Simply Scones Recipes

Steps:

• Position a rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.
• Whisk the cream, egg and milk powder in a liquid measuring cup. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter and pulse only until pea-size pieces remain. Transfer to a large bowl and make a well in the center. Pour the wet ingredients into the well and mix with a fork, incorporating the dry ingredients a little at a time until a shaggy dough forms (it's okay if the dough looks a little dry, just don't overwork it). Lightly knead the dough in the bowl until it just comes together.
• Turn the dough out onto a lightly floured surface and pat into a 1-inch-thick rectangle (about 9 by 7 inches). Cut in half lengthwise, then cut in half again crosswise; you should have 4 equal rectangles. Cut each piece in half from corner to corner making 8 triangular wedges. Transfer to the prepared baking sheet and freeze for 10 minutes.
• Brush the tops with cream and sprinkle with demerara sugar. Bake the scones until golden brown, 20 to 25 minutes. Let them cool on the baking sheet for 10 minutes, and then transfer to a wire rack to cool for 15 more minutes. Serve warm with softened butter and jam.

Steps:

• Heat oven to 425°F (220 Celsius).
• Put flour, baking powder and salt into a large bowl; stir mix well Add butter and cut in with a pastry blender or rub in with your fingers, until the mixture looks like fine crumbs.
• Add sugar; toss to mix.
• Add milk and stir with a wooden spoon until dough forms,(the dough may be a bit crumbly).
• Place dough on floured counter and knead gently until the dough comes together in a ball.
• Pat or roll into a circle about 1 1/2 inches thick.
• cut each circle into 6 or 8 wedges.
• place wedges on a greased cookie sheet- slightly apart for crisp sides, touching for soft.
• Bake about 12 minutes, or until medium brown on top.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
• In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter. Mix the egg and milk in a small bowl, and stir into flour mixture until moistened.
• Turn dough out onto a lightly floured surface, and knead briefly. Roll dough out into a 1/2 inch thick round. Cut into 8 wedges, and place on the prepared baking sheet.
• Bake 15 minutes in the preheated oven, or until golden brown.

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.

Steps:

• In a small bowl, blend the sour cream and baking soda and set aside.
• Preheat oven to 350 degrees. Lightly grease a large baking sheet.
• In a large bowl, mix the flour, sugar, baking powder, cream of tartar and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Gently fold in the blueberries (or fruit of your choice).
• Halve the dough. Turn one half dough out onto a lightly floured surface and knead briefly. Roll or pat dough into a 3/4" thick round. Sprinkle with sugar. Cut into 8 wedges and place them 2" apart on baking sheet (they will expand).
• Bake 12 - 15 minutes in preheated oven, until golden brown on the bottom.
• Repeat with second half of dough.

Steps:

• Pre-heat oven to 200C and line baking tray with paper.
• Combine all ingredients together in a large bowl and mix well.
• Knead together until a soft dough and turn onto a floured board.
• Roll dough out to about 3cm thick and cut scones with a scone cutter.
• Place on tray and brush with egg and milk mixture.
• Cook in oven for 15-20 minutes until golden brown.