SWEET BERRY SCONES RECIPE
Steps:
- Preheat the oven to 400 F.
- In a medium-sized mixing bowl, combine the flour, sugar, baking powder, and salt using a whisk or spoon.
- Using a pastry cutter, cut the butter into the flour mixture. You can also do this with a food processor or two forks. Be careful not to use your hands, as it will cause the butter to melt and will change the texture of the scones. Cut the butter until it is a little smaller than pea-sized crumbs.
- Whisk together the egg, sour cream, vanilla extract, lemon zest, and milk in a measuring cup until completely combined.
- Add the wet mixture to the butter and flour mixture. Carefully incorporate until you have a wet and shaggy dough.
- Gently fold in the frozen berries. Transfer the dough to a lightly floured sheet of parchment paper. Form it into about an 8-inch circle. Cut it like a pizza, forming 8 rounded triangles.
- Place each scone onto a parchment lined baking sheet, leaving about 2 inches between each scone as they will rise and puff! Sprinkle the top of each scone generously with the coarse turbinado sugar.
- Place them into the preheated oven and bake for 15-18 minutes depending on your oven. A toothpick should come out fairly clean, with only soft crumbs attached.
- While the scones are cooling, whisk together the powdered sugar and milk to form the glaze. Once the scones have cooled, drizzle the glaze over each scone. Serve with coffee or tea!
Nutrition Facts : Calories 353 kcal, Carbohydrate 40 g, Cholesterol 153 mg, Fiber 2 g, Protein 7 g, SaturatedFat 10 g, Sodium 487 mg, Fat 19 g, ServingSize 8 scones, serves 8, UnsaturatedFat 7 g
BLUEBERRY SCONES
A good basic scone recipe with blueberries added . . . yummy!!
Provided by LindaPinda
Categories Bread Quick Bread Recipes Scone Recipes
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.
- In separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don't overhandle.
- Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.
- Bake on ungreased sheet about 20 minutes at 375 degrees F (190 degrees C). Serve warm!!
Nutrition Facts : Calories 160.3 calories, Carbohydrate 23.1 g, Cholesterol 31.3 mg, Fat 6.2 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 3.7 g, Sodium 211.4 mg, Sugar 5.8 g
STRAWBERRIES 'N' CREAM SCONES
This strawberry scones recipe is rich with cream and packed with berry goodness. If you are like me, you won't be able to eat just one! -Agnes Ward, Stratford, Ontario
Provided by Taste of Home
Time 30m
Yield 8 scones.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, 1/3 cup sugar, baking powder, lemon zest, salt and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in cream just until moistened. , Turn onto a lightly floured surface; knead five times. Gently knead in strawberries, about five times. Pat into an 8-in. circle; brush with egg and sprinkle with remaining sugar. Cut into eight wedges. , Separate wedges and place 2 in. apart on a greased baking sheet. Bake at 425° for 9-12 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 233 calories, Fat 8g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 387mg sodium, Carbohydrate 35g carbohydrate (11g sugars, Fiber 1g fiber), Protein 4g protein.
RICH AND SWEET BERRY SCONES
Make and share this Rich and Sweet Berry Scones recipe from Food.com.
Provided by ratherbeswimmin
Categories Scones
Time 1h25m
Yield 8 scones
Number Of Ingredients 10
Steps:
- Adjust oven rack to the middle position; preheat oven to 425°.
- Line a baking sheet with parchment paper.
- Freeze, then grate 8 T butter over the large holes of a box grater.
- Keep frozen until needed.
- Place the berries in the freezer until needed.
- Whisk the milk and sour cream together in a bowl and refrigerate until needed.
- Whisk the flour, 1/2 cup sugar, baking powder, lemon zest, salt, and baking soda together in a bowl.
- Add the frozen grated butter and toss with your fingers until thoroughly coated.
- Fold in the chilled milk mixture with a rubber spatula until just combined (do not over mix).
- Turn the dough and any floury bits out onto a well-floured counter.
- Lightly flour your hands and the dough and knead the dough gently 6 to 8 times until it just holds together in a ragged ball, adding additional flour as needed to prevent sticking.
- Roll the dough out into a 12-inch square; fold the top and bottom of the dough over the center (like a business letter).
- Fold up the sides of the dough to form a 4-inch square; transfer the dough to a lightly floured plate and chill in the freezer for 5 minutes.
- Transfer the dough to a lightly floured counter and roll again into a 12-inch square.
- Sprinkle the berries evenly over the dough, and press them lightly into the dough.
- Loosen the dough from the counter with a bench scraper, and roll into a tight log and pinch the seam closed.
- Lay the dough seam side down and press into a 12 x 4 inch rectangle.
- Using a floured chef's knife, slice the dough crosswise into 4 equal rectangles, then slice each rectangle on the diagonal into 2 triangles.
- Place the scones on the prepared baking sheet.
- Melt the remaining 2 T butter, then brush it over the scones and sprinkle lightly with sugar.
- Bake until the scone tops are lightly golden brown, 18-25 minutes, rotating the pan half-way through baking.
- Transfer to a wire rack and let cool for at least 10 minutes.
- Serve warm or at room temperature.
Nutrition Facts : Calories 343, Fat 18.1, SaturatedFat 11.1, Cholesterol 47.2, Sodium 296.5, Carbohydrate 41.8, Fiber 1.5, Sugar 16.6, Protein 4.4
BERRY SCONES
Provided by Nicole Hunn
Categories Bread Berry Breakfast Brunch Bake Vegetarian Wheat/Gluten-Free Mother's Day Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 Scones
Number Of Ingredients 8
Steps:
- 1. Preheat your oven to 400°F. Line baking sheets with parchment paper and set them aside.
- 2. Combine the flour, xanthan gum, baking powder, salt, and sugar in a large bowl. Transfer a few tablespoons of this dry ingredient mixture to a small bowl and add the frozen berries. Toss to coat the berries and set aside the small bowl.
- 3. To the large bowl with the dry ingredients, add the diced butter. Cut it in until the butter resembles pea-size chunks covered in flour. You can either use a pastry cutter or two knives and pretend like you're cutting steak with them over and over.
- 4. Add the milk to the dry ingredient/butter mixture and stir to combine. The dough will come together. Once the dough has come together, add the berries to the dough and gently fold them in until they are evenly distributed throughout. Handling it as little as possible to keep the butter from melting in your hands, turn the dough out onto a lightly floured surface and pat it into a rectangle about 1/2 inch thick.
- 5. Cut the dough into 8 triangles. Transfer the triangles to baking sheets lined with parchment paper, a couple of inches apart. Brush with a bit of milk and sprinkle with a tiny bit of sugar, if you like.
- 6. Bake for 15 to 20 minutes, until the scones are puffed up and slightly brown around the edges. Serve immediately.
RICH SCONES
Make and share this Rich Scones recipe from Food.com.
Provided by PrimQuilter
Categories Scones
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, sift flour, baking powder and salt.
- Thoroughly mix in lard with your fingers.
- Add sugar and currants, mixing well.
- Stir in enough milk to form a stiff dough.
- Preheat oven to 425 degrees.
- On a lightly floured surface roll dough out until it is 3/4" thick.
- Cut into 2" circles.
- Place on a greased cookie sheet and bake in middle of oven for about 10 minutes or until tops are light golden.
- Serve while still warm with butter, jam and real whipped cream.
Nutrition Facts : Calories 476.1, Fat 14, SaturatedFat 5.5, Cholesterol 14.3, Sodium 481.7, Carbohydrate 80.6, Fiber 2.3, Sugar 31.2, Protein 7.3
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