Mrs Macnabs Scones Recipes
PERFECT SCONES
Flaky, delicious scones make for a tasty tea time treat. This recipe is from Martha Stewart's Hors D'Oeuvres.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes about forty 1-inch scones
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Sift flour, baking powder, baking soda, sugar, and salt into a large bowl. Cut in butter using a pastry blender or two knives until mixture resembles coarse meal. Mixing lightly with your fingers, add heavy cream just until dough holds together. Wrap in plastic and chill about 1/2 hour before rolling out.
- Butter a large baking sheet; set aside. Roll dough into a circle, 1/2 inch thick for small scones and 3/4 inch thick for larger ones. Using a biscuit or cookie cutter, cut dough into various shapes. Transfer scones to prepared baking sheet.
- Combine egg and light cream in a small bowl; brush tops of scones with mixture. Bake until golden brown and puffed, 13 to 15 minutes. Serve warm.
MRS. MACNAB'S SCONES
According to the international baking book I got this recipe from, it's a famous Scottish recipe. Be careful not to handle the dough too much.
Provided by coconutcream
Categories Scones
Time 45m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Set racks in the upper and lower thirds of the oven and preheat to 425 degrees.
- Stir together the flour, sugar, and baking powder in a large bowl. Rub in the butter finely, using your hands or a pastry blender.
- Use a fork to beat together the egg and buttermilk. Add them to the flour mixture. Use the fork to gently mix in the liquid, scraping up from the bottom of the bowl, with a movement similar to the one used to fold in egg whites. Continue until all the dry ingredients are evenly moistened.
- Scrape the dough onto a floured surface and gently fold it over on itself two or three times.
- Cut the dough until four pieces and press each piece into a 5-inch disk. Place the disks on prepared baking sheets. Use a knife to cut each disk into quarters, but don't separate the quarters.
- Bake the scones until they are well risen and deep golden, about 12 to 15 minutes.
Nutrition Facts : Calories 158, Fat 3.7, SaturatedFat 2.1, Cholesterol 21.6, Sodium 93.6, Carbohydrate 26.6, Fiber 0.8, Sugar 2.6, Protein 4.3
MRS. MACNAB'S SCONES
This recipe is from my favorite celebrity baker, Nick Malgieri! I had the privilege to meet him, and taste his baked goods that he prepared for us, at a baking class in Chapel Hill NC NICKS NOTES: The recipe is deceptively simple-the whole success of these scones lies in not handling the dough too much so that it doesn't toughen. Mix them with a light hand, and they will be excellent.. He is excellent, and so is his baking! This is a famous Scottish scone recipe, which I have adapted from The Scots Kitchen by F. Marian McNeill (Blackie and Son, 1929-1955). Mrs. Macnab was a farm wife at Ballater, not far from Balmoral, the summer residence of the British royal family. During her lifetime in the late nineteenth century, many of the dignitaries visiting Balmoral, including King Frederick of Prussia, came to tea at Mrs. Macnab's farmhouse because of the excellence of her scones. Now we can all enjoy them! SERVING: Serve the scones warm from the oven, but not red-hot, with butter or whipped cream and preserves or marmalade. STORAGE: Keep the leftovers in a plastic bag in the refrigerator or freezer and warm them up in the oven or toaster oven before eating. (Leftover scones are not fit for guests, however.) This actually makes 4 cakes of 4 scones each, or 16 individual scones
Provided by Lindas Busy Kitchen
Categories Scones
Time 42m
Yield 16 scones
Number Of Ingredients 6
Steps:
- Line 2 small cookie sheets or jelly roll pans lined with parchment or foil.
- Set racks in the upper and lower thirds of the oven and preheat to 425.
- Stir together the flour, sugar, and baking powder in a large bowl. Rub in the butter finely, using your hands or a pastry blender.
- Use a fork to beat together the egg and buttermilk. Add them to the flour mixture. Use the fork to gently mix in the liquid, scraping up from the bottom of the bowl, with a movement similar to the one used to fold in egg whites. Continue until all the dry ingredients are evenly moistened.
- Scrape the dough out onto a floured surface, and gently fold it over on itself 2 or 3 times.
- Cut the dough into 4 pieces and press each piece into a 5" disk. Place the disks on the prepared pans, 2 disks to a pan. Use a knife or bench scraper to cut each disk into quarters, but don't separate the quarters.
- Bake the scones until they are well risen and deep golden, about 12-15 minutes.
- Leave the scones on the pans to cool for a few minutes.
Nutrition Facts : Calories 157.9, Fat 3.6, SaturatedFat 2.1, Cholesterol 20, Sodium 93.6, Carbohydrate 26.6, Fiber 0.8, Sugar 2.6, Protein 4.3
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