Rich Scones Recipes

Steps:

• Preheat oven to 375 degrees. Sift together flours, sugar, baking powder, baking soda, and 3/4 teaspoon salt in a large bowl. Cut in butter with a pastry blender or rub in with your fingers. (The largest pieces should be the size of small peas.) With your fingertips, flatten butter pieces into small disks. Cover with plastic wrap, and refrigerate until butter is very firm, about 20 minutes.
• Combine cream and vanilla in a small bowl, and stir into flour mixture with a wooden spoon until almost absorbed and dough just comes together. Turn out dough onto a lightly floured work surface; roll out into an 8-by-10-inch rectangle. With a short side facing you, fold rectangle into thirds, as you would a letter. Rotate dough a quarter turn clockwise. Repeat rolling out, folding, and rotating dough 2 more times. With floured hands, pat out dough to a 1 1/4-inch thickness, and cut out as many rounds as possible with a floured 2 1/4-inch round biscuit cutter. Gather scraps, reroll once, and cut out more rounds (you should have a total of 12).
• Place scones 2 inches apart on parchment-lined baking sheets. Brush tops with cream, and sprinkle with sugar. Bake until golden brown, 18 to 20 minutes, rotating sheets halfway through. Let cool on sheets. Serve warm or at room temperature.

Steps:

• Position a rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.
• Whisk the cream, egg and milk powder in a liquid measuring cup. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter and pulse only until pea-size pieces remain. Transfer to a large bowl and make a well in the center. Pour the wet ingredients into the well and mix with a fork, incorporating the dry ingredients a little at a time until a shaggy dough forms (it's okay if the dough looks a little dry, just don't overwork it). Lightly knead the dough in the bowl until it just comes together.
• Turn the dough out onto a lightly floured surface and pat into a 1-inch-thick rectangle (about 9 by 7 inches). Cut in half lengthwise, then cut in half again crosswise; you should have 4 equal rectangles. Cut each piece in half from corner to corner making 8 triangular wedges. Transfer to the prepared baking sheet and freeze for 10 minutes.
• Brush the tops with cream and sprinkle with demerara sugar. Bake the scones until golden brown, 20 to 25 minutes. Let them cool on the baking sheet for 10 minutes, and then transfer to a wire rack to cool for 15 more minutes. Serve warm with softened butter and jam.

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.

Steps:

• In a large bowl, sift flour, baking powder and salt.
• Thoroughly mix in lard with your fingers.
• Add sugar and currants, mixing well.
• Stir in enough milk to form a stiff dough.
• Preheat oven to 425 degrees.
• On a lightly floured surface roll dough out until it is 3/4" thick.
• Cut into 2" circles.
• Place on a greased cookie sheet and bake in middle of oven for about 10 minutes or until tops are light golden.
• Serve while still warm with butter, jam and real whipped cream.

Steps:

• Combine flour, baking powder, sugar.
• Cut in butter using pastry cutter or rubbing with fingers.
• Mix in egg and cream with a fork (add a bit a water if needed. Dough schould be slightly sticky).
• Stir in currents/raisins.
• Traditional method: Turn out on lightly floured board and pat out in a circle with dough 1/2 inch thick.
• Cut in 12 wedges.
• Drop method: Drop by spoonsful unto greased baking sheet.
• Brush tops with egg whites and sprinkle with sugar.
• Bake at 400 F for 15-18 minutes.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a cookie sheet.
• Sift flour and salt into a mixing bowl. Mix in sugar. Rub in butter with your fingers until the mixture resembles bread crumbs. Stir in apples until combined.
• Mix milk, honey, and egg together in a separate bowl. Add to the dry ingredients and mix to form a dough.
• Roll out the dough on a lightly floured surface to a thickness of 3/4 inch. Cut scones out with a cookie cutter of your choice. Place on the prepared cookie sheet.
• Bake in the preheated oven until golden, 8 to 10 minutes. Let cool before serving.

Steps:

• Preheat oven to 400°. In a large bowl, combine flour, sugar, baking powder and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in baking chips. Whisk 1 cup cream and egg; stir into crumb mixture just until moistened., Turn dough onto a floured surface; knead 10 times. Pat into a 9-in. circle. Cut into 12 wedges. Separate wedges and place on a greased baking sheet. Brush with remaining cream. Combine coarse sugar and remaining cinnamon; sprinkle over tops., Bake 14-16 minutes or until golden brown. Serve warm.