CRUNCHY SCONES
Make and share this Crunchy Scones recipe from Food.com.
Provided by parthree
Categories Breads
Time 23m
Yield 8 scones, 4 serving(s)
Number Of Ingredients 12
Steps:
- Adjust oven rack to upper middle position and preheat oven to 425.
- In food processor, pulse briefly flour, sugar, baking powder and salt.
- Drop in the cold butter and process until bread crumb texture.
- In a separate bowl, combine 1/2 cup heavy cream, egg, and orange zest.
- Add wet ingredients to dry ingredients and process, just until combined.
- Turn dough out on floured surface and gently knead in dried currants or cranberries if using.
- Pat dough into a disk 3/4 inch thick and transfer to cutting board.
- Brush top with remaining heavy cream, sprinkle with ground nutmeg and turbinado sugar.
- Using a sharp knife, cut into 8 wedges and transfer to greased cookie sheet.
- Bake for 12 minutes or until edges are only slightly golden brown.
- Enjoy with fresh whipped cream and jam.
Nutrition Facts : Calories 581.8, Fat 31.6, SaturatedFat 19.2, Cholesterol 138.2, Sodium 747, Carbohydrate 66.5, Fiber 1.8, Sugar 17, Protein 8.9
CRUNCHY YET MOIST SCONES
Reliable and simple. They have always turned out good and have been a favourite to family everytime. Make sure you dont play with it and do it fast. Goodluck and Enjoy
Provided by the.fashion.babe
Categories Scones
Time 14m
Yield 12 Scones, 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven 220 degrees. Sprinkle flour over flat baking tray.
- Sift flour into medium bowl. Add sugar. Using your fingertips rub butter into flour mixture until it resembles fine bread crumbs.
- Add milk. Use a flat bladed knife to mix until dough begins to come together. Turn onto a lightly floured surface and knead gently until dough comes together.
- Flatten dough with the palm of your hand until 2cm thick. Use a 5cm cutter to cut out scones. Place onto baking tray 1cm apart. Bake for 14-16 minutes or until goldn and cooked through.
- Serve warm with Jam and Cream.
Nutrition Facts : Calories 178.3, Fat 6.4, SaturatedFat 3.9, Cholesterol 17.1, Sodium 48.8, Carbohydrate 25.9, Fiber 0.8, Sugar 1.1, Protein 4
TRIPLE CITRUS SCONES
I love the bright and buttery flavor of these tender scones with glaze that soaks in. Serve them with a yummy jam, or try them as a base for strawberry shortcake. -Angela LeMoine, Howell, New Jersey
Provided by Taste of Home
Time 35m
Yield 8 scones.
Number Of Ingredients 17
Steps:
- Preheat oven to 400°. Place flour, 1/4 cup sugar, citrus zest, baking powder and salt in a food processor; pulse until blended. Add cold butter; pulse until butter is the size of peas. Transfer to a large bowl. In a small bowl, whisk egg, orange juice and buttermilk until blended; stir into crumb mixture just until moistened., Turn onto a lightly floured surface; knead gently 6-8 times. Pat dough into a 6-in. circle. Cut into 8 wedges. Place wedges on a parchment-lined baking sheet. Brush with melted butter; sprinkle with remaining sugar., Bake 14-18 minutes or until golden brown. Meanwhile, in a small bowl, mix glaze ingredients until smooth. Remove scones from oven; immediately brush with glaze. Serve warm.
Nutrition Facts : Calories 281 calories, Fat 11g fat (7g saturated fat), Cholesterol 50mg cholesterol, Sodium 403mg sodium, Carbohydrate 41g carbohydrate (13g sugars, Fiber 1g fiber), Protein 5g protein.
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