SIMPLE SCONES
Make a holiday breakfast -- or afternoon tea -- really special with these sweet bakery treats.
Provided by Ben S.
Categories Bread Quick Bread Recipes Scone Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
- In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
- In a small bowl, whisk sour cream and egg until smooth.
- Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
- Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.
Nutrition Facts : Calories 318.6 calories, Carbohydrate 41.1 g, Cholesterol 60.1 mg, Fat 15.5 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 9.4 g, Sodium 249.3 mg, Sugar 14.6 g
TRADITIONAL SCONES
Steps:
- In a large bowl, combine the flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk egg and buttermilk until blended; add to crumb mixture just until moistened. , Turn dough onto a lightly floured surface; gently knead 10 times. Divide dough in half; pat each portion into a 5-in. circle. Cut each circle into six wedges. , Separate wedges and place 1 in. apart on an ungreased baking sheet. Bake at 350° for 25-30 minutes or until golden brown. Serve warm, with jam if desired.
Nutrition Facts : Calories 144 calories, Fat 6g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 170mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
SCONES TO DIE FOR
This recipe came from my Joy of Cooking. They are absolutely spectacular.I think I added a bit more sugar. Taste like excellent shortbread.
Provided by Ann Arber
Categories Scones
Time 25m
Yield 12 scones, 12 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 425.
- Mix flour, sugar, baking powder and salt.
- Cut in butter with pastry blender.
- Cut until size of peas.
- Stir in currants or cranberries and rind.
- Stir together egg,and cream and dump into dry mix.
- Stir til a ball then gently knead five times.
- Pat into a round 8" wide,about 3/4" thick.
- Cut into 8 or 12 wedges and place on ungreased cookie sheet.
- Brush tops with cream and sugar and cinnamon if desired.
- Bake 12- 15 minutes.
- Oh my, then enjoy.
Nutrition Facts : Calories 193.3, Fat 10.3, SaturatedFat 6.3, Cholesterol 45.3, Sodium 248.9, Carbohydrate 22.6, Fiber 0.8, Sugar 5.8, Protein 3
BASIC SCONES
This is the perfect recipe to whip together if you have friends coming over for tea. It's very easy to make and lovely served with fresh fruit. There are any number of variations you could try with this recipe, including adding 1/2 cup raisins or a little bit of cinnamon to the dough.
Provided by Sackville
Categories Scones
Time 25m
Yield 12-15 scones
Number Of Ingredients 9
Steps:
- Grease a baking sheet and preheat the oven to 425 F or 220 degrees C.
- In a bowl, mix the flour and salt together.
- Rub in the butter with your fingertips until no lumps are left and the mixture looks like fine breadcrumbs.
- Stir in the sugar and baking powder.
- Add the milk a little at a time, stirring with a wooden spoon, until the mixture begins to stick together.
- Using one hand, pull the mixture together into a ball and plop onto a floured surface.
- Knead lightly to form a smooth ball.
- Place on a plate and let the dough rest in the fridge for 10 minutes.
- Roll out onto a floured surface until it is about 1/2 inch thick.
- Use a round cookie cutter or a drinking glass, dipped in flour, to cut the dough into circles 2-1/2 to 3 inches across.
- When you lift the cutter from the dough, be careful not to twist it!
- This is important.
- If you twist, you will twist the gluten in the dough and make it hard for the scones to rise straight up when they are baking.
- Place the scones on a baking sheet and brush the tops with the beaten egg.
- Be careful only to brush the top, don't let the wash drip down the sides of the scones.
- Bake for about 10 minutes until golden and well risen.
- Remove to a cooling tray.
- Serve warm with butter or cool, topped with fresh strawberries for a special summer treat.
Nutrition Facts : Calories 190.1, Fat 9.1, SaturatedFat 5.5, Cholesterol 41, Sodium 632.5, Carbohydrate 23.2, Fiber 0.7, Sugar 3.2, Protein 3.8
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