Quick Scones With Plain Flour
- November 24, 2021
These plain scones are light and fluffy, and go perfectly with jam and cream for a gorgeous afternoon tea.When I was in London a few years ago, I was reminded of my fond affection for Devonshire Tea, which is essentially a plain scone served with jam and cream.There is something just so comforting about sitting down to a hot cup of tea (with milk and sugar for me), with a small selection of sweet cakes to see you through the afternoon.The only drawback for me with the recipe was the use of cream of tartar, an ingredient which is hard (sometimes impossible) to find in Zurich, but which I know is widely available in countries like the UK, US and Australia.To make plain scones, you start by rubbing cold butter into the dry ingredients until the mixture looks crumbly and resembles wet sand.I also use lard or vegetable shortening to make the scones extra soft.For this task, I like to use my stand mixer with the flat paddle attachment, but you could of course simply use your fingertips.Milk is added to the dry ingredients to bring everything together into a soft dough.At this stage, you should handle the dough as little as possible to ensure that the scones turn out light and fluffy.Plain Scones ★★★★★ 4.9 from 14 reviews Author: Thanh | Eat, Little Bird.These plain scones are light and fluffy, and go perfectly with jam and cream for a gorgeous afternoon tea.heaped teaspoons baking powder 50 g ( 1/2 stick) unsalted butter, cold and cut into cubes (see Kitchen Notes).ml (1 cup) double cream or heavy whipping cream 1 – 2 heaped teaspoons of caster sugar or vanilla sugar Instructions For the Scones Preheat the oven to 220°C (430°F) (without fan).Place a baking tray in the middle shelf of the oven to warm up while you are making the scones.Place the flour, salt, sugar and baking powder into the bowl of a KitchenAid or stand mixer.Add the butter and lard (or vegetable shortening), and briefly mix with the flat paddle attachment until the mixture resembles damp sand.Alternatively, you can do this by hand by simply rubbing the fats into the flour with your fingertips.Place the dough onto a floured work surface and pat it into a rectangle or circle shape about 3 cm (1 inch) high.I use a 6 cm (2.5 inch) crinkle-edged cookie cutter to make fairly small scones.Serve the scones with some Chantilly Cream (recipe below) and strawberry jam.You can use frozen butter in this recipe and simply grate it into the dry ingredients.I like to freeze 2 or 4 scones together in a small zip-lock freezer bag for easy handling.To bake, simply proceed with the remaining instructions above using the frozen scones (there is no need to defrost them first), but they will require an extra 5-10 minutes in the oven (depending on size).If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients. .
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!! .
Easy Scone Recipe
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.Freeze the cut rounds of scone dough on a lined baking tray.You can bake the dough straight from frozen, at the usual temperature, for 20-25 minutes.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.Make sure you’re using a lightly floured work surface and dust the top of the dough lightly with flour.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.Scone dough is not kneaded – instead it is gently stirred and then patted and folded in half a few times (this is called ‘chaffing’ the dough), trying to work it only until the dry ingredients are incorporated.This will ensure you don’t overwork your dough!Yes, they’ll have a slightly less spongey texture but you can replace the eggs in the recipe with an extra 75ml (1/4 cup plus 1 tbsp) of milk. .
as I could taste the baking powder in my scones.Thanks for this easy recipe.Will add some vanilla next time to mask the baking powder after taste.Thank you for sharing this recipe.The dough came together beautifully, they tasted perfect!This is my new recipe for any future scone baking.My dough only made 4 scones, not sure what happened there, however I will most definitely be making these again.We were delighted with these scones.A very simple and easy recipe with 'cupboard ingredients' which produces excellent results. .
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. .
Paul Hollywood's scones recipe
Then add the remaining milk a little at a time and bring everything together to form a very soft, wet dough.By folding and turning the mixture in this way (called 'chaffing'), you incorporate the last of the flour and add air.Next roll the dough out: sprinkle flour onto the work surface and the top of the dough, then use the rolling pin to roll up from the middle and then down from the middle.‘Relax’ the dough slightly by lifting the edges and allowing the dough to drop back onto the work surface.Be careful to keep the glaze on the top of the scones.Bake the scones in the middle of the oven for 15 minutes, or until the scones are risen and golden-brown. .
Scones (The Perfect Afternoon Tea Treat)
I was planning on adding a nice picture here to show how much difference a subtle change in ingredients can make to the look of the scone, just like Jon did with his Chocolate Chip and Peanut Butter Cookies.My perfect scone experiment I started with a basic recipe of… 500g plain flour.Some recipes use more butter and less milk – These had a nice flavour but I found the texture a bit too crumbly.Adding baking powder made the scones slightly higher, making them lighter and fluffier.made no difference to the texture and the sweetness of the sugar got a bit lost, meaning you’d need more of it.Switching milk for buttermilk seems to be quite a popular recommendation and did make them moister, but it made them a lot more bland.I also found that I needed to up the level of sugar and milk slightly from my basic recipe to get the perfect scone flavour and texture.I’ve added all this just in case for some strange reason you disagree with me about what makes the ultimate scone!In that strange scenario, hopefully this might give you an idea of what you can change to make YOUR perfect scone.It’s full of creative flavours, including savoury, vegan and even a Christmas version with brandy, mincemeat and marzipan.Round cutter – I use one which is 6cm in diameter, but if you’re having a dainty afternoon tea you could make them smaller.FREE GRAMS TO CUPS CONVERSION CHARTS Subscribe to the Charlotte's Lively Kitchen mailing list to get your FREE printable grams to cups and cups to grams conversion charts for twelve popular baking ingredients SUBSCRIBE Scones (The Perfect Afternoon Tea Treat) How to make the perfect afternoon tea treat – scones.275 ml full-fat milk + a little extra for glazing For fruit scones you'll also need... 100 g raisins.100 ml water INSTRUCTIONS If you're making fruit scones then put the raisins (100g) and water (100ml) into a bowl and leave to soak for 20 minutes - soaking the fruit helps to prevent it burning during cooking.Add the caster sugar (60g), baking powder (1 tsp), salt (½ tsp) and raisins (if using) and mix to combine - Sprinkle the salt and baking powder across the top of the flour/butter mix rather than putting it in one place as this will help ensure that it's evenly distributed.If there's any flour left in the bottom, add a touch more milk to help collect it up - your dough should be slightly sticky, but not too sloppy.Place the dough on a work surface and pat it flat to a thickness of about 1½ inches (don't use a rolling pin).Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.