The Cwas Own Scone Recipes

CLASSIC SCONES

Steps:

• Adjust the oven rack to the center position and preheat to 400°F. Line two baking pans with parchment paper.
• In a large bowl, combine the flour, sugar, salt, baking powder and baking soda.
• Add the butter and cut with a pastry cutter or a fork until the butter is the size of large peas.
• In a separate bowl, whisk together the buttermilk, 1 egg, and vanilla extract.
• Make a well in the middle and add the liquid mixture. Mix until just combined. Don't over mix. If adding in dried fruit, nuts, chocolate, or other flavorings, do so now.
• Transfer the dough to a floured surface. *Optional Step: See Recipe Notes for lamination instructions.
• Divide into 2 equal parts. Lightly knead each into 3/4-inch thick, 6-diameter rounds. Cut each round into 8 wedges and place on your prepared baking pans. Space them out about 2 inches apart.

COUNTRY WOMEN'S ASSOCIATION SCONES

Steps:

• Preheat oven to 200C (or 180C for a fan-forced oven), and dust a flat surface with a little flour. Line a baking tray with baking paper or dust with a little flour
• Sift the flour, salt and baking powder together in a large bowl
• Add the milk and cream and combine with a butter knife. Don't over-work the mixture. Mix only until JUST combined
• Tip out onto the floured surface. Knead gently until smooth but again, don't overwork it.
• Shape into a rectangle approximately 2-3cm thick (or cut circles with a scone cutter). If you use a circle cutter, knead the remaining mixture together and cut some more scones
• Carefully separate the scones and place on the baking tray. Bake for 10-15 minutes or until just brown on the top.
• Allow to cool slightly before serving with Strawberry jam and Chantilly Cream or Lemon Curd and Chantilly Cream

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.

CLASSIC SCONES WITH JAM & CLOTTED CREAM

Steps:

• Heat the oven to 220C/200C fan/gas 7. Tip the self-raising flour into a large bowl with ¼ tsp salt and the baking powder, then mix.
• Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the caster sugar.
• Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla extract and a squeeze of lemon juice, then set aside for a moment.
• Put a baking tray in the oven. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife - it will seem pretty wet at first.
• Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it's a little smoother. Pat into a round about 4cm deep. Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what's left of the dough back into a round to cut out another four.
• Brush the tops with a beaten egg, then carefully arrange on the hot baking tray. Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few minutes to refresh.