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
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
CLASSIC CREAM SCONES
You're best off describing scones to a German by saying that they are like a cross between a Kuchen (cake), a Plaetzchen (cookie), and a Broetchen (roll), but are very unique and not really like anything else found in Germany. My German husband *loves* this recipe: Classic Cream Scones (from Simply Scones, by Leslie Weiner and Barbara Albright)
Provided by Barbara Heller
Categories Scones
Time 1h25m
Yield 14 scones
Number Of Ingredients 10
Steps:
- Preheat oven to 425F.
- Lightly butter a baking sheet. In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut the butter into 1/2-inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs.
- In a small bowl, stir together the cream, egg, and vanilla.
- Add the cream mixture to the flour mixture and stir until combines.
- Stir in the currents/raisins (optional). With lightly floured hands, pat the dough into a 1/2-inch thickness on a lightly floured cutting board.
- Using a floured 2 1/2-inch-diameter round biscuit cutter or a glass, cut out rounds from the dough and place them on the prepared baking sheet. Gather the scraps together and repeat until all the dough is used.
- Lightly brush the tops of the scones with the egg mixture, if desired.
- Bake for 13-15 minutes, or until lightly browned.
- Remove the baking sheet to a wire rack and cool for 5 minutes.
- Using a spatula, transfer the scones to the wire rack to cool.
- Serve warm or cool completely and store in an airtight container.
- Makes about 14 scones.
- Variation: Add about 1 1/2 teaspoons of grated lemon peel to the dry ingredients.
- My variation: Classic Scones 280 grams all-purpose flour 65 g granulated sugar 2 teaspoons baking powder 1/8 teaspoon salt 110 g unsalted butter, chilled 6 tablespoons milk 1 large egg 1 teaspoon vanilla sugar 125 g raisins Preheat oven to 220C.
- Directions as above.
Nutrition Facts : Calories 168.2, Fat 8.1, SaturatedFat 4.9, Cholesterol 36.5, Sodium 82.4, Carbohydrate 21.5, Fiber 0.8, Sugar 7.2, Protein 2.7
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.
CLASSIC SCONES
Delicious warm with strawberries and/or raspberries. Excellent with your morning tea. 2 points per serving.
Provided by dayla
Categories Scones
Time 25m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees Fahrenheit.
- Spray a baking sheet with non-stick cooking spray.
- In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
- In a small bowl, combine the yogurt, egg and melted margarine.
- Add the yogurt mixture to the flour mixture, stirring until just blended; do not overmix.
- Lightly flour a work surface and rolling pin.
- Roll out the dough to 1/4" thickness.
- With a sharp knife, cut into 12 wedges; place on the baking sheet.
- Reduce oven temperature to 400 degrees Fahrenheit.
- Bake until golden brown, 12 to 15 minutes.
- Cool on a wire rack 10 minutes.
Nutrition Facts : Calories 67.6, Fat 1.6, SaturatedFat 0.5, Cholesterol 16.1, Sodium 129.3, Carbohydrate 10.8, Fiber 0.3, Sugar 1.8, Protein 2.3
CLASSIC TEA TIME CREAM SCONES
This lovely recipe for scones comes from the book "Simply Scones" by L. Weiner and B. Albright, which I got for my bday yesterday. They taste great as is or spread with jam or clotted cream or even with some cheese melted on top. This I discovered when accidentally putting the cheese on the wrong scones before baking two different kinds. :) Hahaha...
Provided by Lalaloula
Categories Scones
Time 25m
Yield 6 7.5 cm scones
Number Of Ingredients 10
Steps:
- In a big bowl mix flour, baking powder, salt and sugar. If using vanilla bean add it now.
- Add the butter and rub it in using two knives, a pastry blender or your finger tips. When the mixture resembles coarse crumbs, stop.
- Add the beaten egg and enough cream to make a soft but not sticky dough.
- Turn out onto a lightly floured board and knead lightly (not more than 8 times).
- Pat down and cut out scones using a cookie cutter or a glass (I use a glass of 7.5 cm in diameter).
- Place on a paper-lined baking sheet and brush with some cream if you like.
- Bake in the pre-heated oven at 220°C/425°C for 10-15 minutes or until lightly browned.
Nutrition Facts : Calories 349.1, Fat 17.7, SaturatedFat 10.7, Cholesterol 82.4, Sodium 270.3, Carbohydrate 41.3, Fiber 1.1, Sugar 8.7, Protein 5.9
THE BEST CLASSIC CREAM SCONES
The Best Classic Cream Scones recipe - step by step recipe with tips on how to make perfectly flaky, buttery cream scones. Easy to make and addictively delicious.US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions
Provided by Dini
Categories Afternoon Breakfast Brunch
Time 1h
Number Of Ingredients 10
Steps:
- Place the flour, baking powder, baking soda, salt and sugar in a bowl.
- Add the butter. You can cut the butter into the flour using a pastry cutter, OR use your fingers to rub the butter into the flour. You should have pea sized butter pieces in the flour, while it looks coarse overall.
- Mix the vanilla into the cream, and pour it gradually into the flour and butter mix. Use a fork to mix the cream into the flour until it's all incorporated and you have a shaggy looking lumpy dough.
- Turn the dough out onto a lightly dusted parchment paper (the same parchment paper that will be used to bake the scones). Lightly dust the surface of the scones, and bring the dough together to form a cohesive dough. Pat the dough out to a 6 - 8 inch circle or square.
- Cut the dough in half, and place one half on top of the other. Place a parchment paper on top, and roll out the scone dough to another 6 - 8 inch circle or square (you can use your hands to pat the dough too). Repeat the process of cutting and layering the dough (once or twice more).
- Final roll out - here you roll out the scone dough to a rough square while making sure that the dough is about ½ - ¾ of an inch high. Roughly cut and remove just the edges of the dough with a clean knife.
- Cut the dough into 16 pieces (4 x 4), making sure to clean the knife after each cut. Cut the scones STRAIGHT DOWN with a sharp knife, to make sure your scones have clean edges and will rise properly. If you are using a biscuit cutter, lightly dust the cutter, and cut the dough straight down for clean cuts.
- Place the cut scones in the freezer for about 10 - 15 minutes until the oven preheats.
- Preheat oven to 425°F.
- Place the scones (with the parchment paper) on a baking tray. Separate the scones, as mentioned below, before baking (you may need to use a spatula to help release the scones off the parchment paper from the bottom).
- For soft sides - scones should be touching each other before going into the oven. For soft and crunchy sides - scones should be placed about 1 - 1 ½ cm apart. For crunchy sides - place the scones about 2 inches apart.
- Brush ONLY the tops of the scones with milk or cream. Sprinkle some coarse sugar on top of the scones (optional).
- Place the scones in the oven, and reduce the temperature to 400°F. Bake in the oven for about 20 minutes, until the scones turn a beautiful golden brown.
- Remove from the oven and let them cool down a little.
- Eat while warm, or if cold, warm them up in the microwave for about 20 - 30 seconds. Serve with butter, jam and cream.
Nutrition Facts : ServingSize 1 scone, Calories 242 kcal, Carbohydrate 23 g, Protein 3 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 48 mg, Sodium 175 mg, Fiber 1 g, Sugar 2 g
CREAM TEA SCONES
Traditional at English Tea time - these are some of the simplest and best scones I have made. The recipe was originally from a 1987 Canadian Living Cookbook.
Provided by K9 Owned
Categories Dessert
Time 35m
Yield 12-16 scones
Number Of Ingredients 10
Steps:
- Mix together flour, sugar, baking powder and salt.
- Cut in butter until mixture resembles coarse crumbs.
- In a small bowl, combine eggs, egg yolk and cream - beat with a fork until well blended.
- Add the liquid mix all at once to the dry ingredients, stirring with a fork to make a soft, slightly sticky dough - add a little more cream if necessary.
- Press into a ball and knead gently on a floured surface about 10 times.
- Roll out dough to 1/2 inch thick and cut in to triangles or rounds.
- Place on an ungreased baking sheet and brush with egg white then sprinkle lightly with sugar.
- Bake in a pre-heated 425 degree oven for 12 - 15 minutes or until golden.
- Now the very best part. Serve them warm with butter, raspberry or strawberry jam and to be really traditional you may also add a dollop of Devonshire cream. Whipping cream is a good substitute.
Nutrition Facts : Calories 154.5, Fat 7.2, SaturatedFat 4.2, Cholesterol 46.6, Sodium 278.6, Carbohydrate 18.9, Fiber 0.6, Sugar 2.2, Protein 3.5
CREAM SCONES
Courtesy Cook's Illustrated Magazine. Oatmeal-Raisin Scones: substitute 1 cup rolled oats for 1/2 cup all-purpose flour. Increase sugar to 4 tablespoons and butter to 6 tablespoons. Replace currants with 3/4 cup raisins. Ginger Scones: substitute 1/2 cup chopped crystallized ginger for currants.
Provided by DrGaellon
Categories Scones
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Adjust oven rack to middle position and heat oven to 425 degrees.
- Place flour, baking powder, sugar, and salt in workbowl of food processor fitted with steel blade. Pulse six times.
- Remove food processor cover and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. Add currants and pulse one more time. Transfer dough to large bowl.
- Stir in heavy cream with rubber spatula or fork until dough begins to form, about 30 seconds.
- Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, slightly sticky ball, 5 to 10 seconds. Cut scones into 8 wedges. Place wedges on ungreased baking sheet. (Baking sheet can be wrapped in plastic and refrigerated for up to 2 hours.).
- Brush tops of scones with 1 tbsp heavy cream and sprinkle with 1 tbsp sugar. Bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 337.2, Fat 19.2, SaturatedFat 11.9, Cholesterol 62.4, Sodium 295.8, Carbohydrate 38.1, Fiber 1.5, Sugar 12.5, Protein 4.3
CREAM SCONES
Steps:
- Pre-heat oven to moderately hot (190-200 degrees celsius, fan-forced).
- Sift flour, baking powder and sugar into a bowl.
- Whisk egg, cream and milk together.
- Pour most of the wet ingredients into the bowl of dry ingredients. Keep a tablespoon or two of the wet ingredients aside.
- Mix ingredients using a butter knife or other flat-bladed knife knife. The mixture should hold together well and be a little sticky to touch. Add a little extra of the wet ingredients if the mixture is too dry.
- Turn onto a lightly floured surface and sprinkle a little extra flour over the mixture.
- Gently knead for 10 seconds. Shape the dough into a round about 2-3 cm thick.
- Use a 5cm (in diameter) round cutter to cut out 12 scones.
- Place the scones, not quite touching, on a greased tray.
- Brush the tops with the remaining wet mixture.
- Bake for 18-20 minutes or until a light golden colour.
- Once baked, transfer to a clean tea towel and wrap the scones before serving warm.
- Enjoy with cream and jam.
Nutrition Facts : Calories 134 kcal, Carbohydrate 20 g, Protein 3 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 28 mg, Sodium 14 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
CREAM SCONES RECIPE
Classic cream scones are delightfully fluffy, not too sweet breakfast or tea time pastries that provide the perfect excuse to slather on clotted cream and jam.
Provided by Sue Moran
Categories Breakfast
Time 30m
Number Of Ingredients 7
Steps:
- Line a baking sheet with parchment paper.
- Put the flour, baking powder, salt, and sugar in a food processor or a big mixing bowl if doing by hand. Pulse or whisk to combine everything well.
- Add the 1 1/3 cups cream and vanilla to the processor and pulse/process to bring together into a dough. If it seems dry or doesn't come together add the remaining 3 tablespoons of cream.
- Turn the dough out onto a lightly floured surface and bring into one single mass. Divide in half and form 2 disks about 5 1/2 inches across.
- Slice each disk into 6 triangluar scones.
- Place the scones in 2 circles on the baking sheet, leaving about an inch or so between each one. Place the pan in the freezer for 15 minutes, while you preheat the oven to 425F.
- When the oven has come to temperature, remove the scones from the freezer and brush the tops with a little bit of heavy cream. Sprinkle with the coarse sugar.
- Bake the scones for about 15 minutes. They'll just be starting to turn a faint golden, and not feel 'squishy' or look wet on the sides. Mine started to form cracks on the surface as they got close to being done. Note: Your oven may vary, so check them on the early side, and don't be afraid to give them an extra minute or two if they don't seem done.
- Serve the scones warm with clotted cream and jam. Store leftovers at room temperature covered with foil. Reheat in the microwave for 20 seconds.
Nutrition Facts : Calories 227 kcal, Carbohydrate 31 g, Protein 4 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 36 mg, Sodium 205 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 4 g, ServingSize 1 serving
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- 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.
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- 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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- Add the vanilla and the vanilla paste, if using, to the cream and pour it over the flour. Stir with a fork until the dough just comes together.
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- Fold the dough in half (like closing a book), press into a flat block once again and then let rest for 5 more minutes.
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- Add cold butter and use your finger tips to cut it into the mixture until it resembles breadcrumbs. Toss it around a couple times with your hands to make it light and airy. Don't overdue it.
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