BASIC BRITISH SCONES
After much trial and error, I've come up with this basic scone recipe which rivals the scones at Tea & Sympathy in NYC.
Provided by Angela Martini
Categories Bread Quick Bread Recipes Scone Recipes
Time 25m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Sift the flour, cream of tartar, baking soda and salt into a bowl.
- Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and enough milk to mix to a soft dough.
- Turn onto a floured surface, knead lightly and roll out to a 3/4-inch thickness. Cut into 2-inch rounds and place on the prepared baking sheet. Brush with milk to glaze.
- Bake at 425 degrees F (220 degrees C) for 10 minutes then cool on a wire rack. Serve with butter or clotted cream and jam.
Nutrition Facts : Calories 124.3 calories, Carbohydrate 18.8 g, Cholesterol 1 mg, Fat 4.2 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 0.8 g, Sodium 102 mg, Sugar 2.8 g
ENGLISH SCONES
When I came to America from England in 1967, I made sure to bring along my favorite recipe for scones. Served warm with butter, they're perfect for breakfast.
Provided by Taste of Home
Time 30m
Yield 10 scones.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, sugar and baking powder. Cut in butter until mixture resembles fine crumbs. Stir in raisins. Beat milk and egg; add to dry ingredients, stirring lightly. , Turn onto a lightly floured surface; roll to 1-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Bake at 425° until golden brown, 10-15 minutes. Serve warm.
Nutrition Facts : Calories 228 calories, Fat 6g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 141mg sodium, Carbohydrate 41g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
CLASSIC SCONES WITH JAM & CLOTTED CREAM
You can have a batch of scones on the table in 20 minutes with Jane Hornby's storecupboard recipe, perfect for unexpected guests
Provided by Jane Hornby
Categories Afternoon tea, Breakfast, Snack, Treat
Time 15m
Number Of Ingredients 9
Steps:
- Heat the oven to 220C/200C fan/gas 7. Tip the self-raising flour into a large bowl with ¼ tsp salt and the baking powder, then mix.
- Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the caster sugar.
- Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla extract and a squeeze of lemon juice, then set aside for a moment.
- Put a baking tray in the oven. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife - it will seem pretty wet at first.
- Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it's a little smoother. Pat into a round about 4cm deep. Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what's left of the dough back into a round to cut out another four.
- Brush the tops with a beaten egg, then carefully arrange on the hot baking tray. Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few minutes to refresh.
Nutrition Facts : Calories 268 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.9 milligram of sodium
BRITISH SCONES
I love going to British teas-we have a popular tearoom here in Albuquerque. These scones have an outstanding flavor and tender flaky texture.-Carole Jasier, Lecanto, Florida
Provided by Taste of Home
Time 30m
Yield 8 scones.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Whisk the eggs, 1/3 cup cream and vanilla; stir into crumb mixture just until moistened. Turn onto a floured surface; gently knead 6-8 times., Pat dough into a 6-in. circle. Cut into eight wedges. Separate wedges and place 1 in. apart on an ungreased baking sheet. Brush tops with remaining cream. , Bake at 400° for 12-14 minutes or until browned. Remove to a wire rack. Serve warm.
Nutrition Facts : Calories 254 calories, Fat 14g fat (9g saturated fat), Cholesterol 92mg cholesterol, Sodium 331mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
CLASSIC SCONES
Traditional English scones are barely sweet - they are usually eaten with sweet jam and clotted cream - and they are lighter, flakier and tastier than their American counterparts. You can make the dough in the food processor (do not overprocess), but if you're willing to incorporate the butter by hand it is of course fine to do it in a bowl. You're looking for a slightly sticky but not messy dough; start with a half cup of cream and increase it as needed. Serve the baked scones warm, with the best jam you can lay your hands on, and a dollop of crème fraîche, mascarpone or, if you can find it, clotted cream.
Provided by Mark Bittman
Categories breakfast, brunch, easy, quick, side dish
Time 20m
Yield 8 to 10 scones
Number Of Ingredients 7
Steps:
- Heat the oven to 450 degrees. Put the flour, salt, baking powder and 2 tablespoons of the sugar in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles cornmeal.
- Add the egg and just enough cream to form a slightly sticky dough. If it's too sticky, add a little flour, but very little; it should still stick a little to your hands.
- Turn the dough onto a lightly floured surface and knead once or twice, then press it into a 3/4-inch-thick circle and cut into 2-inch rounds with a biscuit cutter or glass. Put the rounds on an ungreased baking sheet. Gently reshape the leftover dough and cut again. Brush the top of each scone with a bit of cream and sprinkle with a little of the remaining sugar.
- Bake for 9 to 11 minutes, or until the scones are a beautiful golden brown. Serve immediately.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 13 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 151 milligrams, Sugar 5 grams, TransFat 0 grams
More about "british scones recipes"
ULTIMATE GUIDE TO BRITISH SCONES (MAKE …
From thestayathomechef.com
4.9/5 (35)Total Time 30 minsCategory Bread, Breakfast, DessertCalories 387 per serving
- Grate your butter using a cheese grater and stir into the flour mixture OR cut butter into small pieces and use a pastry cutter to cut the fat into the flour mixture until it resembles coarse meal or sand.
- Add in egg (if using), 1 cup cream, blueberries, and vanilla extract (or other flavorings) stirring until the dough just comes together.
SCONES - THE GREAT BRITISH BAKE OFF
From thegreatbritishbakeoff.co.uk
Servings 8Published Aug 27, 2018Category Bread
- Preheat the oven to 220°C/200°C fan/425°F/Gas 7 and line a baking sheet with baking paper.
- Sift the flour, salt and sugar into a mixing bowl. Add the pieces of butter to the bowl and toss them in the flour just to separate and coat them.
- Beat the egg with the buttermilk, just until combined, then stir this mixture into the crumbs using a round-bladed knife to make a fairly soft but not wet dough.
- Lightly flour your fingers and the worktop and turn the dough out onto it. Knead the dough very gently for just a couple of seconds so it looks slightly smoother, then press the dough out to about 3cm thick.
- Dip the cutter in some flour (this will make it easier to cut out the scones without them sticking) and stamp out rounds. Gather up the trimmings, press them together and stamp out more rounds.
- Arrange the rounds on the lined baking sheet, setting them slightly apart to give them space to grow, then dust them lightly with flour. Bake for about 12 minutes, or until a rich golden brown, then transfer to a wire rack to cool slightly.
QUICK, EASY, BRITISH SCONE RECIPE - THE …
From thespruceeats.com
BUCKINGHAM PALACE’S ROYAL ENGLISH SCONES
From unpeeledjournal.com
CLASSIC BRITISH SCONES RECIPE: PERFECT FOR HIGH TEA
From kenarry.com
TRADITIONAL ENGLISH SCONES - BAKE FROM SCRATCH
From bakefromscratch.com
HOW TO MAKE ENGLISH STYLE SCONES
From fifteenspatulas.com
ENGLISH CREAM SCONES RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Author Ina GartenSteps 4Difficulty Easy
SCONE RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
Estimated Reading Time 40 secs
ENGLISH SCONES RECIPE - SIMPLY RECIPES
From simplyrecipes.com
ENGLISH STILTON AND WALNUT SCONES RECIPE ON FOOD52
From food52.com
BRITISH SCONES RECIPE - MASHED
From mashed.com
SCONE RECIPES - LAUREN'S LATEST
From laurenslatest.com
SCONE RECIPES (AUTHENTIC UK RECIPES FOR US KITCHENS)
From christinascucina.com
14 EASY SCONES RECIPES
From allrecipes.com
BRITISH SCONES - CAROLINE'S COOKING
From carolinescooking.com
BUTTERY BRITISH SCONES RECIPE - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
INA GARTEN’S ENGLISH CREAM SCONES | THE BUZZ MAGAZINES
From thebuzzmagazines.com
EASY ENGLISH SCONES RECIPE WITH JAM & CLOTTED CREAM - PLATED …
From platedcravings.com
EASY AIR FRYER CHEESE SCONES RECIPE - EFFORTLESS FOODIE
From effortlessfoodie.com
SCONES RECIPE - BBC FOOD
From bbc.co.uk
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #breads #lunch #eggs-dairy #oven #easy #european #potluck #diabetic #dinner-party #holiday-event #picnic #vegetarian #english #scottish #dietary #gifts #christmas #scones #comfort-food #quick-breads #taste-mood #to-go #equipment
You'll also love