SCONES RECIPE RECIPES

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BUTTERMILK SCONES RECIPE - BBC FOOD



Buttermilk scones recipe - BBC Food image

Until you have made a batch of Nigella's buttermilk scones you won’t have any idea how easy they are to throw together. Frankly, it shouldn’t take longer than 20 minutes to make and bake them, from start to finish.

Provided by Nigella Lawson

Prep Time 30 minutes

Cook Time 30 minutes

Yield Makes 18

Number Of Ingredients 8

500g/1lb 2oz plain flour, plus extra for dusting
2 tsp bicarbonate of soda
2 tsp cream of tartar
2 tsp caster sugar
50g/2oz unsalted butter
25g/1oz soft vegetable shortening
300ml/10½fl oz buttermilk
1 free-range egg, beaten, for an egg-wash (optional)

Steps:

  • Preheat the oven to 220C/450/Gas 7. Line a large baking sheet with baking parchment.
  • Put the flour into a bowl with the bicarbonate of soda, cream of tartar and sugar.
  • Chop the butter and the vegetable shortening into pieces and drop them into the flour.
  • Rub the fats into the flour using your fingertips – or just mix any old how – and then pour in the buttermilk, working everything together to form a dough.
  • Lightly flour your work surface. Pat the dough down into a round-edged oblong about 4cm/1½in thick, then cut out 6cm/2¼in scones with a fluted cutter.
  • Arrange the scones fairly close together on your lined baking sheet, and brush with beaten egg (to give golden tops), if you wish. Cook for 12 minutes, by which time the scones will be dry on the bottom and have a relatively light feel. Remove them to a wire rack to cool, and serve with clotted cream and jam.

BLUEBERRY SCONES RECIPE: HOW TO MAKE IT - TASTE OF HOME



Blueberry Scones Recipe: How to Make It - Taste of Home image

I love serving this blueberry scone recipe to visiting friends and family. I always make sure a have a few in the freezer. Just pop a frozen scone in the microwave for 20 seconds or so. —Joan Francis, Spring Lake, New Jersey

Provided by Taste of Home

Categories     Breakfast    Brunch

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 16 scones.

Number Of Ingredients 8

4 cups all-purpose flour
6 tablespoons sugar
4-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup plus 2 tablespoons cold butter
2 large eggs, room temperature
3/4 cup plus 2 tablespoons whole milk, divided
1-1/2 cups fresh or frozen blueberries

Steps:

  • In a bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. In a bowl, whisk eggs and 3/4 cup milk; add to dry ingredients just until moistened. Turn onto a lightly floured surface; gently knead in the blueberries., Divide the dough in half. Pat each portion into an 8-in. circle; cut each into 8 wedges. Place on greased baking sheets. Brush with remaining milk. Bake at 375° for 15-20 minutes or until tops are golden brown. Serve warm.

Nutrition Facts : Calories 220 calories, FatContent 9g fat (5g saturated fat), CholesterolContent 48mg cholesterol, SodiumContent 274mg sodium, CarbohydrateContent 31g carbohydrate (7g sugars, FiberContent 1g fiber), ProteinContent 5g protein.

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VEGAN SCONES RECIPE - BBC GOOD FOOD
Enjoy our vegan version of scones, which uses soy milk and vegan vegetable spread to replace the dairy. Serve with vegan cream and your favourite jam
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  • Remove the dough from the fridge and using a 7cm cutter, cut out the scones. Put them, top side down, onto another baking sheet lined with paper, leaving a 2cm gap between each one. This gives the scones an even top. Brush with the extra milk, making sure that it doesn’t drip onto the sides (otherwise they will rise unevenly). Put the scones in the freezer for 15 mins. Heat the oven to 220C/200C fan/gas 7. Remove from the freezer and bake for 15-20 mins until golden brown. Serve with jam and vegan cream, if you like.
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These chocolate chip scones are delicious warm, served with butter, when the chips are melted and gooey. —Diane LaFurno, College Point, New York
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MOIST PUMPKIN SCONES RECIPE: HOW TO MAKE IT
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Until you have made a batch of Nigella's buttermilk scones you won’t have any idea how easy they are to throw together. Frankly, it shouldn’t take longer than 20 minutes to make and bake them, from start to finish.
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See details


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These chocolate chip scones are delicious warm, served with butter, when the chips are melted and gooey. —Diane LaFurno, College Point, New York
From tasteofhome.com
Reviews 4.9
Total Time 35 minutes
Cuisine Europe, British
Calories 241 calories per serving
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MOIST PUMPKIN SCONES RECIPE: HOW TO MAKE IT
After trying a pumpkin scone at a coffee house, I was inspired to look for a recipe to try at home. The glaze nicely complements the pumpkin flavor.
From tasteofhome.com
Reviews 4.3
Total Time 30 minutes
Category Breakfast, Brunch
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Calories 338 calories per serving
  • In a large bowl, combine the first 7 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk the eggs, pumpkin and 1/2 cup milk. Stir into dry ingredients just until moistened. , Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into an 8-in. circle; cut each into 8 wedges. Separate wedges and place 1 in. apart on ungreased baking sheets. Brush with remaining milk. , Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks; cool for 10 minutes. Combine the glaze ingredients; drizzle over scones. Serve warm.
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BUTTERMILK SCONES RECIPE - BBC FOOD
Until you have made a batch of Nigella's buttermilk scones you won’t have any idea how easy they are to throw together. Frankly, it shouldn’t take longer than 20 minutes to make and bake them, from start to finish.
From bbc.co.uk
Reviews 5
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See details


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EASY SCONES RECIPE | WOOLWORTHS
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