English Scones With Mixed Summer Berries And Cream Recipes

THE BEST GLAZED MIXED BERRY SCONES

Steps:

• Preheat oven to 400F. Line a baking sheet with a Silpat or parchment; set aside.
• In a large bowl, add 2 cups flour, granulated sugar, baking powder, optional salt, and whisk to combine.
• Add the butter, and with a pastry cutter or two forks, cut the butter in. You can use a food processor, but I find not having to wash it is a big time-saver. I smoosh the butter with forks and when it's the size of large marbles, I use my hands and knead it in. It will feel like semi-wet, cool sand. Some larger pea-sized butter clumps are okay; set bowl aside.
• In a small bowl, add the egg, sour cream, vanilla, and whisk to combine until smooth.
• Pour wet mixture over dry, and fold until just combined with a soft-tipped spatula; don't overmix or scones will be tough. Dough will be wet and shaggy.
• Fold in the berries and optional zest.
• Sprinkle about 2 tablespoons flour over a Silpat or clean work surface and lightly coat hands.
• Turn dough out onto surface and knead it into a 8-inch round, approximately. Dough is very moist, wet, sticky, and tacky, but if it's being too stubborn or too wet to come together, sprinkle with flour 1 tablespoon at a time until you get it to come together and into a round.
• With a large knife, slice round into 8 equal-sized wedges.
• Using a flat spatula or pie turner, transfer wedges to prepared baking sheet spaced at least 2-inches apart. Do not crowd because scones puff and spread while baking. Tip - try to make sure there are no exposed berries touching the baking sheet because they'll be prone to burning.
• Optionally, sprinkle each wedge with a generous pinch of turbinado sugar, about 1 teaspoon each.
• Bake for about 18 minutes, or until scones are very lightly golden and cooked through. 18 minutes in my oven with frozen fruit is perfect, but if using fresh fruit, baking time will likely be reduced. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter. Because they're baking in quite a hot oven, watch them closely starting after about 15 minutes to ensure the bottoms aren't getting too browned.
• Allow scones to cool on baking tray for about 5 minutes before removing and transferring to a rack to finish cooling. While the scones cool, make the glaze.
• In a small bowl, combine the confectioners' sugar and cream (or citrus juice).
• Whisk together until smooth. Depending on desired consistency, you may need to play with the cream and sugar ratios slightly.
• Evenly drizzle the glaze over the scones before serving.

ENGLISH SCONES

Steps:

• In a large bowl, combine the flour, sugar and baking powder. Cut in butter until mixture resembles fine crumbs. Stir in raisins. Beat milk and egg; add to dry ingredients, stirring lightly. , Turn onto a lightly floured surface; roll to 1-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Bake at 425° until golden brown, 10-15 minutes. Serve warm.

CLOTTED CREAM AND ENGLISH SCONES

Steps:

• In a double boiler over medium heat bring the cream to 175 degrees. If you don't have a double boiler (and I don't) place a heatproof bowl over a saucepan of water. Stir a little so that the cream heats evenly. Once you reach 175, bring up the temperature-180 to 200 degrees. Keep that temp for about 45 minutes to an hour. At this point the cream will take on a cracked, yellow skin. Next, remove the bowl or top of your double boiler and settle in a pan of ice water to cool quickly. Cover with plastic wrap and stow in the fridge overnight. Then carefully skim the clotted cream off the top with a shallow spoon and layer it into a bowl. It will keep for about a week in your fridge. Use the rest of the cream as you would regular cream (it will be thinner than heavy cream, but can still be added to beverages).Serve your clotted cream with strawberries or jam on a scone, a slice of pie, or anything that lends itself to cream.
• Preheat the oven to 425 and prepare a baking sheet with butter or parchment paper. Sift the flour, baking powder and salt together and then work in the butter. Make a well in the middle and then add the egg and milk. Mix to form a soft dough.Turn the dough out onto a floured surface and then knead quickly until the dough comes together. Roll out the dough to an inch thick, then cut into rounds with a biscuit cutter or water glass. Move to the baking sheet and brush the tops with the beaten egg. Bake for 8 minutes or until golden.

CLASSIC BRITISH SCONES RECIPE

Steps:

• Preheat the oven to 450°F (425°F if using a fan oven).
• Sieve the flour and salt into a bowl.
• Add butter and using fingertips rub into flour until you get a fine breadcrumb consistency.
• Pour in milk (save a little bit to brush the top) and mix to a soft but not sticky dough (if too sticky add more flour).
• On a floured surface, press dough to 3/4" thickness.
• Use a 2 1/2" round cookie cutter and cut out 4 rounds.
• Re-ball the dough and press down again, then cut 2 more rounds.
• Put the rounds on a greased baking tray and brush the tops with the milk.
• Place in the middle of the oven and bake for 7 to 10 minutes until the scones are well risen and golden.

ENGLISH CREAM SCONES

Steps:

• Preheat oven to 450 degrees F.
• Combine dry ingredients.
• Cut in shortening with two knives or a pastry blender until mixture has the consistency of coarse cornmeal.
• Set aside. Reserve a little of the egg whites (to brush over tops of scones) and beat eggs until light. Stir in milk.
• Make a well in the dry ingredients and add liquid all at once, stirring with a fork vigorously until dough comes freely from the sides of the bowl.
• Turn dough out onto a lightly floured surface and pat dough out to 3/4-inch thickness.
• Cut into 8 triangles or squares or form into "biscuits".
• Brush tops with egg whites and sprinkle generously with sugar.
• place on an ungreased baking sheet. Bake for 12 to 15 minutes or until tops are golden.
• Variations: Raisin Scones Add to dry ingredients 1/2 cup seedless raisins, currants, Craisins or other fruits (fresh blueberries or raspberries, apple chunks etc). Cheese Scones Reduce sugar to 1 tsp Add 1 cup of shredded sharp cheese to dry ingredients.
• Do Not sprinkle with sugar before baking.

ENGLISH SCONES WITH MIXED SUMMER BERRIES AND CREAM

Steps:

• Preheat the oven to 220°C/gas 6. Grease a baking sheet.
• Sieve the flour into the bowl of a food mixer and add the eggs, sugar, baking powder, butter, vanilla extract and milk. Using a paddle blade, mix for about 2 minutes on slow speed.
• Add the dried mixed berries and mix until evenly combined. If the mixture is a little sticky, add more flour or more milk if it is too dry - you want a soft dough, but not sticky.
• (You can make these by hand too - put the flour, sugar and baking powder into a large bowl, then rub in the butter until it resembles breadcrumbs, add the eggs, milk and vanilla extract, mix well. Add the dried berries, mix again.).
• Transfer the mixture to a lightly floured work surface. Using a rolling pin, roll the dough out to a thickness of 3/4" or 5cm. Gently cut the dough into rounds using a pastry cutter.
• Transfer the scones to the prepared baking sheet and brush with the egg wash, and then sprinkle liberally with golden caster sugar for the glaze.
• Bake for 15 minutes, or until risen and golden brown. Transfer to a wire rack to cool a little. Serve warm with butter or jam and cream.

MIXED BERRY SCONES

Steps:

• Preheat the oven to 350 degrees.Combine the flour, sugar, baking powder, and salt in a large bowl. Add the butter and use a pastry cutter to cut them together until they resemble coarse crumbs.In a pitcher, mix together the cream, milk, egg, vanilla, strawberry preserves, and red food coloring.Pour the wet ingredients into the dry ingredients and mix them together until they're halfway combined. Add 3/4 of the berries and stir until mixed. Add the remaining berries and stir until everything is combined. Turn out the dough onto a floured surface and press it into a rectangle that's about 16 inches tall by about 6 inches wide. Using a floured pizza cutter or knife, cut it in half from top to bottom, then make 3 to 4 cuts across. Cut each square into two triangles. Transfer the scones to a baking sheet lined with a baking mat. Bake for 20 minutes or until done. Remove to a cooling rack and allow them to cool completely.To make the glaze, whisk together the melted butter, powdered sugar, and milk until smooth and somewhat thick. Place the racks of scones over baking sheets to catch the excess, then use a spoon to drizzle the glaze all over the scones. Allow the glaze to set before serving.

BERRY SCONES

Steps:

• Preheat the oven to 400°F. Line a baking sheet with parchment or a silicone mat.
• In a small bowl, stir the cream and egg together.
• In a large bowl, whisk together the flour, sugar, baking powder and salt. Drop in the butter and, using your fingers or a pastry cutter, cut and rub the butter into the dry ingredients until the mixture is crumbly.
• Pour the cream/egg mixture over the dry ingredients and stir gently with a fork just until the dough, which will be wet and sticky, comes together. Don't over-work it. Sprinkle in the berries, and -still in the bowl- gently knead them into the dough.
• Lightly dust a work surface with flour and turn out the dough. Pat the dough into a rough circle that's about 10 inches in diameter, use a cutter to cut rounds and place them on the baking sheet (alternately, you can divide the dough in half, pat-out two rounds and cut wedges instead). Sprinkle with sugar, if desired.
• Bake the scones for 15 to 20 minutes, or until their tops are golden and firm. Transfer them to a rack and cool for 10 minutes before serving, or wait for them to cool to room temperature. They are very good served warm with a generous smudge of butter.

SWEET BERRY SCONES RECIPE

Steps:

• Preheat the oven to 400 F.
• In a medium-sized mixing bowl, combine the flour, sugar, baking powder, and salt using a whisk or spoon.
• Using a pastry cutter, cut the butter into the flour mixture. You can also do this with a food processor or two forks. Be careful not to use your hands, as it will cause the butter to melt and will change the texture of the scones. Cut the butter until it is a little smaller than pea-sized crumbs.
• Whisk together the egg, sour cream, vanilla extract, lemon zest, and milk in a measuring cup until completely combined.
• Add the wet mixture to the butter and flour mixture. Carefully incorporate until you have a wet and shaggy dough.
• Gently fold in the frozen berries. Transfer the dough to a lightly floured sheet of parchment paper. Form it into about an 8-inch circle. Cut it like a pizza, forming 8 rounded triangles.
• Place each scone onto a parchment lined baking sheet, leaving about 2 inches between each scone as they will rise and puff! Sprinkle the top of each scone generously with the coarse turbinado sugar.
• Place them into the preheated oven and bake for 15-18 minutes depending on your oven. A toothpick should come out fairly clean, with only soft crumbs attached.
• While the scones are cooling, whisk together the powdered sugar and milk to form the glaze. Once the scones have cooled, drizzle the glaze over each scone. Serve with coffee or tea!