What is the recipe for scones?!
Answers:
Cheddar cheese scones!.
2 3/4 cups self-rising flour
1 tablespoon sugar
2 teaspoons baking powder
3/4 cup minced fresh chives
1 cup (packed) coarsely shredded extra-sharp cheddar cheese
3/4 cup (or more) chilled whole milk
2 large eggs
1 tablespoon vegetable oil
2 teaspoons Dijon mustard
Sesame seeds
PreparationPreheat oven to 425°F!. Sprinkle large rimmed baking sheet with flour!. Whisk first 3 ingredients in large bowl!. Stir in chives and cheese!. Whisk 3/4 cup milk, 1 egg, oil, and mustard in small bowl!. Gradually add milk mixture to dry ingredients, tossing until moist clumps form and adding more milk by tablespoonfuls if dough is dry!. Turn dough out onto lightly floured surface; knead just until dough comes together!.
Pat out dough to 1-inch-thick round!. Using 2 1/2-inch-diameter cutter, cut out scones!. Gather dough scraps and repeat!. Transfer to prepared sheet!. Whisk remaining egg in small cup; brush over scones!. Sprinkle with sesame seeds!.
Bake scones until golden on top and tester inserted into center comes out clean, about 14 minutes!. Cool scones on sheet 5 minutes!. Transfer to basket!. Serve warm!.
Date Scones
2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup butter, softened
1/2 cup buttermilk
1 large egg
1/2 cup chopped and pitted dates
1 teaspoon grated orange peel
Icing:
4 tablespoons granulated sugar
2 tablespoons orange juice
Preheat oven to 350°F!. Lightly grease and flour a baking sheet!.
In a medium bowl blend together flour, sugar, baking powder and baking soda; mix well!. Add chopped butter and using a pastry blender or two knives scissor-fashion, cut in the butter until the mixture resembles coarse meal!.
Add chopped dates and orange peel in the flour/butter mixture!. Make sure you separate and blend dates well, as they have a tendency 'to stick together'!.
In a small bowl mix the buttermilk and egg together, add to the flour/butter/date mixture!.
Turn dough onto a floured surface!. Add flour as you knead the dough, if necessary!. Knead 12 to 15 strokes or until nearly smooth!.
Use preferred method:
1) SCONE :Shape into an 8-inch dome!. Using a serrated knife , score the dough into 8 wedges ( do not cut all the way through the dough)!.
2) BISCUITS: Shape into a circle maintaining a thickness of about 1/2-inch!. Cut into dough with a biscuit cutter, cut dough into 2-inch circles, reworking the scrapings as you go!.
Place scones/biscuits on cookie sheet; bake for 12 to 15 minutes or until they reach a golden brown color!. Remove from oven, place on cooling rack and drizzle with icing while still warm!.
Icing: In a small bowl mix sugar with orange juice!. Mix until sugar has dissolved!. Brush over scones using a pastry brush!.
Makes 8 scones!.Www@FoodAQ@Com
2 3/4 cups self-rising flour
1 tablespoon sugar
2 teaspoons baking powder
3/4 cup minced fresh chives
1 cup (packed) coarsely shredded extra-sharp cheddar cheese
3/4 cup (or more) chilled whole milk
2 large eggs
1 tablespoon vegetable oil
2 teaspoons Dijon mustard
Sesame seeds
PreparationPreheat oven to 425°F!. Sprinkle large rimmed baking sheet with flour!. Whisk first 3 ingredients in large bowl!. Stir in chives and cheese!. Whisk 3/4 cup milk, 1 egg, oil, and mustard in small bowl!. Gradually add milk mixture to dry ingredients, tossing until moist clumps form and adding more milk by tablespoonfuls if dough is dry!. Turn dough out onto lightly floured surface; knead just until dough comes together!.
Pat out dough to 1-inch-thick round!. Using 2 1/2-inch-diameter cutter, cut out scones!. Gather dough scraps and repeat!. Transfer to prepared sheet!. Whisk remaining egg in small cup; brush over scones!. Sprinkle with sesame seeds!.
Bake scones until golden on top and tester inserted into center comes out clean, about 14 minutes!. Cool scones on sheet 5 minutes!. Transfer to basket!. Serve warm!.
Date Scones
2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup butter, softened
1/2 cup buttermilk
1 large egg
1/2 cup chopped and pitted dates
1 teaspoon grated orange peel
Icing:
4 tablespoons granulated sugar
2 tablespoons orange juice
Preheat oven to 350°F!. Lightly grease and flour a baking sheet!.
In a medium bowl blend together flour, sugar, baking powder and baking soda; mix well!. Add chopped butter and using a pastry blender or two knives scissor-fashion, cut in the butter until the mixture resembles coarse meal!.
Add chopped dates and orange peel in the flour/butter mixture!. Make sure you separate and blend dates well, as they have a tendency 'to stick together'!.
In a small bowl mix the buttermilk and egg together, add to the flour/butter/date mixture!.
Turn dough onto a floured surface!. Add flour as you knead the dough, if necessary!. Knead 12 to 15 strokes or until nearly smooth!.
Use preferred method:
1) SCONE :Shape into an 8-inch dome!. Using a serrated knife , score the dough into 8 wedges ( do not cut all the way through the dough)!.
2) BISCUITS: Shape into a circle maintaining a thickness of about 1/2-inch!. Cut into dough with a biscuit cutter, cut dough into 2-inch circles, reworking the scrapings as you go!.
Place scones/biscuits on cookie sheet; bake for 12 to 15 minutes or until they reach a golden brown color!. Remove from oven, place on cooling rack and drizzle with icing while still warm!.
Icing: In a small bowl mix sugar with orange juice!. Mix until sugar has dissolved!. Brush over scones using a pastry brush!.
Makes 8 scones!.Www@FoodAQ@Com
Scones
These are wonderfully light & airy scones, as they are made without fat!.
IngredientsFor the scones:
1 rounded teaspoon baking powder
1 rounded teaspoon sugar
250g plain flour, sieved, plus extra for flouring
150ml semi-skimmed milk
Cook's tip:
The main secret of good, light scones is to have all the ingredients and equipment nice and warm before you start!. (Pop them briefly in the oven)!.
To make a more keeping scone, rub in 50-75g butter to the dry ingredients before you add the milk!.
For Spice scones, mix in a teaspoon cinnamon and half a teaspoon each of ground ginger and nutmeg to the basic mixture!.
For Orange and vanilla scones, add the grated rind of 1 large orange and 1 - 2 half teaspoons vanilla essence to the basic mixture!.
For Cocount scones, add 6 tablespoons toasted dessicated cocount to basic mixture!.
For Savoury cheese scones, add 75g-100g finely grated Cheddar cheese either all into the mixture or reserving some to sprinkle on top for a cheese crust!.
Preheat the oven to 220°C, 425°F, gas mark 7!.
Warm all the ingredients slightly; the flour particularly lightly!.
Mix all the dry ingredients together and add the milk!. Work in quickly to make a light, soft dough!.
Add more milk or flour if the mixture is too dry or too sloppy!.
Tip the mixture on to a lightly floured surface and knock the edges gently to make an oblong shape!.
Do not pat the top or you will knock out the air!.
Cut the scone mixture into squares using the sharpest knife you have!. (Do not use a blunt knife or cake cutters, as these will press and flatten the mixture!.)
Sprinkle the scones generously with flour and quickly arrange them on a preheated baking tray!. Use a palette knife or slice to avoid handling the scones themselves!.
Bake undisturbed in the preheated oven for 15-20 minutes, according to how big you made them!.
When the scones are baked, put them on a rack and if you like soft scones, cover with a clean cloth!.
Leave uncovered, though for the hint of a crust!.
Pull open, rather than cut with a knife!.Www@FoodAQ@Com
These are wonderfully light & airy scones, as they are made without fat!.
IngredientsFor the scones:
1 rounded teaspoon baking powder
1 rounded teaspoon sugar
250g plain flour, sieved, plus extra for flouring
150ml semi-skimmed milk
Cook's tip:
The main secret of good, light scones is to have all the ingredients and equipment nice and warm before you start!. (Pop them briefly in the oven)!.
To make a more keeping scone, rub in 50-75g butter to the dry ingredients before you add the milk!.
For Spice scones, mix in a teaspoon cinnamon and half a teaspoon each of ground ginger and nutmeg to the basic mixture!.
For Orange and vanilla scones, add the grated rind of 1 large orange and 1 - 2 half teaspoons vanilla essence to the basic mixture!.
For Cocount scones, add 6 tablespoons toasted dessicated cocount to basic mixture!.
For Savoury cheese scones, add 75g-100g finely grated Cheddar cheese either all into the mixture or reserving some to sprinkle on top for a cheese crust!.
Preheat the oven to 220°C, 425°F, gas mark 7!.
Warm all the ingredients slightly; the flour particularly lightly!.
Mix all the dry ingredients together and add the milk!. Work in quickly to make a light, soft dough!.
Add more milk or flour if the mixture is too dry or too sloppy!.
Tip the mixture on to a lightly floured surface and knock the edges gently to make an oblong shape!.
Do not pat the top or you will knock out the air!.
Cut the scone mixture into squares using the sharpest knife you have!. (Do not use a blunt knife or cake cutters, as these will press and flatten the mixture!.)
Sprinkle the scones generously with flour and quickly arrange them on a preheated baking tray!. Use a palette knife or slice to avoid handling the scones themselves!.
Bake undisturbed in the preheated oven for 15-20 minutes, according to how big you made them!.
When the scones are baked, put them on a rack and if you like soft scones, cover with a clean cloth!.
Leave uncovered, though for the hint of a crust!.
Pull open, rather than cut with a knife!.Www@FoodAQ@Com
My basic scone recipe
200 g plain flour
2 tsp baking powder
50 g butter
25 g sugar (optional)
150 ml milk or water
pinch salt
If using self raising flour omit the baking powder!.
Use margarine instead of butter if preferred!.
Mix the dry ingredients together rubbing in the butter until it resembles breadcrumbs!. (Or use a mixer or food processor)
Add enough liquid to make a soft dough!.
Roll out on a lightly floured surface to about 2 to 3cm thick and using a 5 cm cutter cut into rounds!.
Place on a baking tray and bake for 12 to 15 mins at 220 C/200 C Fan/425F/Gas 7until risen and golden brown!.
To this basic recipe you can add 50 g sultanas, raisins or currants for fruit scones, or add 25g grated cheese and mustard for cheese scones!.Www@FoodAQ@Com
200 g plain flour
2 tsp baking powder
50 g butter
25 g sugar (optional)
150 ml milk or water
pinch salt
If using self raising flour omit the baking powder!.
Use margarine instead of butter if preferred!.
Mix the dry ingredients together rubbing in the butter until it resembles breadcrumbs!. (Or use a mixer or food processor)
Add enough liquid to make a soft dough!.
Roll out on a lightly floured surface to about 2 to 3cm thick and using a 5 cm cutter cut into rounds!.
Place on a baking tray and bake for 12 to 15 mins at 220 C/200 C Fan/425F/Gas 7until risen and golden brown!.
To this basic recipe you can add 50 g sultanas, raisins or currants for fruit scones, or add 25g grated cheese and mustard for cheese scones!.Www@FoodAQ@Com
Tips for Making Scones
Preheat the oven 10 minutes ahead!.
For the best scones, make sure shortening and leavening (baking powder and baking soda) are fresh!.
Measure ingredients carefully with standard measures to ensure your scones rise well and don’t have a coarse or crumbly texture!.
Cut shortening into the flour using a pastry blender, two table knives, or a wire whisk!. Look for pieces that are the size of small peas!.
Want tender, evenly baked scones of equal thickness!? Place dough between 2 dowel rods, 1/2 inch thick and 14 inches long!. Roll or pat dough to an even thickness without over-handling!.
Push scone cutter (dipped in flour) straight into the dough!. Try not to twist as you cut so that scones are of equal size!. Cut scones as close together as possible!.
Lightly press—but don’t knead—leftover scraps of dough together to squeeze out a few more scones (they may be slightly uneven, but will taste just as good)!.
1!. Ingredients2 cups all-purpose flour
1/4 cup (packed) golden brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into pieces
2/3 cup dried cranberries
2 large eggs
2/3 cup chilled creme fraiche or sour cream
1 1/2 teaspoons vanilla extract
Sugar
2!. Cooking Directions
Preheat oven to 350 degrees F!. Whisk first 5 ingredients in large bowl to blend!. Rub in butter with fingertips until mixture resembles fine meal!. Mix in cranberries!.
Separate 1 egg; place white in small bowl and reserve!. Place yolk in medium bowl!. Whisk whole egg, creme fraiche and vanilla into yolk!. Gently stir creme fraiche mixture into flour mixture (dough will be very moist)!. Turn dough out onto generously floured work surface!. Divide dough in half!. Press each half into 6-inch round about 1/2 inch thick!. Cut each round into 6 wedges!. Beat reserved white until foamy; brush over wedges!. Sprinkle with sugar!. Transfer wedges to baking sheet, spacing 1 inch apart!.
Bake scones until pale golden and toothpick inserted into center comes out clean, about 25 minutes!. Serve scones warm or at room temperature!.
Yield: 12 servings
These are truly delicious scones, moist and delicate!. Especially delicious hot out of the oven, but freezing them keeps them quite well!. You can thaw, split and toast them as needed!.Www@FoodAQ@Com
Preheat the oven 10 minutes ahead!.
For the best scones, make sure shortening and leavening (baking powder and baking soda) are fresh!.
Measure ingredients carefully with standard measures to ensure your scones rise well and don’t have a coarse or crumbly texture!.
Cut shortening into the flour using a pastry blender, two table knives, or a wire whisk!. Look for pieces that are the size of small peas!.
Want tender, evenly baked scones of equal thickness!? Place dough between 2 dowel rods, 1/2 inch thick and 14 inches long!. Roll or pat dough to an even thickness without over-handling!.
Push scone cutter (dipped in flour) straight into the dough!. Try not to twist as you cut so that scones are of equal size!. Cut scones as close together as possible!.
Lightly press—but don’t knead—leftover scraps of dough together to squeeze out a few more scones (they may be slightly uneven, but will taste just as good)!.
1!. Ingredients2 cups all-purpose flour
1/4 cup (packed) golden brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into pieces
2/3 cup dried cranberries
2 large eggs
2/3 cup chilled creme fraiche or sour cream
1 1/2 teaspoons vanilla extract
Sugar
2!. Cooking Directions
Preheat oven to 350 degrees F!. Whisk first 5 ingredients in large bowl to blend!. Rub in butter with fingertips until mixture resembles fine meal!. Mix in cranberries!.
Separate 1 egg; place white in small bowl and reserve!. Place yolk in medium bowl!. Whisk whole egg, creme fraiche and vanilla into yolk!. Gently stir creme fraiche mixture into flour mixture (dough will be very moist)!. Turn dough out onto generously floured work surface!. Divide dough in half!. Press each half into 6-inch round about 1/2 inch thick!. Cut each round into 6 wedges!. Beat reserved white until foamy; brush over wedges!. Sprinkle with sugar!. Transfer wedges to baking sheet, spacing 1 inch apart!.
Bake scones until pale golden and toothpick inserted into center comes out clean, about 25 minutes!. Serve scones warm or at room temperature!.
Yield: 12 servings
These are truly delicious scones, moist and delicate!. Especially delicious hot out of the oven, but freezing them keeps them quite well!. You can thaw, split and toast them as needed!.Www@FoodAQ@Com
1/3 bag of self raising flour; pinch of salt; 4 oz of butter or margarine!. This makes 8 nice size scones!. If you want 16 large scones then use 2lb flour!. also 4 oz sugar and a handful of currants or sultanas (unless you want plain scones) and 1/2 pint of milk!. Sieve flour and salt into bowl!. Rub butter in with fingers until you get a breadcrumb texture!. Stir in sugar (and fruit if requred)!. Stir in a bit of milk to bind together to form soft dough!. Not too sticky!. If too sticky just add a little bit of flour!. Roll out mixture to 3/4 inch thick (lightly dust rolling pin so it doesn't stick)!. If you haven't got a rolling pin use a clean milk bottle!. Cut out rounds!. If you haven't got a cutter use a glass!. Grease a baking tin and put rounds on!. Bake in oven at 220/gas mark 7 until risen - about 15 minutes!. Enjoy with some nice strawberry jam!. Once you have mastered try a little grated cheese in the scones instead of fruit and no sugar and more cheese on top of rounds!. Delicious!.Www@FoodAQ@Com
Video:
http://www!.videojug!.com/film/how-to-make!.!.!.Www@FoodAQ@Com
http://www!.videojug!.com/film/how-to-make!.!.!.Www@FoodAQ@Com
look on foodnetwork!.com or allrecipes!.comWww@FoodAQ@Com