BRITISH SCONES
Make and share this British Scones recipe from Food.com.
Provided by Millereg
Categories Scones
Time 25m
Yield 1 dozen, 12 serving(s)
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 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 92.7, Fat 0.7, SaturatedFat 0.3, Cholesterol 1.8, Sodium 72.1, Carbohydrate 18.7, Fiber 0.6, Sugar 2.1, Protein 2.6
BRITISH SCONES
I love going to British teas-we have a popular tearoom here in Albuquerque. These scones have an outstanding flavor and tender flaky texture.-Carole Jasier, Lecanto, Florida
Provided by Taste of Home
Time 30m
Yield 8 scones.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Whisk the eggs, 1/3 cup cream and vanilla; stir into crumb mixture just until moistened. Turn onto a floured surface; gently knead 6-8 times., Pat dough into a 6-in. circle. Cut into eight wedges. Separate wedges and place 1 in. apart on an ungreased baking sheet. Brush tops with remaining cream. , Bake at 400° for 12-14 minutes or until browned. Remove to a wire rack. Serve warm.
Nutrition Facts : Calories 254 calories, Fat 14g fat (9g saturated fat), Cholesterol 92mg cholesterol, Sodium 331mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
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
CLASSIC SCONES WITH JAM & CLOTTED CREAM
You can have a batch of scones on the table in 20 minutes with Jane Hornby's storecupboard recipe, perfect for unexpected guests
Provided by Jane Hornby
Categories Afternoon tea, Breakfast, Snack, Treat
Time 15m
Number Of Ingredients 9
Steps:
- Heat the oven to 220C/200C fan/gas 7. Tip the self-raising flour into a large bowl with ¼ tsp salt and the baking powder, then mix.
- Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the caster sugar.
- Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla extract and a squeeze of lemon juice, then set aside for a moment.
- Put a baking tray in the oven. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife - it will seem pretty wet at first.
- Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it's a little smoother. Pat into a round about 4cm deep. Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what's left of the dough back into a round to cut out another four.
- Brush the tops with a beaten egg, then carefully arrange on the hot baking tray. Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few minutes to refresh.
Nutrition Facts : Calories 268 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.9 milligram of sodium
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
BRITISH SCONES (MAKEOVER - LIGHT)
I went to a talk by a person from Taste of Home and she made some recipes that were "made over" to make it healthier and lower fat. This is one of them.
Provided by WI Cheesehead
Categories Scones
Time 22m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- In a large bowl, combine the flours, brown sugar, baking powder, baking soda and salt.
- Cut in butter until mixture resembles coarse crumbs.
- Combine the egg, buttermilk, oil and vanilla.
- Add to crumb mixture and stir until a soft dough forms.
- Turn onto a floured surface and knead gently 6-8 times.
- Pat dough into a 6-inch circle and cut into eight wedges.
- Separate wedges and place 1 inch apart on an ungreased baking sheet.
- Brush tops with milk; sprinkle with sugar.
- Bake for 12-14 minutes or until lightly browned. Remove to wire rack and serve warm.
Nutrition Facts : Calories 231.7, Fat 8.9, SaturatedFat 3.3, Cholesterol 38.3, Sodium 305, Carbohydrate 32.9, Fiber 0.8, Sugar 4.5, Protein 4.6
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