ENGLISH SCONES
When I came to America from England in 1967, I made sure to bring along my favorite recipe for scones. Served warm with butter, they're perfect for breakfast.
Provided by Taste of Home
Time 30m
Yield 10 scones.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, sugar and baking powder. Cut in butter until mixture resembles fine crumbs. Stir in raisins. Beat milk and egg; add to dry ingredients, stirring lightly. , Turn onto a lightly floured surface; roll to 1-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Bake at 425° until golden brown, 10-15 minutes. Serve warm.
Nutrition Facts : Calories 228 calories, Fat 6g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 141mg sodium, Carbohydrate 41g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
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
ENGLISH SCONES RECIPE BY TASTY
Here's what you need: self-raising flour, butter, sugar, baking powder, salt, milk, egg yolk, jam, clotted cream
Provided by Ellie Holland
Categories Bakery Goods
Yield 6 scones
Number Of Ingredients 9
Steps:
- Preheat the oven to 425˚F (220˚C).
- In a large bowl, rub together the self-raising flour and cubed butter until you form fine crumbs.
- Mix in the sugar, baking powder, and salt, and make a well in the middle.
- Pour in the milk and gently mix together until just combined.
- Tip the dough onto a floured surface and knead for about a minute. Be careful not to over-knead the dough.
- Using a round cookie cutter or the rim of a glass, cut circles into the dough that are about 1-2 inches thick.
- Place onto a baking tray lined with parchment paper and coat the tops of the scones with the egg yolk.
- Bake for 12 minutes.
- Serve with clotted cream and jam.
- Enjoy!
Nutrition Facts : Calories 366 calories, Carbohydrate 57 grams, Fat 10 grams, Fiber 1 gram, Protein 9 grams, Sugar 5 grams
CLASSIC SCONES
Traditional English scones are barely sweet - they are usually eaten with sweet jam and clotted cream - and they are lighter, flakier and tastier than their American counterparts. You can make the dough in the food processor (do not overprocess), but if you're willing to incorporate the butter by hand it is of course fine to do it in a bowl. You're looking for a slightly sticky but not messy dough; start with a half cup of cream and increase it as needed. Serve the baked scones warm, with the best jam you can lay your hands on, and a dollop of crème fraîche, mascarpone or, if you can find it, clotted cream.
Provided by Mark Bittman
Categories breakfast, brunch, easy, quick, side dish
Time 20m
Yield 8 to 10 scones
Number Of Ingredients 7
Steps:
- Heat the oven to 450 degrees. Put the flour, salt, baking powder and 2 tablespoons of the sugar in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles cornmeal.
- Add the egg and just enough cream to form a slightly sticky dough. If it's too sticky, add a little flour, but very little; it should still stick a little to your hands.
- Turn the dough onto a lightly floured surface and knead once or twice, then press it into a 3/4-inch-thick circle and cut into 2-inch rounds with a biscuit cutter or glass. Put the rounds on an ungreased baking sheet. Gently reshape the leftover dough and cut again. Brush the top of each scone with a bit of cream and sprinkle with a little of the remaining sugar.
- Bake for 9 to 11 minutes, or until the scones are a beautiful golden brown. Serve immediately.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 13 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 151 milligrams, Sugar 5 grams, TransFat 0 grams
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.
PROPER ENGLISH SCONES
Scones vary from country to country. Whilst I love them all, I was looking for the traditional plain little deliciousness of a simple plain scone that is brought to life with some Cornish/Devon/Clotted cream and strawberry jam. This little beauty is perfect! It is quick to make, and exactly what I had in mind.
Provided by Tantric1
Categories Scones
Time 20m
Yield 12 Scones, 12 serving(s)
Number Of Ingredients 10
Steps:
- 1.Heat oven to 220C/fan 200C/gas 7. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.
- 2.Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Put a baking sheet in the oven.
- 3.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.
- 4.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. By this point you'll probably need to press what's left of the dough back into a round to cut out another four. Brush the tops with beaten egg, then carefully place onto the hot baking tray.
- 5.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/fan140C/gas 3) for a few mins to refresh.
Nutrition Facts : Calories 175.9, Fat 7.5, SaturatedFat 4.5, Cholesterol 35, Sodium 409.1, Carbohydrate 22.8, Fiber 0.7, Sugar 3.3, Protein 4
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