BERRY SCONES
Super summery and delicious scones recipe!
Provided by RecipeGirl.com
Categories Breakfast
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F. Line a baking sheet with parchment or a silicone mat.
- In a small bowl, stir the cream and egg together.
- In a large bowl, whisk together the flour, sugar, baking powder and salt. Drop in the butter and, using your fingers or a pastry cutter, cut and rub the butter into the dry ingredients until the mixture is crumbly.
- Pour the cream/egg mixture over the dry ingredients and stir gently with a fork just until the dough, which will be wet and sticky, comes together. Don't over-work it. Sprinkle in the berries, and -still in the bowl- gently knead them into the dough.
- Lightly dust a work surface with flour and turn out the dough. Pat the dough into a rough circle that's about 10 inches in diameter, use a cutter to cut rounds and place them on the baking sheet (alternately, you can divide the dough in half, pat-out two rounds and cut wedges instead). Sprinkle with sugar, if desired.
- Bake the scones for 15 to 20 minutes, or until their tops are golden and firm. Transfer them to a rack and cool for 10 minutes before serving, or wait for them to cool to room temperature. They are very good served warm with a generous smudge of butter.
Nutrition Facts : ServingSize 1 scone, Calories 188 kcal, Carbohydrate 21 g, Protein 3 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 46 mg, Sodium 62 mg, Fiber 1 g, Sugar 4 g
DANNON'S SUMMER BERRY SCONES
Make and share this Dannon's Summer Berry Scones recipe from Food.com.
Provided by Renegade Chef
Categories Scones
Time 30m
Yield 12 scones, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Ina bowl combine flour, baking powder, baking soda and salt.
- Stir in sugar.
- Add butter and, using a blender, work it into the flour mixture until it resembles a coarse meal.
- Stir in berries.
- In a separate bowl combine egg and yogurt and mix until blended.
- Stir into flour mixture and mix until just blended (dough will be soft).
- Turn onto a floured board and knead lightly 3-4 times. Pat dough into a circle about 1/2 inch thick. Cut dough into 12 wedges and place on an ungreased pan. Sprinkle scones with sugar.
- Bake scones 12-14 minutes or until golden.
Nutrition Facts : Calories 173.9, Fat 6.9, SaturatedFat 4.1, Cholesterol 34.9, Sodium 294.4, Carbohydrate 24.9, Fiber 0.8, Sugar 8.3, Protein 3.4
RASPBERRY SCONES RECIPE
The secret to good raspberry scones is to handle the dough as little as possible and to use cold ingredients to achieve flaky layers; that's about it! These are proper raspberry scones-ones that will heal any bad day, bad week, or like in this case: a broken heart. Have them during the holidays, during a break-up, in the dead of winter, in the middle of summer, at the heart of Spring- they're exceptional.
Provided by Sophisticated Gourmet
Categories Bread
Time 55m
Number Of Ingredients 13
Steps:
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the butter and rub it into the flour mixture with your fingertips, two butter knives, or a pastry blender until the mixture resembles coarse meal and no pieces of butter are larger than a pea.
- In a glass measuring cup, beat together the cream, egg, and vanilla. Pour the cream mixture into the flour and butter mixture, and stir until a dough forms.
- Lightly flour a clean work surface and turn out the dough. Scatter the raspberries on top of the dough and gently kneading the raspberries into the dough for 10 seconds, until the raspberries are evenly distributed throughout.Do note that because of the raspberries, the dough will be quite moist at this point; so be sure to lightly flour the work surface as needed to prevent sticking.
- Pat the dough into a square about 3/4 in/2 cm thick and let it rest for 15 minutes. Preheat the oven to 425ºF/220ºC and line a rimmed baking sheet with parchment paper.
- Once the oven has preheated, use a knife to cut the dough into 9 squares and put them on the prepared baking sheet. Or use a 2-inch /5cm round cutter or the rim of a glass dipped in flour to punch out circles of dough. Be sure to cut them as closely to one another as possible; you should get 6 rounds, and when you pat the dough back together (it doesn't need to be a square this time), you should be able to get 3 more rounds. Avoid re-rolling the dough during this second stage, as this will result in tough scones.
- In a small bowl, beat together the egg, sugar, and salt. Lightly brush the tops of the dough pieces with the mixture and wait 1 minute until the topping sets. Sprinkle the tops with more sugar (about 1/2 tsp per scone) and bake for 13 to 18 minutes, until the scones are golden brown. Be sure to rotate the pan halfway through baking.
- Allow the scones to sit on the pan for 2 minutes before transferring them to a cooling rack to cool slightly for 5 to 10 more minutes before serving.
- Serve the same day with butter, jam, and a delicious warm beverage.
Nutrition Facts : Calories 701 calories, Carbohydrate 65 grams carbohydrates, Cholesterol 165 milligrams cholesterol, Fat 48 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 29 grams saturated fat, ServingSize 1, Sodium 299 grams sodium, Sugar 38 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
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