Twelfth Night Scones Recipes

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:

• FOR THE SCONES: Preheat oven to 375 degrees F & grease a cookie sheet.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda & sale, then with a pastry blender, cut in the butter until the mixture looks like coarse crumbs.
• Stir in the cranberries, vanilla chips & the 2 teaspoons of orange zest, before adding the yogurt & the 1/3 cup of buttermilk. Stir just until dry ingredients are moistened.
• Shape dough into a ball, & place it on the prepared cookie sheet. With floured fingers, press or roll the dough into an 8-inch round, then cut the round into 8 wedged, but DO NOT SEPARATE THE WEDGES.
• FOR THE TOPPING: Brush the dough with 1 to 2 tablespoons of buttermilk. Then, in a small bowl, mix the 1 tablespoon of sugar with the 3/4 teaspoon or orange zest & sprinkle that over the dough.
• Bake 15 to 20 minutes or until the edges are light golden brown. Immediately remove from the cookie sheet & place on a serving tray. Let cool for 5 minutes, then separate the wedges & serve warm.

Steps:

• Prepare Batter
• Sift flour and salt together in a large mixing bowl. Make a hole in the center of the flour.
• In a small mixing bowl, stir and dissolve the dry yeast in the lukewarm milk-water mixture.
• Once dissolved, pour the dissolved yeast into the center of the flour. Stir in just enough flour from around the bowl to make a thick batter.
• Allow to Rise
• With your hand, grab about a teaspoon of the flour from the side of bowl and sprinkle it over the top of batter. Cover bowl with a kitchen towel and leave in a warm place, away from any draft. Allow batter to turn spongy, about 15 minutes.
• Cream Butter and Sugar
• In a medium-size mixing bowl, use a hand mixer or whisk to beat together the butter and sugar. The mixture should be smooth and creamy. Set aside.
• Put grated orange and lemon rinds, eggs, brandy and water to the bowl with flour misture. Mix all. The dough will be sticky.
• Combine Ingredients and Let Rise
• Beat flour mixture until it is elastic and smooth. Beat in butter-sugar mixture and mix until the dough is smooth. Dough should be formed into a ball, then covered with oiled plastic wrap.
• Cover bowl with a kitchen towel and leave it again in a warm place and allow to rise until doubled in size. This will take approximately 1.5 hours.
• While you are waiting for the dough to rise, grease a large baking sheet with vegetable shortening and set aside for use later. If you will use a baking stone, no need to grease it
• Knead, Roll and Let Rise
• Once dough has doubled, remove plastic wrap and punch dough down. Lightly flour a clean counter or cutting board and place dough on it. Knead for 2-3 minutes. Then, using a rolling pin, roll dough into a long rectangle, about 2 feet long and 5-6 inches wide.
• Roll the dough on the long side into a sausage shape. Carefully place the dough onto the large baking sheet or stone and connect the ends together, forming a ring. If you will hide a bean or a small foil-wrapped, ceramic figurine in the cake, now is the time to tuck it under the dough. Cover with oiled plastic wrap again. Leave in a warm place and allow to double in size. This will take about 1 to 1 1/2 hours.
• Decorate and Bake
• Heat oven to 350F degrees. Lightly beat the egg white in a bowl. Uncover the dough and brush the top of the cake. Decorate the ring with the candied fruit pieces. Push them into the dough slightly so that they do not fall off. Place in oven and bake for about 30 minutes or until golden. Allow to cool on a rack before serving.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet or line with baking parchment.
• Sift flour and baking powder into a medium bowl. Rub butter and sugar into flour to form a fine crumble. Make a well in center, and add milk and currants. Knead gently together, being careful not to over mix. Dough will be sticky.
• On a generously floured surface, roll out dough to 3/4 inch thickness. Stamp out 2 1/2 inch rounds with a plain pastry cutter. Transfer to prepared pan, and brush tops with egg yolk. Allow to stand for 15 minutes.
• Bake in preheated oven until risen and lightly golden on top, 12 to 15 minutes. Remove to a rack to cool.