EASY SCONE RECIPES RECIPES

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POTATO SCONES - RECIPES AND COOKING TIPS - BBC GOOD FOOD



Potato scones - Recipes and cooking tips - BBC Good Food image

Make sure you have a griddle for this recipie

Provided by bakingchef15

Total Time 15 minutes

Yield Makes Pieces

Steps:

  • Mash potatoes, add salt and butter and flour to give a stiff mixture.
  • Turn out onto floured surface, knead lightly and roll out to a thickness of 1cm (1/2inch).
  • Cut into triangles and cook on a hot greased griddle for 4-5 min on each side.
  • Serve hot

LEMON-BLUEBERRY SCONES RECIPE - BETTYCROCKER.COM



Lemon-Blueberry Scones Recipe - BettyCrocker.com image

Treat your family with these citrusy scones that are made with blueberries.

Provided by Betty Crocker Kitchens

Total Time 45 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 8

2 cups Gold Medal™ all-purpose flour
3 teaspoons baking powder
1/4 cup sugar
1/3 cup cold butter, cut into small pieces
2 teaspoons grated lemon peel
1/2 cup dried blueberries
1 cup whipping cream
1/2 teaspoon vanilla

Steps:

  • Heat oven to 425°F. Line cookie sheet with cooking parchment paper.
  • In food processor bowl with metal blade, place flour, baking powder and 3 tablespoons of the sugar. Cover; process with on-and-off pulses 6 times or until blended. Add butter, scattering evenly over dry ingredients, and lemon peel. Cover; process with on-and-off pulses 12 times or until consistency of coarse crumbs.
  • Transfer crumb mixture to large bowl. Add blueberries, tossing with fork until blended. Add whipping cream and vanilla, tossing with fork just until dough begins to form, about 30 seconds (do not overmix).
  • On cookie sheet, press dough into 8-inch round. Cut into 8 wedges; separate wedges slightly. Sprinkle remaining 1 tablespoon sugar evenly over wedges.
  • Bake 14 to 16 minutes or until golden brown. Cool on cooling rack 10 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 322 , CarbohydrateContent 37 g, FatContent 3 , FiberContent 1 g, ProteinContent 3 g, SaturatedFatContent 11 g, ServingSize 1 Serving, SodiumContent 232 mg

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