BEST ENGLISH SCONES RECIPE RECIPES

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ENGLISH ROYALTY CHOCOLATE CHIP SCONES RECIPE | ALLRECIPES



English Royalty Chocolate Chip Scones Recipe | Allrecipes image

These scrumptious scones will make you feel like you're Queen for a day! The chocolate chips make them very tasty but the orange juice makes them special. Make sure butter is well chilled to produce the flakiest texture possible. Serve with clotted cream or lemon curd.

Provided by MARBALET

Categories     Scones

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 12 scones

Number Of Ingredients 7

1 ¾ cups all-purpose flour
⅓ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
5 tablespoons unsalted butter, chilled and cubed
½ cup miniature semisweet chocolate chips
3 tablespoons orange juice

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with nonstick cooking spray.
  • In a large bowl, whisk together the flour, sugar, baking powder and salt. With a pastry blender or a large fork, cut in the butter until the mixture resembles coarse crumbs. Stir in the chocolate chips. Mix in the orange juice to form a dough.
  • Turn out the dough on a floured surface. Pat or roll into a 9 inch circle about 1/2 inch thick. With a 2 1/2 inch fluted biscuit cutter, cut out 12 scones, pushing the dough scraps together for the last few, if necessary. Transfer the scones to the baking sheet.
  • Bake in preheated oven until golden brown, about 12 minutes. Move to wire racks to cool.

Nutrition Facts : Calories 167 calories, CarbohydrateContent 24.6 g, CholesterolContent 12.7 mg, FatContent 7.1 g, FiberContent 0.9 g, ProteinContent 2.3 g, SaturatedFatContent 4.3 g, SodiumContent 180 mg, SugarContent 9.9 g

CLASSIC SCONES WITH JAM & CLOTTED CREAM RECIPE - BBC GO…



Classic scones with jam & clotted cream recipe - BBC Go… image

You can have a batch of scones on the table in 20 minutes with Jane Hornby's storecupboard recipe, perfect for unexpected guests

Provided by Jane Hornby

Categories     Afternoon tea, Breakfast, Snack, Treat

Total Time 15 minutes

Cook Time 10 minutes

Yield 8

Number Of Ingredients 9

350g self-raising flour, plus more for dusting
1 tsp baking powder
85g butter, cut into cubes
3 tbsp caster sugar
175ml milk
1 tsp vanilla extract
squeeze lemon juice (see tips below)
beaten egg, to glaze
jam and clotted cream, to serve

Steps:

  • Heat the oven to 220C/200C fan/gas 7. Tip the self-raising flour into a large bowl with ¼ tsp salt and the baking powder, then mix.
  • Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the caster sugar.
  • Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla extract and a squeeze of lemon juice, then set aside for a moment.
  • Put a baking tray in the oven. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first.
  • Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep. Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what’s left of the dough back into a round to cut out another four.
  • Brush the tops with a beaten egg, then carefully arrange on the hot baking tray. Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few minutes to refresh.

Nutrition Facts : Calories 268 calories, FatContent 10 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 41 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 1 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.9 milligram of sodium

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