Best Calendar Girl Scones Recipes

The Best Scones image

Provided by Food Network Kitchen

Categories dessert

Time 1h

Yield 8 scones

Number Of Ingredients 10

1 1/4 cup heavy cream, plus more for brushing
1 large egg, beaten
2 tablespoons dry low-fat milk powder
3 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/4 cup granulated sugar
1 tablespoon baking powder
2 teaspoons kosher salt
1 stick (8 tablespoons) cold unsalted butter, cut into pieces
Demerara or raw sugar, for sprinkling
Softened butter and jam, for serving

Steps:

Position a rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.
Whisk the cream, egg and milk powder in a liquid measuring cup. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter and pulse only until pea-size pieces remain. Transfer to a large bowl and make a well in the center. Pour the wet ingredients into the well and mix with a fork, incorporating the dry ingredients a little at a time until a shaggy dough forms (it's okay if the dough looks a little dry, just don't overwork it). Lightly knead the dough in the bowl until it just comes together.
Turn the dough out onto a lightly floured surface and pat into a 1-inch-thick rectangle (about 9 by 7 inches). Cut in half lengthwise, then cut in half again crosswise; you should have 4 equal rectangles. Cut each piece in half from corner to corner making 8 triangular wedges. Transfer to the prepared baking sheet and freeze for 10 minutes.
Brush the tops with cream and sprinkle with demerara sugar. Bake the scones until golden brown, 20 to 25 minutes. Let them cool on the baking sheet for 10 minutes, and then transfer to a wire rack to cool for 15 more minutes. Serve warm with softened butter and jam.

Calendar Girl Scones image

Provided by Martha Stewart

Yield Makes 8

Number Of Ingredients 7

4 tablespoons cold (1/2 stick) unsalted butter, cut into pieces, plus more for baking sheet
1 large egg
1/4 cup milk
1 1/3 cups packed self-rising flour (white lily)
3 tablespoons sugar
Pinch of salt
1/3 cup golden raisins

Steps:

Preheat oven to 425 degrees. Lightly butter a baking sheet; set aside. In a small bowl, whisk together egg and milk. Set aside about 1 tablespoon for egg wash.
In a medium bowl, combine flour and butter. Using your fingers, work together until the mixture resembles coarse meal. Add sugar, salt, and raisins. Stir to combine. Gradually add egg mixture, stirring with a fork until the mixture begins to come together and form dough.
Turn out onto a lightly floured surface, and pat out about 3/4-inch-thick. Cut into desired shapes, and transfer to prepared baking sheet. Brush with reserved egg wash. Transfer to oven and bake until golden brown and cooked through, about 15 minutes.

Ginger-Date Scones image

Provided by Sydney Mike

Categories Scones

Time 35m

Yield 10 scones, 10 serving(s)

Number Of Ingredients 10

2 1/4 cups all-purpose flour
1/4 cup brown sugar, packed
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, cold, cut into 8 chunks
1 cup buttermilk
3/4 cup dates, chopped
1/4 cup crystallized ginger, chopped
1 tablespoon granulated sugar (or coarser)

Steps:

Preheat oven to 425 degrees F.
In medium bowl, whisk together flour, sugar, baking powder, baking soda & salt.
With pastry blender cut in the cold butter until mixture looks like fine crumbs.
Stir in buttermilk until dough forms a ball, then stir in dates & ginger.
On an ungreased baking sheet & using a 1/3 cup measure, drop dough 1 inch apart, then sprinkle with sugar.
Bake 12 to 15 minutes or until golden brown, then immediately remove from the baking sheet!
Best served warm!