THE BEST SCONES
The extra-rich taste of our cream scones comes from using milk powder in addition to the standard ingredients butter and cream. A light touch when combining the dough ensures a tender crumb.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 8 scones
Number Of Ingredients 10
Steps:
- Position a rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.
- Whisk the cream, egg and milk powder in a liquid measuring cup. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter and pulse only until pea-size pieces remain. Transfer to a large bowl and make a well in the center. Pour the wet ingredients into the well and mix with a fork, incorporating the dry ingredients a little at a time until a shaggy dough forms (it's okay if the dough looks a little dry, just don't overwork it). Lightly knead the dough in the bowl until it just comes together.
- Turn the dough out onto a lightly floured surface and pat into a 1-inch-thick rectangle (about 9 by 7 inches). Cut in half lengthwise, then cut in half again crosswise; you should have 4 equal rectangles. Cut each piece in half from corner to corner making 8 triangular wedges. Transfer to the prepared baking sheet and freeze for 10 minutes.
- Brush the tops with cream and sprinkle with demerara sugar. Bake the scones until golden brown, 20 to 25 minutes. Let them cool on the baking sheet for 10 minutes, and then transfer to a wire rack to cool for 15 more minutes. Serve warm with softened butter and jam.
EASY FOOD PROCESSOR SCONES
Steps:
- Combine the flour, sugar, baking powder, and salt in a food processor.
- Add in the cold butter cut into smaller pieces and blend until the mixture looks like crumbs.
- In a bowl beat the egg and stir in the heavy cream. Add to the food processor and pulse until it's completely combined and comes together to form a dough. Be careful not to over mix.
- Turn dough out onto a lightly floured surface and form into a ball. Cut the ball in half. Form each half into a flat disk about 3/4 inch thick. Cut each disk into 6 wedges. Brush with more heavy cream and sprinkle with some sugar.
- Bake at 425 F on a cookie sheet for about 10 minutes, or until the tips of the wedges start to turn golden brown.
Nutrition Facts : Calories 186 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 41 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 268 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
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
NANA BEBB'S SCONES
This is my English grandmother's recipe for scones. It is a family favorite that I hope you love as much as we do.
Provided by Liz Osborne @lizosborne
Categories Fruit Breakfast
Number Of Ingredients 6
Steps:
- Work butter into flour with a fork until crumbly. Add sugar and work into dought. Sprinkle baking soda on top. Then add raisins and buttermilk. Mix until sticky.
- Turn dough onto a floured surface. Knead lightly and roll out to 1/4 inch thickness. Cut with biscuit cutter and place on greased cookie sheet.
- Bake in a 425 degree oven for 15 to 18 minutes. I like them golden in color.
More about "nana bebbs scones food"
BEST BANANA BREAD SCONES RECIPE - HOW TO MAKE BANANA SCONES
From food52.com
Reviews 88Servings 8Cuisine AmericanCategory Breakfast
BANANA SCONES WITH TOFFEE BITS - SEASONS AND SUPPERS
From seasonsandsuppers.ca
OUR FINEST BUTTERMILK SCONES | CANADIAN LIVING
From canadianliving.com
NANA'S BAKE SHOPPE - FACEBOOK
From facebook.com
BUTTERMILK SCONES RECIPE | COOKING WITH NANA LING
From cookingwithnanaling.com
SCONES | RECIPETIN EATS
From recipetineats.com
ENGLISH CREAM SCONES RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
3.7/5 (13)Author Ina GartenServings 14-16Category Main-Dish
MASTER SCONES RECIPE (ANY FLAVOR!) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
OUR FAVORITE EASY RECIPES FOR SCONES - FOOD NETWORK
From foodnetwork.com
HOW TO MAKE INA GARTEN'S SCONES | BAREFOOT CONTESSA - FACEBOOK
From facebook.com
SCONES RECIPE - BBC FOOD
From bbc.co.uk
NANA'S SCOTCH SCONES | JUST A PINCH RECIPES
From justapinch.com
BANANA SCONES RELAXING VIBES | THE FOOD OF CUDDLES - YOUTUBE
From youtube.com
NANA'S SCONES - LEGACY.COM
From legacy.com
FOOD PROCESSOR BLUEBERRY SCONES - SPRINKLES & SEA SALT
From sprinklesandseasalt.com
HOW TO DELICIOUS BASIC SCONES AS MY NANNA MADE - DIY FOOD
From youtube.com
ORDER ONLINE | NANA'S TABLE
From nanas-table.com
HOW TO MAKE PERFECT BRITISH SCONES (WITHOUT A FOOD PROCESSOR)
From jamandbreadofficial.com
HOME | NANA B’S COOKIES
From nanabscookies.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love