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Oh my... where to start! Here are my favorite scone recipes...


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Joined: Jul 17, 2006

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Posted to Thread #6444 at 4:00 am on Apr 27, 2007

1. Basic Scones
Ladie’s Home Journal Magazine, Feb 1992

This is a more substantial scone than the Cream Scone below - more like you would purchase in a bakery. I also have variations for savory-type, but haven't made them.

2 cups flour
2 tbl. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 cut butter or margarine, cut into pieces
2/3 cup buttermilk
1 large egg

Preheat oven to 425 deg. Grease cookie sheet. Combine flour, sugar, baking powder, baking soda and salt in a large bowl. With pastry blender, or 2 knives, cut in butter until mixture resembles coarse crumbs. Beat buttermilk and egg in small bowl with whisk; pour into dry ingredients and stir with fork until mixture comes together. On lightly floured surface, knead 5 or 6 times; transfer to prepared cookie sheet. With floured hands, pat into an 8” circle. Cut into 8 wedges with a sharp serrated knife (do not separate wedges). Bake 14 to 16 minutes until golden. Transfer to a wire rack and cut to separate.
Serve warm with Clotted Cream and Lemon Curd.

NOTE: scones cut in wedges are Scottish type scones; English scones are cut, or dropped in rounds.


Variations on Basic Scones:

#1 - Lemon-Poppy Seed
Stir 1 tbl. poppy seeds and 1/2 tsp. grated lemon peel into basic scone mixture. Into a cup, stir 2 tbl. sugar and 1 tbl. lemon juice. Brush this over the top of the hot, baked scones.

#2 - Cherry-Toasted Almond
After cutting in butter (in Basic Scone recipe), stir in 1/3 cup chopped, dried cherries and 1/4 cup toasted natural almonds (the ones with the skins on). Increase buttermilk to 3/4 cup and add 1/8 tsp. almond extract.
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This one below is my ALL TIME #1 FAVORITE... so delicate and absolutely amazing!!

2. Cream Scones
Cook’s Illustrated Magazine

This is a very delicate, tender scone.

2 cups flour
1 tbl. baking powder
3 tbl. sugar
1/2 tsp. salt
5 tbl. butter, chilled and cut into small cubes
1/2 cup currants [or 1/4 cup mini-chocolate chips]
1 cup heavy cream

Note: the mini chocolate chip version is the BEST.

Heat oven to 425 deg. Line baking sheet with parchment. Put flour, baking powder, sugar and salt in food processor [or bowl] and pulse to combine [stir to combine]. Distribute butter cubes evenly over the flour mixture and pulse with 1-second pulses [cut in with a pastry blender or 2 knives]. Pour cream and chocolate chips over and pulse a few times until it gathers together [stir with fork until it forms a ball]. Transfer to a lightly floured surface and knead about 5-10 seconds. Form into 2 circles, pat to about 1” high; cut each circle into 8 wedges (or pat into one 8” circle and cut into 8 pieces for larger scones). Transfer wedges to parchment paper and bake 12-15 minutes.
Serve warm with Clotted Cream and Lemon Curd


Inside me lives a skinny woman crying to get out, but I can usually shut her up with cookies!


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