GRANDMA JOHNSON'S SCONES
A basic scone recipe that really does the trick. Tried and tested through 3 generations of kids. Simply the best anywhere!
Provided by Rob
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 12
Number Of Ingredients 10
Steps:
- In a small bowl, blend the sour cream and baking soda, and set aside.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
- In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the raisins.
- Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.
- Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.
Nutrition Facts : Calories 440.3 calories, Carbohydrate 60.4 g, Cholesterol 64.6 mg, Fat 20.2 g, Fiber 1.6 g, Protein 6 g, SaturatedFat 12.4 g, Sodium 485.9 mg, Sugar 25 g
WORLD'S BEST SCONES! FROM SCOTLAND TO THE SAVOY TO THE U.S.
My grandmother is Scottish and her family made GREAT scones.... In search of the best scone recipe in the world I have adapted their recipe with my own touches and with the famous scone recipe from the world renowned Savoy hotel in London. I now believe I have adapted the BEST SCONE RECIPE IN THE WORLD!
Provided by FRIENDLYFOOD
Categories Bread Quick Bread Recipes Scone Recipes
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Sift the flour, baking powder, sugar and salt into a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the currants. Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Overworking the dough results in terrible scones!
- With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want. Place onto a greased baking sheet, and flatten lightly. Let the scones barely touch each other. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes.
- Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown. Break each scone apart, or slice in half. Serve with butter or clotted cream and a selection of jams - or even plain.
Nutrition Facts : Calories 246.6 calories, Carbohydrate 35.4 g, Cholesterol 46.9 mg, Fat 10 g, Fiber 1.4 g, Protein 4.8 g, SaturatedFat 6 g, Sodium 238 mg, Sugar 13.2 g
GRANDMA'S SCONE RECIPE
Use this easy scone recipe to make sweet or savoury scones! You can add in fruit, cheese, or other flavours to suit your taste, or make them plain.
Provided by Sonja Bolger
Time 27m
Number Of Ingredients 4
Steps:
- Turn the oven to approximately 180C Fan/220C normal (350/475F)
- Sift flour and baking powder into a bowl
- Slice butter thinly or grate into the bowl
- Rub the butter into the flour with your fingers
- Add milk gradually and use a fork to bring the mixture together
- Tip onto a floured mat or benchtop
- Use your fingertips to bring together more and the flatten out
- Cut into even triangles or squares, or use a cookie cutter
- You can brush with milk or egg on the top if you like but not necessary
- Bake in the middle of the oven for approximately 10-15 minutes, depending on the heat of your oven. I usually do mine for around 12 minutes. Check the bottom of one is slightly browned which will tell you they're ready.
- Put on a wire rack to cool
- Store in an airtight container or wrap in a tea towel to keep them soft
Nutrition Facts : Calories 149 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 14 milligrams cholesterol, Fat 5 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 486 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
GRANDMA JOHNSON'S SCONES
Grandma clearly knew her scones! this is the non healthy, full fat and most wonderful version. If anyone has the heart (no pun intended) to to trim these down in fat please let me know how it worked out.
Provided by Annacia
Categories Scones
Time 30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, blend the sour cream and baking soda, and set aside.
- Preheat oven to 350 degrees F (175 degrees C).
- Lightly grease a large baking sheet.
- In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt.
- Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the raisins.
- Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.
- Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.
Nutrition Facts : Calories 431.4, Fat 20, SaturatedFat 12.1, Cholesterol 66.1, Sodium 517.9, Carbohydrate 58.8, Fiber 1.6, Sugar 24.6, Protein 5.8
GRANDMA NOON'S SCOTTISH SCONES
This traditional recipe was brought to North America by my Great Grandmother Noon. We love it; it's rich and crumbly, the perfect accompaniment for afternoon tea. It's a real Scottish type of scone-- it's a bit sweet and dense. I suppose you could add raisins to it-- but Grandma Noon might come back and haunt you...
Provided by Auntie Mags
Categories Scones
Time 40m
Yield 10 scones
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- Mix dry ingredients together.
- Cut in shortening until mixture resembles a bowl of small marbles.
- Add milk and beaten egg white and blend well. Add more milk slowly if mixture is dry.
- Turn onto floured cutting board.
- Knead slightly.
- Roll out 1 inch thick.
- Brush with egg yolk evenly over top.
- Cut into diamond shapes.
- Bake at 375 degrees Fahrenheit for 15 to 20 minutes until top is golden brown.
Nutrition Facts : Calories 311.5, Fat 4.3, SaturatedFat 1.4, Cholesterol 20, Sodium 305, Carbohydrate 61.5, Fiber 1.4, Sugar 21.5, Protein 6.6
MARY HEARTY BYE'S SCOTTISH SCONES
Categories Bread Milk/Cream Breakfast Brunch Vegetarian Quick & Easy Pan-Fry Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 dozen scones
Number Of Ingredients 11
Steps:
- Whisk together flour, sugar, baking powder, salt, baking soda, and cream of tartar in a large bowl, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in buttermilk and egg with a fork just until a soft dough forms.
- Turn out dough onto a lightly floured surface. With lightly floured hands, divide dough into thirds and knead each piece 3 or 4 times. Pat each piece into a 6-inch round (1/2 inch thick), then cut each round into 4 wedges.
- Heat griddle over low heat until hot, then lightly oil.
- Working in 2 batches, dust each wedge of dough with flour, patting off excess, then cook over low heat, undisturbed, 3 minutes. Increase heat to medium-low and cook until puffed and undersides are golden-brown, 3 to 5 minutes more. Turn scones over and cook until undersides are golden-brown, 6 to 8 minutes (watch closely; move scones and adjust heat as needed so they cook through without burning). Turn scones on edges and cook until golden-brown, about 1 minute per edge. Cut one scone open to check for doneness.
- Transfer to a rack and cool to warm. (Lightly oil griddle between batches.)
GRANDMA'S SCONES - EASY SCONE RECIPE
The best scones are always made from scratch! Make Grandma's easy scone recipe - crumbly on the outside, soft and flaky on the inside, perfect for slathering with jam and cream.
Provided by Wandercooks
Categories Snack
Time 25m
Number Of Ingredients 8
Steps:
- Preheat the oven to 230˚C / 450˚F and line a tray with baking paper.
- Place the flour, sugar and salt into a large mixing bowl. Add the chopped butter and dig in with your hands. Mix the butter and flour together with your fingers until you get a crumbly texture with no lumps.
- Make a well in the centre and pour in the milk. Use a butter knife or dough scraper to 'cut' the flour in all directions until the dough just starts to come together into a sticky dough ball.
- Turn out the dough onto a lightly floured surface. Gently press out into a flat 2 cm / 1 in thick circle.
- Transfer dough onto a lined baking sheet and cut into 8 equal pieces just like a pizza. OR use a scone or cookie cutter to cut into shapes. Dust the cutter each time before pressing, and don't twist when pulling it out. Transfer to the baking tray.
- Lightly brush the top of each scone with milk to glaze. Bake for 20 minutes or until golden brown. Optional: Serve with jam, cream and butter.
Nutrition Facts : Calories 293 kcal, Carbohydrate 39 g, Protein 6 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 255 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
GRANDMA'S SCOTTISH SCONES
I asked my grandma what made these scones so Scottish, she laughed and said, "that's what my mother called them." I have no clue how Scottish these scones are but they are delicious. In my house, I have to make a double batch, they go so fast.
Provided by Cynthia Guptill
Categories Biscuits
Time 35m
Number Of Ingredients 10
Steps:
- 1. Pre-heat oven to 350 degrees
- 2. Stir dry ingredients with a whisk, blend well.
- 3. Cut in butter until mixture resembles cornmeal.
- 4. Add whichever dried fruit you prefer. I have used blueberries, cranberries, cherries, raisins. When using dried cherries add 1/2 teaspoon almond extract with the wet ingredients.
- 5. Add sour cream and egg to flour mixture, stir until just moistened. (don't over work the dough or the scones will turn into hockey pucks)
- 6. Turn dough onto a floured surface, knead 6-8 times. (once again, don't over work the dough)
- 7. Gently pat the dough into a round about 1 inch thick.
- 8. Cut into 8 wedges.
- 9. Place 2 inches apart on a lightly greased baking sheet.
- 10. Bake 12-15 minutes or until golden brown
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- Sift the flour and salt into a bowl. Most recipes say rub in the butter or margarine into the flour - but I hardy rub it. I start off using a knife - as it helps to keep the mixture cold. Chop up the butter as small as possible with the (not too sharp) knife and only at the end rub in the last little bits with finger-tips. The mixture should resemble breadcrumbs - don't worry about every last piece of butter - it is better not to over-handle the mixture.Then add the beaten egg and some of the milk - mix with the knife too at this point. Add vanilla essence at this point. Then add the rest of milk to get the mixture to bind - do not make the mixture too wet. It should come together in a softish ball. Obviously, if it's sloppy, you'll not be able to cut out your scones!
- Flatten the ball gently with your hands. I usually have the ball at least 1.5 inches thick. Remove the hot tray from oven and sprinkle with a little flour. Place scones on tray and bake for about 10 minutes, depending on the oven. I place the tray near the top of my oven.
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