CLASSIC CREAM SCONES
You're best off describing scones to a German by saying that they are like a cross between a Kuchen (cake), a Plaetzchen (cookie), and a Broetchen (roll), but are very unique and not really like anything else found in Germany. My German husband *loves* this recipe: Classic Cream Scones (from Simply Scones, by Leslie Weiner and Barbara Albright)
Provided by Barbara Heller
Categories Scones
Time 1h25m
Yield 14 scones
Number Of Ingredients 10
Steps:
- Preheat oven to 425F.
- Lightly butter a baking sheet. In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut the butter into 1/2-inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs.
- In a small bowl, stir together the cream, egg, and vanilla.
- Add the cream mixture to the flour mixture and stir until combines.
- Stir in the currents/raisins (optional). With lightly floured hands, pat the dough into a 1/2-inch thickness on a lightly floured cutting board.
- Using a floured 2 1/2-inch-diameter round biscuit cutter or a glass, cut out rounds from the dough and place them on the prepared baking sheet. Gather the scraps together and repeat until all the dough is used.
- Lightly brush the tops of the scones with the egg mixture, if desired.
- Bake for 13-15 minutes, or until lightly browned.
- Remove the baking sheet to a wire rack and cool for 5 minutes.
- Using a spatula, transfer the scones to the wire rack to cool.
- Serve warm or cool completely and store in an airtight container.
- Makes about 14 scones.
- Variation: Add about 1 1/2 teaspoons of grated lemon peel to the dry ingredients.
- My variation: Classic Scones 280 grams all-purpose flour 65 g granulated sugar 2 teaspoons baking powder 1/8 teaspoon salt 110 g unsalted butter, chilled 6 tablespoons milk 1 large egg 1 teaspoon vanilla sugar 125 g raisins Preheat oven to 220C.
- Directions as above.
Nutrition Facts : Calories 168.2, Fat 8.1, SaturatedFat 4.9, Cholesterol 36.5, Sodium 82.4, Carbohydrate 21.5, Fiber 0.8, Sugar 7.2, Protein 2.7
SCOTTISH TABLET
This is our family's recipe for tablet.
Provided by Heather Feather
Categories World Cuisine Recipes European UK and Ireland Scottish
Time 6h30m
Yield 16
Number Of Ingredients 6
Steps:
- Butter a 10x15 inch jellyroll pan, and set aside.
- Pour milk, water, cream, and sugar into a large, heavy bottomed saucepan. Add the butter, and bring to a boil over medium-high heat, stirring constantly.
- Reduce heat to medium, and cook for 20 minutes, stirring constantly. After 20 minutes, remove from heat, and beat in vanilla extract. Continue to stir until the mixture is no longer glossy. Pour into prepared pan, and let cool until hard, about 6 hours.
Nutrition Facts : Calories 324.1 calories, Carbohydrate 70.1 g, Cholesterol 16 mg, Fat 5 g, Protein 2 g, SaturatedFat 3.2 g, Sodium 31.7 mg, Sugar 70 g
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
SCOTTISH CREAM (AS OPPOSED TO IRISH CREAM)
I started making our own supply of Irish Cream a few years ago, but noticed that we never use Irish whiskey, we only have the Scottish stuff in our house, thanks to good friends and Duty Free shopping.
Provided by Mirj2338
Categories Beverages
Time 1m
Yield 4 cups, 16 serving(s)
Number Of Ingredients 7
Steps:
- Dump all the ingredients in a blender and whizz on high for 30 seconds.
- Bottle in a tightly sealed container and keep in the fridge.
- Be sure the shake the bottle well before serving.
- This will keep for up to two months in the fridge.
- Note: Don't use heavy cream, it tends to separate.
- If you can't find light cream, use half and half, or whole milk.
CALEDONIAN CREAM RECIPE
Caledonian Cream is yet another delicious Scottish dessert combining classic Scottish ingredients like whisky liqueur and bitter marmalade with cream, lemon or orange juice and a bit of sugar for sweetness! It's easy to make and can be served on its own, with fruit, shortbread, as part of a trifle, or on top of Christmas Pudding. It can be served immediately or left to chill in the fridge to bring out the flavours further.
Provided by Phil & Sonja
Categories Sweet Recipes
Time 25m
Number Of Ingredients 5
Steps:
- You need two bowls for the recipe. In one, mix together the marmalade, sugar, whisky liqueur, and orange or lemon juice.
- In another bowl beat the cream to form stiff peaks.
- Fold the marmalade mixture into the cream.
- Try the mixture and add any extra of the ingredients if you want to for personal taste. Just remember the whisky taste usually strengthens a bit after it's chilled!
- If you're serving individually then put in glasses (with a layer of whisky soaked fruit at the bottom if you like). You can serve immediately or chill in the fridge to allow the flavours to develop further.
Nutrition Facts : Calories 559 calories, Carbohydrate 44 grams carbohydrates, Cholesterol 120 milligrams cholesterol, Fat 37 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 23 grams saturated fat, ServingSize 1, Sodium 95 milligrams sodium, Sugar 39 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
SCOTTISH STONE CREAM
This recipe was found in a cookbook issued by the International Institute in Milwaukee many years ago.
Provided by Dan-Amer 1
Categories Dessert
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Soften the gelatin in the sherry.
- Heat the light cream and the sugar together while stirring in the top of a double boiler over simmering water until the sugar has dissolved. Blend in the gelatin-sherry mixture and stir until the gelatin has dissolved. Remove from heat and cool down until the mixture begins to thicken. Add the vanilla extract.
- Spread half of the apricot jam in the bottom of a glass serving dish. If the jam is very thick thin it out with a little brandy.
- Spoon in the cream mixture and place in your refrigerator. When this has set, spread the remaining apricot jam over. Sprinkle with toasted almonds, if wished.
Nutrition Facts : Calories 486.2, Fat 17.5, SaturatedFat 10.8, Cholesterol 59.4, Sodium 68.3, Carbohydrate 54.3, Fiber 0.2, Sugar 33.5, Protein 4.4
STONE CREAM
I am sending in this weird recipe as it is so "off the wall". It is from Lancashire and this is Lady Maclean's version of the dish taken from her cookbook. She says "You need a stepladder in the kitchen to make it and lots of newspaper on the floor". I have absolutely no idea how many persons this will serve. Be sure to let at least one of your friends or family members watch you preparing this.
Provided by Dan-Amer 1
Categories Dessert
Time 20m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Sprinkle the gelatin over the cream and heat slowly until gelatin has dissolved.
- Add the vanilla extract.
- Let this cool down for about 15 minutes,.
- Place a deep glass bowl on the kitchen floor on a layer of newspaper.
- Place in the glass bowl the apricot jam to cover the bottom, the wineglass sherry, and the juice and grated rind of the lemon.
- Climb up on the stepladder and carefully pour the cream into the glass dish from as high as you can.
- Place the dish in the refrigerator overnight.
- The next day the dish will be aerated and bubbly, and ready to serve.
Nutrition Facts : Calories 564.6, Fat 46.6, SaturatedFat 28.9, Cholesterol 158.4, Sodium 116.5, Carbohydrate 34, Fiber 2.6, Sugar 11.4, Protein 10.3
SCOTTISH BURNT CREAM
Make and share this Scottish Burnt Cream recipe from Food.com.
Provided by Olha7397
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Scald cream with vanilla bean in a heavy pan.
- Set aside while preparing the custard.
- Beat the yolks with the 1/4 cup sugar until thick.
- Strain the cream and pour it slowly onto the egg yolks, beating constantly.
- Add the vanilla extract if the bean was not used.
- Place the cream in a 1 quart oven proof dish.
- Place dish in a larger pan of water and bake in a 300°F oven for 1 hour or until set.
- Chill the cream for several hours.
- When ready to serve, place the dish in a larger pan and surround with ice cubes.
- Sift on the brown sugar.
- place under a very hot broiler until the sugar is golden brown.
- Serve immediately with fresh fruit.
- World's Best Recipes.
Nutrition Facts : Calories 476.3, Fat 39.4, SaturatedFat 23.8, Cholesterol 261.7, Sodium 49.7, Carbohydrate 29.3, Sugar 26.1, Protein 3.6
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