Country Scones Food

BASIC SCONE RECIPE

Steps:

• Preheat the oven to 375 degrees F and line a baking sheet with parchment.
• Place the flour, sugar, baking powder, and salt in the bowl of a food processor, and pulse to combine.
• Cut the butter into pieces, and add to the food processor.
• Pulse the food processor until the mixture resembles coarse meal.
• With the food processor running on low speed, stream in the cream.
• When the dough has gathered itself into a ball, turn off the food processor and divide the dough into two equal portions.
• Flatten each portion of dough into a disc shape, about 1 1/2-inches thick.
• Score each disc into 6 triangles with a knife, and pull the triangles slightly away from one another (allowing about 1/2-inch in between).
• Bake the scones for 14 to 18 minutes, or until set in the centers and slightly golden on the bottoms.

CLASSIC SCONES WITH JAM & CLOTTED CREAM

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.

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.

SCONES

Steps:

• Heat oven to 375 degrees.
• In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. Cut in butter and shortening. In a separate bowl, combine cream with beaten egg then add to dry ingredients. Stir in fruit. Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds. Bake for 15 minutes or until 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.

COUNTRY SCONES

Steps:

• Place currants in a bowl. Cover with hot water and let stand for 5 minutes. Drain well and set aside. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Combine sour cream and egg yolks; add to crumb mixture. Stir in currants just until blended. , Turn onto a floured surface; knead gently 8-10 times. Divide into four portions. On ungreased baking sheets, pat dough into 4-in. circles. Cut each into four wedges, but do not separate. , Beat egg white; brush over dough. Combine sugar and cinnamon; sprinkle over tops. Bake at 425° for 15-18 minutes or until golden brown. Serve warm.

SCONES

Steps:

• Preheat the oven to 400°F. Using a food processor if you have one, whiz together the flour, baking powder, salt, butter, and sugar until the mixture resembles fine bread crumbs. (Otherwise, sift the flour, salt, and baking powder into a mixing bowl, rub in the butter with your fingers, then stir in the sugar.)
• In a separate bowl, beat together the egg, vanilla, and cream, then add to the flour mixture and bring together with your hands to form a soft dough.
• Turn the dough out onto a floured surface and knead very briefly, for 10 seconds or so, to make it a little smoother. Now, using a little more flour, pat or gently roll out to a thickness of about 1 1/2 inches.
• Using a 2 1/2-inch biscuit cutter (or a larger one, if you like), cut out about 8 disks of dough - pressing the cutter straight down, rather than twisting it, as this gives the scones a better chance of rising straight up.
• Lay the disks on a lightly greased baking sheet, brush the tops with milk, and bake for about 15 minutes, or a little longer if the scones are large. To check that they are cooked, insert a wooden toothpick into the middle; it should come out clean.
• Transfer to a wire rack to cool for a few minutes, then serve warm.

MY DIABETIC COUNTRY CHERRY SCONES

Steps:

• Position the rack in the center of oven and pre-heat to 400f.
• Spray a baking sheet lightly with pam.
• Squeeze excess moisture from the dried cherries that you have plumped and chop into large pieces, set aside.
• Place flour, brown sugar (breaking up any lumps), Splenda, baking powder, salt and soda in a large bowl and easily wisk together.
• Add the margarine to the dry mix and cut it in until the mix is like very coarse meal (some bigger chunks are fine).
• Stir in the cherries.
• In another bowl add the applesauce, egg white, milk and stir together.
• Add the liquids to the dry ingredients and use a rubber spatula to combine until a soft dough is formed.
• With floured hands knead the dough on a board or stone gently 5-6 times (it should not be sticky).
• Roll or pat the dough into a circle 3/4 inch thick.
• Cut into 8-10 wedges and place them on the sprayed sheet/.
• IF USING: brush the tops with egg white and sprinkle each with 1/4 tsp of sugar.
• Bake 16 - 20 mins or until lightly browned.
• NOTE: If using the egg wash you may need to losen them with a metal spatula after a few mins cooling before removing to rack. These are wonderful served warm.

COUNTRY FAIR SCONES AKA ELEPHANT EARS

Steps:

• Combine the first 3 ingredients.
• Let sit 5 minutes.
• Add remaining ingredients all except 2 c flour, put this in a little at a time till dough is no longer sticky (may not need all), and mix well.
• Let dough rise 1 hour.
• Break of dough about the size of egg and spread out evenly and about 1/4th inch thickness.
• Deep fry till golden brown.
• Top as desired.

THE BEST SCONES RECIPE

Steps:

• Dry ingredients: In a large bowl, combine 2 and 1/2 cups flour, 1/2 cup sugar**, 1/2 teaspoon kosher salt, and 1 and 1/2 tablespoons baking powder.
• Wet ingredients: In another medium bowl, add 1 egg, 2 teaspoons vanilla (omit for savory scones), 1/3 cup cream and 1/3 cup sour cream. Whisk it together. Set aside.
• Cut in butter: Now back to the dry ingredients. Use a pastry cutter to cut in the COLD or frozen butter. You can also grate the butter using a cheese grater and mix it in that way. Cut the butter in until it is incorporated and there are still pieces of butter about the size of a pea. Don't overdo it! See photos.
• Add the wet ingredients to the dry ingredients. Use a wooden spoon to stir it together until it forms a shaggy dough.
• Coat your hands with flour and finish kneading the dough in as few strokes as possible. (Overworking the dough makes for a tough scone.) Use your hands to fold the dough on top of itself, creating more and more layers until it has come together and all the flour is incorporated. You can add a tablespoon or two of ice cold water if you think it's necessary. I try to get the dough to come together in 5-8 folds. Do your best and remember that you will get better with practice!
• Mix-ins: At this point add in any mix ins you plan to use. (If you want to add cream cheese like you can see in the photos, chop an 8 ounce block of cream cheese into 1/2 inch chunks. Coat with 1/3 to 1/2 cup sugar in a bowl, making sure all the cream cheese is coated. Carefully fold into the dough.)
• Prepare a work space with plenty of flour. I like to use a pastry cloth. Transfer the dough to the work place and use your hands to shape the dough into a 6 to 8 inch circle. I like really thick, tall scones. The thicker your circle of dough is, the taller your scones will be. If you added mix ins, your circle will be a bit larger.
• Use a sharp knife or pizza cutter to cut the circle in half. Cut each half into 3 equal triangles.
• Place on a baking sheet that has been lined with a silicone baking mat or parchment paper. Place the scones at least 3 inches apart from each other.
• Freeze for 30 minutes.*** If you don't have room in your freezer, you can put them in the fridge for 45 minutes. If you don't have room to chill a whole baking sheet, place the scones on a plate and then transfer to the baking sheet when they are frozen/cold.
• 15 minutes before the scones are done freezing, turn your oven on to 400 degrees F.
• Place the cold scones on a baking sheet if you haven't done so yet.
• Brush the top of each scone with cream. This will make the scones get nice and brown. Top each scone with coarse sugar if you like, or a bit of salt if you are doing savory scones.
• Bake: Put the scones in the oven and bake for 10 minutes at 400 degrees.
• Turn the heat down to 375 without opening the oven.**** Bake for another 8-15 minutes, until the tops are golden brown. DO NOT OVER BAKE. This is where the magic happens, so stay nearby. If you over bake your scones, they will be dry even if you did everything else right. If you are not sure, use a spatula to lift up one of the scones. If they are a nice golden brown on the bottom, they are done.
• Remove from the oven and let set up on the pan for 10-15 minutes. Transfer to a wire rack to cool completely.
• Make the glaze: in a small bowl, whisk or use an electric beater to cream 2 tablespoons of very soft butter. Add 1 and 1/2 cups powdered sugar, 1/2 teaspoon vanilla, 1/4 teaspoon kosher salt, and 1 tablespoon milk. Whisk together and add more milk until you have a consistency you like. Drizzle over the tops of the scones and let harden (it usually takes 20-30 minutes.)
• Top your scones with butter and jam! They are great reheated in the microwave.
• Store scones covered on the counter for 2-4 days. They are best eaten on day 1 so that you can get those crispy edges. After storing for a while it's hard to avoid a bit of sogginess. (Starbucks solves this problem but leaving them out in the air, but then eventually the center gets dried out. So, pick your poison. Or just eat all 6 scones single handedly on day 1. No judgment here.)

PERFECTLY BUTTERY CREAM SCONES, 5 WAYS

Steps:

• Preheat oven to 425°F. Whisk together flour, sugar, baking powder, and salt in a bowl. Cut butter into flour mixture with two forks or a pastry blender until crumbly and mixture resembles small peas. Freeze until butter is hard, 14 to 16 minutes. Add cream stirring with a fork just until dry ingredients are moistened. Gently knead into a ball in the bowl.
• Turn dough out onto a baking sheet lined with parchment paper. Pat dough into an 8-inch circle (about ¾- to 1-inch thick). Cut into 8 wedges; separate wedges about ½ inch. Brush with egg.
• Bake, rotating baking sheet once, until golden brown and center is firm, 22 to 25 minutes. Transfer to a wire rack; cool 10 minutes. Drizzle with Buttermilk Glaze.
• Make Buttermilk Glaze: Whisk together confectioners' sugar, buttermilk, and vanilla extract in a bowl until smooth.
• Omit Buttermilk Glaze. Whisk tangerine zest, 1/3 cup tangerine marmalade, and finely chopped fresh rosemary into cream. Microwave 1/4 cup tangerine marmalade and 1 teaspoon finely chopped fresh rosemary until just melted. Brush over warm scones. Garnish with small rosemary sprig.
• Reduce sugar to 2 tablespoons and omit Buttermilk Glaze. Toss scallions, crumbled feta, and cracked black pepper into flour mixture before adding cream.
• Toss blueberries, lemon zest, and finely crushed lavender blossoms into flour mixture. Sprinkle glazed scones with a few lavender blossoms.
• Reduce sugar to 2 tablespoons. Toss country ham, shredded extra sharp Cheddar, jalapeño into flour mixture. Top dough wedges with jalapeño slices before baking.

AIR FRYER SCONES RECIPE

Steps:

• Preheat the air fryer to 160°C (320°F). It will take roughly five minutes to heat up.
• In a large bowl, add the cold butter and flour. Rub the butter into the flour until it resembles bread crumbs.
• Make a well in the middle of the flour. Add the milk into the middle and mix using a flat-bladed knife until it comes together. The dough should be soft, gradually stir in more milk if it is too dry.
• On a lightly floured surface, knead the dough until smooth. Avoid kneading too much as it will make the scones tough.
• Roll the dough out, so it is roughly 2 cm (0.8 in) thick. Using a 5cm (2 in) round scone cutter, cut out as many pieces as possible. Press the dough together and cut out the remaining pieces. Repeat if necessary.
• Place a piece of baking paper into the bottom of the air fryer basket. Place the scones onto the paper, so they are almost touching. You will likely need to cook in batches.
• Cook for 15 minutes or until the scones are golden brown and sound hollow when you tap them.
• Serve & Enjoy.