Eggless Tender Flaky Scones Food

EGGLESS SCONES --

Steps:

• Whisk, or sift the dry ingredients.
• Cut the butter into the flour, with a pastry blender, until it resembles coarse crumbs.
• Stir in the milk. Add any optional ingredients, if desired.
• On a floured surface, lightly knead the dough 5-10 times.
• Place on a greased, or parchment lined, baking sheet. Flatten gently to a 1" thick round.
• Cut, like a pie, into 8 wedges, but do not separate.
• Brush the top with about 1 tablespoon milk. Sprinkle with sugar, if desired.
• Bake 400 degrees, 12 -15 minutes, until golden brown.

ULTRA-BUTTERY IRISH SCONES

Steps:

• Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
• Whisk milk, granulated sugar, and kosher salt in a medium bowl until sugar and salt dissolve. Whisk flour and baking powder in a large bowl. Cut 10 Tbsp. butter into 1/2" cubes, add to flour mixture, and blend with a pastry cutter or your fingertips until pea-size pieces form with some larger chunks remaining. Add milk mixture and stir with a fork until large clumps form. Gently knead in the bowl until dough just comes together. Transfer to a lightly floured work surface.
• With a lightly floured rolling pin, roll out dough to a 14x8" rectangle, with long side facing you. Heat 2 Tbsp. butter in a small, microwave-proof bowl in the microwave until softened but not melted, about 20 seconds. Spread evenly over dough with fingertips, then sprinkle currants evenly on top and press to adhere. Fold up bottom third of dough over center, then fold down top third to meet bottom edge, as if folding a letter. Fold in half crosswise, then, using a rolling pin, gently flatten into an 8x4" rectangle.
• Cut dough in half lengthwise and in quarters crosswise to form 8 even squares. Transfer to prepared pan, spacing 2" apart. Sprinkle tops generously with demerara sugar and lightly with flaky sea salt.
• Bake until scones are golden brown, 25-30 minutes. Meanwhile, melt remaining 4 Tbsp. butter in a small saucepan over medium-low heat. When butter bubbles, remove from heat and skim off foam from surface. As soon as the scones come out of the oven, lightly brush tops with clarified butter, leaving behind white solids in bottom of saucepan. Cool scones on sheet on a wire rack and serve hot, warm, or room temperature.

VERY GOOD EGGLESS SCONES

Steps:

• Sieve the flour with the baking powder in a bowl and keep aside.
• Now, use a wooden spoon to soften the butter and combine the same with the sugar until they are thoroughly mixed.
• Stir in the cinnamon, vanilla bean and lemon zest.
• Now, fold in the flour.
• Once this is half mixed, add the cream and continue to mix the dough until it is all combined and holds together.
• Mix in the raisins.
• Roll out the dough to a thickness of 1 inch.
• Use a cutter to cut 10 round scones from it.
• Place the scones on a greased baking tray.
• Allow them to rest, covered, in a refrigerator, overnight.
• Bake the scones (cold as they are from the refrigerator) in a pre-heated oven at 180C for 20-25 minutes or until golden and done.
• Serve warm with fresh Devonshire cream and strawberry jam.
• Enjoy!

EGGLESS TENDER FLAKY SCONES

Steps:

• Preheat oven to 400 degrees F (195-200 degrees C).
• Mix with a whisk in a big bowl the flour, baking powder, salt and sugar.
• Cut in butter with a butter knife in each hand until mix looks like coarse crumbs.
• Pour in cream and fold in everything until just incorporated. Do NOT overmix.
• If mixture seems a little dry, add a little more cream.
• Fold currants or cranberries into batter.
• Press the dough in 3 or 4 batches on lightly floured board 1 1/4-inch (3cm) thick. Cut into triangles. All in all about 8-16 scones, depending on size (enough for 4 hungry mouths).
• Place scones on ungreased cookie parchment. Brush tops with a bit of cream.
• Bake for 15-20 minutes until golden brown. Let cool on a rack.