CLASSIC SCONES
Categories Bread Milk/Cream Breakfast Brunch Bake Jam or Jelly Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 12
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F. Sprinkle large rimmed baking sheet with flour. Whisk flour, sugar, and baking powder in large bowl. Whisk 3/4 cup milk, egg, and oil in small bowl to blend. Gradually add milk mixture to dry ingredients, tossing until moist clumps form and adding more milk by tablespoonfuls if dough is dry. Turn dough out onto lightly floured surface; knead gently for several turns until dough comes together.
- Pat out dough to 1-inch-thick round. Using 2 1/2-inch-diameter cutter, cut out scones. Gather dough scraps; press out to 1-inch thickness and cut out more scones. Transfer to prepared sheet.
- Bake scones until golden on top and tester inserted into center comes out clean, about 14 minutes. Cool on sheet 5 minutes. Transfer to basket. Serve warm with butter, jam, and whipped cream.
BEST EVER CLASSIC SCONES
Steps:
- Preheat your oven to 375 degrees Fahrenheit and prepare a baking sheet or two (depending on how large your baking sheets are) by lining them with parchment paper. Set aside.
- In a large bowl combine the flour, sugar, baking powder and salt. Mix well with a fork or a whisk.
- In a liquid measuring cup, measure the cream and add the eggs. Whisk together using a fork and set aside.
- The next few steps should be done quickly, as you're working with cold butter and you want the butter to be as cold as possible when it hits the heat of the oven. This will result in a flaky scone, rather than a heavy and dense one.
- Cut up your butter, right from the fridge, into little pieces and dump it into the flour mixture. Using your hands (wash them well first and remove any rings), pick up handfuls of the butter and flour mixture, rubbing the pieces of butter and the flour between the heels of your hands to create "sheets" of butter. You should act quickly here, and don't allow the pieces of butter to sit in your hands for any length of time as the heat from your hands will cause it to soften. The goal is to create paper-thin pieces of butter, small and large throughout the mixture. Once there are no thick chunks of butter remaining, only thin sheets, remove your hands from the mixture. Hands equal heat, so handle the mixture as little as possible.
- Pour in the wet ingredients and mix roughly with a fork. Do not over mix, or the result will be heavy and dense.
- Once the wet ingredients have been incorporated but there are still several streaks of flour, turn the dough out onto a clean and floured counter surface. Press the dough down into the counter and then fold one half over the other half like you are folding a piece of paper. Press down again and make another fold. Repeat this 2 or 3 more times, gathering any outlying dough bits and flour into your folds. Don't knead the dough like you would if you were making bread, and don't stir or mix the dough like you would if you were making muffins. Scones are technically a pastry, so the goal is flaky layers that are created by the thin sheets of butter and all the folding.
- Once your dough is formed after folding several times, shape it into a rectangle about 1 3/4 to 2 inches thick (approximately). Again, be careful not to handle the dough too much, so a few little cracks here and there are fine.
- Cut out circles of dough using a biscuit cutter or the rim of a class or jar. Arrange the circles of dough on the parchment-lined baking sheet and brush the tops with the egg wash (whisk together the egg and water).
- You'll need to re-shape the leftover dough to form another rectangle - do this carefully and gently, without adding much extra flour if possible. The less you handle the dough, the more tender and flaky the scones will be. Cut out the remainder of the scones until you have about 10-12 in total.
- Bake for about 15-18 minutes just until barely golden brown and the surface of the scones lose their shine. Let them cool for 3-5 minutes on the baking sheet. Transfer them to a cooling rack to cool completely.
Nutrition Facts : ServingSize 1 scone, Calories 372 kcal, Carbohydrate 42 g, Protein 7 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 92 mg, Sodium 128 mg, Fiber 1 g, Sugar 9 g
CLASSIC SCONES
Delicious warm with strawberries and/or raspberries. Excellent with your morning tea. 2 points per serving.
Provided by dayla
Categories Scones
Time 25m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees Fahrenheit.
- Spray a baking sheet with non-stick cooking spray.
- In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
- In a small bowl, combine the yogurt, egg and melted margarine.
- Add the yogurt mixture to the flour mixture, stirring until just blended; do not overmix.
- Lightly flour a work surface and rolling pin.
- Roll out the dough to 1/4" thickness.
- With a sharp knife, cut into 12 wedges; place on the baking sheet.
- Reduce oven temperature to 400 degrees Fahrenheit.
- Bake until golden brown, 12 to 15 minutes.
- Cool on a wire rack 10 minutes.
Nutrition Facts : Calories 67.6, Fat 1.6, SaturatedFat 0.5, Cholesterol 16.1, Sodium 129.3, Carbohydrate 10.8, Fiber 0.3, Sugar 1.8, Protein 2.3
CLASSIC SCONES
Traditional English scones are barely sweet - they are usually eaten with sweet jam and clotted cream - and they are lighter, flakier and tastier than their American counterparts. You can make the dough in the food processor (do not overprocess), but if you're willing to incorporate the butter by hand it is of course fine to do it in a bowl. You're looking for a slightly sticky but not messy dough; start with a half cup of cream and increase it as needed. Serve the baked scones warm, with the best jam you can lay your hands on, and a dollop of crème fraîche, mascarpone or, if you can find it, clotted cream.
Provided by Mark Bittman
Categories breakfast, brunch, easy, quick, side dish
Time 20m
Yield 8 to 10 scones
Number Of Ingredients 7
Steps:
- Heat the oven to 450 degrees. Put the flour, salt, baking powder and 2 tablespoons of the sugar in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles cornmeal.
- Add the egg and just enough cream to form a slightly sticky dough. If it's too sticky, add a little flour, but very little; it should still stick a little to your hands.
- Turn the dough onto a lightly floured surface and knead once or twice, then press it into a 3/4-inch-thick circle and cut into 2-inch rounds with a biscuit cutter or glass. Put the rounds on an ungreased baking sheet. Gently reshape the leftover dough and cut again. Brush the top of each scone with a bit of cream and sprinkle with a little of the remaining sugar.
- Bake for 9 to 11 minutes, or until the scones are a beautiful golden brown. Serve immediately.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 13 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 151 milligrams, Sugar 5 grams, TransFat 0 grams
CLASSIC CREAM SCONES
You're best off describing scones to a German by saying that they are like a cross between a Kuchen (cake), a Plaetzchen (cookie), and a Broetchen (roll), but are very unique and not really like anything else found in Germany. My German husband *loves* this recipe: Classic Cream Scones (from Simply Scones, by Leslie Weiner and Barbara Albright)
Provided by Barbara Heller
Categories Scones
Time 1h25m
Yield 14 scones
Number Of Ingredients 10
Steps:
- Preheat oven to 425F.
- Lightly butter a baking sheet. In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut the butter into 1/2-inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs.
- In a small bowl, stir together the cream, egg, and vanilla.
- Add the cream mixture to the flour mixture and stir until combines.
- Stir in the currents/raisins (optional). With lightly floured hands, pat the dough into a 1/2-inch thickness on a lightly floured cutting board.
- Using a floured 2 1/2-inch-diameter round biscuit cutter or a glass, cut out rounds from the dough and place them on the prepared baking sheet. Gather the scraps together and repeat until all the dough is used.
- Lightly brush the tops of the scones with the egg mixture, if desired.
- Bake for 13-15 minutes, or until lightly browned.
- Remove the baking sheet to a wire rack and cool for 5 minutes.
- Using a spatula, transfer the scones to the wire rack to cool.
- Serve warm or cool completely and store in an airtight container.
- Makes about 14 scones.
- Variation: Add about 1 1/2 teaspoons of grated lemon peel to the dry ingredients.
- My variation: Classic Scones 280 grams all-purpose flour 65 g granulated sugar 2 teaspoons baking powder 1/8 teaspoon salt 110 g unsalted butter, chilled 6 tablespoons milk 1 large egg 1 teaspoon vanilla sugar 125 g raisins Preheat oven to 220C.
- Directions as above.
Nutrition Facts : Calories 168.2, Fat 8.1, SaturatedFat 4.9, Cholesterol 36.5, Sodium 82.4, Carbohydrate 21.5, Fiber 0.8, Sugar 7.2, Protein 2.7
CLASSIC SCONES WITH JAM & CLOTTED CREAM
You can have a batch of scones on the table in 20 minutes with Jane Hornby's storecupboard recipe, perfect for unexpected guests
Provided by Jane Hornby
Categories Afternoon tea, Breakfast, Snack, Treat
Time 15m
Number Of Ingredients 9
Steps:
- Heat the oven to 220C/200C fan/gas 7. Tip the self-raising flour into a large bowl with ¼ tsp salt and the baking powder, then mix.
- Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the caster sugar.
- Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla extract and a squeeze of lemon juice, then set aside for a moment.
- Put a baking tray in the oven. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife - it will seem pretty wet at first.
- Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it's a little smoother. Pat into a round about 4cm deep. Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what's left of the dough back into a round to cut out another four.
- Brush the tops with a beaten egg, then carefully arrange on the hot baking tray. Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few minutes to refresh.
Nutrition Facts : Calories 268 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.9 milligram of sodium
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