English Royalty Scones Recipes
ENGLISH ROYALTY CHOCOLATE CHIP SCONES
These scrumptious scones will make you feel like you're Queen for a day! The chocolate chips make them very tasty but the orange juice makes them special. Make sure butter is well chilled to produce the flakiest texture possible. Serve with clotted cream or lemon curd.
Provided by MARBALET
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with nonstick cooking spray.
- In a large bowl, whisk together the flour, sugar, baking powder and salt. With a pastry blender or a large fork, cut in the butter until the mixture resembles coarse crumbs. Stir in the chocolate chips. Mix in the orange juice to form a dough.
- Turn out the dough on a floured surface. Pat or roll into a 9 inch circle about 1/2 inch thick. With a 2 1/2 inch fluted biscuit cutter, cut out 12 scones, pushing the dough scraps together for the last few, if necessary. Transfer the scones to the baking sheet.
- Bake in preheated oven until golden brown, about 12 minutes. Move to wire racks to cool.
Nutrition Facts : Calories 167 calories, Carbohydrate 24.6 g, Cholesterol 12.7 mg, Fat 7.1 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 4.3 g, Sodium 180 mg, Sugar 9.9 g
ENGLISH ROYALTY SCONES
I don't remember where I got this recipe, but I love these. I was on a real tea and scones kick for awhile. What a lovely way to spend the afternoon! I can make some huge boo boos baking but these guys have never failed me.
Provided by Yia Yia
Categories Scones
Time 27m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Spray a baking sheet with nonstick cooking spray.
- In a large bowl, whisk together the flour, sugar, baking powder and salt.
- With a pastry blender or a large fork, cut in the butter until the mixture resembles coarse crumbs.
- Stir in the chocolate chips (or whatever you choose).
- Mix in the orange juice to form a dough. Turn out the dough on a floured surface. Pat or roll into a 9" circle about 1/2" thick.
- With a 2 1/2" fluted biscuit cutter, cut out 12 scones, pushing the scraps together for the last few.
- Transfer the scones to the baking sheet. Bake until golden brown, about 12 minutes. Cool on racks.
- Note: I have used white chocolate chips and dried cranberries and I prefer either or both to milk chocolate in these.
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- If using, soak the raisins in hot water for 30 minutes. Drain before adding to the recipe.PRO TIP: Why soak the raisins? Two reasons. One, it softens them, which tastes better in the finished recipe than a hard, tough little raisin. Secondly, it helps keep the scone dough moist. Raisins naturally want to rehydrate. By letting them soften I water, the hard raisins pull moisture from water, not the scone dough.
- Mix the flour, baking powder, butter and sugar together in a bowl until crumbly. Work the butter into the dough a bit, as you would pie dough.
- In a separate bowl, whisk two eggs and the buttermilk together. Add the liquid to the crumb mixture. Add the raisins, if using, and mix until evenly distributed. Continue to gently knead the dough by hand until smooth.
- Remove the dough from the bowl onto a clean countertop lightly dusted with flour. Lightly dust the top of the scones with flour. Flatten the dough to a 1” thickness and cover. Leave to rest for 30 to 45 minutes in the refrigerator. Resting the dough allows the gluten to relax. This helps achieve a tender, flaky scone. PRO TIP: You could simply use the palm of your hand to flatten the dough. But I suggest a rolling pin for a more even result. Roll from the center out, and rotate the dough as you go to prevent sticking.
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