Scone Food

SCONES

Steps:

• Heat oven to 375 degrees.
• In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. Cut in butter and shortening. In a separate bowl, combine cream with beaten egg then add to dry ingredients. Stir in fruit. Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds. Bake for 15 minutes or until brown.

SCONES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
• In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter. Mix the egg and milk in a small bowl, and stir into flour mixture until moistened.
• Turn dough out onto a lightly floured surface, and knead briefly. Roll dough out into a 1/2 inch thick round. Cut into 8 wedges, and place on the prepared baking sheet.
• Bake 15 minutes in the preheated oven, or until golden brown.

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.

SIMPLE SCONES

Steps:

• Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
• In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
• In a small bowl, whisk sour cream and egg until smooth.
• Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
• Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

BLUEBERRY SCONES

Steps:

• Adjust rack to center of oven, and heat to 400 degrees.
• Place a Silpat baking mat on a baking sheet, and set aside. In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry blender, or two knives, cut in butter until the largest pieces are the size of small peas.
• Stir in blueberries and zest. Using a fork, whisk together cream and egg in a liquid measuring cup.
• Make a well in the center of dry ingredients and pour in cream mixture. Stir lightly with fork just until dough comes together.
• Turn out onto a lightly floured surface, and knead a few times to mix well.
• Pat dough into a 6-inch square about 1 1/4 inches thick.
• Using a floured knife, cut into four 3-inch squares.
• Cut squares in half on the diagonal to form eight triangles.
• Transfer to prepared baking sheet. Brush tops with cream and sprinkle with sugar.
• Bake until golden brown, 20 to 22 minutes.
• Transfer scones from baking sheet to wire racks to cool.

SCONES

Steps:

• In a large bowl, combine flour, sugar, baking powder and salt.
• Cut the butter into small pieces and blend in the flour mixture with a pastry blender.
• The mixture should look like coarse crumbs.
• In a small measuring cup combine the whipping cream, beaten egg and vanilla.
• Add this mixture to the flour mixture.
• Stir until just combined.
• Do not overmix this mixture.
• Knead dough gently on a lightly floured surface.
• Roll or pat the dough into a circle that is 7 inches round and about 3/4 to 1 inch thick.
• Cut this circle into 8 triangular sections.
• Place the scones on a parchment paper lined baking sheet or else a lightly greased pan.
• Make mixture of one well-beaten egg with 1 TBS heavy cream.
• Brush the scones with this mixture.
• Bake at 375 degrees for approximately 15 minutes or until lightly browned.
• These scones freeze very well.
• This recipe is very good as is but there are ways to jazz it up a little.
• When adding fruit or chocolate chips do so just before adding the cream mixture: You could add 1/3 cup dried cherries, or 1/3 cup miniature chocolate chips, or 1/2 cup raisins, or 2 tsp grated lemon peel and 1 TBS poppy seeds and 1 tsp almond extract (instead of vanilla), or 2 tsp grated orange peel and 1 tsp orange liquor (instead of vanilla).