EGGLESS SCONES --
These are easy-to-make eggless scones. Adding sugar is an option. Add cheese or herbs to the batter to make savoury scones. Or, add orange or lemon zest; dried raisins, dried blueberries, currants, dried cranberries, or other dried fruit, that have been plumped in hot water and drained. The possibilities are as endless as your imagination!
Provided by emmalee1942
Categories Scones
Time 35m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 7
Steps:
- Whisk, or sift the dry ingredients.
- Cut the butter into the flour, with a pastry blender, until it resembles coarse crumbs.
- Stir in the milk. Add any optional ingredients, if desired.
- On a floured surface, lightly knead the dough 5-10 times.
- Place on a greased, or parchment lined, baking sheet. Flatten gently to a 1" thick round.
- Cut, like a pie, into 8 wedges, but do not separate.
- Brush the top with about 1 tablespoon milk. Sprinkle with sugar, if desired.
- Bake 400 degrees, 12 -15 minutes, until golden brown.
EGGLESS TENDER FLAKY SCONES
This lovely textured scone is from a chef at Hastings House, Canada. The key to its tenderness is not overhandling the dough. Best served with clotted cream, whipped cream with a touch of powdered sugar or marmalade. It's the easiest, best tasting scones I've ever come across.
Provided by RotiJala
Categories Scones
Time 32m
Yield 12 triangles, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (195-200 degrees C).
- Mix with a whisk in a big bowl the flour, baking powder, salt and sugar.
- Cut in butter with a butter knife in each hand until mix looks like coarse crumbs.
- Pour in cream and fold in everything until just incorporated. Do NOT overmix.
- If mixture seems a little dry, add a little more cream.
- Fold currants or cranberries into batter.
- Press the dough in 3 or 4 batches on lightly floured board 1 1/4-inch (3cm) thick. Cut into triangles. All in all about 8-16 scones, depending on size (enough for 4 hungry mouths).
- Place scones on ungreased cookie parchment. Brush tops with a bit of cream.
- Bake for 15-20 minutes until golden brown. Let cool on a rack.
VERY GOOD EGGLESS SCONES
How about trying this the coming year for an Easter sand (that's French for 'without') eggs? Indulge and Enjoy! This recipe comes from the FOOD column by Shoba Hejmadi, Weekend magazine.
Provided by Charishma_Ramchanda
Categories Scones
Time P1DT25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sieve the flour with the baking powder in a bowl and keep aside.
- Now, use a wooden spoon to soften the butter and combine the same with the sugar until they are thoroughly mixed.
- Stir in the cinnamon, vanilla bean and lemon zest.
- Now, fold in the flour.
- Once this is half mixed, add the cream and continue to mix the dough until it is all combined and holds together.
- Mix in the raisins.
- Roll out the dough to a thickness of 1 inch.
- Use a cutter to cut 10 round scones from it.
- Place the scones on a greased baking tray.
- Allow them to rest, covered, in a refrigerator, overnight.
- Bake the scones (cold as they are from the refrigerator) in a pre-heated oven at 180C for 20-25 minutes or until golden and done.
- Serve warm with fresh Devonshire cream and strawberry jam.
- Enjoy!
Nutrition Facts : Calories 926.5, Fat 49.8, SaturatedFat 30.8, Cholesterol 148.6, Sodium 472.7, Carbohydrate 109.9, Fiber 3, Sugar 30.2, Protein 11.9
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
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