CLASSIC SCONES WITH JAM & CLOTTED CREAM
You can have a batch of scones on the table in 20 minutes with Jane Hornby's storecupboard recipe, perfect for unexpected guests
Provided by Jane Hornby
Categories Afternoon tea, Breakfast, Snack, Treat
Time 15m
Number Of Ingredients 9
Steps:
- Heat the oven to 220C/200C fan/gas 7. Tip the self-raising flour into a large bowl with ¼ tsp salt and the baking powder, then mix.
- Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the caster sugar.
- Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla extract and a squeeze of lemon juice, then set aside for a moment.
- Put a baking tray in the oven. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife - it will seem pretty wet at first.
- Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it's a little smoother. Pat into a round about 4cm deep. Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what's left of the dough back into a round to cut out another four.
- Brush the tops with a beaten egg, then carefully arrange on the hot baking tray. Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few minutes to refresh.
Nutrition Facts : Calories 268 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.9 milligram of sodium
CLASSIC CREAM SCONES
You're best off describing scones to a German by saying that they are like a cross between a Kuchen (cake), a Plaetzchen (cookie), and a Broetchen (roll), but are very unique and not really like anything else found in Germany. My German husband *loves* this recipe: Classic Cream Scones (from Simply Scones, by Leslie Weiner and Barbara Albright)
Provided by Barbara Heller
Categories Scones
Time 1h25m
Yield 14 scones
Number Of Ingredients 10
Steps:
- Preheat oven to 425F.
- Lightly butter a baking sheet. In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut the butter into 1/2-inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs.
- In a small bowl, stir together the cream, egg, and vanilla.
- Add the cream mixture to the flour mixture and stir until combines.
- Stir in the currents/raisins (optional). With lightly floured hands, pat the dough into a 1/2-inch thickness on a lightly floured cutting board.
- Using a floured 2 1/2-inch-diameter round biscuit cutter or a glass, cut out rounds from the dough and place them on the prepared baking sheet. Gather the scraps together and repeat until all the dough is used.
- Lightly brush the tops of the scones with the egg mixture, if desired.
- Bake for 13-15 minutes, or until lightly browned.
- Remove the baking sheet to a wire rack and cool for 5 minutes.
- Using a spatula, transfer the scones to the wire rack to cool.
- Serve warm or cool completely and store in an airtight container.
- Makes about 14 scones.
- Variation: Add about 1 1/2 teaspoons of grated lemon peel to the dry ingredients.
- My variation: Classic Scones 280 grams all-purpose flour 65 g granulated sugar 2 teaspoons baking powder 1/8 teaspoon salt 110 g unsalted butter, chilled 6 tablespoons milk 1 large egg 1 teaspoon vanilla sugar 125 g raisins Preheat oven to 220C.
- Directions as above.
Nutrition Facts : Calories 168.2, Fat 8.1, SaturatedFat 4.9, Cholesterol 36.5, Sodium 82.4, Carbohydrate 21.5, Fiber 0.8, Sugar 7.2, Protein 2.7
CREAM SCONES
Scones are a kind of sweet biscuit. They are very common in the United Kingdom. Here is a pretty good recipe that I made after a lot of trial and error. These are quite easy. You can add a bit more sugar if you want. These taste awesome with grape or blackberry jelly!
Provided by MirrorMask
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
- Sift together the flour, baking powder, sugar, and salt in a large mixing bowl. Add the butter, cream, and milk; stir until a spongy dough has formed. Turn the dough out onto a lightly-floured surface. Pat the dough into a rectangle about 3/4 inch thick and 7 inches wide. Cut into 6 triangles. Arrange on the prepared baking sheet.
- Bake in the preheated oven until lightly browned, 10 to 13 minutes.
Nutrition Facts : Calories 436.1 calories, Carbohydrate 52.4 g, Cholesterol 68.7 mg, Fat 22 g, Fiber 1.7 g, Protein 7.5 g, SaturatedFat 13.6 g, Sodium 673.9 mg, Sugar 2.8 g
MY FAVORITE BRITISH CREAM SCONES
These are light, tender and so easy. I work with a bunch of U.K people and one of them was kind enough to share this recipe with me because I kept on complaining how difficult it is to make good scones. You can add currants, other dried fruit, citrus zest, nuts, etc. - just stir it into the flour mixture before you add the cream. I personally love them with dried cranberries and orange zest.
Provided by YungB
Categories Scones
Time 25m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425°F
- Stir flour, sugar, baking powder, and salt in a mixing bowl.
- Stir in any additions.
- Pour in 1 1/4 cups cream and stir to incorporate all the flour mixture. If you can't incorporate all the flour in 10-15 strokes, drizzle in a bit more cream ( about 1 T extra).
- Turn the dough out on a floured surface and knead gently once or twice to bring together.
- Pat into a half-inch-thick round and cut into wedges with a floured knife, or cut with a floured biscuit cutter.
- (This will make 8 or so 3-inch round scones or around 15 2-inch round.) Place on a baking sheet and bake until just golden and firm on top, about 15 minutes depending on size.
BRITISH SCONES (MAKEOVER - LIGHT)
I went to a talk by a person from Taste of Home and she made some recipes that were "made over" to make it healthier and lower fat. This is one of them.
Provided by WI Cheesehead
Categories Scones
Time 22m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- In a large bowl, combine the flours, brown sugar, baking powder, baking soda and salt.
- Cut in butter until mixture resembles coarse crumbs.
- Combine the egg, buttermilk, oil and vanilla.
- Add to crumb mixture and stir until a soft dough forms.
- Turn onto a floured surface and knead gently 6-8 times.
- Pat dough into a 6-inch circle and cut into eight wedges.
- Separate wedges and place 1 inch apart on an ungreased baking sheet.
- Brush tops with milk; sprinkle with sugar.
- Bake for 12-14 minutes or until lightly browned. Remove to wire rack and serve warm.
Nutrition Facts : Calories 231.7, Fat 8.9, SaturatedFat 3.3, Cholesterol 38.3, Sodium 305, Carbohydrate 32.9, Fiber 0.8, Sugar 4.5, Protein 4.6
BRITISH CURRANT SCONES, ATK
I like these scones plain, because of the delicious flavor, but you may serve with butter, clotted cream, and jam. And hot tea, of course! If you have any left the next day, they can be split and toasted.
Provided by cathyfood
Categories Breads
Time 32m
Yield 16 scones, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 500 degrees F. Line 2 baking sheets with parchment paper, set aside.
- Place dry ingredients in bowl of food processor fitted with a metal blade; pulse until well combined.
- Add butter cubes. They should be firm but not hard, and pliable if you squeeze one between your fingers. Pulse until butter is fully combined with flour mixture. No chunks of butter should remain.
- Transfer flour & butter mixture to large mixing bowl. Add ¾ cup currants, stir into flour mix. Use your fingers, and separate any currants that are stuck together in clumps.
- In a small bowl, whisk eggs and milk together. Reserve 2 TB of mixture to brush on tops of scones before baking. Add remaining eggs and milk to bowl with flour and currants. Stir together gently with a rubber spatula until all dry ingredients are moistened. Dough will be somewhat sticky.
- Turn onto generously floured counter, knead 15 to 20 turns with floured hands. Use a bench scraper if needed to get dough off of counter.
- Roll out 3/4 to 1" thick on floured board. Cut into 2 1/4 inch rounds, dipping cutter into flour between cuts, and do not twist the cutter- cut straight down. This should make about 18 scones, or more if using smaller cutter. Place onto baking tray lined with parchment. Knead scraps together once or twice and cut remaining rounds until all dough is used. Brush scones on tops only with reserved egg mixture.
- Put scones into preheated 500 degree oven, turn heat down to 425 degrees F, and bake for 10-12 minutes until golden brown on top and bottom. Reverse pans halfway through baking time.
- Cool on rack a few minutes before serving.
Nutrition Facts : Calories 372.2, Fat 14.4, SaturatedFat 8.5, Cholesterol 81.3, Sodium 552.9, Carbohydrate 52.4, Fiber 1.5, Sugar 8.5, Protein 8.3
BRITISH SCONES
Make and share this British Scones recipe from Food.com.
Provided by Millereg
Categories Scones
Time 25m
Yield 1 dozen, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Line a baking sheet with parchment paper.
- Sift the flour, cream of tartar, baking soda and salt into a bowl.
- Rub in the butter until the mixture resembles fine breadcrumbs.
- Stir in the sugar and enough milk to mix to soft dough.
- Turn onto a floured surface, knead lightly and roll out to a 3/4-inch thickness.
- Cut into 2-inch rounds and place on the prepared baking sheet.
- Brush with milk to glaze.
- Bake at 425 degrees F (220 degrees C) for 10 minutes then cool on a wire rack.
- Serve with butter or clotted cream and jam.
Nutrition Facts : Calories 92.7, Fat 0.7, SaturatedFat 0.3, Cholesterol 1.8, Sodium 72.1, Carbohydrate 18.7, Fiber 0.6, Sugar 2.1, Protein 2.6
More about "my favorite british cream scones recipes"
ULTIMATE GUIDE TO BRITISH SCONES (MAKE ANY FLAVOR!)
From thestayathomechef.com
4.9/5 (33)Total Time 30 minsCategory Bread, Breakfast, DessertCalories 387 per serving
- Grate your butter using a cheese grater and stir into the flour mixture OR cut butter into small pieces and use a pastry cutter to cut the fat into the flour mixture until it resembles coarse meal or sand.
- Add in egg (if using), 1 cup cream, blueberries, and vanilla extract (or other flavorings) stirring until the dough just comes together.
FRESH BRITISH SCONES FOR CREAM TEA - TASTE OF THE PLACE
From tasteoftheplace.com
Cuisine BritishEstimated Reading Time 6 minsCategory Tea
EASY BRITISH CREAM SCONES - COUNTRY CLEAVER
From countrycleaver.com
Cuisine BritishCategory BreakfastServings 8Total Time 35 mins
ENGLISH CREAM SCONES - KEVIN LEE JACOBS
From agardenforthehouse.com
THE BEST CLASSIC CREAM SCONES - THE FLAVOR BENDER
From theflavorbender.com
BEST SCONE RECIPES | ENGLISH CREAM SCONE RECIPE
From cookingnook.com
14 BEST SCONE RECIPES - THE SPRUCE EATS
From thespruceeats.com
CLASSIC BRITISH SCONES RECIPE: PERFECT FOR HIGH TEA
From kenarry.com
ENGLISH STYLE SCONES - INCREDIBLY FLUFFY AND DELICIOUS …
From fifteenspatulas.com
EASY ENGLISH SCONES RECIPE WITH JAM & CLOTTED CREAM
From platedcravings.com
24 BRITISH FOODS TO TRY IN LONDON - THEKITTCHEN - A FOOD
From thekittchen.com
CLASSIC CREAM SCONES - FOR A PERFECT ENGLISH CREAM TEA
From saga.co.uk
THE BEST ENGLISH SCONE RECIPE A MUST FOR ANY …
From redcottagechronicles.com
THE BEST BRITISH SNACK FOODS - STYLECASTER
From stylecaster.com
HOW DO THE BRITISH REALLY EAT SCONES? - CULTURE TRIP
From theculturetrip.com
AUTHENTIC BRITISH SCONES - CURIOUS CUISINIERE
From curiouscuisiniere.com
CLASSIC CREAM SCONES RECIPE - QUICK AND EASY!
From theviewfromgreatisland.com
5/5 (6)Calories 227 per servingCategory Breakfast
CLASSIC CREAM SCONES - YOU'RE GONNA BAKE IT AFTER ALL
From bakeitafterall.com
8 BRITISH CONDIMENTS AND SAUCES YOU NEED TO TRY - KITCHN
From thekitchn.com
9 BEST BRITISH CANDIES + SNACKS TO TRY IN THE UK
From elizabetheverywhere.com
BEST BRITISH CURRANT SCONES - INTERNATIONAL DESSERTS BLOG
From internationaldessertsblog.com
THESE TENDER, FLUFFY SCONES ARE SO VERY BRITISH - WASHINGTON POST
From washingtonpost.com
BRITISH SCONES - CAROLINE'S COOKING
From carolinescooking.com
CLASSIC BRITISH SCONES FOR A CREAM TEA - CHEZ LE RêVE FRANçAIS
From chezlerevefrancais.com
THE QUEEN'S FAVOURITE SCONE RECIPE - DELISH
From delish.com
MY FAVORITE BRITISH CREAM SCONES RECIPE - FOOD.COM
From pinterest.co.uk
FRESH CREAM SCONES RECIPE - FOOD NEWS
From foodnewsnews.com
HOW TO MAKE BRITISH SCONES, A RECIPE FOR AFTERNOON CREAM TEA
From thedarlingacademy.com
120 BRITISH SCONES IDEAS | RECIPES, SCONES, COOKING RECIPES
From pinterest.ca
EASY BRITISH STYLE SCONES- THE BOSSY KITCHEN
From thebossykitchen.com
COLLETTE - BRITISH FOODS TO TRY
From gocollette.com
THE QUEEN'S FAVOURITE SCONE RECIPE - FOOD NEWS
From foodnewsnews.com
THE BEST SCONES YOU'LL EVER MAKE | THE FOOD CHARLATAN
From thefoodcharlatan.com
BRITISH SCONES - TASTE OF HOME
From tasteofhome.com
TOP 10 FAVORITE BRITISH FOODS AND DRINKS - THE SPRUCE EATS
From thespruceeats.com
TRADITIONAL BRITISH SCONES - CASSIDY RAE
From cassidyraeblog.com
ENGLISH SCONES RECIPE - SIMPLY RECIPES
From simplyrecipes.com
HOW TO MAKE THE QUEEN'S FAVOURITE SCONES, ACCORDING TO A
From bustle.com
SCONES – WE’VE DONE SOME GREAT THINGS WITH THE BRITISH CLASSIC
From bravadocooking.com
THE SERIOUS EATS GUIDE TO BRITISH SWEETS
From seriouseats.com
CREAM SCONES — BENEATH THE CRUST
From beneaththecrust.com
#30-minutes-or-less #time-to-make #course #preparation #occasion #5-ingredients-or-less #breads #breakfast #easy #dietary #scones #high-calcium #high-in-something #brunch
You'll also love