Scones Without Butter Food

SCONES WITHOUT BUTTER

Steps:

• Preheat oven to 350F/180C.
• Add dry ingredients to a medium bowl amd mix.
• Add heavy cream to dry ingredients and mix.
• Drop the dough on a working surface and, with the help of a pastry spatula, mix dry ingredients that might have remained separated.
• Shape dough into a 1 1/4-inch-thick circle and cut scones as a pizza. Cut the circle in half across, that crossways and then each quarter in half.
• Transfer scones to baking sheet lined with parchment paper.
• Brush scones with a little of heavy cream and then place in the over.
• Bake for15 to 20 minutes or until light golden brown.
• Remove from oven, let cool for 5 minutes then serve.

EASY CHEESE SCONES - IN A HURRY.

Steps:

• Preheat oven to very hot- 225 degrees C.
• Mix flour, cheese, milk and salt together until combined.
• The mixture is fairly moist and sticky.
• Put about a rounded tablespoon of mixture onto a greased tray.
• Makes 10- 12 scones approx.
• Sprinkle on the paprika if you wish.
• Bake for about 15 minutes.
• I turn the tray round half way through cooking for an even result.
• Best served warm- split and serve with butter (optional).

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.

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.

EGGLESS TENDER FLAKY SCONES

Steps:

• Preheat oven to 400 degrees F (195-200 degrees C).
• Mix with a whisk in a big bowl the flour, baking powder, salt and sugar.
• Cut in butter with a butter knife in each hand until mix looks like coarse crumbs.
• Pour in cream and fold in everything until just incorporated. Do NOT overmix.
• If mixture seems a little dry, add a little more cream.
• Fold currants or cranberries into batter.
• Press the dough in 3 or 4 batches on lightly floured board 1 1/4-inch (3cm) thick. Cut into triangles. All in all about 8-16 scones, depending on size (enough for 4 hungry mouths).
• Place scones on ungreased cookie parchment. Brush tops with a bit of cream.
• Bake for 15-20 minutes until golden brown. Let cool on a rack.