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.
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
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
ENGLISH SCONES
A delicious recipe from my British mother in law! These are awesome for breakfast or snack topped with whipped cream and jam or simply with butter. For extra fluffy scones, handle the dough as little as possible.
Provided by KarineL
Categories Scones
Time 25m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Combine flour and baking powder.
- Cut in the butter until crumbly and butter is pea-sized or smaller.
- Stir in the sugar and salt.
- Stir in the milk.
- Stick the dough together and turn out on a lightly floured surface.
- Knead 4-5 times and roll out to 3/4 inch thick.
- Using a 2 inch round cookie cutter, cut out as many scones as you can. Gather the scraps and roll out again. Cut out as many scones as you can. With the remaining scraps, form a ball and gently cut an "X" on the top.
- Place all scones on an un-greased baking sheet. Brush the tops with an egg wash.
- Bake at 450F fro 8-12 minutes until the tops are golden brown.
Nutrition Facts : Calories 214.7, Fat 8.9, SaturatedFat 5.5, Cholesterol 23.9, Sodium 201.5, Carbohydrate 29.6, Fiber 0.8, Sugar 4.2, Protein 4.1
BLUEBERRY ENGLISH SCONES
Quick and easy, these are still delicious. I love these warm from the oven with butter and lemon curd!
Provided by CaliforniaJan
Categories Scones
Time 22m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F Grease a baking tray or line the baking tray with parchment paper.
- Mix the flour, sugar, baking powder, baking soda and salt together. Cut in the butter until the mixture resembles fine breadcrumbs. Stir in the blueberries.
- Add the milk and mix to make a smooth dough (you may not need all of the milk). Knead lightly for ten seconds on a lightly floured surface. Roll to about 3/4" thick and either cut into individual scones or cut into wedges.
- Bake for approximately 8-12 minutes.
Nutrition Facts : Calories 144.5, Fat 4.8, SaturatedFat 2.9, Cholesterol 13, Sodium 262.7, Carbohydrate 22.6, Fiber 0.8, Sugar 5.1, Protein 2.9
CLASSIC SCONES WITH JAM & CLOTTED CREAM
You can have a batch of scones on the table in 20 minutes with Jane Hornby's storecupboard recipe, perfect for unexpected guests
Provided by Jane Hornby
Categories Afternoon tea, Breakfast, Snack, Treat
Time 15m
Number Of Ingredients 9
Steps:
- Heat the oven to 220C/200C fan/gas 7. Tip the self-raising flour into a large bowl with ¼ tsp salt and the baking powder, then mix.
- Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the caster sugar.
- Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla extract and a squeeze of lemon juice, then set aside for a moment.
- Put a baking tray in the oven. 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. 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. You may need to press what's left of the dough back into a round to cut out another four.
- Brush the tops with a beaten egg, then carefully arrange on the hot baking tray. 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/140C fan/gas 3) for a few minutes to refresh.
Nutrition Facts : Calories 268 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.9 milligram of sodium
ENGLISH PLAIN SCONES
Simple english scones. Great straight from the oven. Cut them open, butter them. Add strawberry jam if you like. For a super indulgent english afternoon tea add clotted cream. Makes 6-8 scones depending how thin you roll the dough.
Provided by rachelcreative
Categories Dessert
Time 10m
Yield 6 scones, 6 serving(s)
Number Of Ingredients 5
Steps:
- Put the flour and salt in a bowl then rub in the butter.
- Add the sugar.
- Add the milk and mix to form a dough. You may want to mix with a knife as the dough gets very sticky as you add the milk.
- Flour a board ready for the dough. EXTRA TIP: Using rice flour on your board at this stage will make your scones wonderfully crisp on the outside.
- Knead the dough lightly on the board.
- Roll with floured rolling pin (or press with your hand) the dough to about 2cm thick.
- Cut rounds from the dough with a cutter (or use a glass with edges dipped in flour if you don't have a round cutter).
- Place the rounds on greaseproof paper lightly dusted with flour on a baking sheet/tray. Or use a greased tray.
- Gather up the odd bits of dough and lightly knead them together. Press/roll to 2cm thick again on your floured board, cut rounds and repeat until all the dough is used.
- Optional: Brush the tops of the scones with a little bit of milk.
- Bake in pre-heated oven for 12-15 minutes until they have risen and start to become golden. Gas mark 7, 220c.
Nutrition Facts : Calories 212.7, Fat 6.7, SaturatedFat 4, Cholesterol 17.8, Sodium 578.6, Carbohydrate 33.2, Fiber 1, Sugar 4.2, Protein 4.6
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
ENGLISH CREAM SCONES
Make and share this English Cream Scones recipe from Food.com.
Provided by Frank Butcher
Categories Scones
Yield 8 scones
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F.
- Combine dry ingredients.
- Cut in shortening with two knives or a pastry blender until mixture has the consistency of coarse cornmeal.
- Set aside. Reserve a little of the egg whites (to brush over tops of scones) and beat eggs until light. Stir in milk.
- Make a well in the dry ingredients and add liquid all at once, stirring with a fork vigorously until dough comes freely from the sides of the bowl.
- Turn dough out onto a lightly floured surface and pat dough out to 3/4-inch thickness.
- Cut into 8 triangles or squares or form into "biscuits".
- Brush tops with egg whites and sprinkle generously with sugar.
- place on an ungreased baking sheet. Bake for 12 to 15 minutes or until tops are golden.
- Variations: Raisin Scones Add to dry ingredients 1/2 cup seedless raisins, currants, Craisins or other fruits (fresh blueberries or raspberries, apple chunks etc). Cheese Scones Reduce sugar to 1 tsp Add 1 cup of shredded sharp cheese to dry ingredients.
- Do Not sprinkle with sugar before baking.
ENGLISH CHEESE SCONES
This is my go-to recipe whenever I need to rustle up baked goods quickly. Fast and easy to make, these scones are delicious warm or cold and for decadence split and spread with butter or with a dollop of sour cream or creme fraiche. They make a wonderful accompaniment to a bowl of soup, especially a nice tangy tomato soup.
Provided by Ambrosia 2009
Categories Breads
Time 30m
Yield 16 scones, 8 serving(s)
Number Of Ingredients 8
Steps:
- Rub the butter into the flour until it resembles breadcrumbs and no lumps of butter remain.
- Add the two types of grated cheese, the salt and the hot pepper flakes.
- make a well in the centre and add the beaten eggs with the splash of soda or mineral water and mix all ingredients together until a soft dough is formed. Add a little more water if necessary but take care not to make the dough too sticky.
- Place the dough on a clean floured surface and knead it very slightly until it is smooth.
- Roll out with a rolling pin until approximately 3/4 inch thick, then use a round cookie cutter to cut out rounds.
- Place the rounds on a baking sheet.
- Bake at 200 degrees celsius for around 15 to 20 minutes or until the scones are golden brown on top.
- Cool on a cooling rack.
Nutrition Facts : Calories 446, Fat 22.1, SaturatedFat 13.2, Cholesterol 110.7, Sodium 550.5, Carbohydrate 44.4, Fiber 1.6, Sugar 0.5, Protein 16.6
ENGLISH ROYALTY SCONES
I don't remember where I got this recipe, but I love these. I was on a real tea and scones kick for awhile. What a lovely way to spend the afternoon! I can make some huge boo boos baking but these guys have never failed me.
Provided by Yia Yia
Categories Scones
Time 27m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Spray a baking sheet with nonstick cooking spray.
- In a large bowl, whisk together the flour, sugar, baking powder and salt.
- With a pastry blender or a large fork, cut in the butter until the mixture resembles coarse crumbs.
- Stir in the chocolate chips (or whatever you choose).
- Mix in the orange juice to form a dough. Turn out the dough on a floured surface. Pat or roll into a 9" circle about 1/2" thick.
- With a 2 1/2" fluted biscuit cutter, cut out 12 scones, pushing the scraps together for the last few.
- Transfer the scones to the baking sheet. Bake until golden brown, about 12 minutes. Cool on racks.
- Note: I have used white chocolate chips and dried cranberries and I prefer either or both to milk chocolate in these.
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