Ellens Devonshire Apple Scones With Plain Flour Food

DRIED APPLE AND CREAM CHEESE SCONES

Steps:

• Preheat your oven to 400° F. and prepare an ungreased baking sheet by lining with parchment paper or a silpat.
• In a medium-sized bowl, whisk together the flour, sugar, baking powder and salt. With a pastry blender or a fork, cut in the cream cheese and butter, until the chunks of butter are the size of peas. Stir in the dried apples.
• In a separate small bowl, whisk together the egg, vanilla and milk. Add these wet ingredients to the dry mixture and stir with a fork until the dough is evenly moistened.
• Turn the dough out onto a floured piece of parchment paper and fold the dough over onto itself several times, until it holds together. Pat the dough into a 3/4″ thick square or circle.
• Cut the dough into desired size of squares, wedges, or diamonds.
• Brush the tops lightly with milk and sprinkle with sparkling white or demerara sugar. Place the scones about 2 inches apart on the prepared baking sheet.
• Bake for 18-20 minutes, until the tops are light golden brown. Serve hot, with butter or jam.

APPLE SCONES WITH BLACKBERRY COMPOTE

Steps:

• Heat oven to 220C/200C fan/gas 7. Tip flour into a large bowl with butter then rub in using fingers until the mix looks like fine crumbs. Stir in sugar and cinnamon, add apple and give everything a mix.
• Pour in milk and stir it in quickly, then fold dough over 2-3 times until it's a little smoother. Tip onto a lightly floured surface; pat into a round about 3cm deep.
• Dip a 6cm cutter into some flour then cut out scones, flouring the cutter each time. Squash offcuts lightly back into a round and repeat until all dough is used up. Brush tops with a little milk then place on to a lightly floured baking sheet and bake for 18-20 mins until risen and golden. Allow to cool on the tray.
• To serve, split scones then spread with a dollop of clotted cream and a spoonful of blackberry compote.

APPLE SCONES

Steps:

• Measure flour, sugar, baking powder, soda, and salt into a large bowl. Cut in butter or margarine until crumbly. Add shredded apple and milk. Stir to form a soft dough.
• Turn dough out onto a lightly floured surface. Knead gently 8 to 10 times. Pat into two 6-inch circles. Place on greased baking sheet. Brush tops with milk, and sprinkle with sugar and cinnamon. Score each into 6 pie-shaped wedges.
• Bake at 425 degrees F (220 degrees C) for 15 minutes, or until browned and risen. Serve warm with butter.

APPLE SCONES

Steps:

• Preheat oven to 425 degrees.
• Measure flour, sugar, b. powder, soda, and salt into large bowl. Cut in butter until crumbly.
• Add apple and milk. Stir to form soft dough.
• Turn out onto lightly floured board; knead gently 8 to 10 times. Pat into two 6-inch circles. Place on greased baking sheet.
• Brush tops with milk; sprinkle with sugar and cinnamon. Score each top into six pie-shaped wedges.
• Bake for 15 minutes or until browned and risen. Serve with warm butter and marmalade.
• Optional: Add 1/2 cup currants to batter.

DEVON SCONES

Steps:

• Lightly butter a large baking tray. Preheat your oven to 220c (425F, gas 7)
• Sift the flour and baking powder in a bowl. Rub in the butter with the fingertips until the mixture resembles fine breadcrumbs. stir in the sugar.
• Break the egg into a measring jug and make up to 150ml with milk. Beat lighlty to mix. Add to the bowl and mix to a soft dough.
• Lightly knead the dough until smooth. Roll out until 1cm thick, cut into rounds with the pastry cutter, and put on the baking tray. Brush with milk.
• put them into the oven for about 10 minutes until wll risen and golden. cool on a wire rack. serve on the day of making if possible, with butter and jam.
• CHEESE SCONES:
• Omit the sugar, and add 125g grated mature cheddar cheese and 1/2 tsp mustard powder to the dry ingredients before mixing inthe egg and milk. Roll out the dough into a 15cm round and cut it into wedges. Brush with milk, sprinkle with finely grated cheese and bake as directed.

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.

PERFECT SCONES

Steps:

• Preheat oven to 375 degrees. Sift flour, baking powder, baking soda, sugar, and salt into a large bowl. Cut in butter using a pastry blender or two knives until mixture resembles coarse meal. Mixing lightly with your fingers, add heavy cream just until dough holds together. Wrap in plastic and chill about 1/2 hour before rolling out.
• Butter a large baking sheet; set aside. Roll dough into a circle, 1/2 inch thick for small scones and 3/4 inch thick for larger ones. Using a biscuit or cookie cutter, cut dough into various shapes. Transfer scones to prepared baking sheet.
• Combine egg and light cream in a small bowl; brush tops of scones with mixture. Bake until golden brown and puffed, 13 to 15 minutes. Serve warm.