KING ARTHUR FLOUR SCONES
Here's your basic "start here" scone recipe. While this simple vanilla scone is delicious as is, it's also the perfect vehicle for your favorite add-ins; we happen to love dried cranberries and walnuts. Though chocolate chips are tempting, too! Our guarantee: These tender scones will have a dark-gold outer crust, and a light-gold, moist inner crumb. They'll taste mildly of butter and vanilla.
Provided by senseicheryl
Categories Scones
Time 35m
Yield 12 scones, 12 serving(s)
Number Of Ingredients 11
Steps:
- In a large mixing bowl, whisk together all the dry ingredients.
- Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.
- In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and half and half or milk.
- Stir in the fruit, chips, and/or nuts, if you're using them.
- Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
- Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.
- Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5" circle (if you haven't incorporated any add-ins); or a 6" circle (if you've added fruit, nuts, etc.). The circles should be about 3/4" thick.
- Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired.
- Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges.
- Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges.
- For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F
- Bake the scones for 20 to 25 minutes, or until they're golden brown. When you pull one away from the others, it should look baked all the way through; the edge shouldn't look wet or unbaked.
- Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they're completely cool, wrap in plastic and store at room temperature for up to several days.
Nutrition Facts : Calories 308.7, Fat 10.2, SaturatedFat 5.9, Cholesterol 59.4, Sodium 313.9, Carbohydrate 51.1, Fiber 3.6, Sugar 5.8, Protein 5.3
CREAM TEA SCONES BY KING ARTHUR FLOUR
These scones couldn't be more basic - or more delicious. Simply stir together flour, sugar, salt, leavening, vanilla, and enough cream to make a cohesive dough. Pat into circles, cut into wedges, chill, bake - and enjoy ultra-tender, warm "cream tea" scones, perfect with butter and fresh preserves. I like to cut up fresh fruit and add to batter, YUM
Provided by Bonnie G 2
Categories Breads
Time 30m
Yield 12 scones, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 425°F. Line a baking sheet with parchment paper (or not; it helps with cleanup, but isn't necessary to prevent sticking).
- Whisk together the flour, baking powder, salt, and sugar.
- Sprinkle the vanilla over the dry ingredients, then drizzle in the cream, tossing and stirring gently all the while and adding just enough to make a cohesive dough. There shouldn't be any dry flour in the bottom of the bowl, but the dough shouldn't be particularly sticky, either.
- Lightly flour a clean work surface. Divide the dough in half, and gently pat each half into a 5 1/2" circle about 3/4" thick.
- Brush each circle with heavy cream, and sprinkle with coarse white sparkling sugar, if desired.
- Place the two circles of dough on the baking sheet, and cut each into 6 wedges. Pull the wedges apart a bit, leaving them in a circular pattern with about 1" space between each wedge.
- For best rising, place the pan of scones into the freezer for 15 minutes, while you preheat your oven to 425°F.
- Bake the chilled scones for 14 to 15 minutes, until they're starting to brown, and they're baked all the way through, without any wet dough in the center.
- Remove the scones from the oven. Serve warm, split and spread with a bit of sweet butter and jam or preserves.
- Store cooled scones airtight at room temperature for several days; freeze for longer storage. To refresh, microwave individual scones very briefly; or place scones on a baking sheet, tent with aluminum foil, and reheat in a 350°F oven for 10 to 15 minutes, until heated through.
BASIC BRITISH SCONES
After much trial and error, I've come up with this basic scone recipe which rivals the scones at Tea & Sympathy in NYC.
Provided by Angela Martini
Categories Bread Quick Bread Recipes Scone Recipes
Time 25m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Sift the flour, cream of tartar, baking soda and salt into a bowl.
- Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and enough milk to mix to a soft dough.
- Turn onto a floured surface, knead lightly and roll out to a 3/4-inch thickness. Cut into 2-inch rounds and place on the prepared baking sheet. Brush with milk to glaze.
- Bake at 425 degrees F (220 degrees C) for 10 minutes then cool on a wire rack. Serve with butter or clotted cream and jam.
Nutrition Facts : Calories 124.3 calories, Carbohydrate 18.8 g, Cholesterol 1 mg, Fat 4.2 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 0.8 g, Sodium 102 mg, Sugar 2.8 g
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SCONES | KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (325)Total Time 58 minsServings 12Calories 210 per serving
- In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder., Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.
- Stir in the fruit, chips, and/or nuts, if you're using them., In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and half-and-half or milk. Add the liquid ingredients to the dry ingredients.
- Using a bowl scraper or a large spoon, stir the dough ingredients until all is moistened and holds together.
- Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan., Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5" circle (if you haven't incorporated any add-ins); or a 6" circle (if you've added fruit, nuts, etc.). The circles should be about 3/4" thick., Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges.
SIMPLE SCONES | KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (19)Total Time 55 minsServings 8Calories 430 per serving
- Preheat your oven to 375°F. If you're using an 8-wedge scone pan, lightly grease the wells. Or lightly grease eight 4" x 1" paper baking cups. Or grease a baking sheet, or line with parchment.
- In a large mixing bowl, whisk together all the dry ingredients. Cut in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.
- In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and half-and-half or milk. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
- Using a muffin scoop or a 1/3-cup measure, generously filled, fill your scone pan or baking cups. Or plop the dough in mounds onto the baking sheet. Brush with a bit of milk and top with coarse sparkling sugar.
- Bake the scones 25 minutes (for the scone pan), or 30 minutes (for the baking cups or baking sheet), until lightly browned. Remove them from the oven and let them sit for 4 to 5 minutes to firm before removing them from the pan.
CLASSIC SCONES | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (35)Total Time 23 minsServings 12Calories 170 per serving
- Preheat your oven to 500°F. Lightly grease a baking sheet, or line it with parchment., In a large mixing bowl, blend the dry ingredients together thoroughly., With a pastry blender, pastry fork, a mixer or, most easily, your fingertips, work in the butter until the mixture is unevenly crumbly.
- If you're adding any "extras" (see tips below), toss them in, stirring to distribute., Take about 20 seconds to stir in the liquid.
- The dough will be rough and shaggy but that's the way it should look., Turn it out onto a well-floured board.
SCONES & BISCUITS | KING ARTHUR BAKING
From kingarthurbaking.com
4.9/5 (20)Calories 360 per servingTotal Time 40 mins
- To make the scones: Preheat your oven to 425°F and lightly grease a standard scone pan., In a large mixing bowl, whisk together all the dry ingredients.
- Stir in the fruit, chocolate chips, or nuts., In a separate bowl, whisk together the eggs, vanilla or other flavor, and liquid.
- Add the liquid ingredients to the dry ingredients and stir until evenly moist and cohesive., Using a muffin scoop or a generous 1/3 cup, fill each well of your scone pan.
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