Snowflake Scones Recipe 45 Food

AMASI SCONES

Steps:

• Sift flour, baking powder, sugar and salt into large metal bowl and mix around gently with a spatula.
• Rub in margarine until mixture resembles fine breadcrumbs and make a well in the center of the bowl.
• Whisk together egg, amasi and milk in a separate bowl and pour 2/3 of this into the middle of the crumb mixture.
• Combine the ingredients using a cutting motion with a spatula, once combined and, if the dough is not soft enough, add the remaining egg mixture, a little at a time, until the dough is soft but not sticky.
• Place mixture onto a lightly floured surface and gently knead until soft and firm dough is formed.
• Roll out mixture to a 3cm thickness and cut out scones using a scone cutter, dipping the cutter in additional flour after each scone to prevent sticking.
• Place scones onto a greased baking tray and bake at 170⁰C for 17 minutes.

SNOWFLAKE SCONES

Steps:

• Sift together the dry ingredients.
• Cut margarine into dry ingredients.
• Add egg-milk mixture, mix quickly and lightly.
• Just until no dry particles remain, Scrap out onto a lightly floured surface and knead gently 8-10 minutes.
• Cut into rounds with biscuit cutter.
• Place on greased cookie sheet and bake at 425F for 8 to 10 minutes.

ULTIMATE SCONES

Steps:

• Preheat the oven to 220C/gas 7/fan 200C and lightly butter a baking sheet (unless you're using a non-stick sheet). Tip the flour into a mixing bowl with the salt. Shoot in the butter, then rub together with your fingers to make a reasonably fine crumbed mixture, lifting to aerate the mixture as you go. Try not to overrub, as the mixture will be lighter if it's a little bit flaky. Now stir in the sugar.
• Measure the buttermilk, then mix in the milk to slacken it. Make a bit of a well in the middle of the flour mixture with a round-bladed knife, then pour in most of this buttermilk mixture, holding a little bit back in case it's not needed. Using the knife, gently work the mixture together until it forms a soft, almost sticky, dough. Work in any loose dry bits of mixture with the rest of the buttermilk. Don't overwork at this point or you will toughen the dough.
• Lift the ball of soft dough out of the bowl and put it on to a very lightly floured surface. Knead the mixture just 3-4 times to get rid of the cracks.
• Pat the dough gently with your hands to a thickness of no less than 2cm and no more than 2.5cm. Dip a 5.5cm round fluted cutter into a bowl of flour - this helps to stop the dough sticking to it, then cut out the scones by pushing down quickly and firmly on the cutter with the palm of your hand - don't twist it.You will hear the dough give a big sigh as the cutter goes in. Gather the trimmings lightly then pat and cut out a couple more scones.
• Place on the baking sheet and sift over a light dusting of flour or glaze if you wish. Bake for 10-12 minutes until risen and golden. Cool on a wire rack, uncovered if you prefer crisp tops, or covered loosely with a cloth for soft ones.
• Serve with strawberry jam and a generous mound of clotted cream (Cornish people put jam first, then cream, Devonians the other way round). Eat them as fresh as you can.

SNOWFLAKE SCONES RECIPE - (4/5)

Steps:

• Sift together the dry ingredients. Cut margarine into dry ingrdients. Add egg-milk mixture. Mix quickly and lightly, just until no dry particles remain. Scrape out onto a lightly floured board and knead gently 8-10 times. Cut into rounds with a biscuit cutter. Place on greased cookie sheet and bake at 425 degrees F for 8-10 minutes. These are the scones we serve hot with butter and homemade jams at our annual Christmas tea and bazaar. Delicious!!