Mrs Macnabs Scones Food

MRS. MACNAB'S SCONES

Steps:

• Set racks in the upper and lower thirds of the oven and preheat to 425 degrees.
• Stir together the flour, sugar, and baking powder in a large bowl. Rub in the butter finely, using your hands or a pastry blender.
• Use a fork to beat together the egg and buttermilk. Add them to the flour mixture. Use the fork to gently mix in the liquid, scraping up from the bottom of the bowl, with a movement similar to the one used to fold in egg whites. Continue until all the dry ingredients are evenly moistened.
• Scrape the dough onto a floured surface and gently fold it over on itself two or three times.
• Cut the dough until four pieces and press each piece into a 5-inch disk. Place the disks on prepared baking sheets. Use a knife to cut each disk into quarters, but don't separate the quarters.
• Bake the scones until they are well risen and deep golden, about 12 to 15 minutes.

MRS. MACNAB'S SCONES

Steps:

• Line 2 small cookie sheets or jelly roll pans lined with parchment or foil.
• Set racks in the upper and lower thirds of the oven and preheat to 425.
• Stir together the flour, sugar, and baking powder in a large bowl. Rub in the butter finely, using your hands or a pastry blender.
• Use a fork to beat together the egg and buttermilk. Add them to the flour mixture. Use the fork to gently mix in the liquid, scraping up from the bottom of the bowl, with a movement similar to the one used to fold in egg whites. Continue until all the dry ingredients are evenly moistened.
• Scrape the dough out onto a floured surface, and gently fold it over on itself 2 or 3 times.
• Cut the dough into 4 pieces and press each piece into a 5" disk. Place the disks on the prepared pans, 2 disks to a pan. Use a knife or bench scraper to cut each disk into quarters, but don't separate the quarters.
• Bake the scones until they are well risen and deep golden, about 12-15 minutes.
• Leave the scones on the pans to cool for a few minutes.

MARY HEARTY BYE'S SCOTTISH SCONES

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 JOHNSON'S SCONES

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.

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.