CREAM SCONES WITH CURRANTS
These classic bakery treats couldn't be easier to make at home. Simple swaps take them in new directions, so try Chocolate-Coconut Scones, Cherry-Hazelnut Scones, Lemon-Ginger Scones, or Blueberry-Almond Scones.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 25m
Yield Makes 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Whisk together 3/4 cup cream and egg. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
- With a pastry blender or 2 knives, cut butter into flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining. Stir in currants. With a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.)
- Transfer dough to a lightly floured work surface and pat into a 6-inch circle. Cut into 6 wedges and transfer to a parchment-lined baking sheet. Brush tops with 1 tablespoon cream and sprinkle with sanding sugar, if desired. Bake until golden, 16 to 18 minutes, rotating sheet halfway through.
Nutrition Facts : Calories 464 g, Fat 25 g, Fiber 2 g, Protein 7 g, SaturatedFat 15 g
RICH CREAM SCONES
These scones get their light, flaky texture from the butter that is layered into the dough.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h
Yield Makes 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Sift together flours, sugar, baking powder, baking soda, and 3/4 teaspoon salt in a large bowl. Cut in butter with a pastry blender or rub in with your fingers. (The largest pieces should be the size of small peas.) With your fingertips, flatten butter pieces into small disks. Cover with plastic wrap, and refrigerate until butter is very firm, about 20 minutes.
- Combine cream and vanilla in a small bowl, and stir into flour mixture with a wooden spoon until almost absorbed and dough just comes together. Turn out dough onto a lightly floured work surface; roll out into an 8-by-10-inch rectangle. With a short side facing you, fold rectangle into thirds, as you would a letter. Rotate dough a quarter turn clockwise. Repeat rolling out, folding, and rotating dough 2 more times. With floured hands, pat out dough to a 1 1/4-inch thickness, and cut out as many rounds as possible with a floured 2 1/4-inch round biscuit cutter. Gather scraps, reroll once, and cut out more rounds (you should have a total of 12).
- Place scones 2 inches apart on parchment-lined baking sheets. Brush tops with cream, and sprinkle with sugar. Bake until golden brown, 18 to 20 minutes, rotating sheets halfway through. Let cool on sheets. Serve warm or at room temperature.
CREAM SCONES
Tender and lightly sweet, cream scones are just right for breakfast or tea. They are delicious with strawberry preserves and cloud-like dollops of softly whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 8 to 10
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside.
- Sift flour, sugar, baking powder, and salt into a large bowl. Using a pastry blender or 2 knives, cut in butter until largest pieces are the size of small peas.
- Using a fork, whisk together the cream and eggs in a large glass measuring cup. Make a well in the center of flour mixture, and pour in cream mixture. Stir lightly with fork just until the dough comes together (do not overmix).
- Turn out dough onto a lightly floured work surface. With floured hands, gently pat dough into a 4 1/2-by-8 1/2-inch rectangle, about 3/4-inch thick. Using a floured 2-inch round cutter, cut out 8 to 10 rounds, and transfer them to lined baking sheet. Brush tops with cream, and sprinkle with sugar. Bake scones until golden brown, 16 to 20 minutes. Transfer scones to wire racks, and let cool. Serve warm or at room temperature, topped with strawberry preserves and whipped cream.
CLASSIC CURRANT SCONES
Overworking the dough will make the scones tough, so handle it as little as possible. The dough should come together into a rough mound and should feel slightly sticky.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 35m
Yield Makes 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Whisk together flour, wheat germ, sugar, baking powder, and salt in a large bowl. Stir in currants. Add cream, and stir just until combined.
- Turn dough out onto a lightly floured work surface. Gently gather dough into a mound just until it holds together. Pat into an 8-inch circle about 1/2 inch thick. Cut into 8 wedges.
- Arrange wedges on a baking sheet lined with parchment paper. Brush tops with melted butter. Bake until golden brown, about 20 minutes. Transfer scones to a wire rack, and let cool slightly. Serve warm or at room temperature with softened butter.
DRIED-CURRANT SCONES
If not eaten warm from the oven, scones are best split, toasted, and spread with butter or clotted cream and jam.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 10 to 12
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. Lightly butter a baking sheet and set aside.
- Twice sift together flour, baking powder, sugar, and salt. Cut in butter with a pastry blender until mixture resembles coarse meal. Stir in currants.
- Beat together eggs and cream. Make a well in center of dry ingredients and pour in egg mixture. Stir lightly with a fork just until dough comes together. Turn out onto a lightly floured surface and knead a few times to mix well.
- Pat dough into a rectangle or circle about 3/4 inch thick. Cut into 2 1/2-inch triangles with a floured knife or into shapes with floured cookie cutters.
- Transfer to prepared baking sheet. Brush scone tops with beaten egg and sprinkle with sugar. Bake 12 to 15 minutes, or until an even golden brown. Cool on wire rack.
More about "martha stewart cream scones recipe recipe for hand recipe for zucchini"
MARTHA STEWART’S CREAM SCONES – MY FAVOURITE PASTIME
From myfavouritepastime.com
Estimated Reading Time 5 mins
10 BEST SCONES MARTHA STEWART RECIPES | YUMMLY
From yummly.com
CREAM SCONES RECIPE | MYRECIPES
From myrecipes.com
5/5 (3)Servings 12
10 BEST SCONES MARTHA STEWART RECIPES | YUMMLY
From yummly.co.uk
BREAD RECIPES - PINTEREST
From pinterest.ca
CREAM SCONES COURTESY:MARTHA STEWART | SCONE RECIPE, CREAM ...
From pinterest.com
MARTHA STEWART CREAM SCONES RECIPE RECIPE FOR HAND RECIPE ...
From tfrecipes.com
HERB-CHEDDAR SCONES RECIPE | RECIPE | SCONES, MARTHA ...
From pinterest.ca
BUTTERMILK SCONES MARTHA STEWART - ALL INFORMATION ABOUT ...
From therecipes.info
HERB-CHEDDAR SCONES RECIPE | RECIPE | SCONES, MARTHA ...
From pinterest.ca
MARTHA STEWART CREAM SCONES RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
ZUCCHINI RECIPES | MARTHA STEWART
From marthastewart.com
MARTHA STEWART CREAM SCONES RECIPE RECIPE FOR HAND RECIPE ...
From tfrecipes.com
CREAM SCONES RECIPE | RECIPE | CREAM SCONES RECIPE, MARTHA ...
From pinterest.co.uk
MARTHA STEWART SCONES RECIPES
From tfrecipes.com
CREAM CHEESE FROSTING RECIPE | RECIPE | BASIC CREAM CHEESE ...
From pinterest.com
MARTHA STEWART CREAM SCONES RECIPE RECIPE FOR DEVILED ...
From tfrecipes.com
HERB-CHEDDAR SCONES RECIPE | RECIPE | SAVORY SCONES ...
From pinterest.ca
PUMPKIN CHEESECAKE MARTHA STEWART - ALL INFORMATION ABOUT ...
From therecipes.info
HERB-CHEDDAR SCONES RECIPE | RECIPE | SAVORY SCONES ...
From pinterest.com
MARTHA STEWART CREAM SCONES RECIPE RECIPE FOR HAND RECIPE ...
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love