Scone Recipe?!


Question:

Scone Recipe?

Anyone have any good scone recipes? The fluffy scones, the kind you fry. Not muffin type scones. I could be calling it the wrong name but I am pretty sure they are scones. I need a simple recipe with stuff that I would have around my house. Thanks much!


Answers:
My friends mom made these really delicious blueberry scones for breakfast once when i stayed over!!

INGREDIENTS
2 cups all-purpose flour
1/4 cup packed brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup butter, chilled
1 cup fresh blueberries
3/4 cup half-and-half cream
1 egg
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.
In separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don't overhandle.
Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.
Bake on ungreased sheet about 20 minutes at 375 degrees F (190 degrees C). Serve warm!!

http://web.foodnetwork.com/food/web/sear...

Check out the site. I did a serach for you for recipes on scones!

Cream Scones
A good dose of heavy cream makes these scones nice and flavourful. Serve them warm from the oven, with a nice fruit or cream cheese spread.

INGREDIENTS:

* 2 1/2 cups flour
* 3 1/2 tsp baking powder
* 3 tbs sugar
* 1/2 tsp salt
* 5 tbs butter
* 2 eggs, slightly beaten
* 1/2 cup heavy cream

PREPARATION:
Combine flour, baking powder, sugar and salt in a mixing bowl. Cut in butter, and stir in eggs and cream. Turn out dough onto a floured board and knead briefly. Roll out to 1-inch thick and cut out 2-inch rounds.

Place on a baking sheet and bake scones in a preheated 400F oven for about 15 minutes or until tops are brown. Serve warm.
http://coffeetea.about.com/od/scones/r/c...

well what is around your house?
I hope
3 cups of self raising flour
60 grams of butter
1 pinch of sea salt
2teaspoons of confectioners sugar
1 cup of buttermilk/milk/mix of sour cream and milk

sift dry ingredients into a bowl, add the soft butter and rub into the flour with your fingers till it all looks sandy. add half of the mix and mix with a pallette knife, add more milk to make into a soft scone dough. add extra flour if it is sticky
pat out to 3/4 inch thick and cut round out with a flour dusted cutter. onto a greased flat bake tray. brush the tops with a little milk or cream, then into an oven at 200 degrees on the top shelf for 7 to 11minutes or untill fluffy and golden. serve with freshly whipped cream and homemade jam, or butter and good tasty cheese and home made soup!

The Ultimate Scone


6 scones 27 min 15 min prep

8 ounces self raising flour, preferably organic
1/4 teaspoon salt
2 ounces slightly salted butter, chilled,cut into pieces
1 ounce golden brown sugar
4 fluid ounces buttermilk
4 tablespoons whole milk
extra flour, for dusting
strawberry jam, to serve
clotted cream, to serve


Heat the oven to 220*C (425*F) Tip the flour into a mixing bowl with the salt.
Shoot in the butter,then rub together with your fingers to make a reasonably fine crumbed mixture, lifting to aerate the mixture as you go.
Stir in the sugar.
Measure the buttermilk, then mix in the milk to slacken it.
Make a bit of a well in the middle of the flour mixture, then pour in most of this buttermilk mixture, holding some back just in case it's not needed.
Gently work the mixture together with a knife, until it forms a soft, almost sticky, dough.
Work in any loose dry bits of the mixture with the rest of the buttermilk.
Don't overwork at this point or you will toughen the dough.
Lift out the dough and knead gently 3 to 4 times to get rid of any cracks.
Pat the dough gently to a thickness of no more than 1 inch.
Dip a round fluted cutter into bowl of flour and cut out the scones by pusing down quickly and firmly on the cutter with the palm of you hand.
Don't twist it.
Gather the trimmings, pat lightly and cut into more scones.
Place onto a baking sheet and sift over a light dusting of flour or glaze with some milk if you wish.
Bake for 10 to 12 minutes until risen and golden.
Cool on a wire rack, uncovered if you prefer crisp tops, covered loosely if you prefer soft ones.
Serve with strawberry jam and a generous mound of clotted cream.




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