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Simple scones recipe

Simple scones recipe


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  • Recipes
  • Dish type
  • Bread
  • Scones

I love fresh scones with homemade jam. Perfect for a rainy afternoon with a cuppa.

93 people made this

IngredientsServes: 12

  • 250g plain flour
  • 2 teaspoons baking powder
  • 40g caster sugar
  • 1 pinch of salt
  • 30g lard
  • 40g butter, cut into small pieces
  • 1 egg
  • 155ml milk

MethodPrep:20min ›Cook:15min ›Ready in:35min

  1. Rub together the flour, baking powder, sugar, salt, butter and lard in a bowl with your fingertips.
  2. Whisk the egg with 125ml of the milk and gradually add to the scone mixture. Keep kneading or use a large spoon to beat until a solid mixture has been formed.
  3. Preheat the oven to 180 C / Gas 4 and grease a baking tray.
  4. Roll the dough on a floured work surface until 0.5cm thick. With a glass or a round pastry cutter, make circles of 5-8cm in diameter. Brush with milk and place on the prepared baking tray. Bake in the preheated oven for 15-20 minutes.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

by this site

A technical glitch caused the method steps in this recipe to display out of order. We've fixed it now - thanks Astheart!-10 Nov 2011(Review from this site AU | NZ)


Super Simple Scones

You just can’t beat a cream tea, it’s one of the greatest pleasures offered up in the British countryside.

You simply won’t find an old English town without a tea shop with scones in the window and clotted cream ready to go.

While we’re all home for a while, why not make your own?

This is my grandmother’s recipe, given to her by her mother, which was given to her by her mother, and so on.

8 heaped tbsp self raising flour

Quarter pack of butter (about 62g)

Pre-heat your oven to 200C/400F and add 8 heaped tbsp to a big mixing bowl.

Chop off about quarter of a block of butter.

Chop into little chunks and add to your flour.

Now using just your finger tips, break up the butter, lifting the flour as you go.

Keep going until you end up with a bowl of breadcrumbs. Make a well in the middle and pour in your milk.

Use a knife to bring it all together into a sticky dough.

If it’s too dry add a splash more milk.

It should look something like this…

Dust a surface with flour.

Gently squish it to about 1.5inches thick, taking care not to knock the air out of it or work the dough too much.


Simple Scones with Four Variations

Whether you like your scones sweet or savory, this simple recipe is a great base for all your favorite flavors.

Ingredients

Simple Scones:

  • 2 cups flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ⅓ cup sugar
  • 5 tablespoons cold butter, cut into chunks
  • 1 cup heavy cream
  • Egg wash

Savory Scones:

  • 1½ ounces pancetta, browned and diced
  • 2 green onions, chopped
  • 3 ounces gruyere, diced
  • Coarse salt, for topping

Lavender Scones:

  • 1 teaspoon fresh rosemary, chopped, plus extra for topping
  • ½ teaspoon dried lavender
  • 3 ounces honey

Strawberry Lemon Scones:

  • 1 cup strawberries, diced
  • Zest of 1 lemon
  • 2 tablespoons butter, for glaze
  • 2 cups powdered sugar, for glaze
  • Juice and zest of 2 lemons, for glaze

Raspberry Almond Scones:

  • ½ cup toasted almonds, sliced
  • ½ teaspoon almond extract
  • 1 cup raspberries
  • Crystal sugar, for topping

Preparation

Sift together flour, baking powder, salt and sugar. Coat the pieces of butter with flour mixture, then cut together with a pastry cutter or two butterknives until crumbly, like coarse cornmeal.

Stir in flavoring ingredients (fruit, nuts, cheese, etc.) depending on chosen variation.

Make a well in the middle of the mixture, then pour in the cream. Fold everything together until just incorporated&mdashdo not overwork the dough! If scone mixture is too dry and does not come together, add extra cream by the spoonful until it holds.

Place dough on a lightly floured surface. Roll minimally to make a ball. Cut in half and form into a log shape, then cut on the diagonal to make triangular scones.

Transfer the scones to an ungreased or parchment-lined sheet pan.
Brush the tops with eggwash and sprinkle with appropriate topping. Bake until brown, approximately 20 minutes.

If preparing a glaze, combine butter, powdered sugar, juice and zest over a double boiler. Cook until butter and sugar are melted and mixture has thickened. Remove from heat and whisk until smooth and slightly cool. Drizzle back and forth over the top of the baked scones. Allow the glaze to set before serving.


What to Serve with English Scones?

It&rsquos hard to resist a freshly baked scone. And these English Scones are one of my favorites.

A classic combination is clotted cream with jam. My favorite jam is strawberry. In fact, here is a quick and easy small batch homemade strawberry jam recipe I make often.

Secondly, though, I absolutely love them with lemon curd. Every taste puts me in heaven.


Recipe Summary

  • 2 1/2 cups all-purpose flour, plus more for work surface
  • 1/4 cup plus 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon coarse salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 3/4 cup buttermilk
  • 1 large egg yolk
  • 1 1/2 cups fresh raspberries (6 ounces)

Preheat oven to 400 degrees. In a food processor, pulse together flour, cup sugar, baking powder, and salt. Add butter and pulse until pea-size pieces form. In a small bowl, whisk together buttermilk and egg yolk. Slowly pour buttermilk mixture through feed tube into processor, pulsing until dough just comes together.

Transfer dough to a lightly floured work surface and sprinkle raspberries on top. Knead 3 times to fold in raspberries (there may be loose pieces of dough and a stray berry or 2). Gather and pat dough into a 1-inch-thick square and cut or pull apart into 2-inch pieces. Place pieces, about 2 inches apart, on 2 parchment-lined rimmed baking sheets and sprinkle tops with 1 tablespoon sugar.

Bake until golden brown, 15 to 18 minutes, rotating sheets halfway through. Let scones cool slightly on sheets on wire racks. Serve warm or at room temperature.


Scones

Here's your basic "start here" scone recipe. While this simple vanilla scone is delicious as is, it's also the perfect vehicle for your favorite add-ins we happen to love dried cranberries and walnuts. Though chocolate chips are tempting, too!

Ingredients

  • 2 3/4 cups (326g) King Arthur Unbleached All-Purpose Flour
  • 1/3 cup (67g) sugar
  • 3/4 teaspoon salt
  • 1 tablespoon baking powder
  • 8 tablespoons (113g) butter, cold
  • 1 cup to 2 cups chopped dried fruit, chocolate or other flavored chips, nuts, Jammy Bits*, or a combination, optional
  • 2 large eggs
  • 2 teaspoons vanilla extract, or the flavoring of your choice
  • 1/2 cup to 2/3 cup to 113 (152g) half-and-half or milk

Instructions

In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.

Work in the butter just until the mixture is unevenly crumbly it's OK for some larger chunks of butter to remain unincorporated.

Stir in the fruit, chips, and/or nuts, if you're using them.

In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and half-and-half or milk. Add the liquid ingredients to the dry ingredients.

Using a bowl scraper or a large spoon, stir the dough ingredients until all is moistened and holds together.

Line a baking sheet with parchment if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.

Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5" circle (if you haven't incorporated any add-ins) or a 6" circle (if you've added fruit, nuts, etc.). The circles should be about 3/4" thick.

Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges.

Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon-sugar.

Carefully pull the wedges away from the center to separate them just a bit there should be about 1/2" space between them, at their outer edges.

For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. Chilling the scones relaxes the gluten in the flour, which makes the scones more tender and allows them to rise higher. It also chills the fat, which will make the scones a bit flakier. While the scones are chilling, preheat the oven to 425°F with a rack in the upper third.

Bake the scones in the upper part of your oven for 18 to 23 minutes, or until they're a light golden brown. When you pull one away from the others, it should look baked all the way through the edge shouldn't look wet or unbaked.

Remove the scones from the oven, and cool briefly on the pan. Serve warm. They're delicious as is, but add butter and/or jam, if you like.

When the scones are completely cool, wrap them in plastic and store at room temperature for up to several days. To reheat room-temperature scones, place on a baking sheet, tent lightly with foil, and warm in a preheated 350°F oven for about 10 minutes.

Tips from our Bakers

Looking for a gluten-free version of this recipe? Find it here: Gluten-Free Whole Grain Scones.

Why the range in milk? Flour is like a sponge it absorbs liquid during humid weather, and dries out in dry weather. In summer or when it's hot and humid, use the lesser amount of milk in this recipe during winter, or when it's very dry, use the greater amount. Either way, start with the smaller amount, and drizzle it in until the dough is the correct consistency.

Want to use a different combination of add-ins or even make savory scones? Learn to bake customized scones based on the flavors you're craving.

Looking for a different kind of add-in? Try Jammy Bits, sweet, soft little morsels of fruit purée.


Related Video

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EASY SCONES

INGREDIENTS
350g flour, plus more for dusting
1/4 tsp salt
1 tsp baking powder
1 tsp baking soda
85g cold butter, cut into cubes
4 tbsp sugar, plus more to sprinkle top of scones
150g pot natural full-fat yogurt
4 tbsp full-fat milk
1 tsp vanilla extract
1 egg beaten with 1 tbsp milk, to glaze

DIRECTIONS
Into a food processor, pulse together flour, salt, baking powder, baking soda, and sugar. Warm up yogurt, milk, and vanilla so they&rsquore well-blended &ndash either by stirring or in the microwave for a minute. Add the liquid to the dry ingredients and pulse in the food processor until blended together. With the processor running, gradually add the cold butter to the mixture.

Empty the mixture from the food processor onto a floured surface and roll into a ball. Use a rolling pin to flatten the dough. It should be about 1&Prime &ndash 1 1/2&Prime thick. With a round cookie cutter, stamp out rounds and put them on a cooking sheet. The recipe made about 20 scones and used two cookie sheets. Using the egg wash (beaten egg with milk), brush the top of the scones and top with a sprinkle of sugar.

In a 375°F oven, the scones will be done after about 12 minutes when the tops have browned. Serve warm.


Scone Baking Tips

  • You can use pastry flour instead of all-purpose flour for a lighter scone.
  • You can add orange extract, orange zest or orange juice to enhance the orange flavor.
  • I always double pan my scones to prevent over browning on the bottom.
  • I rotate my pan half way through the baking process to prevent burning.


Apple Cinnamon Scones

  • Author: Krista
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 8 scones 1 x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: English

Description

These fresh Apple Cinnamon Scones are crumbly, moist, and full of apple cinnamon flavor. They&rsquore the perfect sweet treats for fall, and they&rsquoll go great with your morning cup of coffee!

Ingredients

  • 2½ cups whole wheat flour
  • ½ cup brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 8 tablespoons unsalted butter, cut into pieces
  • ⅔ cup unsweetened vanilla almond milk
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 1/2 cup finely diced granny smith apples
  • 1 tablespoon butter
  • 1 tablespoon maple syrup
  • 1/2 teaspoon ground cinnamon
  • dash of salt

Instructions

  1. Preheat oven to 425 degrees.
  2. Prepare a baking sheet by place a large sheet on parchment paper on it.
  3. In a medium saute pan add 1 tablespoon of butter and diced apples. Saute until just tender, about 4 minutes. Add in the maple syrup, 1/2 teaspoon of cinnamon, and a dash of salt. Stir to mix everything together.
  4. Place entire pan in the freezer to cool the apples.
  5. In the meantime, to a food processor add whole wheat flour, brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg. Blend to mix.
  6. Next add pieces of butter to the blender. Pulse blender until the butter is combined and starts to look like small peas.
  7. In a small bowl, add almond milk, vanilla extract and an egg. Whisk together and add liquid mixture to the blender. Pulse the blender until the mixture starts to look like a dough and wet and dry ingredients are combined.
  8. Place dough on a well floured surfaced. Add apple cinnamon mixture to the dough. Using well floured hands, gently fold the apple mixture into the dough.
  9. Form the dough into a large disc shape. (you may need to keep adding flour if it&rsquos too sticky)
  10. Cut dough into 8 triangular pieces.
  11. Add the scones to the prepared baking sheet. Place about 1&Prime apart from each other.
  12. Bake for 13-15 minutes. (14 minutes was my sweet spot)
  13. Remove from oven. Let cool for 5 minutes and serve

Nutrition

  • Serving Size: 1/2 scone
  • Calories: 163
  • Sugar: 9 g
  • Sodium: 148 mg
  • Fat: 7 g
  • Saturated Fat: 4 g
  • Carbohydrates: 21 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 58 mg

Keywords: cinnamon scones, apple cinnamon recipe, how to make scones, scones recipe, easy scones recipe, best scones recipe, easy breakfast recipe, easy fall recipe

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