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
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
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.
SCONES
This is a very simple recipe for scones. You can customize them by adding dried fruit or nuts. Half and half can also be substituted for milk if you wish.
Provided by Donna
Categories Bread Quick Bread Recipes Scone Recipes
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter. Mix the egg and milk in a small bowl, and stir into flour mixture until moistened.
- Turn dough out onto a lightly floured surface, and knead briefly. Roll dough out into a 1/2 inch thick round. Cut into 8 wedges, and place on the prepared baking sheet.
- Bake 15 minutes in the preheated oven, or until golden brown.
Nutrition Facts : Calories 397.3 calories, Carbohydrate 50.6 g, Cholesterol 71.4 mg, Fat 18.9 g, Fiber 1.3 g, Protein 6.8 g, SaturatedFat 11.6 g, Sodium 594.9 mg, Sugar 14.1 g
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