How To Make Scones Recipes
Scones

How To Make Scones Recipes

  • January 10, 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.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.You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!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.Dust a clean surface with a little flour and drop dough on top.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.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.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.Once it’s nice and cold, brush the tops of the scones with a little heavy whipping cream.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. .

recipe for scones

recipe for scones

recipe for scones

In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.Using a bowl scraper or a large spoon, stir the dough ingredients until all is moistened and holds together.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.Bake the scones in the upper part of your oven for 18 to 23 minutes, or until they're a light golden brown. .

Easy Scones Recipe with Dried Currants

Easy Scones Recipe with Dried Currants

Easy Scones Recipe with Dried Currants

(Nutrition information is calculated using an ingredient database and should be considered an estimate.).Baking powder loses its potency quickly, and your scones won't rise properly if it's too old. .

Easy Scones Recipe [Light & Fluffy]

Easy Scones Recipe [Light & Fluffy]

Easy Scones Recipe [Light & Fluffy]

» You might also like this Classic Crepe Recipe or this Bagel & Lox Sharing Board.Some of our other favorite flavors are cranberry orange, lemon, and these apple scones with maple cinnamon glaze.But to be honest, nothing beats just plain English scones with jam and clotted cream.Slathering on a homemade jam and clotted cream takes this scrumptious baked treat up another notch.The delicious flavor and fluffy interior is perfect for afternoon tea.These measurements are given only in weight because it’s very important to use the exact amount of the ingredient that’s called for.Start by combining the flour, baking powder and salt together in a mixing bowl.You can also combine these ingredients in a food processor, if you’d rather not mess with the pastry cutter.Using a machine to combine the rest of the ingredients will surely overmix it and result in dense scones.Press or roll the dough to about 3 cm thick and use a floured cutter to cut circles.Place the scones onto a baking sheet lined with parchment or silicone mat.Make sure the oven is properly and fully preheated before putting them in.Bake the scones for 10-12 minutes, until about tripled in height, and golden brown on the tops and bottoms.To make flaky, fluffy scones, you need to start with cold butter.You can add an extra tsp to the mixture, if it’s a bit older, to ensure the scones will rise.When you turn it out on the countertop, don’t add extra flour to it, unless it’s too actually too wet.If you add more flour to take away the tackiness of the dough, it will affect the final product.The good news is that even when the scones don’t rise, they are still really tasty and are usually still fluffy inside.Fresh fruit, with the exception of berries, usually contains too much water, which will change the consistency of the scones.Mixing in chocolate chunks also adds a sweet twist to this classic.Make sure they’ve cooled completely before sealing them into a freezer bag with all the air squeezed out.Sift the flour, baking powder and salt through a sieve into a large mixing bowl.Using a pastry cutter, incorporate the butter into the flour until it is in small crumbs.Pour into the dry ingredients and mix gently, just until a soft dough forms.Press or roll out the dough into a circle on a lightly floured cutting board.Notes This recipe is written in the metric system because this is how we were taught in England to make the scones.Using weight measurements is the best way to ensure you get the exact amount of the ingredient you need for perfect scones.If your scones don’t rise properly, there are a number of reasons this may have occurred. .

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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Authentic British Scones • Curious Cuisiniere

Authentic British Scones • Curious Cuisiniere

Authentic British Scones • Curious Cuisiniere

An authentic British Scone is the perfect accompaniment to your warming cup of tea, particularly if you have some clotted cream and jam to serve it with!Or do you think of the sugar-dusted pastries in the Starbucks display case that you might be tempted to grab to go along with your morning coffee?British scones are small nibbles that are fairly plain on their own, but are classically eaten with jam and clotted cream, making for a real treat.The basic ingredients for biscuits and scones really are the same: flour, leavening, a little salt, some fat, milk, and maybe a little sugar.The process too is similar: cut the fat into the dry ingredients, add the liquid, roll, and bake.British scones are more dense, slightly drier, and more crumbly than biscuits.Doing this creates a fine, sandy consistency that helps give the scones their classic texture.Whether you call it a biscuit or a scone, these tasty treats are great for breakfast or for an afternoon nibble.Print Recipe Pin Recipe 4.11 from 381 votes Authentic British Scones An authentic British Scone is the perfect accompaniment to your warming cup of tea, particularly if you have some clotted cream and jam to serve it with!Clotted cream , at room temerature (to serve) Instructions Preheat your oven to 425F.In a medium bowl, place the flour, sugar, baking powder, salt, and butter.Twisting the cookie cutter will impact the amount of rise you get on your scones. ).If you like softer scones, cover them with a clean tea towel as they cool.Alternately, freeze the baked scones and reheat in a low oven for 5-10 minutes after thawing on the counter.Her love for cultural cuisines was instilled early by her French Canadian Grandmother. .

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