CREAM TEA SCONES BY KING ARTHUR FLOUR
These scones couldn't be more basic - or more delicious. Simply stir together flour, sugar, salt, leavening, vanilla, and enough cream to make a cohesive dough. Pat into circles, cut into wedges, chill, bake - and enjoy ultra-tender, warm "cream tea" scones, perfect with butter and fresh preserves. I like to cut up fresh fruit and add to batter, YUM
Provided by Bonnie G 2
Categories Breads
Time 30m
Yield 12 scones, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 425°F. Line a baking sheet with parchment paper (or not; it helps with cleanup, but isn't necessary to prevent sticking).
- Whisk together the flour, baking powder, salt, and sugar.
- Sprinkle the vanilla over the dry ingredients, then drizzle in the cream, tossing and stirring gently all the while and adding just enough to make a cohesive dough. There shouldn't be any dry flour in the bottom of the bowl, but the dough shouldn't be particularly sticky, either.
- Lightly flour a clean work surface. Divide the dough in half, and gently pat each half into a 5 1/2" circle about 3/4" thick.
- Brush each circle with heavy cream, and sprinkle with coarse white sparkling sugar, if desired.
- Place the two circles of dough on the baking sheet, and cut each into 6 wedges. Pull the wedges apart a bit, leaving them in a circular pattern with about 1" space between each wedge.
- For best rising, place the pan of scones into the freezer for 15 minutes, while you preheat your oven to 425°F.
- Bake the chilled scones for 14 to 15 minutes, until they're starting to brown, and they're baked all the way through, without any wet dough in the center.
- Remove the scones from the oven. Serve warm, split and spread with a bit of sweet butter and jam or preserves.
- Store cooled scones airtight at room temperature for several days; freeze for longer storage. To refresh, microwave individual scones very briefly; or place scones on a baking sheet, tent with aluminum foil, and reheat in a 350°F oven for 10 to 15 minutes, until heated through.
KING ARTHUR FLOUR SCONES
Here's your basic "start here" scone recipe. While this simple vanilla scone is delicious as is, it's also the perfect vehicle for your favorite add-ins; we happen to love dried cranberries and walnuts. Though chocolate chips are tempting, too! Our guarantee: These tender scones will have a dark-gold outer crust, and a light-gold, moist inner crumb. They'll taste mildly of butter and vanilla.
Provided by senseicheryl
Categories Scones
Time 35m
Yield 12 scones, 12 serving(s)
Number Of Ingredients 11
Steps:
- In a large mixing bowl, whisk together all the dry ingredients.
- Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.
- In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and half and half or milk.
- Stir in the fruit, chips, and/or nuts, if you're using them.
- Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
- Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.
- Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5" circle (if you haven't incorporated any add-ins); or a 6" circle (if you've added fruit, nuts, etc.). The circles should be about 3/4" thick.
- Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired.
- Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges.
- Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges.
- For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F
- Bake the scones for 20 to 25 minutes, or until they're golden brown. When you pull one away from the others, it should look baked all the way through; the edge shouldn't look wet or unbaked.
- Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they're completely cool, wrap in plastic and store at room temperature for up to several days.
Nutrition Facts : Calories 308.7, Fat 10.2, SaturatedFat 5.9, Cholesterol 59.4, Sodium 313.9, Carbohydrate 51.1, Fiber 3.6, Sugar 5.8, Protein 5.3
PERFECT PIE CRUST FROM KING ARTHUR FLOUR
Saw this method for making pie crust on KAF site. It involves using your fingers to attain the perfect consistency. Basically, the method includes working in larger than usual hunks of butter, and instead of mashing them with a pastry cutter, you squeeze the butter pieces with your fingers to flatten them. Those pieces of flat butter will make for the coveted "VB" (visible butter) in your rolled crust, and the taste is flaky and fantastic on your resulting pie
Provided by Bonnie G 2
Categories Dessert
Time 25m
Yield 1 Pie Crust, 8 serving(s)
Number Of Ingredients 4
Steps:
- Sift together the flour and salt in a large bowl. Set to the side.
- Size your butter. One stick cut into small pieces, the other cut into fairly large pieces (double the size you'd usually cut for a pie crust.
- Work in the stick of smaller butter with a dough scraper (my new favorite tool and very easy to clean). It's not going to have the same impact that double the butter would in terms of working in, but go for the regular pea sized consistency.
- Now, add the bigger hunks of butter. Gently coat them with flour in the mixture, so they won't stick to you when you squeeze them.
- one by one, squeeze all of those pieces of butter until they're flat like pancakes. You don't have to be too precious about it. Grab, squeeze, then move on to the next one.
- Give the mixture another stir with your pastry scraper. Now, start adding the water. Switch back to your dough scraper.
- Keep on adding it bit by bit until the dough forms a shaggy consistency, still floury but you can clump it together.
- Gather, form into a ball, and place on top of a sheet of plastic wrap. Wrap the plastic on top of it, not too snugly, and then flatten it into a disc with your hand. Doing it this way, I learned, helps the dough spread out into the plastic and is just less messy.
- Chill dough in fridge.
- Proceed with your recipe as usual.
Nutrition Facts : Calories 345.6, Fat 23.4, SaturatedFat 14.6, Cholesterol 61, Sodium 367.5, Carbohydrate 29.8, Fiber 1.1, Sugar 0.1, Protein 4.3
KAISER ROLLS FROM KING ARTHUR FLOUR
These deli-style "bulky rolls" are perfect for over-stuffed sandwiches. Top them with sesame or poppy seeds for that authentic "bakery look" and though there are a lot of steps I found it to be pretty easy. I did get a "stamp" from KA to get the Kaiser roll look. (I did not turn them upside down as directed - wasn't sure how hard they'd be to turn over)
Provided by Bonnie G 2
Categories Yeast Breads
Time 30m
Yield 6 large rolls, 6 serving(s)
Number Of Ingredients 7
Steps:
- Manual Method:.
- In a large bowl, or the bowl of your electric mixer, combine all of the ingredients, stirring till the dough forms a cohesive mass and begins to clear the sides of the bowl.
- Knead the dough for 5 minutes, then allow it to rest for 10 minutes (which gives the dough a chance to absorb the liquid, and the gluten in the flour a chance to relax.)
- Knead the dough for an additional 5 minutes, or until it's smooth and supple.
- The dough should be quite stiff, but not at all "gnarly;" adjust its consistency with additional flour or water, as necessary.
- Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till it's noticeably puffy, about 1 hour.
- Bread Machine Method:.
- Place all of the ingredients into the pan of your machine, program the machine for manual or dough, and press start.
- About 10 minutes before the end of the final kneading cycle, examine the dough's consistency; it should be quite stiff, but not at all "gnarly;" adjust it consistency with additional flour or water, as necessary.
- Allow the machine to complete its cycle.
- Shaping:.
- Transfer the dough to a lightly greased work surface, and divide it into six equal pieces.
- Shape the pieces into round balls, and place them on a lightly greased or parchment lined baking sheet.
- Working with one ball of dough at a time, center your kaiser stamp over the dough.
- Press down frimly, cutting to the bottom but not all the way through the dough. This is important; if you don't cut deeply enough, the shape disappears as the roll bakes; if you cut too deeply (all the way through), the roll will form "petals" as it rises and look like a daisy, not a kaiser roll. Practice makes perfect!
- Repeat with the remaining rolls.
- Place the rolls cut-side down (yes-cut-side down--this helps them retain their shape) onto a lightly greased or parchment-lined baking sheet.
- Cover the rolls, and allow them to rise for 45 minutes to 1 hour, or until they've almost doubled in volume.
- Turn the rolls cut-side up.
- Dip tops in milk and coat with poppy or sesame seeds, if desired.
- Bake the rolls in a preheated 425°F oven vor 15 to 17 minutes, or until they're golden brown.
- Remove them from the oven, and cool on a wire rack.
Nutrition Facts : Calories 280.7, Fat 5.3, SaturatedFat 2.8, Cholesterol 41.2, Sodium 499.5, Carbohydrate 49.2, Fiber 2, Sugar 1.2, Protein 8
More about "kingarthurflourscones recipes"
CLASSIC SCONES | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (36)Calories 170 per servingTotal Time 23 mins
- Preheat your oven to 500°F. Lightly grease a baking sheet, or line it with parchment., In a large mixing bowl, blend the dry ingredients together thoroughly., With a pastry blender, pastry fork, a mixer or, most easily, your fingertips, work in the butter until the mixture is unevenly crumbly.
- If you're adding any "extras" (see tips below), toss them in, stirring to distribute., Take about 20 seconds to stir in the liquid.
- The dough will be rough and shaggy but that's the way it should look., Turn it out onto a well-floured board.
SCONES | KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (331)Calories 210 per servingTotal Time 58 mins
OUR PRODUCTS | KING ARTHUR BAKING
From kingarthurbaking.com
KING ARTHUR FLOUR RECIPES: 10 OF OUR ALL-TIME FAVORITES
From wideopeneats.com
RECIPES | KING ARTHUR BAKING
From kingarthurbaking.com
41 KING ARTHUR FLOUR RECIPES IDEAS - PINTEREST
From pinterest.com
BACON CHEDDAR CHIVE SCONES | RECIPE | KING ARTHUR FLOUR RECIPES, …
HOW TO MAKE INSTANT SCONES -- KING ARTHUR SCONE MIX - YOUTUBE
From youtube.com
FLOURS - SIGNATURE - KING ARTHUR BAKING COMPANY
From shop.kingarthurbaking.com
KING ARTHUR FLOUR – THE BAKER’S CATALOGUE: ONLINE | KITCHN
From thekitchn.com
SCONE BAKING GUIDE | KING ARTHUR FLOUR | BAKING SCONES, SCONE …
From pinterest.ca
CATEGORY:FOODS AND DRINKS | ARTHUR WIKI | FANDOM
From arthur.fandom.com
KING ARTHUR FLOUR SCONES RECIPE - FOOD.COM
From food.com
KING ARTHUR FLOUR RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
KING ARTHUR FLOUR ARCHIVES | ESSEX FOOD INGREDIENTS
From essexfoodingredients.com
KING ARTHUR FLOUR: BAKERY, CAFE, SCHOOL, AND STORE, NORWICH
From tripadvisor.com
ARTHUR’S FOOD COMPANY | PREMIUM GERMAN PORK AND CHICKEN …
From arthursfood.com
GLUTEN-FREE CIABATTA ROLLS | KING ARTHUR BAKING
From kingarthurbaking.com
HUNAN CAFE WARRENTON
From hunancafewarrenton.com
MARITOZZI | KING ARTHUR BAKING
From kingarthurbaking.com
660 FOOD* - KINGARTHUR IDEAS IN 2022 - PINTEREST
From pinterest.ca
FLOURS - PAGE 1 - KING ARTHUR BAKING COMPANY
From shop.kingarthurbaking.com
200 BEST KING ARTHUR FLOUR RECIPES IDEAS - PINTEREST
From pinterest.ca
GARDEN GLUTEN-FREE FOCACCIA | KING ARTHUR BAKING
From kingarthurbaking.com
KING ARTHUR FLOUR COUPONS: COUPON CODES 2022 - RETAILMENOT.COM
From retailmenot.com
GLUTEN-FREE '00' PIZZA FLOUR - KING ARTHUR BAKING COMPANY
From shop.kingarthurbaking.com
93 KING ARTHUR FLOUR IDEAS | RECIPES, FOOD, ALMOND FLOUR RECIPES
From pinterest.com
GLUTEN-FREE PIZZA FLOUR RECIPES | KING ARTHUR BAKING
From kingarthurbaking.com
GRILLED GARLIC KNOTS | KING ARTHUR BAKING
From kingarthurbaking.com
KING ARTHUR CAFE
From kingarthurcafe.com
KING ARTHUR FLOUR'S CHRISTMAS SCONES - REALLY INTO THIS
From reallyintothis.com
KING ARTHUR BAKING SCONE MIXES - HALF THE EFFORT AND …
From shop.kingarthurbaking.com
HOW TO MAKE THE PERFECT CHEESE SCONES | FOOD | THE GUARDIAN
From theguardian.com
CRANBERRY SCONE RECIPE - FLOUR ON MY FACE
From flouronmyface.com
KING ARTHUR BAKING SCONE MIXES - HALF THE EFFORT AND ENTIRELY …
From shop.kingarthurbaking.com
320 FOOD - SCONES IDEAS IN 2022 | SCONES, FOOD, SCONE RECIPE
From pinterest.ca
EXTRACTS & FLAVORINGS - PREP YOUR PANTRY - KING ARTHUR BAKING
From shop.kingarthurbaking.com
SHOP KING ARTHUR BAKING COMPANY
From shop.kingarthurbaking.com
KING ARTHUR FLOUR SCONES RECIPE - WEBETUTORIAL
From webetutorial.com
THE 10 BEST RESTAURANTS IN WARRENTON - TRIPADVISOR
From tripadvisor.com
BAKERY FOODSERVICE SALES | KING ARTHUR BAKING
From kingarthurbaking.com
KING ARTHUR BAKING COMPANY - YOUTUBE
From youtube.com
You'll also love