SCONES RECIPE WITH SOUR CREAM RECIPES

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PEACHES 'N' CREAM SCONES RECIPE | KARDEA BROWN | FOOD …



Peaches 'n' Cream Scones Recipe | Kardea Brown | Food … image

I love making scones, and these highlight one of my favorite summertime fruits: peaches. My secret ingredient that makes these super delicious is almond extract in the scones and the glaze.

Provided by Kardea Brown

Total Time 1 hours 10 minutes

Cook Time 35 minutes

Yield 8 scones

Number Of Ingredients 16

1/2 cup (1 stick) unsalted butter, frozen
2 cups all-purpose flour, plus more for dusting the work surface 
3 tablespoons granulated sugar 
1 tablespoon baking powder 
1/2 teaspoon sea salt 
1 cup sliced peaches, thawed if frozen
1/2 cup heavy whipping cream, plus more for brushing on the scones 
1/2 cup sour cream 
1 large egg 
1 teaspoon vanilla extract 
1/4 teaspoon almond extract 
1 cup powdered sugar
1 to 2 tablespoons heavy cream 
1 teaspoon vanilla extract 
1/4 teaspoon almond extract 
Pinch sea salt 

Steps:

  • For the scones: Preheat the oven to 400 degrees F. Grate the frozen butter into a bowl using a box grater. Combine the flour, granulated sugar, baking powder and salt in a large bowl. Add the peaches and toss in the flour to coat. Add the butter and toss to combine.
  • Stir together the heavy cream, sour cream, egg, vanilla and almond extracts in a medium bowl. Slowly add the cream mixture to the flour mixture, and mix just until a dough comes together. (Make sure not to overwork).
  • Turn the dough out onto a parchment paper-lined baking sheet and shape into a 9-inch disc, about 1 inch thick. Score the dough into 8 wedges, using a knife to cut into but not all the way through the dough. Brush the tops of the scones with cream. Bake until the scones are cooked through and golden brown on top, 20 to 25 minutes. Cut into wedges, then remove to a wire rack to cool until warm.
  • Meanwhile, make the glaze: Whisk together the powdered sugar, cream, vanilla, almond extract and salt in a small bowl. Spoon the glaze over the scones before serving.

BEST SCONE RECIPE | HOW TO MAKE SCONES | JAMIE OLIVER



Best scone recipe | How to make scones | Jamie Oliver image

Scones are wonderfully British, delicious, and so simple even a five-year-old could make them. There’s a magic hour just after they come out of the oven when they are so heavenly I just can't imagine why anyone would prefer store-bought scones. Just remember that the less you touch the dough, the shorter and crumblier your scones will be. Get baking!

Total Time 35 minutes

Yield 16 to 20

Number Of Ingredients 9

150 g dried fruit, such as sour cherries, raisins, sultanas, chopped sour apricots, blueberries, or a mixture
orange juice for soaking
150 g cold unsalted butter
500 g self-raising flour plus a little extra for dusting
2 level teaspoons baking powder
2 heaped teaspoons golden caster sugar
2 large free-range eggs
4 tablespoons milk plus a little extra for brushing
Jersey clotted cream, good-quality jam or lemon curd to serve

Steps:

    1. First and foremost, brilliant scones are about having the confidence to do as little as possible, so do what I say and they’ll be really great; and the second and third time you make them you'll get the dough into a solid mass even quicker, even better.
    2. Put the dried fruit into a bowl and pour over just enough orange juice to cover. Ideally, leave it for a couple of hours. Preheat the oven to 200°C/400°F/gas 6.
    3. Put your butter, flour, baking powder, sugar and a good pinch of sea salt into a mixing bowl and use your thumbs and forefingers to break up the butter and rub it into the flour so you get little cornflake-sized pieces. Make a well in the middle of the dough, add the eggs and milk, and stir it up with a spatula.
    4. Drain your soaked fruit and add that to the mixture. Add a tiny splash of milk if needed, until you have a soft, dry dough. Move it around as little as possible to get it looking like a scruffy mass – at this point, you’re done. Sprinkle over some flour, cover the bowl with clingfilm and pop it into the fridge for 15 minutes.
    5. Roll the dough out on a lightly floured surface until it’s about 2 to 3cm thick. With a 6cm round cutter or the rim of a glass, cut out circles from the dough and place them upside down on a baking sheet – they will rise better that way (so they say). Re-roll any offcuts to use up the dough.
    6. Brush the top of each scone with the extra milk or some melted butter and bake in the oven for 12 to 15 minutes, or until risen and golden. At that point, take them out of the oven and leave them to cool down a little.
    7. Serve with clotted cream and a little jam or lemon curd.

Nutrition Facts : Calories 219 calories, FatContent 9.1 g fat, SaturatedFatContent 4.9 g saturated fat, ProteinContent 4.2 g protein, CarbohydrateContent 32.1 g carbohydrate, SugarContent 8.6 g sugar, SodiumContent 0.6 g salt, FiberContent 1.3 g fibre

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    3. Put your butter, flour, baking powder, sugar and a good pinch of sea salt into a mixing bowl and use your thumbs and forefingers to break up the butter and rub it into the flour so you get little cornflake-sized pieces. Make a well in the middle of the dough, add the eggs and milk, and stir it up with a spatula.
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