tried and true scone recipe?
I have a craving for scones and have never made them at home before. Does anyone have a tried and true recipe either for plain that I can add into or soemthing with mixins called for (I really like orange cranberry)? I'm also lookin for a recipe that is not too time consuming.
I just use the Fisher scone mix they sell in my supermarket here. It's what they use at the state fair and it's so good plain with butter and jam. They sell a cranberry orange variety, but I've only had the plain.
Because of the copyright stuff I can't give you the one I use but I would go straight to the Brits and http://www.bbc.co.uk and search there for scones. You can look up how to substitute self-raising flour with regular flour and baking powder. Otherwise, if you want a great scone recipe mine comes from Dough by Richard Bertinet. It has some really good bread recipes in it as well. Or if you want to give me your email address I can send you the recipe that way.
these are very good - i usually add fresh blueberries and lemon zest and substitute white sugar and omit the cinnamon and dried fruit - you can adjust however you like.
2 cups all purpose flour
1/4 cup (packed) golden brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
2/3 cup dried cranberries (about 3 1/2 ounces)
2 large eggs
2/3 cup chilled crème fraîche or sour cream
1 1/2 teaspoons vanilla extract
Preheat oven to 350°F. Whisk first 5 ingredients in large bowl to blend. Rub in butter with fingertips until mixture resembles fine meal. Mix in cranberries.
Separate 1 egg; place white in small bowl and reserve. Place yolk in medium bowl. Whisk whole egg, crème fraîche and vanilla into yolk. Gently stir crème fraîche mixture into flour mixture (dough will be very moist). Turn dough out onto generously floured work surface. Divide dough in half. Press each half into 6-inch round about 1/2 inch thick. Cut each round into 6 wedges. Beat reserved white until foamy; brush over wedges. Sprinkle with sugar. Transfer wedges to baking sheet, spacing 1 inch apart.
Bake scones until pale golden and toothpick inserted into center comes out clean, about 25 minutes. Serve scones warm or at room temperature.
I made scones this morning from your recipe and they were great...I made lemon white chocolate scones...added the zest from one lemon, a Tbsp. of lemon juice into sour cream, omitted the cinnamon and added white chocolate chunks into the dough before turning it out onto a board to shape. Sprinkled the tops with white chocolate too, and turbinado sugar.
Thanks for this recipe...super quick and very moist.
I've had great results with this one. I generally use dried cranberries or cherries, and plump them up a little first with a soak in a sprinkle of rum. I usually add some toasted, chopped nuts--hazelnuts or pecans, about 1/2 cup--as well. Using pastry flour makes them even more fine-textured and crumbly.
Scones to Die For