HOW TO MAKE PERFECT SCONES
Use this basic scone dough for any sweet scone variety. See blog post for a couple savory scone options. Feel free to increase the vanilla extract and/or add other flavor extracts such as lemon extract or coconut extract. Read through the recipe before beginning. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading.
Provided by Sally
Categories Breakfast
Time 1h
Number Of Ingredients 10
Steps:
- Whisk flour, sugar, salt, and baking powder together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
- Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the add-ins, then mix together until everything appears moistened.
- Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it's too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges. For smaller scones, press dough into two 5-inch discs and cut each into 8 wedges. To make 10-12 drop scones: Keep mixing dough in the bowl until it comes together. Drop scones, about 1/4 cup of dough each, 3 inches apart on a lined baking sheet. To make mini (petite) scones, see recipe note.
- Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
- Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
- Meanwhile, preheat oven to 400°F (204°C).
- Line a large baking sheet with parchment paper or silicone baking mat(s). If making mini or drop scones, use 2 baking sheets. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
- Bake for 18-26 minutes or until golden brown around the edges and lightly browned on top. Larger scones take closer to 25 minutes. Remove from the oven and cool for a few minutes. Feel free to top with any of the toppings listed in the recipe Note below.
- Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
ALMOND-CRUMB SCONES
Like scones? Then you'll love these almond-crumb delights! They bake with a sweet, buttery almond streusel topping.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. In medium bowl, mix 3 tablespoons flour, 2 tablespoons sugar and the finely chopped almonds. Cut in 2 tablespoons butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Set aside.
- In large bowl, mix 2 cups flour, 1/4 cup sugar, the baking powder and salt. Cut in 1/2 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles resemble fine crumbs. Stir in chopped almonds. Stir in egg and just enough half-and-half so dough leaves side of bowl and forms a ball.
- Turn dough onto lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Pat or roll into 9-inch round on ungreased cookie sheet. Sprinkle with streusel; press lightly into dough. Cut into 8 wedges, but do not separate.
- Bake about 15 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.
Nutrition Facts : Calories 380, Carbohydrate 38 g, Cholesterol 70 mg, Fat 4, Fiber 2 g, Protein 7 g, SaturatedFat 11 g, ServingSize 1 Scone, Sodium 340 mg
ALMOND CRUMB SCONES WITH HONEY BUTTER
The next time you're hosting a brunch or want something special at breakfast, make these wonderful scones. They're soft and lightly sweet. Easy to make, they have a toasted almond aroma as they come out of the oven. Spread the honey butter on the scones when they're warm. It melts into the scone making them irresistible.
Provided by Jessica Silva
Categories Breakfast
Time 30m
Number Of Ingredients 17
Steps:
- 1. Heat oven to 400°F. In a medium bowl, mix 3 tablespoons flour, 2 tablespoons sugar and the finely chopped almonds. Cut in 2 tablespoons butter, using a pastry blender, until crumbly. Set aside.
- 2. In a large bowl, mix 2 cups flour, 1/4 cup sugar, the baking powder, and salt.
- 3. Cut in 1/2 cup butter, using a pastry blender, until particles resemble fine crumbs.
- 4. Stir in chopped almonds.
- 5. Stir in egg and just enough half-and-half until dough leaves side of the bowl and forms a ball.
- 6. Turn dough onto a lightly floured surface; gently roll in flour to coat.
- 7. Knead lightly 10 times.
- 8. Pat or roll into 9-inch round on ungreased or parchment-lined cookie sheet.
- 9. Sprinkle with streusel.
- 10. Press lightly into dough.
- 11. Cut into 8 wedges, but do not separate.
- 12. Bake about 15 minutes or until golden brown.
- 13. Immediately remove from cookie sheet; carefully separate wedges. Serve warm with Honey Butter.
- 14. For the Honey Butter: Whip honey and butter together in a stand mixer or with a handheld electric mixer until light and fluffy.
BEST ALMOND-CRUMB SCONES RECIPE
Put the kettle on once you remove these almond-crumb scones from the oven, and you'll be ready to serve them in style for afternoon tea.
Provided by Eric Ngo,Mashed Staff
Categories dessert, snack
Time 28m
Number Of Ingredients 7
Steps:
- Add 1 cup of flour, the baking powder, ¼ cup of butter, half of the chopped almonds, and the white sugar into the bowl of a stand mixer. Mix the contents on medium speed for 2 minutes using the paddle attachment.
- Add the milk, and mix for another 2 minutes on medium speed.
- Flatten the dough between a folded piece of parchment paper.
- Chill the dough in the freezer for 15 minutes.
- For the almond crumble, add 1 tablespoon of flour, the raw cane sugar, butter, and the remaining chopped almonds to a small bowl. Mix the ingredients with your fingers until they all come together.
- Flatten the almond crumble in between a folded piece of parchment paper.
- Chill the almond crumble in the freezer for 10 minutes.
- Preheat the oven to 350 F.
- Take the dough out of the freezer, and use a cake ring to cut out individual scones.
- Top the scones with some almond crumble, either by sprinkling it on by hand or cutting it with a cake ring.
- Bake the scones in the preheated oven for 18 minutes.
- Allow the scones to cool down for 5 minutes, then serve them warm with a sprinkle of powdered sugar, if desired.
Nutrition Facts : Calories 189 calories, Carbohydrate 21 g carbohydrates, Cholesterol 20 mg cholesterol, Fat 11 g fat, Fiber 1 g fiber, Protein 3 g protein, SaturatedFat 5 g saturated fat, ServingSize 0 g, Sodium 28 mg, Sugar 7 g, TransFat 0 g
ALMOND SCONES
Traditional scones with a lovely almond flavour! Lovely with a cup of tea. (it is the one on the right!)
Provided by emmafitz1996
Time 10m
Yield Serves 12
Number Of Ingredients 0
Steps:
- Pre-heat the oven to 180 fan and line a tray with baking paper.
- Add the flour, almonds, salt and butter into a bowl and rub until it resembles breadcrumbs.
- Mix in the sugar. Pour in almost all the milk and all the almond extract until you have a dough.
- Turn the dough out onto a lightly floured work surface and cut into 12 using a cookie cutter.
- Put the scones on the tray and glaze with left over milk and cook for 10-15 minutes.
- Serve with a cup of tea!
ORANGE ALMOND SCONES
These are a little more involved than some scones, but still quick and delicious. I love them with raspberry jam and whipped cream. Wonderful in the morning or at teatime.
Provided by momaphet
Categories Scones
Time 35m
Yield 12-16 scones
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Mix together liguids with egg and extract, beat well with a fork (a 2 cup measuring cup is perfect for this.).
- Mix together in a separate bowl flour, baking powder and soda, and salt.
- Cut in butter until fine granules form.
- Stir in sugar, almonds and orange peel.
- Add egg mixture and stir with a fork until a soft dough forms, add a little extra milk if needed.
- Turn out onto a board and give 5-6 kneads.
- Divide dough in half and pat into circles on an ungreased cookie sheet; cut each circle into 6-8 wedges, depending what size scone you want.
- For crisper scones seperate wedges on the sheet.
- Bake about 25 minutes or until medium brown.
Nutrition Facts : Calories 262.5, Fat 11.4, SaturatedFat 5.3, Cholesterol 36.1, Sodium 321.1, Carbohydrate 35.3, Fiber 1.6, Sugar 9.8, Protein 5.3
AWESOME ALMOND SCONES
I have no idea where I got this recipe, but it is awesome! I love almond in anything and they go together quickly.
Provided by Snicklefritzie
Categories Scones
Time 38m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees.
- Line baking sheet with parchment paper and lightly spray paper with nonstick cooking spray.
- Combine flour, sugar, baking powder, salt, butter, almond paste and almonds in food processor.
- Pulse until mixture has the consistency of coarse crumbs. Put in a large bowl.
- Whisk together egg, egg yolk and 2/3 cup cream until blended. Stir the egg mixture into the flour mixture until dough just begins to hold together.
- Add dough to lightly floured surface. With lightly floured hands, pat dough to 1/2" thickness.
- Cut scones using a 2" diameter heart-shaped cookie cutter or round biscuit cutter. Gather excess dough and repeat process. Place scones 3" apart on prepared baking sheet.
- Lightly brush surface of scones with remaining 2 tablespoons of cream.
- Bake 15-20 minutes, or until puffed and golden brown.
- Remove from oven and cool on wire rack.
- Now: I add about 1/2 teaspoon of almond extract or so to my cream and egg mixture. I do not cut these with a cookie cutter and re-roll. I usually just cut them in squares and then into triangles.
- I also freeze them on a wax-paper lined sheet for several hours before baking and add about 3-4 minutes to my baking time.
Nutrition Facts : Calories 269.2, Fat 17.2, SaturatedFat 7.5, Cholesterol 64.2, Sodium 158.8, Carbohydrate 24.4, Fiber 1.8, Sugar 6, Protein 5.6
ALMOND-CRUMB SCONES
Make and share this Almond-Crumb Scones recipe from Food.com.
Provided by pansies
Categories Scones
Time 15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F
- To make streusel topping, cut margarine or butter into remaining topping ingredients until crumbly. Set topping aside.
- For Scones, cut margarine into flour, sugar, baking powder and salt with a pastry blender in a large bowl until mixture resembles fine crumbs. Stir in almonds. Stir in egg and just enough half-and-half so dough leaves side or bowl and forms a ball.
- Turn dough onto a lightly floured surface; gently roll in flour to coat, Knead lightly 10 times. Pat or roll into a 9-inch circle on an ungreased cookie sheet. Sprinkle with topping; press lightly into dough. Cut into 8 wedges, but do not separate.
- Bake about 15 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.
Nutrition Facts : Calories 382.6, Fat 22.8, SaturatedFat 4.6, Cholesterol 32, Sodium 406.9, Carbohydrate 38.7, Fiber 2.2, Sugar 10.1, Protein 7.3
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