HIGH-CALORIE RECIPES - BBC GOOD FOOD
Discover our wholesome, higher calorie recipes including breakfast, lunch, dinner and snack options.
Provided by Charlotte Morgan
Categories breakfast, lunch, dinner, snack
Number Of Ingredients 1
ULTIMATE SCONES RECIPE - BBC GOOD FOOD
Learn the secret of making perfect scones every time, with Angela Nilsen's ultimate recipe
Provided by Angela Nilsen
Categories Afternoon tea, Treat
Total Time 35 minutes
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 220C/gas 7/fan 200C and lightly butter a baking sheet (unless you’re using a non-stick sheet). 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. Try not to overrub, as the mixture will be lighter if it’s a little bit flaky. Now 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 with a round-bladed knife, then pour in most of this buttermilk mixture, holding a little bit back in case it’s not needed. Using the knife, gently work the mixture together until it forms a soft, almost sticky, dough. Work in any loose dry bits of mixture with the rest of the buttermilk. Don’t overwork at this point or you will toughen the dough.
- Lift the ball of soft dough out of the bowl and put it on to a very lightly floured surface. Knead the mixture just 3-4 times to get rid of the cracks.
- Pat the dough gently with your hands to a thickness of no less than 2cm and no more than 2.5cm. Dip a 5.5cm round fluted cutter into a bowl of flour – this helps to stop the dough sticking to it, then cut out the scones by pushing down quickly and firmly on the cutter with the palm of your hand – don’t twist it.You will hear the dough give a big sigh as the cutter goes in. Gather the trimmings lightly then pat and cut out a couple more scones.
- Place on the baking sheet and sift over a light dusting of flour or glaze if you wish. Bake for 10-12 minutes until risen and golden. Cool on a wire rack, uncovered if you prefer crisp tops, or covered loosely with a cloth for soft ones.
- Serve with strawberry jam and a generous mound of clotted cream (Cornish people put jam first, then cream, Devonians the other way round). Eat them as fresh as you can.
Nutrition Facts : Calories 262 calories, FatContent 9 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 42 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 1 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.9 milligram of sodium
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- Preheat the oven to 200ºC/400ºF/gas 6.
- Pulse the flour and butter in a food processor until they start to look like breadcrumbs. Tip into a bowl and make a well in the middle.
- In another bowl, beat the eggs and milk with a fork, add a good pinch of salt and pepper and pour into the well. Mix the flour into the eggs and milk, adding a little more milk if needed, until you have a soft, dry dough.
- Split the dough evenly into 3 pieces. Press each piece out flat on your work surface and sprinkle 1 piece with mustard powder, 1 with cumin powder and the last with grated cheese. Roll up each piece and knead lightly until the flavouring is just mixed in, trying not to handle the mixture too much.
- Press or roll the dough pieces flat again, until they are about 2.5cm thick. Cut out 2 circles from each piece with an 8cm cutter or the rim of a glass, and place upside down on a baking sheet. Brush the top of each scone with the extra milk and bake in the oven for 15 minutes, until risen and brown.
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ULTIMATE SCONES RECIPE - BBC GOOD FOOD
Learn the secret of making perfect scones every time, with Angela Nilsen's ultimate recipe
From bbcgoodfood.com
Total Time 35 minutes
Category Afternoon tea, Treat
Cuisine British
Calories 262 calories per serving
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Total Time 35 minutes
Category Afternoon tea, Treat
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Calories 262 calories per serving
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