SCONE BREAD RECIPE RECIPES
IRISH SODA BREAD SCONES RECIPE | EATINGWELL
This single-serve version of classic Irish soda bread is fun for St. Patrick's Day, but you'll find they're also delicious for weekend brunches. All you need with these scones is a warm cup of tea.
Provided by Sarah Epperson
Categories Healthy Bread Recipes
Total Time 30 minutes
Number Of Ingredients 11
Steps:
- To prepare scones: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Whisk flour, baking powder, baking soda and salt in a large bowl. Using a pastry cutter (or your fingers), work butter into the flour mixture until it resembles small pebbles. Add currants and toss to coat.
- Whisk buttermilk, maple syrup and egg in a medium bowl until blended. Add the wet ingredients to the dry ingredients and stir just until combined; do not overmix.
- Transfer the dough to a clean surface and, using floured hands, press into a 6-inch circle. Cut into 10 wedges. Place the wedges in a single layer on the prepared baking sheet.
- Bake the scones until golden brown, 16 to 18 minutes. Transfer to a wire rack to cool completely, about 30 minutes.
- Meanwhile, prepare the glaze: Combine confectioners' sugar and orange juice in a small bowl. Spoon the glaze onto the cooled scones and serve immediately.
Nutrition Facts : Calories 247.9 calories, CarbohydrateContent 41.8 g, CholesterolContent 34.6 mg, FatContent 6.9 g, FiberContent 3.6 g, ProteinContent 4.7 g, SaturatedFatContent 3.8 g, SodiumContent 433.1 mg, SugarContent 18.1 g
IRISH SODA BREAD SCONES RECIPE | EATINGWELL
This single-serve version of classic Irish soda bread is fun for St. Patrick's Day, but you'll find they're also delicious for weekend brunches. All you need with these scones is a warm cup of tea.
Provided by Sarah Epperson
Categories Healthy Bread Recipes
Total Time 30 minutes
Number Of Ingredients 11
Steps:
- To prepare scones: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Whisk flour, baking powder, baking soda and salt in a large bowl. Using a pastry cutter (or your fingers), work butter into the flour mixture until it resembles small pebbles. Add currants and toss to coat.
- Whisk buttermilk, maple syrup and egg in a medium bowl until blended. Add the wet ingredients to the dry ingredients and stir just until combined; do not overmix.
- Transfer the dough to a clean surface and, using floured hands, press into a 6-inch circle. Cut into 10 wedges. Place the wedges in a single layer on the prepared baking sheet.
- Bake the scones until golden brown, 16 to 18 minutes. Transfer to a wire rack to cool completely, about 30 minutes.
- Meanwhile, prepare the glaze: Combine confectioners' sugar and orange juice in a small bowl. Spoon the glaze onto the cooled scones and serve immediately.
Nutrition Facts : Calories 247.9 calories, CarbohydrateContent 41.8 g, CholesterolContent 34.6 mg, FatContent 6.9 g, FiberContent 3.6 g, ProteinContent 4.7 g, SaturatedFatContent 3.8 g, SodiumContent 433.1 mg, SugarContent 18.1 g
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When reader Betty Joyce Mills from Birmingham shared her recipe for scones (she stirs a half cup of sweetened dried cranberries into the dough), we thought they were the best we had ever tasted. Never fearing too much of a good thing, we created eight sweet and savory variations.
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Reviews 4.5
Total Time 33 minutes
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Total Time 33 minutes
- Bite-Size Scones: Pat dough into 2 (4-inch) rounds. Cut rounds into 8 wedges. Bake as directed for 12 to 13 minutes.
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A great cream scone should include just enough cream to help the dough stick together, but not so much that the inside of the scone is gooey. And the perfect amount of butter is required to keep the scone from being either too tough, or too flakey, like pie crust. After two dozen attempts, I believe I’ve found the right ratios that will give you tender, nicely-browned scones with juicy blueberries buried inside—and very little blue dough from blueberry juice, just like the real thing.
I tried this recipe with every type of blueberry—fresh, frozen, dry, and rehydrated—and found that frozen worked best. After baking, these berries had the same flavor and texture as those in the original scone, so I have to assume that Panera also uses frozen berries. The secret is to first rinse and blot the berries dry before adding them to the dough. If you mix the dough properly, it should be crumbly so that you can easily integrate the juicy berries into every portion of dough. Just don’t squeeze too hard when you form the dough, or the berries may pop and you’ll be seeing blue.
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Reviews 5.0
Total Time 30 minutes0S
From topsecretrecipes.com
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While the scones are chilling, preheat the oven to 425°F with a rack in the upper third. Bake the scones in the upper part of your oven for 18 to 23 minutes, or until they're a light golden brown. When you pull one away from the others, it should look baked all the way through; the edge shouldn't look wet or unbaked.
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Nov 17, 2014 · For the bread: Preheat oven to 375° F. Grease a parchment-lined 9 x 5-inch loaf pan. Place the dry ingredients in the bowl of a food processor fitted with the chopping blade and pulse to combine. Add the butter and pulse about 8 or so times. You want to retain some small pieces of butter.
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