Breakfastscones Recipes

BED & BREAKFAST SCONES

Steps:

• Preheat oven to 400; set aside a lightly greased baking stone or cookie sheet.
• In a large bowl, combine dry ingredients; cut in butter to resemble coarse crumbs; select one or more Optional Add-In from the list above (equalling about 1 cup total); make well in the center.
• In a measuring cup, mix milk and eggs, pour into well in flour mixture EXCEPT -- reserve about 1 tablespoon of egg-milk; add flavoring of choice.
• Stir flour-milk mixture with a fork, it will be slightly dry and rather stiff (add a bit extra milk if it appears "too" dry).
• Dump dough onto a floured surface, incorporating any dry crumbs from the bottom of the bowl; knead several times but DO NOT OVERWORK the dough.
• Divide into two balls; place one on either end of the baking stone or cookie sheet; pat into an 8-inch disk, about half-inch thick.
• Using a pastry brush, spread the reserved egg-milk over the tops of both disks; sprinkle with Topping of Choice covering thoroughly.
• With a pizza cutter or big knife, cut each cake into wedges (four large or six small), LEAVE IN PLACE.
• Bake for 20-25 minutes (tops will be golden brown); separate wedges and check that dough is "dry" -- if not, pop back in oven & give it 2-3 more minutes; then serve immediately.
• SERVE WITH: Recipe #186965 or Recipe #208437.
• LEFTOVER SCONES: as if -- but okay IF you have leftovers, cut horizontally, spread with butter and toast lightly.
• GREAT COMBINATIONS:.
• chocolate chips with cranberries & brown sugar topping.
• chocolate chips with orange zest & orange flavoring.
• cranberries with walnuts.
• cranberries with apricots.
• apricots with nuts.
• poppyseeds with lemon flavoring & zest.
• cheese with nuts or chocolate chips.

SIMPLE SCONES

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.

HOW TO MAKE PERFECT SCONES

Steps:

• Whisk flour, sugar, salt, and baking powder together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
• Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the add-ins, then mix together until everything appears moistened.
• Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it's too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges. For smaller scones, press dough into two 5-inch discs and cut each into 8 wedges. To make 10-12 drop scones: Keep mixing dough in the bowl until it comes together. Drop scones, about 1/4 cup of dough each, 3 inches apart on a lined baking sheet. To make mini (petite) scones, see recipe note.
• Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
• Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
• Meanwhile, preheat oven to 400°F (204°C).
• Line a large baking sheet with parchment paper or silicone baking mat(s). If making mini or drop scones, use 2 baking sheets. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
• Bake for 18-26 minutes or until golden brown around the edges and lightly browned on top. Larger scones take closer to 25 minutes. Remove from the oven and cool for a few minutes. Feel free to top with any of the toppings listed in the recipe Note below.
• Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.

BREAKFAST SCONES

Steps:

• In a bowl, combine flours, brown sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk until a soft dough forms. Turn onto a lightly floured board and knead gently 10-12 times or until no longer sticky., Divide dough in half; gently pat or roll each half into an 8-in. circle 1/2 in thick. Cut each circle into eight wedges. Separate wedges and place on an ungreased baking sheet. Bake at 400° for 15-18 minutes.

HAM AND CHEESE SCONES

Steps:

• Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
• In a large bowl add the flour, salt, pepper, baking powder, baking soda, and brown sugar; mix well to combine. Cut the butter into small cubes then quickly work it into the mixture (using your fingers) until it resembles a coarse meal. Set aside. In a small bowl whisk together the egg, yogurt, and milk, beating well to combine. Add the liquid mixture to dry and use a fork to stir everything together until just moistened.
• Add in the cheese, ham, and scallions and gently fold them into dough with a spatula.
• Pour the shaggy dough out onto a clean, floured work surface and shape the dough into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer to the prepared sheet.
• Bake for 18-20 minutes, or until the tops are lightly golden brown.
• Cool for 5 minutes on the tray, then serve warm.

SCONE RECIPE: THE BEST SCONES EVER

Steps:

• Kick the tires & light the fires to 350 degrees.
• Take your bowl with your cup of sour cream, and mix in the baking soda.
• Whisk together the flour, sugar,baking powder and salt in a large mixing bowl.
• Cut in the butter using a pastry blender or two knives in a criss-cross fashion, until the butter is broken into pea sized morsels in the flour.
• Beat the egg and mix in into the sour cream.
• Add the sour cream mixture into the dry mixture, working it in.
• The dough can be a bit dry, but if you use your hands to combine it, it will be perfect. If needed add milk until it's combined. The secret to a good scone is a drier dough, not gluey.
• When the dough is combined, mix in the fruit. I fold in delicate berries by hand.
• Divide into three equal circles, patting each into a circle that is one inch thick (width ranges from 6-7 inches). Cut each circle into six equal triangles.
• Bake on a well greased or parchment lined baking sheet for 15-20 minutes, until the scones are browned nicely on the bottom and slightly on the top. Watch them carefully!
• Serve and enjoy!

BLUEBERRY BREAKFAST SCONES

Steps:

• Preheat an oven to 400 degrees F.
• Line a baking tray with parchment paper. Pulse the flour, sugar, baking powder and salt in a food processor, until fully combined. Add the butter and continue pulsing until it is roughly combined. There will still be lumps of butter. Tip the mixture into a bowl, and stir in the 2 eggs and cream with a knife. Gently mix in the blueberries with your hands.
• Turn the dough out onto a lightly floured surface and press it into a 6 by 6-inch square pan. Cut the pastry into quarters, then halve each quarter. Place the pan onto the prepared baking tray and brush the scones with the egg and milk glaze. Bake for 15 to 20 minutes, or until golden. Serve warm with butter, if you like.

FRIED SCONES RECIPE

Steps:

• Pour oil of your choice into a deep frying pan, electric skillet or other deep pan to roughly 1 1/2 inches to 2 inches of oil deep.
• Heat oil over medium heat to approximately 350 degrees Fahrenheit.
• While the oil is heating, measure the flour, salt and baking powder into a large bowl.
• Carefully heat the milk in the microwave for 30-45 seconds. The milk should be warm but not hot. Think baby's bath water warm.
• Combine milk with the dry ingredients and mix with a wooden spoon or rubber spatula until a sticky and somewhat fluffy dough comes together.
• Dump the sticky dough onto a well floured cutting board, baking mat or flat surface.
• Sprinkle with flour, and knead just a couple times so the dough isn't sticky to the touch anymore but still a soft dough.
• Don't go overboard with the kneading. The warm milk has activated the baking powder and over kneading with deflate the dough and make the scones tough.
• Pat the dough out into a rectangle shape about 1/4 inch thick.
• You can use a biscuit cutter if you want round scones, I personally just use a pizza cutter to cut out squares or rectangles so I don't have to overwork the dough by having to re-roll it out.
• I get roughly 12 pieces of dough.
• Brush off excess flour from the dough pieces before carefully placing in the hot oil.
• Add more scone dough pieces to the frying oil to fill the pan without over crowding.
• Use tongs to turn the scones over once the bottoms are golden brown.
• Once golden brown on both sides, remove the hot scones with tongs and place them on a paper lined with paper towels to absorb the excess oil.
• Serve these Utah style scones hot with butter, honey, or powdered sugar!