British Scones Makeover Light Recipes

BASIC BRITISH SCONES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Sift the flour, cream of tartar, baking soda and salt into a bowl.
• Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and enough milk to mix to a soft dough.
• Turn onto a floured surface, knead lightly and roll out to a 3/4-inch thickness. Cut into 2-inch rounds and place on the prepared baking sheet. Brush with milk to glaze.
• Bake at 425 degrees F (220 degrees C) for 10 minutes then cool on a wire rack. Serve with butter or clotted cream and jam.

BRITISH SCONES

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Whisk the eggs, 1/3 cup cream and vanilla; stir into crumb mixture just until moistened. Turn onto a floured surface; gently knead 6-8 times., Pat dough into a 6-in. circle. Cut into eight wedges. Separate wedges and place 1 in. apart on an ungreased baking sheet. Brush tops with remaining cream. , Bake at 400° for 12-14 minutes or until browned. Remove to a wire rack. Serve warm.

AUTHENTIC BRITISH SCONES

Steps:

• Preheat your oven to 425F.
• In a medium bowl, place the flour, sugar, baking powder, salt, and butter. Rub the mixture together with your fingers to break up the butter, until the mixture resembles fine breadcrumbs.
• Add the milk slowly, mixing as you add, using enough of the milk to get your dough to come together with no lumps remaining. (Your dough should be quite sticky. If a good consistency is not achieved with the listed amount of milk, continue adding until your dough reaches a good consistency.)
• Spoon the dough out until a well-floured surface. Generously dust the top of the dough and knead the dough 2-3 times to coat it with flour and smooth the surface. Press the dough into a round that is roughly 1 inch thick.
• Using a well-floured cookie cutter, cut the dough into 2 inch circles. (Be sure to press the cookie cutter straight down and up. Twisting the cookie cutter will impact the amount of rise you get on your scones.)
• Place the rounds onto a greased and floured baking sheet. Brush them gently with the egg yolk and milk mixture.
• Bake the scones for 12-15 minutes, until golden and firm.
• Remove the baked scones from the oven and let them cool for 30 minutes (if you can resist). If you like softer scones, cover them with a clean tea towel as they cool.

BEST BRITISH SCONES WITH CURRENTS

Steps:

• Pre-heat oven to 500F/260C.
• Combine flour, sugar, baking powder and salt in a large mixing bowl. Use a whisk to mix everything together.
• Cut cold butter in several pieces and add to the dry ingredients. Use your fingers to work the butter into the flour mixture until it looks like small crumbs.
• Add currants (or whatever you want to mix in) and mix with a spoon or spatula until well combined.
• In a small mixing bowl, whisk together milk and eggs. Add to flour a little at a time. Careful! You might not need the entire amount so don't dump it all in at once. Stir with a spoon or spatula until dough forms a ball.
• Knead dough several times on well-floured surface with well-floured hands until the surface of the dough is smooth and doesn't have any cracks.
• Press dough to 1 inch [25mm] thickness. Cut out scones using a round biscuit or scone cutter or a small jam jar or glass. You should get anywhere from 7 to 12 scones, depending on the size of your cutter.
• Transfer scones to a lined baking pan. Gather remaining dough into a ball, knead it together once or twice smooth, and again roll it out to 1 inch [25mm] thickness. Cut out the rest of your scones and transfer them to your baking sheet.
• Brush the top of the scones using what's left of the milk and egg mixture or whisk one additional egg with 1 tsp milk, cream or water in a small bowl. Brush on the tops of the scones.
• Turn oven down to 425 F/215C. Bake smaller scones for 10-12 minutes and large scones for 12-15 minutes or until golden brown.
• Cool on a wire rack.
• Serve warm or at room temperature with butter, clotted cream, whipped cream, lemon curd or jam. Enjoy!
• Scones are best eaten the day they're made but I've found they're ok the next day, too.

MAKEOVER BRITISH SCONES

Steps:

• In a large bowl, combine the flours, brown sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Combine the egg, buttermilk, oil and vanilla; add to crumb mixture and stir until a soft dough forms. Turn onto a floured surface; gently knead 6-8 times., Pat dough into a 6-in. circle. Cut into eight wedges. Separate wedges and place 1 in. apart on an ungreased baking sheet. Brush tops with milk; sprinkle with sugar. Bake at 400° for 12-14 minutes or until lightly browned. Remove to a wire rack. Serve warm.

BRITISH SCONES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Line a baking sheet with parchment paper.
• Sift the flour, cream of tartar, baking soda and salt into a bowl.
• Rub in the butter until the mixture resembles fine breadcrumbs.
• Stir in the sugar and enough milk to mix to soft dough.
• Turn onto a floured surface, knead lightly and roll out to a 3/4-inch thickness.
• Cut into 2-inch rounds and place on the prepared baking sheet.
• Brush with milk to glaze.
• Bake at 425 degrees F (220 degrees C) for 10 minutes then cool on a wire rack.
• Serve with butter or clotted cream and jam.

BRITISH SCONES (MAKEOVER - LIGHT)

Steps:

• Preheat oven to 400°F.
• In a large bowl, combine the flours, brown sugar, baking powder, baking soda and salt.
• Cut in butter until mixture resembles coarse crumbs.
• Combine the egg, buttermilk, oil and vanilla.
• Add to crumb mixture and stir until a soft dough forms.
• Turn onto a floured surface and knead gently 6-8 times.
• Pat dough into a 6-inch circle and cut into eight wedges.
• Separate wedges and place 1 inch apart on an ungreased baking sheet.
• Brush tops with milk; sprinkle with sugar.
• Bake for 12-14 minutes or until lightly browned. Remove to wire rack and serve warm.