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.
BASIC SCONE RECIPE
A basic scone recipe for tender, moist, butter-y scones that are so quick and easy to make! Perfect as-is with just butter and jam, or you can get creative and add fruit, spices, or chocolate.
Provided by Allie {Baking A Moment}
Categories Breakfast
Time 26m
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F and line a baking sheet with parchment.
- Place the flour, sugar, baking powder, and salt in the bowl of a food processor, and pulse to combine.
- Cut the butter into pieces, and add to the food processor.
- Pulse the food processor until the mixture resembles coarse meal.
- With the food processor running on low speed, stream in the cream.
- When the dough has gathered itself into a ball, turn off the food processor and divide the dough into two equal portions.
- Flatten each portion of dough into a disc shape, about 1 1/2-inches thick.
- Score each disc into 6 triangles with a knife, and pull the triangles slightly away from one another (allowing about 1/2-inch in between).
- Bake the scones for 14 to 18 minutes, or until set in the centers and slightly golden on the bottoms.
Nutrition Facts : Calories 199 kcal, Carbohydrate 21 g, Protein 2 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 33 mg, Sodium 102 mg, Sugar 5 g, ServingSize 1 serving
HOW TO MAKE PERFECT SCONES
Use this basic scone dough for any sweet scone variety. See blog post for a couple savory scone options. Feel free to increase the vanilla extract and/or add other flavor extracts such as lemon extract or coconut extract. Read through the recipe before beginning. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading.
Provided by Sally
Categories Breakfast
Time 1h
Number Of Ingredients 10
Steps:
- Whisk flour, sugar, salt, and baking powder together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
- Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the add-ins, then mix together until everything appears moistened.
- Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it's too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges. For smaller scones, press dough into two 5-inch discs and cut each into 8 wedges. To make 10-12 drop scones: Keep mixing dough in the bowl until it comes together. Drop scones, about 1/4 cup of dough each, 3 inches apart on a lined baking sheet. To make mini (petite) scones, see recipe note.
- Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
- Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
- Meanwhile, preheat oven to 400°F (204°C).
- Line a large baking sheet with parchment paper or silicone baking mat(s). If making mini or drop scones, use 2 baking sheets. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
- Bake for 18-26 minutes or until golden brown around the edges and lightly browned on top. Larger scones take closer to 25 minutes. Remove from the oven and cool for a few minutes. Feel free to top with any of the toppings listed in the recipe Note below.
- Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
SCONES
Recipe video above. Super quick and easy classic plain scone recipe, fluffy inside with golden tops. Using a food processor is not only easier, it eliminates common pitfalls when it comes to making scones. Serve with copious amounts of jam and cream!
Provided by Nagi
Categories Baking
Time 22m
Number Of Ingredients 9
Steps:
- Preheat oven to 200C/390F (standard) or 180C/350F (fan / convection).
- Place flour in food processor, then butter. Blitz on high for 8 seconds until it resembles breadcrumbs.
- Pour milk all over the flour (don't pour in one place). Blitz for 6 to 8 seconds on high until the crumbs turn into ball(s).
- Transfer dough onto work surface, scrape out residual bits in the food processor.
- Knead lightly no more than 10 times just to bring the dough together into one smooth ball, then pat down into a 2 cm / 4/5" thick disc. Dust with extra flour if necessary (I don't need it).
- Optional: Lightly roll across the top with a rolling pin to smooth the top.
- Dip a 5 cm / 2" round cutter into Extra Flour.
- Plunge cutter straight down and back out into dough - do not twist. Repeat all over disc.
- Remove excess dough from around scones, then carefully transfer scones onto baking tray, taking care not to smear / press the cut sides. (Note 4)
- Gather together dough scraps and repeat. I get 10 scones in total.
- Brush tops lightly with milk. (Optional)
- Bake for 10 to 12 minutes until the top is golden and it sounds hollow when tapped.
- Remove from oven, then transfer onto dish towel and wrap loosely (makes top soft).
- Once cooled to warm (10 - 15 minutes), serve warm.
- Tradition is to split the scone with hands (no knife!), slather with jam and dollop on cream.
Nutrition Facts : Calories 233 kcal, ServingSize 1 serving
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
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