Country Scones Recipes
COUNTRY SCONES
These tempting triangles perfectly balance a light and airy texture with a rich and moist flavor. I serve them frequently for breakfast with fresh fruit, coffee and juice.
Provided by Taste of Home
Time 35m
Yield 16 scones.
Number Of Ingredients 13
Steps:
- Place currants in a bowl. Cover with hot water and let stand for 5 minutes. Drain well and set aside. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Combine sour cream and egg yolks; add to crumb mixture. Stir in currants just until blended. , Turn onto a floured surface; knead gently 8-10 times. Divide into four portions. On ungreased baking sheets, pat dough into 4-in. circles. Cut each into four wedges, but do not separate. , Beat egg white; brush over dough. Combine sugar and cinnamon; sprinkle over tops. Bake at 425° for 15-18 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 156 calories, Fat 7g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 249mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein.
ENGLISH SCONES
When I came to America from England in 1967, I made sure to bring along my favorite recipe for scones. Served warm with butter, they're perfect for breakfast.
Provided by Taste of Home
Time 30m
Yield 10 scones.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, sugar and baking powder. Cut in butter until mixture resembles fine crumbs. Stir in raisins. Beat milk and egg; add to dry ingredients, stirring lightly. , Turn onto a lightly floured surface; roll to 1-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Bake at 425° until golden brown, 10-15 minutes. Serve warm.
Nutrition Facts : Calories 228 calories, Fat 6g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 141mg sodium, Carbohydrate 41g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
WORLD'S BEST SCONES! FROM SCOTLAND TO THE SAVOY TO THE U.S.
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
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
COUNTRY FAIR SCONES AKA ELEPHANT EARS
We use to sell these at our county fair every summer as a youth fund raiser. We served them the traditional way with sugar and cinnamon, but also with homemade huckleberry jam, or powdered sugar and butter, or homemade maple frosting, ext... They pair well with soup or chowder, sometimes we make them just for dessert. This recipe makes enough for a crowd (it is the original so it had to be big) but can be a 1/2 batch easily.
Provided by startnover
Categories Scones
Time 1h18m
Yield 1 batch, 12 serving(s)
Number Of Ingredients 6
Steps:
- Combine the first 3 ingredients.
- Let sit 5 minutes.
- Add remaining ingredients all except 2 c flour, put this in a little at a time till dough is no longer sticky (may not need all), and mix well.
- Let dough rise 1 hour.
- Break of dough about the size of egg and spread out evenly and about 1/4th inch thickness.
- Deep fry till golden brown.
- Top as desired.
Nutrition Facts : Calories 543.7, Fat 7.3, SaturatedFat 1, Sodium 198.8, Carbohydrate 104.1, Fiber 3.6, Sugar 8.7, Protein 13.3
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