Easyenglishscones Recipes

Steps:

• In a large bowl, combine the flour, sugar and baking powder. Cut in butter until mixture resembles fine crumbs. Stir in raisins. Beat milk and egg; add to dry ingredients, stirring lightly. , Turn onto a lightly floured surface; roll to 1-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Bake at 425° until golden brown, 10-15 minutes. Serve warm.

Steps:

• 1.Heat oven to 220C/fan 200C/gas 7. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.
• 2.Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Put a baking sheet in the oven.
• 3.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.
• 4.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. By this point you'll probably need to press what's left of the dough back into a round to cut out another four. Brush the tops with beaten egg, then carefully place onto the hot baking tray.
• 5.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/fan140C/gas 3) for a few mins to refresh.

Steps:

• In a large bowl, sift together the flour, baking powder and salt. Whisk in the sugar. (Or give all the dry ingredients a quick whirl in a food processor.) Cut butter into bits and work it into the dry ingredients with fingertips or a pastry blender, or by pulsing the processor, until mixture is finely crumbly. If using a food processor, transfer mixture to a bowl.
• Gradually add 1 cup milk and the currants, if using, and mix with a fork. Knead lightly by hand to make a smooth dough. Wrap in plastic and refrigerate 20 minutes.
• Heat oven to 425 degrees. Grease a baking sheet with butter or line it with parchment paper. Roll dough to a 3/4-inch thickness. Use a fluted 2- or 3-inch cutter to punch out scones. Scraps can be kneaded lightly for additional scones. Beat the egg yolk with remaining milk and brush on the scones. Place on baking sheet and bake 10 to 12 minutes until risen and golden brown.

Steps:

• Preheat the oven to 425˚F (220˚C).
• In a large bowl, rub together the self-raising flour and cubed butter until you form fine crumbs.
• Mix in the sugar, baking powder, and salt, and make a well in the middle.
• Pour in the milk and gently mix together until just combined.
• Tip the dough onto a floured surface and knead for about a minute. Be careful not to over-knead the dough.
• Using a round cookie cutter or the rim of a glass, cut circles into the dough that are about 1-2 inches thick.
• Place onto a baking tray lined with parchment paper and coat the tops of the scones with the egg yolk.
• Bake for 12 minutes.
• Serve with clotted cream and jam.
• Enjoy!