How Do You Make Easy Scones
Scones

How Do You Make Easy Scones

  • January 17, 2022

Rating: 5 stars I wouldn't recommend them if you do not have a food processor since making them as here described seems to be a lot of work.But with a food processor just mix dry ingredients and frozen butter (cut in pieces) in processor, process it a few seconds until well blended, add wet ingredients and pulse it until well blended, add raisins or any other fruits or chips you like, just pulse it a couple of times to mix, take the batter out, pat it flat and cut your scones.Rating: 5 stars I mixed these up using my food processor and the results were fantastic... and so easy.. put flour and dry ingredients in first... spin the butter around til it flakes... then add the sour cream, eggs and dried fruit..til it forms a ball... then proceed with the recipe as written.The addition of the orange zest and cranberries gave them a delicious, subtle sweet flavor.Be sure you generously flour your work surface, hands, and knife when shaping and cutting these scones.Update 11/12/07: I have made these scones no less than two dozen times and they are consistently a big hit with everyone, adults and children alike.Rating: 5 stars I used this recipe as a base for my espresso cafe and they are one of our most popular sellers.I initially started following this recipe as it was written and found it to be far too time consuming and labor intensive with the frozen butter.It may work fine for home users but when I have 8 other batches of scones to produce as well as 15 dozen batches of bagel dough that's proofing that need to be pulled and shaped at a specific time, grating the frozen butter seemed to be an unnecessary step.My oven (non-convection, exposed elements at 25' above sea level) I bake these 5 degrees F down (395f) and at exactly 15 minutes on every batch.I would encourage anyone wanting to make scones, either at home or in their restaurant/cafe to not forget that scones aren't always just a sweet treat with fruits, nuts and berries, you can make them into a great small meal by adding meats and herbs.Some other suggested "additions" are: craisins and white chips, lemon zest and orange flavored craisins, hazelnuts and toffee chunks, walnuts and chopped dried apricots, coarsely chopped candied ginger and cinnamon, pecans and Kraftmaid caramels cut into fourths...

use your imagination and create scones to die for!I'm a top notch baker but even thought this recipe is easy, it doesn't skip on the flavor.The hardest part was hand grating the butter and the whole mix with your fingers thing I didn't go for.So this morning I grated the frozen butter with my food processor, switched to the chopping blade, added the flour and just pulsed it a couple of times. .

Easy Homemade Scones (Any Flavor)

Easy Homemade Scones (Any Flavor)

Easy Homemade Scones (Any Flavor)

Start with our soft and flaky homemade Scones recipe and add your favorite mix-ins.Then drizzle a simple powdered sugar glaze on top and bask in pastry scone heaven.The smell of fresh scones always made it easy to get out of bed, and I knew I’d have to get to the kitchen quick or my siblings would devour them first!Just like with a good pie crust or biscuit recipe, if you over-handle the dough then the baked product will be tougher, instead of tender and flakey.To avoid flat scones: Place the dough in the refrigerator after step 6.I didn’t include this in the directions because flat scones have never been an issue for me with this recipe.In a separate bowl whisk together yogurt, cream, egg, and vanilla until well blended.Combine wet and dry mixture and craisins, and fold the ingredients in until it starts to come together in large clumps.Gently knead mixture by hand (in the mixing bowl) just a few times until it comes together in a ball.Cool on a wire rack for 10 minutes before drizzling the glaze on top.To make ahead: The scones dough can be made one day in advance.Prepare the recipe through step 5, cover dough and refrigerate for up to one day.Once frozen, store scones in a freezer safe container for 2-3 months.Allow scones to thaw completely on the countertop and warm for 20 seconds in the microwave before eating.Then drizzle a simple powdered sugar glaze on top and bask in pastry scone heaven.Print Pin Rate Author Lauren Allen Course Breakfast, Side Dish Cuisine American Servings 8 Calories 361 Prep 15 mins Cook 15 mins Total 30 mins Add to Meal Plan Go to Collections Ingredients US Customary Metric 1x 2x 3x For the Scones: ▢ 2 cups all-purpose flour.▢ 1-2 Tablespoons milk Instructions Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.In a separate bowl whisk together yogurt, cream, egg, and vanilla until well blended.Add to the dry mixture along with craisins (or other add-ins) and use a rubber spatula to fold the ingredients in until it starts to come together in large clumps.Gently knead mixture by hand (in the mixing bowl) just a few times until it comes together in a ball.Cool on a wire rack for 10 minutes before drizzling the glaze on top.For the Glaze: Add powdered sugar to a mixing bowl with 1 Tbsp milk and stir until smooth.Make ahead Instructions: The scones dough can be made one day in advance.Prepare the recipe through step 5, cover dough and refrigerate for up to one day.Once frozen, store scones in a freezer safe container for 2-3 months.Updated March 2020 with process photos and flavor adaption tips.

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Scones Recipe

Scones Recipe

Scones Recipe

I added two tsp of cinnamon and I put the egg in the measuring cup then added 1/2 milk and 1/2 half and half cream and the dough consistency was perfect.If people had dough that was too wet, they really need to try putting the egg in the measuring cup first, then adding the milk.This was the first time I ever made scones, but not my boyfriend- he gave me a really good tip: see, I was confused and thought that I was supposed to add the entire egg/ milk mixture to the dough, but instead, he said to just add enough of it so that the dough be moistened (We only used about half of the egg/ milk mixture).I know this is what the recipe says to do, but what i THOUGHT the directions said was to add the whole mixture and keep mixing until it was moistened.I also recommend using the food processor to combine the flour mixture and butter.The texture was much better when I added a little more flour to roll out, then kneaded a couple times and patted down into a circle and made scone wedges.Rating: 5 stars A+++ We made orange cranberry scones and they turned out delicious.I've made them twice in the last twenty four hours, and got rave reviews each time.Also, I sprinkled brown sugar on top, but these are all personal preferences.Rating: 5 stars I come from England, and haven't eaten scones since moving to America.I have looked for a while for a recipe and this one sounded the closest to how I remember my mother making them.If they are made correctly, they are certain to stick to the roof of your mouth as you eat them so it's always a good idea to have a drink with them - preferably, steaming cup of English tea!I cut the butter down to 1/2 c. and froze it first then grated it into the flour mixture.Rating: 5 stars I needed an English dish to take to a multi-cultural food tasting party at my daughter's school.I served them with strawberry jelly and hot tea, and they were a hit!! .

The BEST Scone Recipe

The BEST Scone Recipe

The BEST Scone Recipe

Learn how to make delicious, soft, light, and tender scones with this easy tutorial.But the truth is that when made correctly, scones are actually super soft, light, and can melt in your mouth!So today I’m bringing it back to the basics and showing you exactly how to make homemade scones.Too much flour can lead to a crumbly dough and scones that don’t taste as good.Too much flour can lead to a crumbly dough and scones that don’t taste as good.A little cream brushed on top of the scones before they go into the oven creates a beautiful slightly crisp and lightly browned exterior too.When it comes to soft scones that don’t dry out, heavy whipping cream is the best option.A little cream brushed on top of the scones before they go into the oven creates a beautiful slightly crisp and lightly browned exterior too.To start, you’ll whisk together your flour, sugar, baking powder, and salt.Next, whisk together the heavy whipping cream, egg, and vanilla extract until well combined.Then, turn it out onto a lightly floured surface, work it into a ball, flatten it into a disc 7 inches in diameter, and cut it into 8 equal-sized pieces.Add 1 and 1/2 teaspoons of ground cinnamon and 2/3 cup of raisins Lemon Poppy Seed: Add the zest of 1 medium lemon and 1/2 tablespoon of poppy seeds You can also find my chocolate chip scone recipe here and my apple cinnamon scones here. .

Easy Scones Recipe with Dried Currants

Easy Scones Recipe with Dried Currants

Easy Scones Recipe with Dried Currants

It's a basic recipe made with dried currants, which is simple and classic.Baking powder loses its potency quickly, and your scones won't rise properly if it's too old. .

Easy Scone Recipe

Easy Scone Recipe

Easy Scone Recipe

These little delights are a kind of quickbread (similar to soda bread) so rely on a chemical raising agent, not yeast, and come together extremely quickly.From Mary Berry to the BBC, every scone recipe will vary slightly but the ratios are usually pretty similar and rely on the simple ingredients of plain flour, milk, butter and baking powder.Some people like using buttermilk but, as it is often hard to find, I prefer to simply thin some natural yoghurt with water (in a 50:50 ratio) to use instead of the milk in the recipe below – i.e. use 50ml natural yoghurt mixed with 50ml water.Freeze the cut rounds of scone dough on a lined baking tray.Once frozen, slide the scone dough rounds into a resealable food bag and freeze for up to 3 months.You can also freeze already baked scones in a resealable food bag for up to 1 month.If you’re finding the scone dough is too wet to handle, pop it in the fridge to chill for about 30 to 60 minutes.Do not try to mix more flour into the dough as you’ll throw off the ratios of ingredients in the recipe resulting in dry, dense scones.Only stir the batter together until the liquid is just about incorporated – the chaffing step after mixing is where the dough properly comes together so don’t worry if it looks like a complete mess when you tip it out of the bowl.The twisting effectively seals the cut edges of the circle which means it won’t rise as well.The recipe I’ve written below uses plain flour and includes the addition of baking powder for the ‘rise’.Place the flour, sugar, baking powder and salt in a large bowl.360 g (3 cups) plain flour *, 50 g (1/4 cup) granulated sugar, 3 1/2 tsp baking powder, 1/2 tsp fine table salt, 100 g (7 tbsp) unsalted butter, cold, cubed.Stir together very briefly to form a messy, sticky dough with some floury patches remaining.Tip the contents of the bowl out onto a work surface dusted lightly with flour.You want to work quickly & lightly here – don't overwork the dough or the scones will be tough.Once frozen, slide them off the tray into a sandwich bag and pop back into the freezer for up to 3 months.See the list below with instructions on how to adapt the recipe above to make differently flavour sweet or savoury scones!Add 100g or sultanas or raisins to the bowl just after rubbing the butter into the dry ingredients.If you want to include glacé cherries, the technique is the same as the scones above however, as glacé cherries tend to be quite large, you’ll want to chop them up a bit first until the pieces are roughly the size of a raisin before adding to the bowl!Add 150g frozen blueberries to the bowl just after rubbing the butter into the dry ingredients.Be aware that you will need to work quickly and gently once the frozen blueberries are added as they will start to defrost and can become squishy which can bleed into the dough.You may need to increase the baking time by 5-7 minutes as the blueberries make the dough colder and wetter.Add the freshly grated zest of 1 lemon to the dry ingredients when you’re rubbing the butter in.Glaze the baked, cooled scones with a mixture of lemon juice and icing sugar until thick but pourable.Add 100g dark, milk or white chocolate chips to the dough after you’ve rubbed the butter into the dry ingredients.If you want double chocolate scones, replace 30g of the flour with unsweetened cocoa powder.

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Easy Scone Recipe

Easy Scone Recipe

Easy Scone Recipe

A basic scone mix is so versatile and easy - one bowl, no cutters or rolling, just bake and share. .

Plain scones

Plain scones

Plain scones

• When cutting out your scones, it's important not to twist the cutter, but rather press down, lift up and push the dough out.• You can make a cheat's version of a scone using self-raising flour, double cream and lemonade. .

Easy Scones Recipe

Easy Scones Recipe

Easy Scones Recipe

The secret to this homemade recipe is sour cream which makes light scones!Serve these crumbly English soft scones with clotted cream, jam and tea!From start to end (including baking time) you can have scones ready to eat in 30 minutes!Homemade scones have been on my “must conquer” recipe list for quite some time.I’m in love with this Easy Scones recipe so much that I worry I’m going to be making these at least twice a week because they’ve become my new favorite afternoon snack served with tea.The sour cream is going to help make them feel light and crumbly, everything a good scone should be.Making the scones in the food processor couldn’t be easier.I cut my butter into smaller pieces as the food processor will handle them better this way.Put some more flour on a flat surface and place your dough on top.I love serving them with clotted cream and jam, alongside a pot of English tea.If you don’t have a food processor you can mix by hand but just make sure you really get that butter to a crumbly coarse texture.n general I think a food processor is a kitchen must have and once you have one you will quickly be using it a few times a week and wonder how you lived without it.Can I add raisins, chocolate chips or berries to my scones?After making the dough add 1/2 cups of preferred add-in (I love raspberries) and stir them to combine with a wooden spoon.It’s easy to make but takes lot of time and needs quite a bit of heavy cream.Clotted cream is life changing and whenever possible your scones should be enjoyed with it.It’s a rich, cream spread – kinda similar to butter but thicker and more sweet.In my opinion clotted cream and jam are so much better on scones than icing. .

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