Crunchy Yet Moist Scones Recipes

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CRUMBLIEST SCONES



Crumbliest scones image

Scones are wonderfully British, delicious, and so simple even a five-year-old could make them. There's a magic hour just after they come out of the oven when they are so heavenly I just can't imagine why anyone would prefer store-bought scones. Just remember that the less you touch the dough, the shorter and crumblier your scones will be. Get baking!

Provided by Jamie Oliver

Categories     Beautiful baking recipes     Jamie's Great Britain     Fruit     Afternoon tea     Easter treats     Father's day     Mother's day

Time 35m

Yield 16 to 20

Number Of Ingredients 10

150 g dried fruit, such as sour cherries, raisins, sultanas, chopped sour apricots, blueberries, or a mixture
orange juice, for soaking
150 g cold unsalted butter
500 g self-raising flour, plus a little extra for dusting
2 level teaspoons baking powder
2 heaped teaspoons golden caster sugar
2 large eggs
4 tablespoons milk, plus a little extra for brushing
optional:
Jersey clotted cream, good-quality jam or lemon curd, to serve

Steps:

  • First and foremost, brilliant scones are about having the confidence to do as little as possible, so do what I say and they'll be really great; and the second and third time you make them you'll get the dough into a solid mass even quicker, even better.
  • Put the dried fruit into a bowl and pour over just enough orange juice to cover. Ideally, leave it for a couple of hours. Preheat the oven to 200°C/400°F/gas 6.
  • Put your butter, flour, baking powder, sugar and a good pinch of sea salt into a mixing bowl and use your thumbs and forefingers to break up the butter and rub it into the flour so you get little cornflake-sized pieces. Make a well in the middle of the dough, add the eggs and milk, and stir it up with a spatula.
  • Drain your soaked fruit and add that to the mixture. Add a tiny splash of milk if needed, until you have a soft, dry dough. Move it around as little as possible to get it looking like a scruffy mass - at this point, you're done. Sprinkle over some flour, cover the bowl with clingfilm and pop it into the fridge for 15 minutes.
  • Roll the dough out on a lightly floured surface until it's about 2 to 3cm thick. With a 6cm round cutter or the rim of a glass, cut out circles from the dough and place them upside down on a baking sheet - they will rise better that way (so they say). Re-roll any offcuts to use up the dough.
  • Brush the top of each scone with the extra milk or some melted butter and bake in the oven for 12 to 15 minutes, or until risen and golden. At that point, take them out of the oven and leave them to cool down a little.
  • Serve with clotted cream and a little jam or lemon curd.

Nutrition Facts : Calories 219 calories, Fat 9.1 g fat, SaturatedFat 4.9 g saturated fat, Protein 4.2 g protein, Carbohydrate 32.1 g carbohydrate, Sugar 8.6 g sugar, Sodium 0.6 g salt, Fiber 1.3 g fibre

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

CRUNCHY SCONES



Crunchy Scones image

Make and share this Crunchy Scones recipe from Food.com.

Provided by parthree

Categories     Breads

Time 23m

Yield 8 scones, 4 serving(s)

Number Of Ingredients 12

2 cups flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold butter, cut into pieces
1 egg
1/2 cup heavy cream, plus
1 tablespoon heavy cream (plus more for whipping if desired)
1 teaspoon orange zest
1/2 cup dried currants (optional) or 1/2 cup cranberries (optional)
1/2 teaspoon ground nutmeg
2 tablespoons turbinado sugar

Steps:

  • Adjust oven rack to upper middle position and preheat oven to 425.
  • In food processor, pulse briefly flour, sugar, baking powder and salt.
  • Drop in the cold butter and process until bread crumb texture.
  • In a separate bowl, combine 1/2 cup heavy cream, egg, and orange zest.
  • Add wet ingredients to dry ingredients and process, just until combined.
  • Turn dough out on floured surface and gently knead in dried currants or cranberries if using.
  • Pat dough into a disk 3/4 inch thick and transfer to cutting board.
  • Brush top with remaining heavy cream, sprinkle with ground nutmeg and turbinado sugar.
  • Using a sharp knife, cut into 8 wedges and transfer to greased cookie sheet.
  • Bake for 12 minutes or until edges are only slightly golden brown.
  • Enjoy with fresh whipped cream and jam.

Nutrition Facts : Calories 581.8, Fat 31.6, SaturatedFat 19.2, Cholesterol 138.2, Sodium 747, Carbohydrate 66.5, Fiber 1.8, Sugar 17, Protein 8.9

CRUNCHY YET MOIST SCONES



Crunchy yet Moist Scones image

Reliable and simple. They have always turned out good and have been a favourite to family everytime. Make sure you dont play with it and do it fast. Goodluck and Enjoy

Provided by the.fashion.babe

Categories     Scones

Time 14m

Yield 12 Scones, 12 serving(s)

Number Of Ingredients 6

3 cups self raising flour
1 tablespoon caster sugar
80 g butter, chopped
1 cup milk
jam, to serve
cream, to serve

Steps:

  • Preheat oven 220 degrees. Sprinkle flour over flat baking tray.
  • Sift flour into medium bowl. Add sugar. Using your fingertips rub butter into flour mixture until it resembles fine bread crumbs.
  • Add milk. Use a flat bladed knife to mix until dough begins to come together. Turn onto a lightly floured surface and knead gently until dough comes together.
  • Flatten dough with the palm of your hand until 2cm thick. Use a 5cm cutter to cut out scones. Place onto baking tray 1cm apart. Bake for 14-16 minutes or until goldn and cooked through.
  • Serve warm with Jam and Cream.

Nutrition Facts : Calories 178.3, Fat 6.4, SaturatedFat 3.9, Cholesterol 17.1, Sodium 48.8, Carbohydrate 25.9, Fiber 0.8, Sugar 1.1, Protein 4

CRUMBLY CURRANT SCONES



Crumbly Currant Scones image

Currant-studded scones are wonderful warm from the oven -- and easy enough to make for a weekend breakfast.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 16

Number Of Ingredients 10

4 1/2 cups all-purpose flour, plus more for work surface and hands
2 tablespoons granulated sugar
2 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
1 cup dried currants
2 1/4 cups heavy cream, plus more if needed
1 large egg yolk
Sanding sugar, for sprinkling (optional)

Steps:

  • Whisk flour, granulated sugar, baking powder, baking soda, and salt in a large bowl. Using a pastry blender, cut in butter until mixture forms coarse crumbs with a few large clumps. Fold in currants.
  • Make a well in center of flour mixture; pour in 2 cups cream. Using your hands, draw dry ingredients over cream, gradually gathering and combining the dough until it just comes together. If it is too dry, add more cream, 1 tablespoon at a time.
  • Turn out dough onto a lightly floured work surface. With lightly floured hands, gently pat dough into a 7-by-11-inch rectangle, about 1 inch thick. Using a sharp knife, cut the rectangle into 16 triangles. Transfer triangles to baking sheets lined with parchment paper; cover with plastic wrap, and freeze until very firm, at least 2 hours or overnight.
  • Preheat oven to 375 degrees. Lightly beat egg yolk with remaining 1/4 cup cream in a small bowl; brush over tops of scones. Sprinkle generously with sanding sugar, if desired. Bake until golden and flecked with brown spots, 30 to 35 minutes. Transfer scones to a wire rack. Serve warm or at room temperature. Scones are best eaten the day they are baked.

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