White Lily Flour Scones Food

FRUIT SCONES

Steps:

• Preheat the oven to 450 degrees. Lightly grease a baking sheet or line with parchment paper.
• Sift the dry ingredients into a large bowl. Cut in the butter until the mixture is coarse. Stir in the raisins.
• Beat the egg together with the buttermilk. Make a well in the center of the flour and add the liquids. Stir together just until a dough forms. Do not overmix.
• Turn out the dough onto a lightly floured surface. Pat into a 1" thick rectangle. Cut into 12 squares.
• Transfer the scones to the baking sheet. Brush with a bit of milk or cream. Bake for 12 to 14 minutes or until lightly golden brown.

CALENDAR GIRL SCONES

Steps:

• Preheat oven to 425 degrees. Lightly butter a baking sheet; set aside. In a small bowl, whisk together egg and milk. Set aside about 1 tablespoon for egg wash.
• In a medium bowl, combine flour and butter. Using your fingers, work together until the mixture resembles coarse meal. Add sugar, salt, and raisins. Stir to combine. Gradually add egg mixture, stirring with a fork until the mixture begins to come together and form dough.
• Turn out onto a lightly floured surface, and pat out about 3/4-inch-thick. Cut into desired shapes, and transfer to prepared baking sheet. Brush with reserved egg wash. Transfer to oven and bake until golden brown and cooked through, about 15 minutes.

LILY'S SCONES

Steps:

• You will need a 6½ cm / 2½ inch crinkle-edged round cutter and a lightly greased baking tray. Preheat the oven to 220°C/200°C Fan/gas mark 7/450°F. Sift the flour, salt, bicarb and cream of tartar into a large bowl. Rub in the fats till it goes like damp sand. Add the milk all at once, mix briefly - briefly being the operative word - and then turn out onto a floured surface and knead lightly to form a dough. Roll out to about 3cm thickness. Dip the cutter into some flour, then stamp out at least 10 scones. You get 12 in all from this, but may need to reroll for the last 2. Place on the baking tray very close together - the idea is that they bulge and stick together on cooking - then brush the tops with the egg-wash. Put in the oven and cook for 10 minutes or until risen and golden. Always eat freshly baked, preferably still warm from the oven, with clotted cream and jam or, my favourite, Thunder and Lightning, which is (as in the picture) clotted cream and black treacle.

PERFECT SCONES

Steps:

• Preheat oven to 375 degrees. Sift flour, baking powder, baking soda, sugar, and salt into a large bowl. Cut in butter using a pastry blender or two knives until mixture resembles coarse meal. Mixing lightly with your fingers, add heavy cream just until dough holds together. Wrap in plastic and chill about 1/2 hour before rolling out.
• Butter a large baking sheet; set aside. Roll dough into a circle, 1/2 inch thick for small scones and 3/4 inch thick for larger ones. Using a biscuit or cookie cutter, cut dough into various shapes. Transfer scones to prepared baking sheet.
• Combine egg and light cream in a small bowl; brush tops of scones with mixture. Bake until golden brown and puffed, 13 to 15 minutes. Serve warm.