Rosmairi Oven Scones Recipes

LEMON-ROSEMARY SCONES

Steps:

• Preheat the oven to 350 degree F. Line 2 baking sheets with parchment paper or silicone liners.
• Place the flour, granulated sugar, baking powder and salt into a sifter or fine-mesh strainer, then sift the mixture into a large bowl until it's all combined. Throw the butter pieces into the bowl and use a pastry cutter to cut the butter into the dry ingredients.
• Measure the cream in a spouted measuring cup and crack in an egg. Zest one of the lemons and add the zest to the cream. Add half of the rosemary to the mixture. Whisk together, then drizzle it into the flour-butter mixture, stirring gently with a fork until combined and a dough forms.
• Turn the dough onto a floured surface and lightly press it together until it forms a rough rectangle. Use a rolling pin to roll into a rectangle about 1/2 inch to 3/4 inch thick. Use your hands to help with the forming if necessary. The final rectangle should be about 18 inches by about 10 inches.
• Use a knife to trim the dough into a symmetrical rectangle, then cut the rectangle into 12 symmetrical square/rectangular pieces. Next, cut each piece in half diagonally to form smaller triangles. Transfer the triangles to the prepared baking sheets. Bake until just barely golden brown, about 18 minutes, then allow to cool completely.
• While the scones are cooling, make the glaze: Combine the powdered sugar and milk in a large bowl. Add the juice of the lemon you zested and whisk the mixture together. Zest the second lemon and add the zest to the bowl. Add the rest of the rosemary and whisk it until it's all combined. Add a little extra milk if it needs thinning.
• Position a cooling rack over a baking sheet. When the scones are completely cooled, drop them one by one into the glaze. Flip them over to coat. Transfer them to the cooling rack to allow the excess glaze to drip off. Allow the glaze to set completely before serving.
• The scones will last for several days in an airtight container.

ROSEMARY SCONES

Steps:

• Sift dry ingredients in a bowl and rub in butter,add rosemary and milk and combine to form a soft dough.
• Roll out on to a floured board to 1 1/2 inch thickness and cut into 2 inch rounds.
• Place on a greased baking tray,brush with a little milk and bake in a pre-heated oven 220c (425f) for12 minutes.

ROSEMARY AND HAM SCONES

Steps:

• Preheat oven to 375 degrees F.
• Mix together biscuit mix, rosemary, cream, salt, ham and orange zest. Pile mixture into 4 large mounds or 8 small mounds onto a nonstick cookie sheet. Sprinkle with a little sugar and bake. Bake scones for 10 to 12 minutes for large scones, 7 to 8 minutes for small scones.

SCONES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
• In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter. Mix the egg and milk in a small bowl, and stir into flour mixture until moistened.
• Turn dough out onto a lightly floured surface, and knead briefly. Roll dough out into a 1/2 inch thick round. Cut into 8 wedges, and place on the prepared baking sheet.
• Bake 15 minutes in the preheated oven, or until golden brown.

RONA DEME'S TRADITIONAL SCONES

Steps:

• Preheat oven to 375 degrees.
• Combine flour, baking powder, salt and 1/4 cup sugar in mixing bowl or in food processor. Cut in butter in small pieces or process with pulse button until uniformly crumbly.
• If using food processor, transfer mixture to bowl. Add raisins or currants. Lightly beat 2 eggs with milk and add, mixing to make soft dough. Add a little more milk if necessaby.
• Place dough on well-floured board and divide in two. Pat each into circle 1/2 inch thick. Beat remaining egg and brush on circles. Sprinkle with remaining tablespoon of sugar. Cut each circle in eighths. Place wedges about 2 inches apart on ungreased baking sheet and bake 15 to 20 minutes, until golden. Alternatively, you can pat dough out until 1/2 inch thick and cut 2-inch circles, reshaping and recutting scraps, then coat with egg wash and sugar before baking.

ROSMAIRI OVEN SCONES

Steps:

• Sift together the dry ingredients.
• Cut in the butter with a fork or pastry blender till it resembles fine crumbs.
• Make a well in the centre& pour in all the milk.
• Mix well& turn onto a floured board& knead a little, but not too much.
• Divide the dough in two.
• Roll each round to almost 3/4 of an inch.
• Cut the round in four pie-shaped wedges.
• (I usually just use a round glass to cut them out) Transfer to a greased cookie sheet.
• Bake at 375 F for 15-20 minutes; or until done.
• (My mom adds a touch more milk,& makes a drop biscuit instead.).