SCOTTISH BRAN SCONES
A soft scone eaten at breakfast with just butter. Delicious. I have to make them now as it is very hard to find a good baker these days. Supermarkets have taken over in scotland.
Provided by bevs kitchen
Categories Scones
Time 35m
Yield 1 round, 4 serving(s)
Number Of Ingredients 7
Steps:
- Sieve dry ingredients.
- Mix in butter with a fork.
- Use as much milk as required to make a very soft dough.
- Shape into a thick round.
- Score into a quarter; dust with flour.
- Bake for 30 to 35 minutes at 170 degrees Celsius.
CURRENT BRAN SCONES
I apologize for using a muffin mix in this recipe, but I was in a hurry to try out my new scone pan, and I saw the mix in my pantry. They were great! I guess it's no different than using a cake mix to make a cake. The pan is called the Mini Scone Pan, by Nordic Ware. It bakes really well, and comes clean very easily - nothing sticks! Hope you enjoy.
Provided by Susan Feliciano @frenchtutor
Categories Other Breakfast
Number Of Ingredients 6
Steps:
- Preheat oven to 400° F. Grease 12 triangles in a scone pan, or 6 - 8 muffin cups.
- Stir currents and orange zest into muffin mix. Add oil to milk. Make a well in the dry ingredients, then put all the wet ingredients in the well. Stir together with swift strokes until just mixed. Let batter sit 10 minutes.
- Spoon batter evenly into scone pan or muffin cups. Bake for 15 minutes, or until tops test done. Let cool 2-3 minutes in pan, then remove to rack or serving plate (if someone doesn't eat them right from the pan first!).
- Serve with butter and jelly, or split and top with sorghum or maple syrup.
CURRANT SCONES
Hands-down the best scones I've ever had; moist and delicious! Eat immediately until your stomach aches, then eat some more.
Provided by jennifermo
Categories Bread Quick Bread Recipes Scone Recipes
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Cover currants with warm water in a bowl and set aside to moisten.
- Sift flour, baking powder, and baking soda in the bowl of a stand mixer. Using the paddle attachment at low speed, mix white sugar and salt into the flour mixture. Add all the unsalted butter to the mixer bowl and mix on low speed until butter cubes reduce to the size of small peas, about 30 seconds.
- Drain currants and discard soaking water; mix currants, buttermilk, and lemon zest into the flour mixture on low speed just until the dough starts to hold together.
- Turn dough out onto a lightly floured work surface and gently shape into a rectangle 18 inches long, 5 inches wide, and 1 1/2 inches thick. Brush dough with melted butter and sprinkle with sugar crystals.
- Cut the dough in half crosswise with a sharp knife; cut each half into thirds, and cut each third diagonally to make 12 triangular-shaped scones. Place on the prepared baking sheet.
- Bake in the preheated oven until scones are lightly golden brown, about 18 minutes. Eat warm.
Nutrition Facts : Calories 428 calories, Carbohydrate 58.7 g, Cholesterol 49.5 mg, Fat 19 g, Fiber 2 g, Protein 6.7 g, SaturatedFat 11.8 g, Sodium 492.5 mg, Sugar 20.2 g
PERFECT SCONES
Flaky, delicious scones make for a tasty tea time treat. This recipe is from Martha Stewart's Hors D'Oeuvres.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes about forty 1-inch scones
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Sift flour, baking powder, baking soda, sugar, and salt into a large bowl. Cut in butter using a pastry blender or two knives until mixture resembles coarse meal. Mixing lightly with your fingers, add heavy cream just until dough holds together. Wrap in plastic and chill about 1/2 hour before rolling out.
- Butter a large baking sheet; set aside. Roll dough into a circle, 1/2 inch thick for small scones and 3/4 inch thick for larger ones. Using a biscuit or cookie cutter, cut dough into various shapes. Transfer scones to prepared baking sheet.
- Combine egg and light cream in a small bowl; brush tops of scones with mixture. Bake until golden brown and puffed, 13 to 15 minutes. Serve warm.
BRAN SCONES
Number Of Ingredients 8
Steps:
- 1. In large mixing bowl, stir together whole wheat flour, KELLOGG'S ALL-BRAN cereal, sugar, baking powder and salt. Using pastry blender, cut in margarine until mixture resembles coarse meal. 2. Beat together egg and milk. Add to flour mixture. Stir until well combined. Knead on lightly floured surface 2 to 3 minutes or until smooth. Roll out dough until1/2 inch thick. Cut with 2 inch biscuit cutter.3. Place scones in heated, lightly greased or teflon-lined fry pan. Cook over low heat 10 minutes, turn and cook 10 minutes longer. Serve warm or cold.
Nutrition Facts : Nutritional Facts Serves
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