FLUFFY SCONES
These are the fluffiest scones Ive ever made. They are so light and rise a lot, too. The key to getting them that way is to handle the dough as little as possible. You can also turn them into fruit scones by adding a desired amount of dried cherries, cranberries or raisins.
Provided by Lalaloula
Categories Scones
Time 22m
Yield 8 scones
Number Of Ingredients 6
Steps:
- Preheat the oven to 200°C/400°F.
- Sift flour, baking powder and salt into a big bowl. Using your finger tips work in butter until mixture resembles coarse crumbs. Make a well in the center.
- Whisk together milk and water and pour into the well reserving some liquid for glazing the scones.
- Quickly stir until a dough forms.
- On a lightly floured surface pat down gently and cut out scones (I use a glass of 7.5 cm in diameter). The dough will be kinda sticky, but you should be able to form it without problems. If not, add some more flour.
- Glaze scones with reserved water-milk-mixture and bake for 10-12 minutes.
Nutrition Facts : Calories 150.8, Fat 3.9, SaturatedFat 2.3, Cholesterol 10.2, Sodium 140, Carbohydrate 24.8, Fiber 0.8, Sugar 0.1, 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
EASY FLUFFY SCONES
These are the business - light but with a nice crusty outside
Provided by Jane Hornby
Categories Afternoon tea, Treat
Time 22m
Yield Makes 9
Number Of Ingredients 9
Steps:
- Put a baking sheet in the oven at 220C/200C fan/gas 7. Put the flour, salt and baking powder into a food processor, then whizz in the butter until it disappears. Pulse in the sugar, tip into a large bowl, then make a well in the middle.
- Warm the yogurt, milk and vanilla together in the microwave for 1 min or in a pan; it should be hot and may well go a bit lumpy-looking. Tip into the bowl and quickly work into the flour mix using a cutlery knife. As soon as it's all in, stop.
- Tip the dough onto a floured surface, then, with floured hands, fold the dough over a few times - just enough to create a smoothish dough. Press out to about 4cm/1½in thick, dip a 7cm cutter into more flour, then stamp out 4 rounds, flouring the cutter each time. Squash the remainder lightly together, then repeat until the dough is used up. Brush tops with egg wash, scatter flour over the hot sheet, then lift the scones on. Bake for 12 mins until risen and golden. Best eaten just-warm, or on the day.
Nutrition Facts : Calories 233 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium
LIGHT 'N' FLUFFY SCONES
These can have many variations -- you can make them with raisins to go with your tea or with sundried tomatoes and feta for a mediterranean feel that goes nicely with soup. I often make them to use up milk that's on the verge of going bad. If you don't have self-raising flour, use all-purpose and add an extra tablespoon of baking powder.
Provided by Sackville
Categories Scones
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat the oven to 200 C, 220 C in a fan oven or gas mark 7.
- In a large bowl, mix together the flour, baking powder and salt.
- Rub in the butter and oil until the mixture resembles fine crumbs.
- Add the raisins or the mediterranean filling.
- Make a well in the centre and pour in the milk.
- Mix with knife, using a cutting movement, until it becomes soft.
- The dough will be very sticky.
- Flour your counter well along with your hands and scrape the dough onto the floured surface.
- Knead very lightly to help work some of the flour into the dough, while shaping it into a round about 3cm thick.
- The"kneading" shouldn't take more than a minute and the dough will still be sticky when you cut it.
- Cut into 8 wedges and place on a greased baking sheet.
- Brush with the beaten egg and bake for 15-20 minutes until risen, golden and springy to the touch.
- Cool and then cover with a tea towel or put in a tupperware container to keep them soft for 2-3 days.
- These are delicious served warm with butter.
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- The Flour. Most scone recipes begin with dry ingredients, one of which is flour. To Make Scones Fluffy, Use Cake Flour. The ideal flour for scones is cake flour because it has the lowest protein content of all flours, around five to eight percent.
- The Rising Agent. Another of the dry ingredients you’ll begin with is the rising agent, usually baking powder. However, some scone recipes use baking soda or other rising agents.
- The Fat. The fat in scones usually comes from butter, but you can also use shortening or margarine. In most scone recipes, you’ll add chopped butter to the dry ingredients and rub or chop it in.
- The Wet Ingredients. Once you’ve rubbed the fats into the flour, you will add a liquid to bind the dough – this could be water, milk, eggs, buttermilk, or a combination of these.
- The Dough. Once you’ve gently brought the dry and wet ingredients together – not using an electric mixer – you have your scone dough.
- Eat Them Fresh. Scones are best eaten hot and fresh, or at least on the day you’ve made them, as they will lose their light fluffiness quickly.
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