Sweetheart Scones Recipes

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SCONES



Scones image

This is a very simple recipe for scones. You can customize them by adding dried fruit or nuts. Half and half can also be substituted for milk if you wish.

Provided by Donna

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 25m

Yield 8

Number Of Ingredients 7

3 cups all-purpose flour
½ cup white sugar
5 teaspoons baking powder
½ teaspoon salt
¾ cup butter
1 egg, beaten
1 cup milk

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  • In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter. Mix the egg and milk in a small bowl, and stir into flour mixture until moistened.
  • Turn dough out onto a lightly floured surface, and knead briefly. Roll dough out into a 1/2 inch thick round. Cut into 8 wedges, and place on the prepared baking sheet.
  • Bake 15 minutes in the preheated oven, or until golden brown.

Nutrition Facts : Calories 397.3 calories, Carbohydrate 50.6 g, Cholesterol 71.4 mg, Fat 18.9 g, Fiber 1.3 g, Protein 6.8 g, SaturatedFat 11.6 g, Sodium 594.9 mg, Sugar 14.1 g

CLASSIC SCONES WITH JAM & CLOTTED CREAM



Classic scones with jam & clotted cream image

You can have a batch of scones on the table in 20 minutes with Jane Hornby's storecupboard recipe, perfect for unexpected guests

Provided by Jane Hornby

Categories     Afternoon tea, Breakfast, Snack, Treat

Time 15m

Number Of Ingredients 9

350g self-raising flour, plus more for dusting
1 tsp baking powder
85g butter, cut into cubes
3 tbsp caster sugar
175ml milk
1 tsp vanilla extract
squeeze lemon juice (see tips below)
beaten egg, to glaze
jam and clotted cream, to serve

Steps:

  • Heat the oven to 220C/200C fan/gas 7. Tip the self-raising flour into a large bowl with ¼ tsp salt and the baking powder, then mix.
  • Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the caster sugar.
  • Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla extract and a squeeze of lemon juice, then set aside for a moment.
  • Put a baking tray in the oven. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife - it will seem pretty wet at first.
  • Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it's a little smoother. Pat into a round about 4cm deep. Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what's left of the dough back into a round to cut out another four.
  • Brush the tops with a beaten egg, then carefully arrange on the hot baking tray. Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few minutes to refresh.

Nutrition Facts : Calories 268 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.9 milligram of sodium

HOW TO MAKE PERFECT SCONES



How to Make Perfect Scones image

Use this basic scone dough for any sweet scone variety. See blog post for a couple savory scone options. Feel free to increase the vanilla extract and/or add other flavor extracts such as lemon extract or coconut extract. Read through the recipe before beginning. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading.

Provided by Sally

Categories     Breakfast

Time 1h

Number Of Ingredients 10

2 cups (250g) all-purpose flour (spoon & leveled), plus more for hands and work surface
1/2 cup (100g) granulated sugar
1/2 teaspoon salt
2 and 1/2 teaspoons baking powder
1/2 cup (1 stick; 115g) unsalted butter, frozen
1/2 cup (120ml) heavy cream or buttermilk (plus 2 Tbsp for brushing)
1 large egg
1 and 1/2 teaspoons pure vanilla extract
1-1.5 cups add-ins such as chocolate chips, berries, nuts, fruit, etc
optional: coarse sugar for topping

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.

MUMMY'S SWEET WHITE SCONES



Mummy's Sweet White Scones image

This mouthwatering recipe for scones is courtesy of Petersham Nursery.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes about 18 scones

Number Of Ingredients 8

6 1/4 cups all-purpose flour, plus more for work surface
Pinch of salt
1/4 cup plus 2 tablespoons superfine sugar
1 heaping tablespoon baking powder
3/4 cup (1 1/2 sticks) unsalted butter, chilled and cut into pieces
4 large eggs
1 3/4 cups plus 2 tablespoons milk
Granulated sugar, for sprinkling

Steps:

  • Preheat oven to 475 degrees. Line two baking sheets with parchment paper; set aside.
  • In a large bowl, whisk together flour, salt, superfine sugar, and baking powder. Make a well in the center and add butter. Using your fingers, work butter into flour mixture until a crumbly mixture is formed.
  • In a medium bowl, whisk together 3 eggs and milk. Add milk mixture to flour mixture and stir to combine.
  • Turn dough out onto a lightly floured work surface; knead lightly and shape into a round. Roll dough out until it is 1 inch thick. Using a 3-inch biscuit cutter, cut out scones and transfer to prepared baking sheets.
  • In a small bowl, beat remaining egg and brush the top of each scone; sprinkle each with granulated sugar. Transfer baking sheets to oven and bake until golden brown and cooked through, 12 to 14 minutes. Transfer scones to a wire rack and let cool slightly before serving.

SIMPLE SWEET SCONES



Simple Sweet Scones image

This is a simple perfectly delicious recipe my mom used to make for our family. It origioually came from a biscuits and scones recipe book, this one was always my favorite of all the recipes.

Provided by prettyinpink

Categories     Scones

Time 30m

Yield 12-16 scones

Number Of Ingredients 6

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons cold unsalted butter, cut up
1/4 cup granulated sugar (use 1/3 for slightly sweeter scones)
2/3 cup milk

Steps:

  • Heat oven to 425°F (220 Celsius).
  • Put flour, baking powder and salt into a large bowl; stir mix well Add butter and cut in with a pastry blender or rub in with your fingers, until the mixture looks like fine crumbs.
  • Add sugar; toss to mix.
  • Add milk and stir with a wooden spoon until dough forms,(the dough may be a bit crumbly).
  • Place dough on floured counter and knead gently until the dough comes together in a ball.
  • Pat or roll into a circle about 1 1/2 inches thick.
  • cut each circle into 6 or 8 wedges.
  • place wedges on a greased cookie sheet- slightly apart for crisp sides, touching for soft.
  • Bake about 12 minutes, or until medium brown on top.

Nutrition Facts : Calories 188.1, Fat 8.4, SaturatedFat 5.2, Cholesterol 22.2, Sodium 195.9, Carbohydrate 24.9, Fiber 0.7, Sugar 4.2, Protein 3.2

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