CRUNCHY YET MOIST SCONES
Reliable and simple. They have always turned out good and have been a favourite to family everytime. Make sure you dont play with it and do it fast. Goodluck and Enjoy
Provided by the.fashion.babe
Categories Scones
Time 14m
Yield 12 Scones, 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven 220 degrees. Sprinkle flour over flat baking tray.
- Sift flour into medium bowl. Add sugar. Using your fingertips rub butter into flour mixture until it resembles fine bread crumbs.
- Add milk. Use a flat bladed knife to mix until dough begins to come together. Turn onto a lightly floured surface and knead gently until dough comes together.
- Flatten dough with the palm of your hand until 2cm thick. Use a 5cm cutter to cut out scones. Place onto baking tray 1cm apart. Bake for 14-16 minutes or until goldn and cooked through.
- Serve warm with Jam and Cream.
Nutrition Facts : Calories 178.3, Fat 6.4, SaturatedFat 3.9, Cholesterol 17.1, Sodium 48.8, Carbohydrate 25.9, Fiber 0.8, Sugar 1.1, Protein 4
CRUNCHY SCONES
Make and share this Crunchy Scones recipe from Food.com.
Provided by parthree
Categories Breads
Time 23m
Yield 8 scones, 4 serving(s)
Number Of Ingredients 12
Steps:
- Adjust oven rack to upper middle position and preheat oven to 425.
- In food processor, pulse briefly flour, sugar, baking powder and salt.
- Drop in the cold butter and process until bread crumb texture.
- In a separate bowl, combine 1/2 cup heavy cream, egg, and orange zest.
- Add wet ingredients to dry ingredients and process, just until combined.
- Turn dough out on floured surface and gently knead in dried currants or cranberries if using.
- Pat dough into a disk 3/4 inch thick and transfer to cutting board.
- Brush top with remaining heavy cream, sprinkle with ground nutmeg and turbinado sugar.
- Using a sharp knife, cut into 8 wedges and transfer to greased cookie sheet.
- Bake for 12 minutes or until edges are only slightly golden brown.
- Enjoy with fresh whipped cream and jam.
Nutrition Facts : Calories 581.8, Fat 31.6, SaturatedFat 19.2, Cholesterol 138.2, Sodium 747, Carbohydrate 66.5, Fiber 1.8, Sugar 17, Protein 8.9
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.
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- Choose Your Flour Wisely. Choosing the right type and brand of flour is essential to ace any scone recipe. Using only all-purpose flour may not give you the best scone results.
- Keep Your Ingredients Cool. Whether you’re using butter, shortening, milk, buttermilk, or cream in your scone recipe doesn’t matter. What’s important is that you should always keep scone ingredients in the fridge before mixing them into the dough.
- Avoid Overworking the Dough. Kneading and over-mixing don’t go well with scones. When you mix wet ingredients with flour, two proteins (glutenin and gliadin) combine to form gluten.
- Hit the Right Baking Temperature. The correct temperature and baking time are vital to make scones crispy on the outside. Undercooking your dough will result in moist, doughy scones.
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