Easy Scones No Rubbing Butter Into Flour Recipes

EASY SCONES (NO RUBBING BUTTER INTO FLOUR!)

Steps:

• Preheat the oven to 180°C / 355°F (fan-forced/convection) or 200°C / 390°F (standard). Grease and line two baking trays with baking paper / parchment paper.
• Sift flour, baking powder and icing sugar into a large mixing bowl.
• Add cream and melted butter. Using a flat-bladed (butter) knife, 'cut' through the mixture (a cutting motion from one edge of the bowl to the other, rather than a stirring motion) until a soft dough comes together.
• Turn the dough out onto a lightly floured surface. Very lightly knead the dough until it just comes together and is smooth on top (over-kneading will make the scones tough). Lightly press the dough down into a rough circle about 2 cm (3/4 inch) thick.
• Dip a 5 cm (2 inch) round cookie cutter into a little bit of flour so it is lightly coated. Cut out circles from the scone dough. Try to just press the cutter straight down and up (twisting the cutter will give you lopsided scones). Press the remaining dough together as best you can (don't knead) and cut out remaining circles.
• Transfer scones to prepared baking trays. Use a pastry brush to lightly glaze the top of each scone with cream (or milk if you are out of cream). Bake for 15 minutes or until lightly golden on top. Allow to cool on the trays for 5 minutes before transferring to a wire rack to cool completely. Serve fresh with jam and double cream.

QUICK -MIX SCONES

Steps:

• Preheat the oven to 220°C.
• Melt your butter and set aside.
• Sift the flour and salt into a large mixing bowl. Or you can add them to a large mixing bowl and aerate with a whisk.
• Slowly add the milk and butter to the flour. Work the milk and butter in with a knife using a cutting action.
• Do not knead the dough.
• Place on a lightly floured tray and gently roll to about 5cm thick. Cut with a 5 cm scone cutter or the top of a narrow glass.
• Place close together on a baking tray and lightly brush the tops with a little extra milk.
• Bake 10-15 minutes.

ONE BOWL CREAM SCONES (NO BUTTER, SO EASY)

Steps:

• In a large bowl, whisk the flour, sugar, baking powder, and salt.
• Set aside 1 tablespoon (15 mL) of the cream. Drizzle the remaining cream, and the vanilla, over the flour mixture. Using a fork, gently combine into a thick dough, making sure to scrape the bottom and sides of the bowl.
• Turn the dough out onto a small, lightly floured board or dinner plate (one that will fit in your freezer). Gently pat the dough into an even, 6-inch (7.5 cm) circle, about 3/4-inch (1.875 cm) thick. Brush with the reserved tablespoon of cream and sprinkle with the Turbinado sugar.
• Place the dough circle into the freezer for 20 minutes. Meanwhile, preheat the oven to 425F (215C). Line a large baking sheet with parchment paper.
• Remove the chilled dough from the freezer and place it on the prepared baking sheet. Cut the circle into 8 equal wedges. Carefully pull the wedges away from each other (creating 1 to 2 inches space between the scones).
• Bake in the preheated oven for 12 to 15 minutes until risen and golden brown.
• Serve immediately, warm, or transfer to a cooling rack and cool completely.

EASY BUTTERMILK SCONES

Steps:

• 1. Prehead oven to 220 degrees celsius. Line a flat baking tray with baking paper.
• 2. Combine flour, sugar and butter in a large bowl. Using fingertips, rub butter into flour mixture until mix resembles fine breadcrumbs. Alternatively, place in a food processor and process using the pulse function. Transfer to a mixing bowl.
• 3. Make a well in the centre. Add buttermilk, stirring with a flat-bladed butter knife until dough almost comes together. Turn onto a lightly floured surface.
• 4. Knead gently (no more than 5 times) to bring dough together. Roll out until 2cm thick.
• 5. Dip a 5cm round cutter into flour to prevent dough sticking.Cut out as many scones as possible (about 9). Gently press remaining dough together.
• 6. Roll out until 2.5cm thick (scones cut from 2nd and 3rd batches won't rise as high as those from the first batch, so start with thicker dough). Cut out as many scones as possible.
• 7. Place scones 1cm apart on prepared tray. Bake for 15-17 minutes or until light golden and hollow when tapped on top.
• 8. Serve hot with jam and cream.