Ultimate Scones 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
Calories262 calories
Fat9 grams fat
SaturatedFat6 grams saturated fat
Carbohydrate42 grams carbohydrates
Sugar5 grams sugar
Fiber1 grams fiber
Protein5 grams protein
Sodium0.9 milligram of sodium

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.

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.

THE ULTIMATE COCONUT SCONES



The Ultimate Coconut Scones image

I'm now 32 years old and I've never tasted/baked scones. But 2 weeks ago I made a recipe and loved it. So now I'm in search of great looking recipes for scones. And this one seems to be delish and also I love coconut. From the blog Heather's Dish

Provided by Boomette

Categories     Scones

Time 25m

Yield 8 serving(s)

Number Of Ingredients 7

2 cups all-purpose flour
1 tablespoon baking powder
1/4 cup sugar
1/2 teaspoon sea salt
5 tablespoons butter, cut into cubes and very cold
1 cup full-fat coconut milk (you can use the coconut milk chunks, you really should use full-fat if you want full flavor!)
1/2 cup shredded unsweetened coconut
Calories428.3
Fat22.7
SaturatedFat18.5
Cholesterol19.1
Sodium364.1
Carbohydrate53.6
Fiber3.2
Sugar26.4
Protein4.7

Steps:

  • Preheat your oven to 450°F Line a baking sheet with parchment paper or a Silpat.
  • In a food processor pulse together the flour, sugar, baking powder, and salt. Add in the butter and pulse a few times until the mixture is crumbly. Add the shredded coconut and pulse 2-3 times, just to mix.
  • Pour into a large bowl and add the coconut milk; using a spoon mix together until the dry ingredients are incorporated.
  • Press into a 9-inch circle and cut into eighths. Place on baking sheet and bake 12-15 minutes or until the bottoms are just slightly browned. Serve hot with a simple glaze of powdered sugar and milk, with a pat of butter, or just plain!

SIMPLE SCONES



Simple Scones image

Make a holiday breakfast -- or afternoon tea -- really special with these sweet bakery treats.

Provided by Ben S.

Categories     Bread     Quick Bread Recipes     Scone Recipes

Yield 8

Number Of Ingredients 9

2 cups all-purpose flour
⅓ cup sugar
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
8 tablespoons unsalted butter, frozen
½ cup raisins (or dried currants)
½ cup sour cream
1 large egg
Calories318.6 calories
Carbohydrate41.1 g
Cholesterol60.1 mg
Fat15.5 g
Fiber1.2 g
Protein4.9 g
SaturatedFat9.4 g
Sodium249.3 mg
Sugar14.6 g

Steps:

  • Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
  • In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
  • In a small bowl, whisk sour cream and egg until smooth.
  • Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
  • Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

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