Light N Fluffy Scones Recipes

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.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
• Mix flour, 1/4 cup sugar, baking powder, and salt in a bowl. Add butter and mix with fingers until coarse crumbs form. Gently mix yogurt, egg, and vanilla extract into flour mixture until dough is just combined.
• Turn the dough out onto a lightly floured surface and knead briefly, for five or six turns. Pat or roll the dough out into a 1-inch thick round. Cut into 8 wedges and place onto the prepared baking sheet. Brush each wedge with milk and sprinkle with remaining 1 tablespoon sugar.
• Bake in the preheated oven until lightly browned, about 15 minutes. Serve warm or cool completely and store in an airtight container.

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.

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.

Steps:

• Heat the oven to 220*C (425*F) Tip the flour into a mixing bowl with the salt.
• Shoot in the butter,then rub together with your fingers to make a reasonably fine crumbed mixture, lifting to aerate the mixture as you go.
• Stir in the sugar.
• Measure the buttermilk, then mix in the milk to slacken it.
• Make a bit of a well in the middle of the flour mixture, then pour in most of this buttermilk mixture, holding some back just in case it's not needed.
• Gently work the mixture together with a knife, until it forms a soft, almost sticky, dough.
• Work in any loose dry bits of the mixture with the rest of the buttermilk.
• Don't overwork at this point or you will toughen the dough.
• Lift out the dough and knead gently 3 to 4 times to get rid of any cracks.
• Pat the dough gently to a thickness of no more than 1 inch.
• Dip a round fluted cutter into bowl of flour and cut out the scones by pusing down quickly and firmly on the cutter with the palm of you hand.
• Don't twist it.
• Gather the trimmings, pat lightly and cut into more scones.
• Place onto a baking sheet and sift over a light dusting of flour or glaze with some milk if you wish.
• Bake for 10 to 12 minutes until risen and golden.
• Cool on a wire rack, uncovered if you prefer crisp tops, covered loosely if you prefer soft ones.
• Serve with strawberry jam and a generous mound of clotted cream.