EASY DATE SCONES - LIGHTS, CAMERA, BAKE! | ADDICTIVE ...
My Easy Date Scones are light and fluffy and packed full of dates. Top with butter and runny honey and you have yourself the best brunch you could ever wish for.
Provided by Emma Burton
Categories Breakfast Dessert Snack
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 220ºC (425°F) and line a baking tray with baking paper.
- Chop the dates and place them in a saucepan with the water on a medium heat.
- Simmer until tender (around 10 minutes) then drain the excess water and set aside.
- Place the flour, baking powder, salt, sugar and cinnamon into a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
- Add in the dates and mix through.
- Add the milk and quickly mix with a fork or table knife until just combined. The mixture will be soft and sticky.
- Place in 12 blobs on the baking tray and bake for 10-15 minutes. The outside will be golden brown
- Place on a wire rack to cool and serve warm with butter and runny honey!
Nutrition Facts : ServingSize 1 Scone, Calories 239 kcal, CarbohydrateContent 44 g, ProteinContent 5 g, FatContent 6 g, SaturatedFatContent 3 g, CholesterolContent 15 mg, SodiumContent 355 mg, FiberContent 3 g, SugarContent 17 g
BEST BLUEBERRY SCONES WITH VANILLA ICING RECIPE - EASY ...
Steps:
- For the scones: Preheat the oven to 425˚. Line a baking sheet with parchment paper. Grate the frozen butter on the large holes of a box grater into a bowl. Return to the freezer until ready to use.
- Whisk the cake flour, all-purpose flour, granulated sugar, baking powder, salt and baking soda in the bowl of a stand mixer. Combine the heavy cream and crème fraîche in a small bowl and chill.
- Add the frozen butter to the flour mixture. Using the paddle attachment, mix on medium-low speed until the butter is worked in, about 1 minute. Add the cream mixture and mix briefly, just until large clumps form, about 30 seconds. (The dough should hold together when you squeeze it.)
- Turn out the dough onto a floured piece of parchment paper. Pat and press into a rough square, then use a rolling pin to roll it into a 12-inch square. Using the parchment to help you, fold down the top one-third of the square, then fold the bottom third up over it, like a letter. Flip over the dough, re-flouring the parchment, and roll out again into a 12-inch square.
- Scatter the blueberries on top of the dough, pressing them in. Roll up the dough into a log, like a jelly roll, using the parchment to help you (it’s OK if the berries poke through). Turn the log seam-side down and flatten so it is about 4 inches wide and 1 inch thick. Using a sharp knife, cut the log into three 4-inch squares, then cut each square diagonally in half.
- Transfer the scones to the baking sheet and brush with heavy cream. Bake, rotating the pan once, until the scones are golden brown, about 20 minutes. Let cool completely on the baking sheet.
- For the icing: Whisk the powdered sugar, 2 tablespoons plus 2 teaspoons milk, the vanilla bean paste, melted butter and salt until smooth. Stir in 1 more teaspoon milk if the icing is too thick. Spread on the scones and sprinkle with the pearl sugar.
GLAZED CRANBERRY ORANGE SCONES - SALLY'S BAKING ADDICT…
Nov 23, 2015 · Freeze Before Baking: Freeze scone dough wedges on a plate or baking sheet for 1 hour. Once relatively frozen, you can layer them in a freezer-friendly bag or container. Bake from frozen, adding a few minutes to the bake time. Or thaw overnight, then bake as directed. Freeze After Baking: Freeze the baked and cooled scones …
From sallysbakingaddiction.com
From sallysbakingaddiction.com
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Aug 06, 2015 · Sugar: These scones are sweet, but feel free to increase to 1/2 cup (100g) of granulated sugar for sweeter scones. Freeze Before Baking: Freeze scone dough wedges on a plate or baking sheet for 1 hour. Once relatively frozen, you can layer them in a freezer-friendly bag or container. Bake from frozen, adding a few minutes to the bake time.
From sallysbakingaddiction.com
From sallysbakingaddiction.com
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Feb 13, 2020 · Brush the tops of the scones with buttermilk and sprinkle with Demerara or granulated sugar. Bake on the middle racks of the oven, flipping the trays after 10 minutes (see note). The scones are ready when they are golden brown and sound hollow when the bottom is tapped. Total baking time …
From baking-sense.com
From baking-sense.com
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Baking recipes. 85 Recipes. Discover a selection of our favourite bakes. Whether you fancy making bread, brownies, cookies, cakes or tarts, we've got the perfect recipe for every occasion. ... this easy banana loaf recipe is a quick bake that can be frozen. It's great for using up overripe bananas, too. ... You can have a batch of scones …
From bbcgoodfood.com
From bbcgoodfood.com
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Super easy! First time ever making scones and they turned out great. As other users suggested I only used about 3/4 of the egg/milk mixture so the dough didn't get too wet. I also added 2 t cinnamon and 1t vanilla, rolled out, cut into wedges then sprinkled with brown sugar and almonds before baking…
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From allrecipes.com
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Mar 11, 2022 · The frozen scones will keep in the freezer for about two months. To bake scones from frozen: When you’re ready to bake the scones, don’t defrost them. Set them on a baking sheet and bake as directed, adding a few minutes to the baking time.
From simplyrecipes.com
From simplyrecipes.com
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Sep 18, 2021 · When you have cut as many as you can, knead the remaining dough together again and repeat. Then place the scones on the baking sheet, dust each one with flour and bake near …
From deliaonline.com
From deliaonline.com
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From tasteofhome.com
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BLUEBERRY SCONES - RICARDO
Brush the scones with the remaining buttermilk and sprinkle with the coarse sugar. Bake one sheet at a time for 18 minutes or until the scones are golden brown. (Bake frozen scones for about …
From ricardocuisine.com
From ricardocuisine.com
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Apr 24, 2020 · They’re perfect for tailgating or holiday parties—plus, these next-level sausage balls can be made ahead of time and frozen for up to 1 month. For ease, form the sausage ball and freeze them in a single layer on a baking sheet; once frozen…
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From myrecipes.com
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