The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

scones

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qahtan's picture
qahtan

scones

plain scones



currant scones



 Scones


 


2 cups flour


1 ½ teaspoons baking powder


¼ cup soft butter


2/3 cup milk plus or minus


1 egg


 


 sift flour and baking powder together. Blend in soft  butter.


 Beat egg and add to milk and stir into flour with a knife, do not stir to much.


 Turn dough onto counter and knead 10 times, just enough to tidy the ball of dough.


 


 Roll lightly to about ¾  - 1 inch,  cut with cookie cutters place on dry cookie sheet 


 And bake at 425  till nice and golden on top 12/15 minutes.


 It is better to at least double the recipe, and add 1/3 sugar to dough if you want sweet scones


  these can be ,made with  added cheese, sugar, chopped black olives and sautéed onion,


all kinds of choices

BettyR's picture
BettyR

This is a great recipe... One of my favorites.


 


Thanks for posting again.

oxler21's picture
oxler21

Both these recipes though not directly bread related sound well worth trying and putting together for a tea-time treat.  Thanks for the ideas.

Danai Wangsiri's picture
Danai Wangsiri

Thanks Qahtan,


I love scone(s) too. Nothing better than warm from the oven with afternoon tea.


I will try your recipe.


danai

hanseata's picture
hanseata

I love English scones. American ones are quite different (but good, too).


Karin

BettyR's picture
BettyR

but also good, I love both. I have this recipe for the American version and it is really good. I love it plain but sometime I will pat a few frozen blueberries into the dough right before I cut them to go in the oven.


 


Starbucks Mini Vanilla Scones


Posted on Copykats March 15, 2007 by May M.


 


*Note: posted by May M - I love Starbucks's mini vanilla scones, so much so that I set out to create my own copycat version. After many trials, I think I got it! Like the Starbucks version, these scones are sweet, buttery and vanilla-y, and have a light and tender texture. Full-fat sour cream is the key ingredient, so please do not substitute. To duplicate the Starbucks's version, I topped it with a simple powdered sugar glaze.


 
Dry Ingredients

2 cups all-purpose flour (2 cups weigh 9 oz)


2 teaspoons baking powder


1/2-teaspoon baking soda


1/2-teaspoon salt


1/2-cup sugar


5 tablespoons unsalted butter, cold, cut into pieces (5 TBL weigh 70 g)


 


Wet Ingredients

1-cup regular full-fat sour cream


1 large egg yolk


2 teaspoons vanilla extract


 


Glaze

1 1/2 cups powdered sugar


Water, as needed


 


* Preheat oven to 400 deg. F.


* Whisk together dry ingredients in a medium bowl.


* Using any method you prefer, cut the cold butter into the dry ingredients until flour resembles coarse meal.


* In a separate bowl, whisk together the sour cream, egg yolk and vanilla extract until blended. Add to the flour-butter mixture and stir with a fork until dough forms a cohesive ball. Use a spatula to get the dry bits fully incorporated. (It may not seem to have enough liquid at first, but the dough will eventually come together.).


* Place the sticky dough onto a parchment-lined (or un-greased) baking sheet and pat into a disk about 1-inch in height. Cut the dough into wedges but do not separate.


* Bake for 15 minutes or until golden brown on top.


* PREPARE GLAZE WHILE SCONES ARE BAKING.


* GLAZE:


* Place powdered sugar in a medium bowl, and add water one teaspoon at a time, mixing vigorously until smooth and runny.


* Use a pastry brush to apply a thin layer of glaze over the hot scones. Brushing rather than drizzling gives a smoother appearance and requires less glaze.



  • Serve immediately. Store cooled scones in an airtight container.


 

breadmantalking's picture
breadmantalking

try using buttermilk instead of the regular milk and 1/2 tsp. of cinnamon. They come out even smoother and yummier!


David at: breadmantalking.blogspot.com