BOXING DAY SCONES
Turn your forlorn Christmas leftovers into a round of warm fresh scones, the perfect welcome for last-minute guests between Christmas and New Year
Provided by Miriam Nice
Categories Breakfast, Brunch, Snack
Time 30m
Yield makes 9-10
Number Of Ingredients 8
Steps:
- Heat oven to 220C/200C fan/gas 7. Put the flour and baking powder in a large bowl and rub in the butter using your fingertips until the mixture looks like fresh breadcrumbs. Mix the mustard, egg and milk together in a jug then pour into the flour mixture along with the Stilton and ham. Knead the dough briefly, you want to make sure all the ingredients are evenly dispersed through the mix but try not to overwork the dough.
- Dust your work surface with flour then shape the dough into a flat disc around 4-5cm thick. Cut out 9 or 10 scones using a 7.5cm fluted cutter then transfer to a baking sheet lined with baking parchment. Brush the tops with milk then bake for 12-15 mins or until risen and golden. Serve warm with butter, cheese and pickles.
Nutrition Facts : Calories 283 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 0.91 milligram of sodium
BOXING DAY SCONES
Number Of Ingredients 8
Steps:
- 1. Preheat the oven to 400ºF. Line a baking sheet with parchment paper or grease it lightly and set aside.2. Into a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt, then lightly whisk. Use a pastry blender, 2 knives, or your fingers to cut or work the butter into the flour mixture until it resembles fine crumbs.3. Make a well in the center of the flour-butter mixture, and add the buttermilk all at once. Stir the mixture until the dough pulls away from the sides of the bowl. Using lightly floured hands, gather the dough into a soft ball and turn it out onto a lightly floured work surface. Divide into 4 parts and pat each one into a 3/4-inch-thick circle. Cut each circle into 4 wedges.4. Transfer the wedges to the prepared baking sheet, and bake in the center of the oven until the scones rise and are golden brown, 12 to 15 minutes. Remove and cool for 5 minutes on the baking sheet, then transfer to a rack. Serve warm, split and spread with warm strawberry jam. The scones are best eaten within several hours of baking.From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
FAMILY DAY SCONES
Here's a quick and easy scone recipe you can whip up on a moment's notice - even when the butter is still cold!
Provided by Michelle
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
- Whisk together the all-purpose flour, whole wheat flour, baking powder, and salt. in a mixing bowl. Cut in the butter with a knife or pastry cutter until the mixture resembles coarse crumbs. Stir in the brown sugar.
- Whisk together the sour cream, light cream, and vanilla extract in a small bowl, then stir into the flour mixture until just moistened. Turn the dough out onto a lightly floured surface and knead briefly, for five or six turns. Pat or roll the dough out into a 1/2 inch thick round. Cut into 8 wedge-shaped pieces, and place onto the prepared baking sheet.
- Bake in the preheated oven until golden brown, 18 to 20 minutes.
Nutrition Facts : Calories 314.2 calories, Carbohydrate 36.4 g, Cholesterol 41.7 mg, Fat 16.9 g, Fiber 2.5 g, Protein 5.4 g, SaturatedFat 10.4 g, Sodium 426.1 mg, Sugar 6.1 g
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