Brown Scones Recipes

Steps:

• Heat oven to 375 degrees.
• In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. Cut in butter and shortening. In a separate bowl, combine cream with beaten egg then add to dry ingredients. Stir in fruit. Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds. Bake for 15 minutes or until brown.

Steps:

• In a large bowl, whisk together both flours, oatmeal, salt, and baking soda. Add buttermilk and stir until mixture is the consistency of a thick batter.
• Preheat a griddle or cast-iron skillet over medium heat. Add enough clarified butter to lightly coat. Drop 3 tablespoons batter onto the griddle and cook, turning once, until golden and risen, 5 to 6 minutes per side.
• Remove scones from heat and keep covered with a clean kitchen towel until ready to serve; serve warm.

Steps:

• For the scones: Preheat the oven to 400 degrees F. Grate the frozen butter into a bowl using a box grater. Combine the flour, granulated sugar, baking powder and salt in a large bowl. Add the peaches and toss in the flour to coat. Add the butter and toss to combine.
• Stir together the heavy cream, sour cream, egg, vanilla and almond extracts in a medium bowl. Slowly add the cream mixture to the flour mixture, and mix just until a dough comes together. (Make sure not to overwork).
• Turn the dough out onto a parchment paper-lined baking sheet and shape into a 9-inch disc, about 1 inch thick. Score the dough into 8 wedges, using a knife to cut into but not all the way through the dough. Brush the tops of the scones with cream. Bake until the scones are cooked through and golden brown on top, 20 to 25 minutes. Cut into wedges, then remove to a wire rack to cool until warm.
• Meanwhile, make the glaze: Whisk together the powdered sugar, cream, vanilla, almond extract and salt in a small bowl. Spoon the glaze over the scones before serving.

Steps:

• Preheat oven to 400. Combine the flours, baking powder, baking soda, salt, sugar, and cinnamon. Work in butter until small clumps form.
• Add walnuts, and raisins and toss to incorporate.
• Pour the buttermilk into the center of the mixture and stir until dough is just cohesive.
• Turn the dough out onto a lightly floured surface and bring together into a ball. Roll or pat the dough to a 1" thickness. Cut rounds using a 2" round biscuit cutter and transfer to parchment lined baking sheet.
• Or, pat into a square and cut square scones.
• Freeze for 15 minutes.
• Brush scones with cream, and sprinkle with sugar.
• Bake until they begin to brown, 20 to 22 minutes. Remove from the oven and cool on a rack.

Steps:

• Preheat oven to 400°F Lightly dust a baking sheet with some flour.
• Put the whole wheat flour and wheat germ into a large mixing bowl. Sift the all-purpose flour, salt and baking soda into the bowl. Mix the ingredients well together with fingers.
• Next, rub in the butter to pea-sized pieces; then mix in the sugar.
• At this stage, put the lightly dusted tin into the oven to preheat.
• Stir in enough buttermilk to make a soft dough. Turn onto a lightly floured surface and gently knead for a few seconds. Cut out scones with a round cookie cutter.
• Put the scones on the preheated baking sheet and bake for about 15 minutes or until risen and a golden brown.
• Cool on a wire tray.

Steps:

• Preheat the oven to 230°C.
• In a big bowl mix all dry ingredients.
• Add milk and water and add-ins of your choice. Using your fingers knead into an elastic dough (be careful not to over knead it). If you need more flour just add it and if you need more liquid add more water or milk.
• Flatten the dough to desired thickness and cut out scones of desired size (I use a 7.5 cm round glass for cutting).
• Place scones on a paper-lined baking sheet and bake for 15 minutes or until golden brown.