CLASSIC BRITISH SCONES RECIPE
These scones are delicious served with clotted cream (or whipped cream), jam and fresh strawberries.
Provided by Sam Franklin
Categories Dessert
Time 25m
Number Of Ingredients 6
Steps:
- Preheat the oven to 450°F (425°F if using a fan oven).
- Sieve the flour and salt into a bowl.
- Add butter and using fingertips rub into flour until you get a fine breadcrumb consistency.
- Pour in milk (save a little bit to brush the top) and mix to a soft but not sticky dough (if too sticky add more flour).
- On a floured surface, press dough to 3/4" thickness.
- Use a 2 1/2" round cookie cutter and cut out 4 rounds.
- Re-ball the dough and press down again, then cut 2 more rounds.
- Put the rounds on a greased baking tray and brush the tops with the milk.
- Place in the middle of the oven and bake for 7 to 10 minutes until the scones are well risen and golden.
Nutrition Facts : ServingSize 1 serving, Calories 233 kcal, Carbohydrate 35 g, Protein 6 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 18 mg, Sodium 257 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 3 g
AUTHENTIC BRITISH SCONES
An authentic British Scone is the perfect accompaniment to your warming cup of tea, particularly if you have some clotted cream and jam to serve it with!
Provided by Sarah | Curious Cuisiniere
Categories Breakfast and Brunch Recipes
Time 37m
Number Of Ingredients 9
Steps:
- Preheat your oven to 425F.
- In a medium bowl, place the flour, sugar, baking powder, salt, and butter. Rub the mixture together with your fingers to break up the butter, until the mixture resembles fine breadcrumbs.
- Add the milk slowly, mixing as you add, using enough of the milk to get your dough to come together with no lumps remaining. (Your dough should be quite sticky. If a good consistency is not achieved with the listed amount of milk, continue adding until your dough reaches a good consistency.)
- Spoon the dough out until a well-floured surface. Generously dust the top of the dough and knead the dough 2-3 times to coat it with flour and smooth the surface. Press the dough into a round that is roughly 1 inch thick.
- Using a well-floured cookie cutter, cut the dough into 2 inch circles. (Be sure to press the cookie cutter straight down and up. Twisting the cookie cutter will impact the amount of rise you get on your scones.)
- Place the rounds onto a greased and floured baking sheet. Brush them gently with the egg yolk and milk mixture.
- Bake the scones for 12-15 minutes, until golden and firm.
- Remove the baked scones from the oven and let them cool for 30 minutes (if you can resist). If you like softer scones, cover them with a clean tea towel as they cool.
Nutrition Facts : Calories 71 calories, ServingSize 1 scone
EASY BRITISH SCONE RECIPE
Steps:
- Gather the ingredients.
- Heat the oven to 400 F/205 C/Gas 6. Grease and flour a heavy baking sheet.
- Sieve the flour into a roomy mixing bowl then add the butter, baking powder, salt, and sugar, if using.
- Quickly rub the butter into the flour until the mixture resembles fine breadcrumbs.
- Make a well in the center and using a dinner knife, stir in the beaten eggs and enough milk to make a soft, lightly sticky but pliable dough.
- Turn the mixture onto a floured board and knead very lightly until just smooth then lightly roll out to 3/4-inch thick.
- Cut rounds with a 3-inch cutter. Place on the baking tray and brush with the beaten egg and milk mixture.
- Bake near the top of the hot oven for 15 minutes or until golden brown and well risen.
- Cool on a wire rack before eating. Serve with butter, or jam and cream.
Nutrition Facts : Calories 247 kcal, Carbohydrate 39 g, Cholesterol 40 mg, Fiber 1 g, Protein 6 g, SaturatedFat 4 g, Sodium 830 mg, Sugar 1 g, Fat 7 g, ServingSize Serves 6 - depending on cutter, UnsaturatedFat 0 g
CLASSIC SCONES
Traditional English scones are barely sweet - they are usually eaten with sweet jam and clotted cream - and they are lighter, flakier and tastier than their American counterparts. You can make the dough in the food processor (do not overprocess), but if you're willing to incorporate the butter by hand it is of course fine to do it in a bowl. You're looking for a slightly sticky but not messy dough; start with a half cup of cream and increase it as needed. Serve the baked scones warm, with the best jam you can lay your hands on, and a dollop of crème fraîche, mascarpone or, if you can find it, clotted cream.
Provided by Mark Bittman
Categories breakfast, brunch, easy, quick, side dish
Time 20m
Yield 8 to 10 scones
Number Of Ingredients 7
Steps:
- Heat the oven to 450 degrees. Put the flour, salt, baking powder and 2 tablespoons of the sugar in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles cornmeal.
- Add the egg and just enough cream to form a slightly sticky dough. If it's too sticky, add a little flour, but very little; it should still stick a little to your hands.
- Turn the dough onto a lightly floured surface and knead once or twice, then press it into a 3/4-inch-thick circle and cut into 2-inch rounds with a biscuit cutter or glass. Put the rounds on an ungreased baking sheet. Gently reshape the leftover dough and cut again. Brush the top of each scone with a bit of cream and sprinkle with a little of the remaining sugar.
- Bake for 9 to 11 minutes, or until the scones are a beautiful golden brown. Serve immediately.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 13 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 151 milligrams, Sugar 5 grams, TransFat 0 grams
WORLD'S BEST SCONES! FROM SCOTLAND TO THE SAVOY TO THE U.S.
My grandmother is Scottish and her family made GREAT scones.... In search of the best scone recipe in the world I have adapted their recipe with my own touches and with the famous scone recipe from the world renowned Savoy hotel in London. I now believe I have adapted the BEST SCONE RECIPE IN THE WORLD!
Provided by FRIENDLYFOOD
Categories Bread Quick Bread Recipes Scone Recipes
Time 35m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 246.6 calories, Carbohydrate 35.4 g, Cholesterol 46.9 mg, Fat 10 g, Fiber 1.4 g, Protein 4.8 g, SaturatedFat 6 g, Sodium 238 mg, Sugar 13.2 g
ENGLISH SCONES
When I came to America from England in 1967, I made sure to bring along my favorite recipe for scones. Served warm with butter, they're perfect for breakfast.
Provided by Taste of Home
Time 30m
Yield 10 scones.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, sugar and baking powder. Cut in butter until mixture resembles fine crumbs. Stir in raisins. Beat milk and egg; add to dry ingredients, stirring lightly. , Turn onto a lightly floured surface; roll to 1-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Bake at 425° until golden brown, 10-15 minutes. Serve warm.
Nutrition Facts : Calories 228 calories, Fat 6g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 141mg sodium, Carbohydrate 41g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
TRADITIONAL SCONES
Steps:
- In a large bowl, combine the flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk egg and buttermilk until blended; add to crumb mixture just until moistened. , Turn dough onto a lightly floured surface; gently knead 10 times. Divide dough in half; pat each portion into a 5-in. circle. Cut each circle into six wedges. , Separate wedges and place 1 in. apart on an ungreased baking sheet. Bake at 350° for 25-30 minutes or until golden brown. Serve warm, with jam if desired.
Nutrition Facts : Calories 144 calories, Fat 6g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 170mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
BASIC BRITISH SCONES
After much trial and error, I've come up with this basic scone recipe which rivals the scones at Tea & Sympathy in NYC.
Provided by Angela Martini
Categories Bread Quick Bread Recipes Scone Recipes
Time 25m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Sift the flour, cream of tartar, baking soda and salt into a bowl.
- Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and enough milk to mix to a soft dough.
- Turn onto a floured surface, knead lightly and roll out to a 3/4-inch thickness. Cut into 2-inch rounds and place on the prepared baking sheet. Brush with milk to glaze.
- Bake at 425 degrees F (220 degrees C) for 10 minutes then cool on a wire rack. Serve with butter or clotted cream and jam.
Nutrition Facts : Calories 124.3 calories, Carbohydrate 18.8 g, Cholesterol 1 mg, Fat 4.2 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 0.8 g, Sodium 102 mg, Sugar 2.8 g
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