Pat A Cake Scones Food

THE BEST SCONES

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.

CARROT CAKE SCONES WITH CREAM CHEESE GLAZE

Steps:

• For the scones: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and lightly dust with flour.
• Whisk together the flour, brown sugar, baking powder, cinnamon, orange zest, nutmeg and salt in a large bowl until combined. Add the butter and work it into the flour mixture with your fingers or a pastry blender, just until it resembles a coarse meal.
• Whisk the cream, shredded carrot and egg together in a medium bowl until combined. Add the walnuts. Add the carrot mixture to the flour mixture and fold with a rubber spatula until the dough just comes together. Lightly dust your worksurface and hands with flour. Turn the dough out onto the surface and pat into a 6-inch round, about 1-inch thick. Cut into 8 equal-size wedges.
• Space the scones evenly on the prepared baking sheet. Use a pastry brush to brush more heavy cream on top of each scone. Bake until the tops are matte and golden brown, about 15 minutes. Transfer to a wire rack to cool completely.
• For the glaze: Whisk the cream cheese and 1 tablespoon milk until slightly smooth. Add confectioners' sugar and vanilla extract. Add another 1 to 2 tablespoons milk and whisk until smooth and the glaze runs off the whisk. Cover with a damp paper towel until ready to use.
• Drizzle some glaze over each scone, letting it drip over the edges. Sprinkle with walnuts and serve.

PAT-A-CAKE SCONES

Steps:

• Preheat oven to 375F.
• Combine flour, sugar, baking powder, and salt.
• Make a big dent or well in center of mixture.
• Pour in 3/4 cup whipping cream and lemon peel.
• Stir until mixture is crumbly.
• Coat hands with a little flour.
• Use your hands (no need to use a rolling pin) to gently knead the dough in the mixing bowl until it can form a ball.
• Gently roll or pat the dough into a 7 1/2-inch circle on a floured surface.
• Cut the dough into pizza-shaped triangles.
• You should yield 6 or 8 wedges.
• Place scones about 1-inch apart on an ungreased cookie sheet.
• Lightly brush scones with additional cream; sprinkle with additional sugar.
• Bake about 18 minutes or until scones are brown on tops and bottoms.
• Serve warm.

CLASSIC SCONES WITH JAM & CLOTTED CREAM

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.