Quickmixscones Recipes
QUICK -MIX SCONES
These are so easy to make..no rubbing in of the butter...just melt and mix! Serve with the traditional strawberry jam and butter ...or how about trying them with honey or golden syrup. Makes 8-10 scones These are not a gluten free scone. I usually double the recipe to make scones
Provided by Jubes
Categories Scones
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 220°C.
- Melt your butter and set aside.
- Sift the flour and salt into a large mixing bowl. Or you can add them to a large mixing bowl and aerate with a whisk.
- Slowly add the milk and butter to the flour. Work the milk and butter in with a knife using a cutting action.
- Do not knead the dough.
- Place on a lightly floured tray and gently roll to about 5cm thick. Cut with a 5 cm scone cutter or the top of a narrow glass.
- Place close together on a baking tray and lightly brush the tops with a little extra milk.
- Bake 10-15 minutes.
QUICK CURRANT SCONES
This scone recipe is quick to make using a food processor and they are every bit as good as fancy bakery scones. You'll love them with tea! Variations: dried cranberries, blueberries, or raisins can be substituted for currants.
Provided by www.funfamilydinners.com
Categories Bread Quick Bread Recipes Scone Recipes
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Pulse flour, sugar, baking powder, baking soda, and salt together in a food processor. Add butter and pulse until mixture resembles oatmeal. Transfer to a bowl.
- Stir cream into flour mixture until just combined. Fold currants into dough. Transfer dough to a sheet of plastic wrap; fold to completely cover dough. Shape dough into a 1-inch thick disk and refrigerate for 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicon mat.
- Unwrap dough and cut into 8 wedges. Arrange wedges on the prepared baking sheet.
- Bake in the preheated oven until lightly browned, 12 to 15 minutes.
Nutrition Facts : Calories 325.7 calories, Carbohydrate 35.7 g, Cholesterol 56 mg, Fat 18.8 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 11.6 g, Sodium 110.3 mg, Sugar 7.7 g
QUICK CRANBERRY SCONES
Being an Anglophile, I've tried lots of scone recipes over the years, but this is my all-time favorite. It was given to me by a hotel chef in Los Angeles and bakes into batches of lovely Christmas gifts for friends and family.
Provided by Taste of Home
Time 30m
Yield 8 scones.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Combine egg and cream ; stir into crumb mixture just until blended. Stir in cranberries. Turn onto a floured surface; knead gently four times., Shape dough into a ball; place on an ungreased baking sheet. Pat until an 8-in. circle. With a sharp knife, score the dough into eight wedges (do not separate). , Bake at 425° for 15-20 minutes or until golden brown. Break into wedges. Serve warm.
Nutrition Facts :
FLUFFY CHEESY QUICK SCONES
Make and share this Fluffy Cheesy Quick Scones recipe from Food.com.
Provided by MARIA MAC
Categories Scones
Time 22m
Yield 12 scones
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees.
- In a medium sized mixing bowl, mix margarine, eggs with milk, cheese and baking powder until well blended. Add self-rising flour a little at a time, mixing well.
- Dust a baking tray and your hands with flour. Divide the dough into 12 portions and gently pat into mounds with floured hands, placing on dusted tray 3/4 inches apart. Lightly dust the top of the scones with flour.
- Place baking tray in center of pre-heated oven and bake for 12 minutes or until golden brown.
Nutrition Facts : Calories 178.6, Fat 10.2, SaturatedFat 2.6, Cholesterol 40.2, Sodium 538, Carbohydrate 17, Fiber 0.6, Sugar 0.1, Protein 4.6
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