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 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
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
GRANDMA'S BEST SCONES
Make and share this Grandma's Best Scones recipe from Food.com.
Provided by Kiwipom
Categories Scones
Time 20m
Yield 12 scones
Number Of Ingredients 7
Steps:
- Cream butter and sugar until light and fluffy.
- Add beaten egg and salt.
- Add sifted flour and milk alternately, mix to a soft dough, add sultanas.
- Turn on to lightly-floured surface, knead slightly.
- Roll out to 2 cm thickness, cut with round scone cutter.
- Put scones on greased oven tray, bake in hot oven (230 C) 7 to 10 minutes.
Nutrition Facts : Calories 140, Fat 4, SaturatedFat 2.3, Cholesterol 27.1, Sodium 310.6, Carbohydrate 23, Fiber 0.8, Sugar 5.7, Protein 3.2
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
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'S SCONES
Make and share this Grandma's Scones recipe from Food.com.
Provided by Lavender Lynn
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.
- Lightly grease a large baking sheet.
- In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt.
- Cut in the butterl.
- Stir the sour cream mixture and egg into the flour mixture until just moistened.
- Mix in the dried fruit.
- 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.
- Baking 12 to 15 minutes in the preheated oven, until golden brown on the bottom.
Nutrition Facts : Calories 438.6, Fat 20, SaturatedFat 12.1, Cholesterol 66.1, Sodium 519.7, Carbohydrate 60.7, Fiber 2.5, Sugar 17.4, Protein 5.8
GRANDMA'S BUTTERMILK SCONES
My grandmother will be 96 this year, she was born in Banffshire, Scotland in 1915. She lived on her own, in her house until she was 92 and it was only because of her failing eyesight that she had to move into a senior's lodge. Her health is amazing but unable to keep her mind active like she used to, she is struggling with memory issues. She is my hero. In honour of her and to preserve the few recipes I have from her, I've decided to share them here. Prep & cooking times are approx as it's been awhile since I've made these. These scones are so yummy, best served warm and with real butter, maybe some marmalade, a slice of sharp cheddar or whatever your pleasure. From when I was a wee lassie until she moved she always had a batch ready when I visited. Please use real, fresh buttermilk for this recipe, substitutions will not do it justice :). Enjoy!! NB:I'm planning to try whole wheat, I'll post my results then :) If you beat me to it I'd love to hear the results.
Provided by Just_Ducky
Categories Breads
Time 30m
Yield 12 Scones, 12 serving(s)
Number Of Ingredients 7
Steps:
- Sift together first 4 ingredients in a large bowl.
- Mix melted butter and enough buttermilk in a measuring cup to make 2 cups of liquid, dissolve baking soda in the liquid.
- Slowly work the liquid into the dry ingredients until a nice dough forms (you may not need all the milk so do this in stages). The dough should be easily handled and not sticky.
- Divide dough in half and shape into a round ball.
- On a lightly floured surface, roll out to 1/2" thick round and cut into pie shaped wedges (a pizza cutter works good for this).
- Fry in a dry electric pan at 350°F (no butter/pam/oil please) until a nice golden brown.
- Flip and brown other side.
- Serve warm. (Can be reheated in a toaster).
- Alternatively, you can roll the doll out and use a glass to cut rounds. Grandma did that sometimes too (while I snuck behind and stole the scraps before she could roll them out again lol).
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
SCONES
versatile scone recipe from www.joyofbaking.com by Stephanie Jaworski A coworker brought these, yum! She stated that they do freeze well.
Provided by Kirste
Categories Scones
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, combine flour, sugar, baking powder and salt.
- Cut the butter into small pieces and blend in the flour mixture with a pastry blender.
- The mixture should look like coarse crumbs.
- In a small measuring cup combine the whipping cream, beaten egg and vanilla.
- Add this mixture to the flour mixture.
- Stir until just combined.
- Do not overmix this mixture.
- Knead dough gently on a lightly floured surface.
- Roll or pat the dough into a circle that is 7 inches round and about 3/4 to 1 inch thick.
- Cut this circle into 8 triangular sections.
- Place the scones on a parchment paper lined baking sheet or else a lightly greased pan.
- Make mixture of one well-beaten egg with 1 TBS heavy cream.
- Brush the scones with this mixture.
- Bake at 375 degrees for approximately 15 minutes or until lightly browned.
- These scones freeze very well.
- This recipe is very good as is but there are ways to jazz it up a little.
- When adding fruit or chocolate chips do so just before adding the cream mixture: You could add 1/3 cup dried cherries, or 1/3 cup miniature chocolate chips, or 1/2 cup raisins, or 2 tsp grated lemon peel and 1 TBS poppy seeds and 1 tsp almond extract (instead of vanilla), or 2 tsp grated orange peel and 1 tsp orange liquor (instead of vanilla).
Nutrition Facts : Calories 276.1, Fat 14.1, SaturatedFat 8.5, Cholesterol 63.9, Sodium 143.4, Carbohydrate 33, Fiber 0.8, Sugar 8.5, Protein 4.4
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From localiiz.com
- Grandma’s Scones. Psst, here’s a secret: One of our favourite places in Hong Kong for superb scones is Grandma’s Scones, a creative online bakery that makes some of the crunchiest and fluffiest scones we’ve ever had.
- Big Grains. This local, under-the-radar bakery may not catch your eye at first glance, but when you walk past their minimalistic entrance, the sweet, homey smell of baked goods will definitely entice you to pop your head in for a better whiff.
- The Butterfly Room. New kid in town Rosewood Hong Kong rocked the hotel scene in town when they opened in March last year with 43 floors of luxury lifestyle.
- Bakehouse. As can be expected from an artisanal bakery, all of the baked goods available at Bakehouse are handmade every day by a team of passionate and skilled bakers and pastry chefs, led by ex-Four Seasons pâtisserie chef Grégoire Michaud, who also runs Bread Elements, a baked goods supplier for a good number of Hong Kong restaurants.
- The Drawing Room. Befitting of his panache and style, André Fu’s newest hotel creation St Regis serves a decadent afternoon tea ($688 for two people) at The Drawing Room, and scones are hotly featured as part of the spread.
- Mandarin Oriental Cake Shop. A celebrity amongst cake shops in Hong Kong, The Mandarin Cake Shop also has an extensive selection of high-quality baked goods.
- Café 103. How about enjoying your scones as part of a sky-high experience? And when we say sky-high, we truly mean a hundred and three floors into the sky.
- Fortnum & Mason. Fortnum & Mason is regarded as afternoon tea royalty, but if you don’t have enough time to sit down for a full afternoon tea and still want a taste of their delicious scones, you’ll be delighted to know that these tasty morsels are now available for takeaway!
- Le Salon de Thé de Joël Robuchon. Forming part of their popular afternoon tea set ($588 for two people), the homemade scones of the day from Le Salon de Thé de Joël Robuchon are truly memorable.
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