Savoy Scones Recipes
WORLD'S BEST SCONES! FROM SCOTLAND TO THE SAVOY TO THE U.S.
My grandmother is Scottish and her family made GREAT scones.... In search of the best scone recipe in the world I have adapted their recipe with my own touches and with the famous scone recipe from the world renowned Savoy hotel in London. I now believe I have adapted the BEST SCONE RECIPE IN THE WORLD!
Provided by FRIENDLYFOOD
Categories Bread Quick Bread Recipes Scone Recipes
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Sift the flour, baking powder, sugar and salt into a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the currants. Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Overworking the dough results in terrible scones!
- With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want. Place onto a greased baking sheet, and flatten lightly. Let the scones barely touch each other. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes.
- Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown. Break each scone apart, or slice in half. Serve with butter or clotted cream and a selection of jams - or even plain.
Nutrition Facts : Calories 246.6 calories, Carbohydrate 35.4 g, Cholesterol 46.9 mg, Fat 10 g, Fiber 1.4 g, Protein 4.8 g, SaturatedFat 6 g, Sodium 238 mg, Sugar 13.2 g
SAVORY SCONES
Provided by Food Network
Time 32m
Yield 12 to 13 servings
Number Of Ingredients 10
Steps:
- Preheat the convection oven to 350 degrees F.
- Add all the dry ingredients into a large bowl and stir to combine. Grate the frozen butter into the dry ingredients. Add the blue cheese, spinach, parsley, and green onions. Make a well and add the eggs and half the buttermilk. Fold until just holding together , adding more buttermilk as needed. Line a sheet pan with parchment paper. Scoop 3-ounce portions of batter onto the paper. Bake for 22 minutes.
SAVOY SCONES
These scones are served at afternoon tea at the Savoy in London, courtesy of Anton Edelmann, maitre chef des cuisines.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Line a baking pan with a Silpat or parchment paper. 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, if using. Knead gently together, being careful not to overmix. (Dough will be sticky.)
- On a generously floured surface, roll out dough to 3/4-inch thickness. Stamp out eight 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 until risen and lightly golden on top, 12 to 15 minutes. Remove to a rack to cool. Serve warm with clotted cream and strawberry jam.
SAVORY COCKTAIL SCONES
Scones are comfort food to me, so I decided to make these savory scones with roasted garlic butter. The addition of bacon was a natural choice. Their cocktail size makes them fun; they also work for brunch.-Donna-Marie Ryan, Topsfield, Massachusetts
Provided by Taste of Home
Time 1h10m
Yield 16 servings (about 2/3 cup butter).
Number Of Ingredients 15
Steps:
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Brush with oil. Wrap bulb in heavy-duty foil. Bake at 400° for 40-45 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl; mash with fork. Stir in butter; set aside., In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. In the same skillet, cook and stir onion in the drippings until softened. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, about 30 minutes. Set aside., In a large bowl, combine the flour, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Whisk the egg, sherry and cream; stir into crumb mixture just until moistened. Fold in onion and bacon., Turn onto a floured surface; knead 10 times. Pat into a 10x5-in. rectangle. Using a floured knife, cut into eight 2-1/2-in. squares; cut each square diagonally in half., Place on a parchment-lined baking sheet; brush with milk. Bake at 400° for 12-15 minutes or until golden brown. Serve warm, with garlic butter.
Nutrition Facts : Calories 204 calories, Fat 15g fat (9g saturated fat), Cholesterol 52mg cholesterol, Sodium 297mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
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