. You can make them as is or add any combination of fruit or even cocoa to make chocolate muffins. You could also just try grating in some orange or lemon zest. The possibilities are endless.
Provided by Sackville
Categories Quick Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a small saucepan or in the microwave on low heat.
- Sift, measure and then place the flour in a large bowl.
- Add the baking powder, salt and sugar.
- Beat the egg well in a small bowl.
- Add the milk, vanilla and melted butter and mix thoroughly.
- Put the above wet ingredients into the large bowl of dry ingredients.
- Stir just until the flour mixture is moistened.
- Fill greased muffin tins 1/2 to 2/3 full.
- Bake at 400 F or 200 C for 20-25 minutes.
- The muffins should be golden brown in colour and spring back when touched.
Nutrition Facts : Calories 138.5, Fat 5.2, SaturatedFat 3.1, Cholesterol 28.5, Sodium 237.8, Carbohydrate 19.3, Fiber 0.6, Sugar 2.2, Protein 3.4
PLAIN SCONES!
These gorgeous plain scones are creamy and a lovely treat for tea time. Best with jam/butter and should make round about 9!
Provided by erniebees
Time 25m
Yield Serves 5
Number Of Ingredients 0
Steps:
- Preheat oven to 450°F / 230°C / gas 8 and lightly grease a baking tray.
- Sift flour, baking powder and salt into a bowl and rub in the butter until the mixture resembles breadcrumbs.
- Stir in the sugar. Add all the milk and mix lightly into a soft dough.
- Turn the dough out onto a floured board and knead briefly. Do not overwork the dough or your scones will be tough!
- Roll the dough out to 1.25cm / 1/2 in thickness and cut out rounds.
- Place on the greased baking tray. Brush the tops with beaten egg and bake for 7-10 minutes or until well risen and golden brown.
- Cool on a wire rack!
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