CRUMBLY CURRANT SCONES
Currant-studded scones are wonderful warm from the oven -- and easy enough to make for a weekend breakfast.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 16
Number Of Ingredients 10
Steps:
- Whisk flour, granulated sugar, baking powder, baking soda, and salt in a large bowl. Using a pastry blender, cut in butter until mixture forms coarse crumbs with a few large clumps. Fold in currants.
- Make a well in center of flour mixture; pour in 2 cups cream. Using your hands, draw dry ingredients over cream, gradually gathering and combining the dough until it just comes together. If it is too dry, add more cream, 1 tablespoon at a time.
- Turn out dough onto a lightly floured work surface. With lightly floured hands, gently pat dough into a 7-by-11-inch rectangle, about 1 inch thick. Using a sharp knife, cut the rectangle into 16 triangles. Transfer triangles to baking sheets lined with parchment paper; cover with plastic wrap, and freeze until very firm, at least 2 hours or overnight.
- Preheat oven to 375 degrees. Lightly beat egg yolk with remaining 1/4 cup cream in a small bowl; brush over tops of scones. Sprinkle generously with sanding sugar, if desired. Bake until golden and flecked with brown spots, 30 to 35 minutes. Transfer scones to a wire rack. Serve warm or at room temperature. Scones are best eaten the day they are baked.
CRUMBLY SCONES
I find that some scone recipes can be too complicated. These ones are easy and so delicious just out of the oven with some raspberry jam and cream, or simply with salted butter. Mmmm... (P.S. I'm Australian, so the measurements might be different)
Provided by Faery Dust
Categories Scones
Time 30m
Yield 12 scones, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Sift the dry ingredients together.
- Cut the butter into the dry ingredients. Rub with the fingertips lightly. The mixture should resemble course crumbs. You can do this step in a food processor, but put the mixture into a bowl before adding the liquid.
- Add your liquid and mix lightly and gently with a butterknife or the fingertips. Don't over mix, this can create heavy scones.
- Turn the dough out onto a lightly floured surface and press out gently into an oblong shape, about 20mm thick.
- Cut into squares or use a scone cutter.
- Pop them onto a baking tray. Brush the tops with a bit of milk and bake at 240C (475F) until done, about 10 minutes.
- VARIATIONS.
- Use 1/2 cup sour cream instead of the butter and the milk or milk and egg.
- Cheese scones: Add 1/2 cup finely grated cheddar and omit the sugar.
- Fruit scones: Add 1/2 cup raisins to the dough.
Nutrition Facts : Calories 324.7, Fat 9.6, SaturatedFat 5.8, Cholesterol 25.9, Sodium 742.3, Carbohydrate 51.1, Fiber 1.7, Sugar 0.2, Protein 8.1
ALMOND-CRUMB SCONES
Like scones? Then you'll love these almond-crumb delights! They bake with a sweet, buttery almond streusel topping.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. In medium bowl, mix 3 tablespoons flour, 2 tablespoons sugar and the finely chopped almonds. Cut in 2 tablespoons butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Set aside.
- In large bowl, mix 2 cups flour, 1/4 cup sugar, the baking powder and salt. Cut in 1/2 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles resemble fine crumbs. Stir in chopped almonds. Stir in egg and just enough half-and-half so dough leaves side of bowl and forms a ball.
- Turn dough onto lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Pat or roll into 9-inch round on ungreased cookie sheet. Sprinkle with streusel; press lightly into dough. Cut into 8 wedges, but do not separate.
- Bake about 15 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.
Nutrition Facts : Calories 380, Carbohydrate 38 g, Cholesterol 70 mg, Fat 4, Fiber 2 g, Protein 7 g, SaturatedFat 11 g, ServingSize 1 Scone, Sodium 340 mg
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BEST SCONE RECIPE | HOW TO MAKE SCONES | JAMIE OLIVER
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Servings 16-20Total Time 35 minsCategory Beautiful Baking RecipesCalories 219 per serving
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