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.
CRANBERRY SCONES
Cranberry Scones - buttery, flaky, crumbly traditional English scones with dried cranberries. This scone recipe is the best ever, fail-proof and so easy to make.
Provided by Rasa Malaysia
Categories Baking Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F (218°C). Cut the dried cranberries into smaller pieces.
- In a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine milk and 2 tablespoons beaten egg; add to crumb mixture just until moistened. Stir in dried cranberries pieces.
- Turn onto a floured surface; knead gently 6-8 times. Pat into a 6-in. circle.
- Cut into eight wedges. Separate wedges and place on a baking sheet lined with parchment paper. Chill for 30 minutes (optional step). Brush the scones with remaining egg, sprinkle with coarse sugar and bake at 425°F (218°C) for 12-15 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 285 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 73 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 8 pieces, Sodium 196 milligrams sodium, Sugar 15 grams sugar
SIMPLE SCONES
Make a holiday breakfast -- or afternoon tea -- really special with these sweet bakery treats.
Provided by Ben S.
Categories Bread Quick Bread Recipes Scone Recipes
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 318.6 calories, Carbohydrate 41.1 g, Cholesterol 60.1 mg, Fat 15.5 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 9.4 g, Sodium 249.3 mg, Sugar 14.6 g
CRANBERRY SCONES
We used cranberries instead of currants in these traditional, crumbly British scones for an irresistible winter treat. Try them for breakfast or with afternoon tea.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. In a bowl, whisk together flour, 5 tablespoons sugar, baking powder, and salt. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in 2/3 cup half-and-half until just moistened. Gently fold in cranberries.
- On a lightly floured surface, knead dough gently, 5 to 10 times. Pat into a 1-inch-thick round. Cut into 8 wedges; place on a baking sheet, 2 inches apart. Brush tops with remaining tablespoon half-and-half; sprinkle with remaining tablespoon sugar. Bake until golden brown, 12 to 15 minutes. Let cool on a wire rack.
THE BEST SCONES RECIPE
No, your scone is NOT supposed to be a sad dry heap of useless carbs! The best scones are crispy on the edges and tender in the middle. They are buttery, flaky, perfectly moist pieces of breakfast perfection that are surprisingly easy to make with a few tips. Don't let the sad coffeehouse selections fool you into thinking you don't like scones. You just haven't tried this recipe yet!
Provided by Karen
Time 1h5m
Number Of Ingredients 17
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.)
Nutrition Facts : ServingSize 1 scone, Calories 802 kcal, Fat 41 g, SaturatedFat 24 g, Cholesterol 148 mg, Sodium 928 mg, Carbohydrate 101 g, Fiber 1 g, Sugar 59 g, Protein 9 g, TransFat 1 g, UnsaturatedFat 13 g
CRUMBLIEST SCONES
Scones are wonderfully British, delicious, and so simple even a five-year-old could make them. There's a magic hour just after they come out of the oven when they are so heavenly I just can't imagine why anyone would prefer store-bought scones. Just remember that the less you touch the dough, the shorter and crumblier your scones will be. Get baking!
Provided by Jamie Oliver
Categories Beautiful baking recipes Jamie's Great Britain Fruit Afternoon tea Easter treats Father's day Mother's day
Time 35m
Yield 16 to 20
Number Of Ingredients 10
Steps:
- First and foremost, brilliant scones are about having the confidence to do as little as possible, so do what I say and they'll be really great; and the second and third time you make them you'll get the dough into a solid mass even quicker, even better.
- Put the dried fruit into a bowl and pour over just enough orange juice to cover. Ideally, leave it for a couple of hours. Preheat the oven to 200°C/400°F/gas 6.
- Put your butter, flour, baking powder, sugar and a good pinch of sea salt into a mixing bowl and use your thumbs and forefingers to break up the butter and rub it into the flour so you get little cornflake-sized pieces. Make a well in the middle of the dough, add the eggs and milk, and stir it up with a spatula.
- Drain your soaked fruit and add that to the mixture. Add a tiny splash of milk if needed, until you have a soft, dry dough. Move it around as little as possible to get it looking like a scruffy mass - at this point, you're done. Sprinkle over some flour, cover the bowl with clingfilm and pop it into the fridge for 15 minutes.
- Roll the dough out on a lightly floured surface until it's about 2 to 3cm thick. With a 6cm round cutter or the rim of a glass, cut out circles from the dough and place them upside down on a baking sheet - they will rise better that way (so they say). Re-roll any offcuts to use up the dough.
- Brush the top of each scone with the extra milk or some melted butter and bake in the oven for 12 to 15 minutes, or until risen and golden. At that point, take them out of the oven and leave them to cool down a little.
- Serve with clotted cream and a little jam or lemon curd.
Nutrition Facts : Calories 219 calories, Fat 9.1 g fat, SaturatedFat 4.9 g saturated fat, Protein 4.2 g protein, Carbohydrate 32.1 g carbohydrate, Sugar 8.6 g sugar, Sodium 0.6 g salt, Fiber 1.3 g fibre
CRUMBLY SCONES
I find that some scone recipes can be too complicated. These ones are easy and so delicious just out of the oven with some raspberry jam and cream, or simply with salted butter. Mmmm... (P.S. I'm Australian, so the measurements might be different)
Provided by Faery Dust
Categories Scones
Time 30m
Yield 12 scones, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Sift the dry ingredients together.
- Cut the butter into the dry ingredients. Rub with the fingertips lightly. The mixture should resemble course crumbs. You can do this step in a food processor, but put the mixture into a bowl before adding the liquid.
- Add your liquid and mix lightly and gently with a butterknife or the fingertips. Don't over mix, this can create heavy scones.
- Turn the dough out onto a lightly floured surface and press out gently into an oblong shape, about 20mm thick.
- Cut into squares or use a scone cutter.
- Pop them onto a baking tray. Brush the tops with a bit of milk and bake at 240C (475F) until done, about 10 minutes.
- VARIATIONS.
- Use 1/2 cup sour cream instead of the butter and the milk or milk and egg.
- Cheese scones: Add 1/2 cup finely grated cheddar and omit the sugar.
- Fruit scones: Add 1/2 cup raisins to the dough.
Nutrition Facts : Calories 324.7, Fat 9.6, SaturatedFat 5.8, Cholesterol 25.9, Sodium 742.3, Carbohydrate 51.1, Fiber 1.7, Sugar 0.2, Protein 8.1
CRUMBLY CURRANT SCONES
Currant-studded scones are wonderful warm from the oven -- and easy enough to make for a weekend breakfast.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 16
Number Of Ingredients 10
Steps:
- Whisk flour, granulated sugar, baking powder, baking soda, and salt in a large bowl. Using a pastry blender, cut in butter until mixture forms coarse crumbs with a few large clumps. Fold in currants.
- Make a well in center of flour mixture; pour in 2 cups cream. Using your hands, draw dry ingredients over cream, gradually gathering and combining the dough until it just comes together. If it is too dry, add more cream, 1 tablespoon at a time.
- Turn out dough onto a lightly floured work surface. With lightly floured hands, gently pat dough into a 7-by-11-inch rectangle, about 1 inch thick. Using a sharp knife, cut the rectangle into 16 triangles. Transfer triangles to baking sheets lined with parchment paper; cover with plastic wrap, and freeze until very firm, at least 2 hours or overnight.
- Preheat oven to 375 degrees. Lightly beat egg yolk with remaining 1/4 cup cream in a small bowl; brush over tops of scones. Sprinkle generously with sanding sugar, if desired. Bake until golden and flecked with brown spots, 30 to 35 minutes. Transfer scones to a wire rack. Serve warm or at room temperature. Scones are best eaten the day they are baked.
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- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
- Add the cold cubed butter to the mixing bowl. Using a pastry cutter, incorporate the butter into the flour until it is in small crumbs.
- Whisk the sugar, milk, and egg in a separate bowl. Pour into the dry ingredients and mix gently, just until a soft dough forms. Do not over mix.
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- Add the cold butter to the flour and knead through the flour until you have a slightly crumbly texture. It shouldn't be as crumbly as when making a fruit crumble, a slightly coarse sand is what you could compare it to. You could do this with a stand mixer, continue mixing until there's no large pieces left.
- Pour in all the milk and mix it through gently, either with your hands or a spatula/wooden spoon. It is important to stir as little as you can and stop stirring at soon as you have a cohesive dough. You can again do this with a stand mixer. Mix at the lowest speed until it just comes together, that happens in just a few seconds.
- If you're adding the fillings, now is a good point to add them. Knead the dough just a little so it comes together well and isn't too crumbly anymore.
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- Pour in the half-n-half and vanilla; fold together gently until the mixture just begins to come together, everything is moist, and forms a soft dough. (Do not knead or over mix!)
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- Preheat oven to 400 degrees and line a large baking sheet with parchment paper (or spray with baking spray).
- Cut in cold butter with a pastry cutter (or using a standing mixer), until the dough resembles coarse crumbs (and the butter is about the size of peas). Set aside.
HOW TO BAKE PERFECT SCONES | FEATURES | JAMIE OLIVER
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- First and foremost, brilliant scones are about having the confidence to do as little as possible. The less you knead the mix, the less the gluten will tighten up – which means your scones will stay loose and crumbly, rather than tight and springy.
- Make sure you sieve the flour and baking powder into your bowl. This means that the two will be well mixed together, which gives you a better chance of an even rise.
- Keep the butter in the fridge right until you need it. Because you will be rubbing in the butter with the flour (or blitzing in a food processor), you don’t want it to be too warm and turn into a mush!
- Don’t add too much flour to the surface when you roll out your dough. It’s easy to forget that flour on your work surface still adds to the dough, which can make the scones heavier.
- Once you’ve cut out your scone shapes, flip them over and place upside down on the baking tray. This will help them rise evenly, and counteract any ‘squashing’ that happened when you cut out the dough.
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- Jams, Curd And Honey. Though I’ve never had tea with the Queen, I have had traditional British scones in London. Served with a variety of jams, any quality brand will do.
- Clotted Cream Or Whipped Cream. More is not always better; unless it’s toppings for scones, and I find it’s just not possible to gild this lily. Serve breakfast scones like the British and include clotted cream along with the jam.
- Butter. And if you don’t have clotted cream or whipped cream, butter is enough. Try to serve the best quality one you can find at room temperature. With a generous pat of butter, you’ll notice the singularly exceptional taste of silky butter on crunchy, crumbly scones.
- Chocolate. I’ve had so many delightful combinations of chocolate with scones that I wonder why it’s not paired more often. Chocolate chips are a heavenly combination and one you can add to your regular box mix or favorite recipe.
- Berries. Whether I’m serving sweet or savory scones for breakfast, I especially like to include a bowl of berries. Strawberries and blueberries are my favorite, and the vibrant blue and red colors brighten up the table.
- Eggs, Meat & Fish. For breakfast or brunch, a side of eggs is an ideal dish to serve with savory or sweet scones. The egg dish can be a simple scramble or an elaborate omelet.
- Roasted Tomatoes And Sauteed Mushrooms. For a special yet quick weekend breakfast at home, I like to serve roasted tomatoes and sauteed mushrooms with scones.
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