Light As A Feather Scones Food

FEATHERLIGHT SCONES

Steps:

• Preheat oven to 425°. In a large bowl, combine flour, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs. Stir in egg, yogurt and vanilla just until combined. Turn onto a floured surface; knead 6-8 times., Roll into a 9-in. circle; cut into eight wedges. Place on an ungreased baking sheet. Brush tops with milk; sprinkle with sugar. , Bake 12-15 minutes or until golden brown. Serve warm.

HOMEMADE FEATHERLIGHT SCONES

Steps:

• In a bowl, combine flour, baking powder, baking soda and salt.
• Cut in butter (with knives or hands) until mixture resembles coarse crumbs.
• Stir in egg, yogurt and vanilla, just until combined.
• Turn dough onto a floured surface; knead 6 to 8 times or until sticky. Divide dough in half.
• Roll one section of the dough into a 9 inch circle. Cut into eight wedges. Place cut scones on a baking sheet, close but not touching. Repeat with the remaining half of the dough.
• Brush tops with milk. Sprinkle lightly with sugar.
• Bake at 425 degrees for 12 to 15 minutes or until golden brown. Serve warm. Enjoy the softest scone you'll ever eat!

EASY FLUFFY SCONES

Steps:

• Put a baking sheet in the oven at 220C/200C fan/gas 7. Put the flour, salt and baking powder into a food processor, then whizz in the butter until it disappears. Pulse in the sugar, tip into a large bowl, then make a well in the middle.
• Warm the yogurt, milk and vanilla together in the microwave for 1 min or in a pan; it should be hot and may well go a bit lumpy-looking. Tip into the bowl and quickly work into the flour mix using a cutlery knife. As soon as it's all in, stop.
• Tip the dough onto a floured surface, then, with floured hands, fold the dough over a few times - just enough to create a smoothish dough. Press out to about 4cm/1½in thick, dip a 7cm cutter into more flour, then stamp out 4 rounds, flouring the cutter each time. Squash the remainder lightly together, then repeat until the dough is used up. Brush tops with egg wash, scatter flour over the hot sheet, then lift the scones on. Bake for 12 mins until risen and golden. Best eaten just-warm, or on the day.