Very Good Eggless Scones Recipes

EGGLESS SCONES --

Steps:

• Whisk, or sift the dry ingredients.
• Cut the butter into the flour, with a pastry blender, until it resembles coarse crumbs.
• Stir in the milk. Add any optional ingredients, if desired.
• On a floured surface, lightly knead the dough 5-10 times.
• Place on a greased, or parchment lined, baking sheet. Flatten gently to a 1" thick round.
• Cut, like a pie, into 8 wedges, but do not separate.
• Brush the top with about 1 tablespoon milk. Sprinkle with sugar, if desired.
• Bake 400 degrees, 12 -15 minutes, until golden brown.

SIMPLE SCONES

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.

WORLD'S BEST SCONES! FROM SCOTLAND TO THE SAVOY TO THE U.S.

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.

VERY GOOD EGGLESS SCONES

Steps:

• Sieve the flour with the baking powder in a bowl and keep aside.
• Now, use a wooden spoon to soften the butter and combine the same with the sugar until they are thoroughly mixed.
• Stir in the cinnamon, vanilla bean and lemon zest.
• Now, fold in the flour.
• Once this is half mixed, add the cream and continue to mix the dough until it is all combined and holds together.
• Mix in the raisins.
• Roll out the dough to a thickness of 1 inch.
• Use a cutter to cut 10 round scones from it.
• Place the scones on a greased baking tray.
• Allow them to rest, covered, in a refrigerator, overnight.
• Bake the scones (cold as they are from the refrigerator) in a pre-heated oven at 180C for 20-25 minutes or until golden and done.
• Serve warm with fresh Devonshire cream and strawberry jam.
• Enjoy!

CLASSIC CHEESE SCONES

Steps:

• Heat the oven to 200C/180C fan/gas 6 with a large baking tray inside. Sift the flour, salt, cayenne pepper and baking powder into a bowl, then sift again to make sure the ingredients are thoroughly combined.
• Add the butter to the bowl and combine with your fingertips to make breadcrumbs. Sprinkle 100g of the cheese into the breadcrumb mixture and rub together until evenly distributed. Try not to mix too much as the heat from your hands may start to melt the butter.
• Make a well in the centre of the mixture and pour in enough milk to give a fairly soft but firm dough. Do not pour in all the milk at once as you may not need it all to get the right consistency.
• Lightly flour a surface and roll out the dough to approximately 2cm thick. Cut out the scones with a medium (about 8cm) cutter, then put on a sheet of baking parchment, glaze with a little milk and sprinkle with the remaining cheese. Slide onto the hot oven tray.
• Bake in the oven for 15-20 mins or until golden brown and cooked through.