The Ultimate Scone Recipes

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ULTIMATE SCONES



Ultimate scones image

Learn the secret of making perfect scones every time, with Angela Nilsen's ultimate recipe

Provided by Angela Nilsen

Categories     Afternoon tea, Treat

Time 35m

Number Of Ingredients 8

225g self-raising flour , preferably organic
¼ tsp salt
50g slightly salted butter , chilled, cut in small pieces
25g golden caster sugar
125ml buttermilk
4 tbsp full-fat milk
a little extra flour for dusting
strawberry jam and clotted cream, to serve

Steps:

  • Preheat the oven to 220C/gas 7/fan 200C and lightly butter a baking sheet (unless you're using a non-stick sheet). Tip the flour into a mixing bowl with the salt. Shoot in the butter, then rub together with your fingers to make a reasonably fine crumbed mixture, lifting to aerate the mixture as you go. Try not to overrub, as the mixture will be lighter if it's a little bit flaky. Now stir in the sugar.
  • Measure the buttermilk, then mix in the milk to slacken it. Make a bit of a well in the middle of the flour mixture with a round-bladed knife, then pour in most of this buttermilk mixture, holding a little bit back in case it's not needed. Using the knife, gently work the mixture together until it forms a soft, almost sticky, dough. Work in any loose dry bits of mixture with the rest of the buttermilk. Don't overwork at this point or you will toughen the dough.
  • Lift the ball of soft dough out of the bowl and put it on to a very lightly floured surface. Knead the mixture just 3-4 times to get rid of the cracks.
  • Pat the dough gently with your hands to a thickness of no less than 2cm and no more than 2.5cm. Dip a 5.5cm round fluted cutter into a bowl of flour - this helps to stop the dough sticking to it, then cut out the scones by pushing down quickly and firmly on the cutter with the palm of your hand - don't twist it.You will hear the dough give a big sigh as the cutter goes in. Gather the trimmings lightly then pat and cut out a couple more scones.
  • Place on the baking sheet and sift over a light dusting of flour or glaze if you wish. Bake for 10-12 minutes until risen and golden. Cool on a wire rack, uncovered if you prefer crisp tops, or covered loosely with a cloth for soft ones.
  • Serve with strawberry jam and a generous mound of clotted cream (Cornish people put jam first, then cream, Devonians the other way round). Eat them as fresh as you can.

Nutrition Facts : Calories 262 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.9 milligram of sodium

THE ULTIMATE SCONE



The Ultimate Scone image

Make and share this The Ultimate Scone recipe from Food.com.

Provided by MarieRynr

Categories     Scones

Time 27m

Yield 6 scones

Number Of Ingredients 9

8 ounces self raising flour, preferably organic
1/4 teaspoon salt
2 ounces slightly salted butter, chilled,cut into pieces
1 ounce golden brown sugar
4 fluid ounces buttermilk
4 tablespoons whole milk
extra flour, for dusting
strawberry jam, to serve
clotted cream, to serve

Steps:

  • Heat the oven to 220*C (425*F) Tip the flour into a mixing bowl with the salt.
  • Shoot in the butter,then rub together with your fingers to make a reasonably fine crumbed mixture, lifting to aerate the mixture as you go.
  • Stir in the sugar.
  • Measure the buttermilk, then mix in the milk to slacken it.
  • Make a bit of a well in the middle of the flour mixture, then pour in most of this buttermilk mixture, holding some back just in case it's not needed.
  • Gently work the mixture together with a knife, until it forms a soft, almost sticky, dough.
  • Work in any loose dry bits of the mixture with the rest of the buttermilk.
  • Don't overwork at this point or you will toughen the dough.
  • Lift out the dough and knead gently 3 to 4 times to get rid of any cracks.
  • Pat the dough gently to a thickness of no more than 1 inch.
  • Dip a round fluted cutter into bowl of flour and cut out the scones by pusing down quickly and firmly on the cutter with the palm of you hand.
  • Don't twist it.
  • Gather the trimmings, pat lightly and cut into more scones.
  • Place onto a baking sheet and sift over a light dusting of flour or glaze with some milk if you wish.
  • Bake for 10 to 12 minutes until risen and golden.
  • Cool on a wire rack, uncovered if you prefer crisp tops, covered loosely if you prefer soft ones.
  • Serve with strawberry jam and a generous mound of clotted cream.

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Top Asked Questions

How do you make perfect scones?
Learn the secret of making perfect scones every time, with Angela Nilsen's ultimate recipe Preheat the oven to 220C/gas 7/fan 200C and lightly butter a baking sheet (unless you’re using a non-stick sheet). Tip the flour into a mixing bowl with the salt.
What is the best flour to use to make scones?
Use plain (all-purpose) flour and not self-rising or your scones will become much too tall and tip over. Butter. This is possibly the most important ingredient in my scone recipe recipe.
What do you use to make your buttermilk scones?
First off, it's my usual recipe: Sophie Grigson's buttermilk scones, which call for plain flour and bicarb. I then make the Leiths recipe using just self-raising flour, and then a Rachel Allen recipe with bicarbonate of soda and cream of tartar.
What is a scones?
A scone is a pastry typically made with flour, butter or heavy cream, milk, eggs, baking powder, sugar, and salt. They can be sweet or savory. They are commonly served for breakfast, as a snack, or with your afternoon tea.

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