Pat A Cake Scones Recipes

SIMPLE SCONES

Steps:

• Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
• In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
• In a small bowl, whisk sour cream and egg until smooth.
• Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
• Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

PAT-A-CAKE SCONES

Steps:

• Preheat oven to 375F.
• Combine flour, sugar, baking powder, and salt.
• Make a big dent or well in center of mixture.
• Pour in 3/4 cup whipping cream and lemon peel.
• Stir until mixture is crumbly.
• Coat hands with a little flour.
• Use your hands (no need to use a rolling pin) to gently knead the dough in the mixing bowl until it can form a ball.
• Gently roll or pat the dough into a 7 1/2-inch circle on a floured surface.
• Cut the dough into pizza-shaped triangles.
• You should yield 6 or 8 wedges.
• Place scones about 1-inch apart on an ungreased cookie sheet.
• Lightly brush scones with additional cream; sprinkle with additional sugar.
• Bake about 18 minutes or until scones are brown on tops and bottoms.
• Serve warm.

BRUNCH SCONES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet or line with baking parchment.
• Sift flour and baking powder into a medium bowl. Rub butter and sugar into flour to form a fine crumble. Make a well in center, and add milk and currants. Knead gently together, being careful not to over mix. Dough will be sticky.
• On a generously floured surface, roll out dough to 3/4 inch thickness. Stamp out 2 1/2 inch rounds with a plain pastry cutter. Transfer to prepared pan, and brush tops with egg yolk. Allow to stand for 15 minutes.
• Bake in preheated oven until risen and lightly golden on top, 12 to 15 minutes. Remove to a rack to cool.

CARROT CAKE SCONES

Steps:

• Preheat oven to 400°; stack two baking sheets together and line the top sheet with parchment paper.
• Arrange oven rack to upper third position.
• In a food processor, add flour, sugar, salt, baking powder, baking soda, cinnamon, orange zest, and walnuts; blend briefly.
• Add in butter and pulse to make a coarse, grainy mixture; turn out into a large bowl.
• Make a well in center and stir in buttermilk, egg, and vanilla.
• Stir with a fork to make a soft batter, then fold in the carrots and raisins; let rest 5 minutes.
• Pat or press out dough to 3/4-inch thickness on a floured work surface.
• Cut into 3-inch rounds; place on prepared baking sheets; bake until lightly browned, 15-20 minutes.
• Cool scones on a wire rack.
• Meanwhile, make glaze--place cream cheese, powdered, sugar, lemon juice, and vanilla in clean food processor; process to make a smooth glaze.
• When scones are completely cooled, spread generously with cream cheese glaze.
• Top with toasted coconut, carrot shreds, orange zest, and cinnamon.