Basicscones Recipes

BASIC SCONES

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.

SIMPLE SCONES

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.

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.

BASIC SCONES

Steps:

• Combine dry ingredients; cut in butter till crumbly. Stir in whatever you like -- blueberries, cranberries, orange or lemon zest, candied ginger, chocolate chips, etc. Add milk and stir just until moistened. Turn out on floured board, flour hands and knead 10-15 times and pat/roll into 3/4" thick round shape. Cut into wedges and place on baking sheet (greased or parchment). Leave a little space in between as they poof up a bit. Bake at 400 deg F for 18-22 minutes (15-16 is enough in my oven). You can sprinkle with sugar before baking, or after baking can drizzle with powdered sugar glaze, etc. Very versatile!