BROWN SUGAR SCONES
A recipe I found in my catalogue from King Arthur Flour. The recipes states "This traditional British scone is an ideal tea-time treat when served with clotted cream or butter and jam. It states to use their White Whole Wheat Flour, but I just use All purpose flour. I made the walnuts and raisins optional, depending on your families tastes.
Provided by diner524
Categories Breads
Time 30m
Yield 15-18 scones (2 inch), 15-18 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400. Combine the flours, baking powder, baking soda, salt, sugar, and cinnamon. Work in butter until small clumps form.
- Add walnuts, and raisins and toss to incorporate.
- Pour the buttermilk into the center of the mixture and stir until dough is just cohesive.
- Turn the dough out onto a lightly floured surface and bring together into a ball. Roll or pat the dough to a 1" thickness. Cut rounds using a 2" round biscuit cutter and transfer to parchment lined baking sheet.
- Or, pat into a square and cut square scones.
- Freeze for 15 minutes.
- Brush scones with cream, and sprinkle with sugar.
- Bake until they begin to brown, 20 to 22 minutes. Remove from the oven and cool on a rack.
IRISH BROWN SCONES
A taste of Ireland, these hearty, flaky scones are great warm with butter or jam or dipped into some seafood chowder! Cooking them on a preheated baking sheet gives them a flavor similar to cooking pancakes on a hot griddle.
Provided by carlysulli
Categories Scones
Time 30m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F Lightly dust a baking sheet with some flour.
- Put the whole wheat flour and wheat germ into a large mixing bowl. Sift the all-purpose flour, salt and baking soda into the bowl. Mix the ingredients well together with fingers.
- Next, rub in the butter to pea-sized pieces; then mix in the sugar.
- At this stage, put the lightly dusted tin into the oven to preheat.
- Stir in enough buttermilk to make a soft dough. Turn onto a lightly floured surface and gently knead for a few seconds. Cut out scones with a round cookie cutter.
- Put the scones on the preheated baking sheet and bake for about 15 minutes or until risen and a golden brown.
- Cool on a wire tray.
Nutrition Facts : Calories 249.3, Fat 7.2, SaturatedFat 4, Cholesterol 16.3, Sodium 264.5, Carbohydrate 44.1, Fiber 9.3, Sugar 3.1, Protein 8.3
SCONES
For a sweet, flaky treat, bake Alton Brown's Scones recipe from Good Eats on Food Network. These scones are studded with dried currants for a fruity bite.
Provided by Alton Brown
Yield 1 dozen
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees.
- In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. Cut in butter and shortening. In a separate bowl, combine cream with beaten egg then add to dry ingredients. Stir in fruit. Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds. Bake for 15 minutes or until brown.
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.
PEACHES 'N' CREAM SCONES
I love making scones, and these highlight one of my favorite summertime fruits: peaches. My secret ingredient that makes these super delicious is almond extract in the scones and the glaze.
Provided by Kardea Brown
Time 1h10m
Yield 8 scones
Number Of Ingredients 16
Steps:
- For the scones: Preheat the oven to 400 degrees F. Grate the frozen butter into a bowl using a box grater. Combine the flour, granulated sugar, baking powder and salt in a large bowl. Add the peaches and toss in the flour to coat. Add the butter and toss to combine.
- Stir together the heavy cream, sour cream, egg, vanilla and almond extracts in a medium bowl. Slowly add the cream mixture to the flour mixture, and mix just until a dough comes together. (Make sure not to overwork).
- Turn the dough out onto a parchment paper-lined baking sheet and shape into a 9-inch disc, about 1 inch thick. Score the dough into 8 wedges, using a knife to cut into but not all the way through the dough. Brush the tops of the scones with cream. Bake until the scones are cooked through and golden brown on top, 20 to 25 minutes. Cut into wedges, then remove to a wire rack to cool until warm.
- Meanwhile, make the glaze: Whisk together the powdered sugar, cream, vanilla, almond extract and salt in a small bowl. Spoon the glaze over the scones before serving.
BROWN SCONES
This recipe for savoury scones come from Ruth Isabelle Ross' Irish Baking Book, which I bought while living in Ireland for a year. I think they are very tasty little things. If you find the basic recipe to plain, feel free to add herbs, cheese or other add-ins of your choice. Note: After Toni's review I went back and corrected my mistake concerning the amount of liquid ingredients. It should be fine now.
Provided by Lalaloula
Categories Scones
Time 25m
Yield 8 scones
Number Of Ingredients 7
Steps:
- Preheat the oven to 230°C.
- In a big bowl mix all dry ingredients.
- Add milk and water and add-ins of your choice. Using your fingers knead into an elastic dough (be careful not to over knead it). If you need more flour just add it and if you need more liquid add more water or milk.
- Flatten the dough to desired thickness and cut out scones of desired size (I use a 7.5 cm round glass for cutting).
- Place scones on a paper-lined baking sheet and bake for 15 minutes or until golden brown.
SCONES
Provided by Alton Brown
Time 30m
Yield 1 dozen
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees.
- In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. Cut in butter and shortening. In a separate bowl, combine cream with beaten egg then add to dry ingredients. Stir in fruit. Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds. Bake for 15 minutes or until brown.
BROWN GRIDDLE SCONES
Make an easy St. Patrick's Day treat with this tasty recipe for Brown Griddle Scones scones from Darina Allen's cookbook "Forgotten Skills of Cooking."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Yield Makes 14 to 16
Number Of Ingredients 6
Steps:
- In a large bowl, whisk together both flours, oatmeal, salt, and baking soda. Add buttermilk and stir until mixture is the consistency of a thick batter.
- Preheat a griddle or cast-iron skillet over medium heat. Add enough clarified butter to lightly coat. Drop 3 tablespoons batter onto the griddle and cook, turning once, until golden and risen, 5 to 6 minutes per side.
- Remove scones from heat and keep covered with a clean kitchen towel until ready to serve; serve warm.
BROWN SUGAR AND CINNAMON SCONES
With warm cinnamon and rich brown sugar, these tender, flaky scones are simply sublime.
Provided by Kare for Kitchen Treaty
Categories Breakfast
Time 22m
Number Of Ingredients 9
Steps:
- Whisk together the flour, baking powder, salt, brown sugar, and cinnamon. You may have a few brown sugar lumps; that's fine. Work in the butter with a pastry blender until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the egg, heavy cream, and vanilla.
- Make a well in the dry ingredients and pour the wet ingredients in. With a wooden spoon, stir just until a dough forms.
- Turn dough onto a floured surface and form into a disc about 1-inch tall. Cut into 8 wedges.
- Bake on an ungreased cookie sheet (a cookie sheet lined with a silpat is great, too) at 350 degrees for about 12 - 14 minutes until the scones begin to brown on the bottom.
- Remove from oven and let cool for about 5 minutes before serving.
Nutrition Facts : Calories 331 kcal, Sugar 14 g, Sodium 399 mg, Fat 18 g, SaturatedFat 11 g, Carbohydrate 39 g, Fiber 1 g, Protein 5 g, Cholesterol 74 mg, ServingSize 1 serving
BROWN SUGAR AND CINNAMON SCONES
Make and share this Brown Sugar and Cinnamon Scones recipe from Food.com.
Provided by Steve_G
Categories Scones
Time 30m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 13
Steps:
- Work the dough quickly (dont over-mix!) and put the dough wedges into the heated oven as soon as possible.
- The process from mixing to pulling the finished scones out of the oven shouldnt take more than 15-20 minutes.
- Scones are best served warm.
- In order to keep the scones flaky its important to have all ingredients, work surfaces and tools clean, cold and dry.
- Adjust oven rack to middle position and heat oven to 350 degrees.
- Roast nuts on a baking sheet for 7 to 10 minutes until light brown and aromatic.
- Remove nuts and cool.
- Crush in a zip-lock bag with a rolling pin.
- Add brown sugar and cinnamon to nuts, combine and place bag in freezer.
- Cut butter and shortening into 1/4 chunks on a small plate and place in freezer.
- Raise oven temp to 450 degrees, Lightly flour a work board and place in refrigerator Sift flour, baking soda, cream of tartar, salt and sugar into large bowl and place in freezer with (pastry blender) for 10 to 15 minutes.
- Measure and combine butter milk, cream and vanilla and place in refrigerator.
- Now that everything is prepared its time to make the scones, work as fast as possible, you need to complete the process without interruption.
- It shouldnt take more than 15 minutes to get them into the oven from this point.
- Remove butter/shortening and flour mixture from freezer, With a pastry blender cut butter/shortening into flour mixture until mixture resembles coarse meal with a few slightly larger butter lumps.
- (This can also be done in a food processor, just be sure to refrigerate the bowl for 15 mins before starting) Add nut/brown sugar mixture to flour/butter mixture, toss lightly with a wooden spoon to combine (if using a food processor, pulse until combined) Make a well in the center and pour in cream/buttermilk/vanilla mixture.
- Working quickly, blend ingredients together with a rubber spatula or wooden spoon into a soft crumbly dough.
- (do not over-mix or scones will be tough).
- (Once again, if using the food processor pulse till just combined).
- Turn dough onto your cold, floured, work board.
- Dough will be a crumbly mess, work it gently, turning no-more than four times, and lightly press it into a rectangle (5x10x1/2 thick).
- Cut rectangle in half into two 5x5s, then each half into two 2 ½ x 5s forming four quarters.
- Cut each quarter diagonally and place wedges 1 inch apart on a light colored non-stick baking sheet.
- Bake until scones are lightly brown, 10 to 12 minutes.
- Place on a wire rack and serve immediately.
- Scones will keep overnight, cover them with a thin pastry cloth or kitchen towel.
- Possible Additions/Substitutions---------àm .
- Use 1 cup of raisins, dates or other dried fruit in-place of brown sugar/nuts.
- Use 1 cup of white chocolate chips, Hersheys cinnamon chips or mini chocolate chips in place of brown sugar/nuts.
- Replace 1/2 tablespoon of vanilla with nut flavored extract.
- Use whole milk in place of butter milk and or cream.
- Use sour cream in place of butter milk.
- Drizzle icing over cooled scones.
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NEVEN MAGUIRE'S BROWN SCONES - RTE.IE
From rte.ie
Estimated Reading Time 1 min
- Preheat the oven to 220°C (425°F/gas mark 7). Line 2 baking sheets with parchment paper and grease the paper with a little oil.
- Sift the flours, baking soda and salt into a bowl. Tip in the bran left in the sieve and stir it in with the wheat bran. Rub in the butter with your fingertips until it is evenly dispersed.
- Make a well in the centre of the dry ingredients and add the buttermilk and golden syrup. Using a large spoon, mix gently and quickly until you have achieved a smooth, not-too-sticky dough.
- On a lightly floured surface, roll out the dough to a 2.5cm (1in) thickness and cut into rounds with a 6cm (2½in) plain cutter. Arrange on the lined baking sheets and bake for 10-15 minutes, until golden brown and well-risen.
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