SCONES RECIPE - BBC FOOD
Scones are the easiest British teatime treat and chances are that you will have all the ingredients for this recipe already. Each serving provides 150 kcal, 3.5g protein, 20g carbohydrates (of which 3.5g sugars), 6g fat (of which 3.5g saturates), 1g fibre and 0.4g salt.
Provided by BBC Food
Prep Time 30 minutes
Cook Time 30 minutes
Yield Makes 10 scones
Number Of Ingredients 6
Steps:
- Heat the oven to 220C/200C Fan/Gas 7 and lightly grease a baking tray.
- Mix together the flour and salt and rub in the butter. Stir in the sugar and then the milk to get a soft dough.
- Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on the baking tray. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
- Brush the tops of the scones with the beaten egg. Bake for 12-15 minutes, or until well risen and golden-brown.
- Cool on a wire rack and serve with butter and good jam and maybe some clotted cream.
Nutrition Facts : Calories 150kcal, CarbohydrateContent 20g, FatContent 6g, FiberContent 1g, ProteinContent 3.5g, SaturatedFatContent 3.5g, SugarContent 3.5g
SIMPLE SCONES RECIPE | ALLRECIPES
Make a holiday breakfast or afternoon tea really special with these sweet bakery treats.
Provided by deleteduser
Categories Scones
Yield 8 scones
Number Of Ingredients 9
Steps:
- Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
- In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
- In a small bowl, whisk sour cream and egg until smooth.
- Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
- Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.
Nutrition Facts : Calories 318.6 calories, CarbohydrateContent 41.1 g, CholesterolContent 60.1 mg, FatContent 15.5 g, FiberContent 1.2 g, ProteinContent 4.9 g, SaturatedFatContent 9.4 g, SodiumContent 249.3 mg, SugarContent 14.6 g
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Preheat the oven to 220°C/Fan 200°C/gas 7.
Lightly grease two baking sheets.
Measure the flour and baking powder into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and the dried fruit.
Break the egg into a measuring jug and beat, then make up to 150ml (¼ pint) with milk. Stir the egg and milk into the flour and mix to a soft but not sticky dough.
Turn out onto a lightly floured work surface, knead lightly and roll out to a 1cm (½in) thickness. Cut into rounds with a fluted 5cm (2in) cutter and place them on the prepared baking sheets. Brush the tops with a little milk.
Bake for about 10 minutes or until pale golden brown. Lift the scones onto a wire rack to cool.
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