MRS. G'S FAIR SCONES
This base of this recipe is called Puyallup Fair Scones (Recipe #183806)...I of course had to mess with a good thing and here's the recipe I came up with. These are even better! Here's some of the research on scones that I found...using butter gives the best flavor, but shortening preserves the scones better after the first day. Hence the 1/2 butter, 1/2 shortening, a good compromise. Using heavy cream keeps the scones moister than milk. The recommended flours (for taste and gluten content) are first, Pillsbury Unbleached Enriched All-Purpose Flour (with a 10 - 11% gluten content), second King Arthur Unbleached Enriched All-purpose Flour (with an 11% gluten content). Chilling the butter and shortening in the freezer for 20 minutes or so helps the fat not "melt" when mixing. You can use your hands or a pastry blender to mix the fat and flour, but using a food processor also keeps the fat intact and not "melted" from the heat of your hands. Mix as little as possible so that the gluten does not over develop and make the scones tough. Sifting is critical. 2 1/2 cups unsifted flour weighs more than 2 1/2 cups sifted flour and would make a tougher scone. If you want to get really into it, "they" say that you should place a measuring cup on top of some parchment/wax paper and actually sift the flour into the cup, use the paper to catch the excess.
Provided by Mrs Goodall
Categories Scones
Time 35m
Yield 8 scones
Number Of Ingredients 8
Steps:
- Sift and measure the flour.
- Re-sift with other dry ingredients.
- Work shortening & butter into dry ingredients with the fingers.
- Add raisins to flour-fat mixture and mix thoroughly (you may omit raisins).
- Add milk to mixture. (If you are omitting the raisins, add another 2 Tablespoons of milk).
- Turn out on to a floured board and divide into two equal pieces.
- Roll or pat each into a round and to the thickness of biscuits (3/4 inch to a full inch).
- Cut into wedge shaped pieces like a pie and bake about 15 minutes at 450 degrees on an ungreased baking sheet.
- To serve like they do at the fair; split open but do not cut clear through. Fill with jam and close.
Nutrition Facts : Calories 325.5, Fat 19.1, SaturatedFat 10, Cholesterol 47.1, Sodium 247.4, Carbohydrate 34, Fiber 1.1, Sugar 3.3, Protein 4.6
LEMONADE SCONES
This is a great recipe I got from my son's kindergarten. They are very easy to make and they taste fantastic. A great recipe to make with your kids. I serve them with jam and whipped cream. Yum!
Provided by Beck Australia
Categories Scones
Time 25m
Yield 10-12 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 220 degrees celcius.
- Mix together lemonade, cream and flour to form a soft dough.
- Place mixture on a floured surface and knead dough to 2cm thickness.
- Cut out circles that are about 4cm in diameter.
- Place on a tray and glaze with whisked egg.
- Bake in oven until golden brown.
Nutrition Facts : Calories 219.6, Fat 8.2, SaturatedFat 4.8, Cholesterol 45.1, Sodium 492.5, Carbohydrate 31.1, Fiber 1, Sugar 2.6, Protein 4.9
GRANNIES CHEESE SCONE RECIPE
These cheese scones are sooo tasty! My mum originally got the recipe from a Be-Ro recipe book around 20 years ago but I still make them for everyone. My 5 year old son is always asking for them and even doubled up we never seem to have enough. These freeze REALLY well and are great for picnics, trips, packed lunches etc.
Provided by Um Safia
Categories Scones
Time 25m
Yield 16 triangular scones, 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 220ºC, 425ºF, Gas Mark 7. Grease a baking tray.
- Mix flour and seasonings, rub in margarine and stir in cheese.
- Mix to a soft dough with the egg and milk, reserving a little for glazing.
- Roll out to a round 1.5 cm (½ inch) in thickness and cut into 8 triangles.
- Place on the baking tray and brush with egg and milk and sprinkle with parmesan cheese. Bake for about 10-15 minutes until golden brown.
Nutrition Facts : Calories 176.1, Fat 6.5, SaturatedFat 2.3, Cholesterol 30.3, Sodium 139.7, Carbohydrate 22.6, Fiber 1.1, Sugar 0.3, Protein 6.3
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