Cast Iron Scones Recipes

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WORLD'S BEST SCONES! FROM SCOTLAND TO THE SAVOY TO THE U.S.



World's Best Scones! From Scotland to the Savoy to the U.S. image

My grandmother is Scottish and her family made GREAT scones.... In search of the best scone recipe in the world I have adapted their recipe with my own touches and with the famous scone recipe from the world renowned Savoy hotel in London. I now believe I have adapted the BEST SCONE RECIPE IN THE WORLD!

Provided by FRIENDLYFOOD

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 35m

Yield 8

Number Of Ingredients 10

1 ¾ cups all-purpose flour
4 teaspoons baking powder
¼ cup white sugar
⅛ teaspoon salt
5 tablespoons unsalted butter
½ cup dried currants or raisins
½ cup milk
¼ cup sour cream
1 egg
1 tablespoon milk

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Sift the flour, baking powder, sugar and salt into a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the currants. Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Overworking the dough results in terrible scones!
  • With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want. Place onto a greased baking sheet, and flatten lightly. Let the scones barely touch each other. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes.
  • Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown. Break each scone apart, or slice in half. Serve with butter or clotted cream and a selection of jams - or even plain.

Nutrition Facts : Calories 246.6 calories, Carbohydrate 35.4 g, Cholesterol 46.9 mg, Fat 10 g, Fiber 1.4 g, Protein 4.8 g, SaturatedFat 6 g, Sodium 238 mg, Sugar 13.2 g

CRANBERRY-ORANGE SCONES



Cranberry-Orange Scones image

These moist, tender, and flavorful cranberry-orange scones are a great start to the day!

Provided by Michelle Hoile

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 40m

Yield 12

Number Of Ingredients 9

2 cups unbleached all-purpose flour
½ cup cold, unsalted butter, cut into pieces
¼ cup white sugar
1 tablespoon baking powder
1 teaspoon salt
1 large orange, zested and juiced, divided
1 cup dried cranberries, or more to taste
1 cup buttermilk
1 cup powdered sugar, or more to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine flour, butter, white sugar, baking powder, salt, and orange zest in the bowl of a food processor; pulse until butter is pea-sized or smaller. Pour buttermilk and 1/2 of the orange juice in slowly, with the processor running, until dough is sticky and all flour is absorbed. Mix in dried cranberries until evenly distributed. Reserve remaining orange juice for the icing.
  • Place dough on a lightly floured surface and gently roll to a thickness of about 1 inch. Cut dough into 12 triangles with a knife (or use a biscuit cutter for circles) and transfer to a baking sheet.
  • Bake in the preheated oven until golden brown, about 15 minutes.
  • While the scones are baking, combine reserved orange juice and 1 cup powdered sugar for icing. Stir to desired consistency, adding more powdered sugar as needed.
  • Remove scones from the oven and let sit for 5 minutes to cool. Transfer to a plate and drizzle with icing. Serve warm.

Nutrition Facts : Calories 246.4 calories, Carbohydrate 41.8 g, Cholesterol 21.2 mg, Fat 8.1 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 5 g, Sodium 338.7 mg, Sugar 23.4 g

STOVETOP SCONES



Stovetop Scones image

This recipe won't heat up your whole kitchen because these scones are made stovetop. Even better, they're semi-homemade.

Provided by Sandra Lee

Time 20m

Yield 8 to 12 servings

Number Of Ingredients 5

4 cups baking mix (recommended: Bisquick)
4 tablespoons sugar
1 egg
1 cup milk
1 tablespoon vegetable shortening

Steps:

  • Preheat a cast iron skillet or griddle over medium-high heat.
  • Combine the baking mix, sugar, egg and milk in a medium bowl. Mix gently. Form a ball and knead the dough gently on a floured surface for 5 to 8 strokes, until the dough holds together. Pat or roll the dough to form a 6-inch circle. Cut the dough into 12 wedges.
  • Grease pan with shortening. Turn down to medium heat and add the wedges of dough.. Cook for 4 to 5 minutes, adjusting the heat and repositioning the wedges until they're an even pancake-brown. Flip and cook another 3 to 4 minutes.
  • Serve with raspberry jam and sweet butter.

CAST IRON SCONES



CAST IRON SCONES image

Categories     Bread     Cheese     Breakfast

Yield 8 1

Number Of Ingredients 9

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
4 Tablespoons softened or whipped butter
1/2 cup grated cheese (cheddar, swiss)
2 Tablespoons fresh chives
2/3 cup whole milk
2 Tablespoons shortening or cooking oil

Steps:

  • 1. Add flour, baking powder, baking soda and salt to a mixing bowl. Mix dry ingredients well with a fork. Using a fork, cut butter into flour mixture until it resembles coarse meal with a few slightly larger butter lumps. Stir in cheese and chives. 2. Heat a cast iron griddle or skillet as if you were making pancakes (about 325 F to 375 F if you have an infrared thermometer). Add a tablespoon or two of shortening or cooking oil to coat the surface of the griddle. 3. Make a well in the center of dry mixture and pour in the milk. Stir the ingredients together with a fork into a soft, slightly wet clump of dough forms. Add a little milk or flour if needed to adjust the consistency of dough so you can form it with your hands. 4. Gather up pieces of the dough and using your hands, form scones into the size and shape of English muffins or traditonal triangles (about 3 or 4 inches across and 1/2 to 3/4 inch thick). Add a tablespoon or two of flour, as needed, to handle dough. Form about 8 scones from the dough. 5. Place the shaped scones onto griddle, leaving about 1/4-inch of space between each scone. Turn the burner down to a little lower than what you would use for pancakes (about 275 F to 325 F if you have an infrared thermometer). Cook about 5 to 7 minutes on each side to brown the tops and bottoms and cook the center. Press on middle of scone to test for doneness. The sides should look dry and no batter should ooze out when scone is pressed down upon. The finished scone color should be golden to dark brown. Total cooking time about 10 to 14 minutes.

GEM SCONES



Gem Scones image

This recipe I found in my ancient Commonsense Cookery Book. My mum used to make these, not sure what recipe she used but I do have her old gem irons. I wasn't sure how these would work without gem irons, which are cast iron and about the size of mini muffin pans but with round shapes, but looking at an Australian website with very oldtime recipes, it mentioned using patty pans in one of their gem scone recipes. I haven't made these but I remember my mum's being as light as feather and melt in your mouth perfect.

Provided by Ninna

Categories     Scones

Time 20m

Yield 12 scones

Number Of Ingredients 6

1 1/4 cups self raising flour
2 tablespoons butter, level
1 egg
155 ml milk
3 tablespoons sugar, level
1/2 teaspoon salt

Steps:

  • Preheat oven to 200 deg C (400 deg F).
  • Heat gem irons.
  • Cream butter and sugar; add egg, beat well then add milk.
  • Lastly add sifted flour and mix in lightly.
  • Spoon into heated, greased gem irons.
  • Cook 7 to 10 minutes.
  • Best served warm with butter.

Nutrition Facts : Calories 90.8, Fat 2.9, SaturatedFat 1.6, Cholesterol 24.5, Sodium 122.8, Carbohydrate 13.7, Fiber 0.3, Sugar 3.2, Protein 2.3

GEM SCONES



GEM SCONES image

When I was a kid, my mother made gem scones all the time. You had to use special cast iron "gem irons". these are a bit hard to get these days so the 1/2 round tins work quite well. maybe not quite as dainty a scone as the original but the taste is still there. as long as the tins are hot, the mixture rises up instead of overflowing the holes.

Provided by shazzieau

Categories     Breads

Time 22m

Yield 24 serving(s)

Number Of Ingredients 6

90 g butter, softened
4 tablespoons sugar
2 eggs
2 cups self raising flour, sifted
1/4 teaspoon salt
1 cup milk

Steps:

  • preheat oven to 200 Celsius place 1/2 round patty pan tins on a baking tray and heat till VERY HOT before making mix. alternatively if you are lucky enough to have gem irons, use them.
  • using an electric mixer, cream butter and sugar until light and fluffy.
  • add the eggs one at a time, beating well after each addition.
  • fold in 1/2 the flour and salt then the milk then the rest of the flour.
  • remove patty pan tins from oven , still on the tray to retain heat, and fill each patty pan.
  • cook 12 - 15 minutes until golden on top.
  • serve warm with butter or any filling you like.
  • I serve some with butter and jam and some with lemon curd.

Nutrition Facts : Calories 85.2, Fat 3.9, SaturatedFat 2.3, Cholesterol 24.9, Sodium 62, Carbohydrate 10.6, Fiber 0.3, Sugar 2.1, Protein 2

MARY HEARTY BYE'S SCOTTISH SCONES



Mary Hearty Bye's Scottish Scones image

Categories     Bread     Milk/Cream     Breakfast     Brunch     Vegetarian     Quick & Easy     Pan-Fry     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 dozen scones

Number Of Ingredients 11

2 1/2 cups all-purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
2 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1 cup well-shaken buttermilk
1 large egg, beaten
Vegetable oil for greasing
Equipment: a large griddle (preferably cast-iron) or a 10-inch cast-iron skillet

Steps:

  • Whisk together flour, sugar, baking powder, salt, baking soda, and cream of tartar in a large bowl, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in buttermilk and egg with a fork just until a soft dough forms.
  • Turn out dough onto a lightly floured surface. With lightly floured hands, divide dough into thirds and knead each piece 3 or 4 times. Pat each piece into a 6-inch round (1/2 inch thick), then cut each round into 4 wedges.
  • Heat griddle over low heat until hot, then lightly oil.
  • Working in 2 batches, dust each wedge of dough with flour, patting off excess, then cook over low heat, undisturbed, 3 minutes. Increase heat to medium-low and cook until puffed and undersides are golden-brown, 3 to 5 minutes more. Turn scones over and cook until undersides are golden-brown, 6 to 8 minutes (watch closely; move scones and adjust heat as needed so they cook through without burning). Turn scones on edges and cook until golden-brown, about 1 minute per edge. Cut one scone open to check for doneness.
  • Transfer to a rack and cool to warm. (Lightly oil griddle between batches.)

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