CRUMBLIEST SCONES
Scones are wonderfully British, delicious, and so simple even a five-year-old could make them. There's a magic hour just after they come out of the oven when they are so heavenly I just can't imagine why anyone would prefer store-bought scones. Just remember that the less you touch the dough, the shorter and crumblier your scones will be. Get baking!
Provided by Jamie Oliver
Categories Beautiful baking recipes Jamie's Great Britain Fruit Afternoon tea Easter treats Father's day Mother's day
Time 35m
Yield 16 to 20
Number Of Ingredients 10
Steps:
- First and foremost, brilliant scones are about having the confidence to do as little as possible, so do what I say and they'll be really great; and the second and third time you make them you'll get the dough into a solid mass even quicker, even better.
- Put the dried fruit into a bowl and pour over just enough orange juice to cover. Ideally, leave it for a couple of hours. Preheat the oven to 200°C/400°F/gas 6.
- Put your butter, flour, baking powder, sugar and a good pinch of sea salt into a mixing bowl and use your thumbs and forefingers to break up the butter and rub it into the flour so you get little cornflake-sized pieces. Make a well in the middle of the dough, add the eggs and milk, and stir it up with a spatula.
- Drain your soaked fruit and add that to the mixture. Add a tiny splash of milk if needed, until you have a soft, dry dough. Move it around as little as possible to get it looking like a scruffy mass - at this point, you're done. Sprinkle over some flour, cover the bowl with clingfilm and pop it into the fridge for 15 minutes.
- Roll the dough out on a lightly floured surface until it's about 2 to 3cm thick. With a 6cm round cutter or the rim of a glass, cut out circles from the dough and place them upside down on a baking sheet - they will rise better that way (so they say). Re-roll any offcuts to use up the dough.
- Brush the top of each scone with the extra milk or some melted butter and bake in the oven for 12 to 15 minutes, or until risen and golden. At that point, take them out of the oven and leave them to cool down a little.
- Serve with clotted cream and a little jam or lemon curd.
Nutrition Facts : Calories 219 calories, Fat 9.1 g fat, SaturatedFat 4.9 g saturated fat, Protein 4.2 g protein, Carbohydrate 32.1 g carbohydrate, Sugar 8.6 g sugar, Sodium 0.6 g salt, Fiber 1.3 g fibre
ULTIMATE SCONES
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
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
SCONE RECIPE: THE BEST SCONES EVER
The best scone recipe ever. It always works and it's the perfect base for other flavors!
Provided by Karlynn Johnston
Categories Breakfast Meals
Time 25m
Number Of Ingredients 9
Steps:
- Kick the tires & light the fires to 350 degrees.
- Take your bowl with your cup of sour cream, and mix in the baking soda.
- Whisk together the flour, sugar,baking powder and salt in a large mixing bowl.
- Cut in the butter using a pastry blender or two knives in a criss-cross fashion, until the butter is broken into pea sized morsels in the flour.
- Beat the egg and mix in into the sour cream.
- Add the sour cream mixture into the dry mixture, working it in.
- The dough can be a bit dry, but if you use your hands to combine it, it will be perfect. If needed add milk until it's combined. The secret to a good scone is a drier dough, not gluey.
- When the dough is combined, mix in the fruit. I fold in delicate berries by hand.
- Divide into three equal circles, patting each into a circle that is one inch thick (width ranges from 6-7 inches). Cut each circle into six equal triangles.
- Bake on a well greased or parchment lined baking sheet for 15-20 minutes, until the scones are browned nicely on the bottom and slightly on the top. Watch them carefully!
- Serve and enjoy!
Nutrition Facts : ServingSize 1 g, Calories 287 kcal, Carbohydrate 39 g, Protein 3 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 42 mg, Sodium 306 mg, Fiber 1 g, Sugar 11 g
THE ULTIMATE SCONE
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
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.
More about "ultimate scones recipes"
14 BEST SCONE RECIPES - THE SPRUCE EATS
From thespruceeats.com
Author Cathy JacobsPublished 2019-10-14Estimated Reading Time 5 mins
- Blueberry Scones. Moist, tangy, sweet blueberry scones are a popular tea room treat. Add lemon zest to the batter to make the flavor of blueberries sing.
- Buttermilk Scones. Cream-brushed buttermilk scones have a tangy flavor that practically begs you to top them with sweet fruit preserves or lemon curd. They also make an excellent base for miniature strawberry shortcakes.
- Easy British Scone Recipe. These are the classic tea time scones enjoyed in British living rooms that taste wonderful with some butter and raspberry or strawberry jam.
- Lavender Scones. Fragrant lavender scones make an excellent bridal or baby shower treat or an elegant addition to an afternoon tea for invited guests, with lavender sprigs decorating the serving platter.
- Cheese Scones. Cheese scones are a favorite savory snack in Britain. They make a great mid-day pick-me-up, or even a light lunch when you're running between obligations.
- Vegan Berry Scones. For those following a vegan diet, these dairy-free scones are a delicious option. The secret ingredient is virgin coconut oil, which imparts the desired, light, crumbly texture you crave in scones, along with a subtle coconut-vanilla taste.
- Pumpkin Ginger Scones with Sweet Tahini Glaze. Pumpkin ginger scones slathered with a sweet, sticky, sesame-flavored glaze, are an indulgent, autumnal twist on the traditional recipe.
- Glazed Lemon Cream Scones. Lemon scones make a delicious breakfast treat, but they are equally wonderful for dessert after dinner, especially when topped with tangy lemon curd.
- Vegan Chocolate Chip Scones. Chocolate chip cookie lovers, these scones are made for you! Use vegan margarine, egg replacer, and soy milk for yummy, cookie-like scones that are entirely vegan-friendly if you use dairy-free chocolate chips.
- Onion Scones. Savory onion scones would make a sophisticated substitute for onion bread or rolls when you serve steak and potatoes for dinner. They taste great topped with butter and look nice arranged with flatbreads in a bread basket.
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