WORLD'S BEST SCONES! FROM SCOTLAND TO THE SAVOY TO THE U.S.
My grandmother is Scottish and her family made GREAT scones.... In search of the best scone recipe in the world I have adapted their recipe with my own touches and with the famous scone recipe from the world renowned Savoy hotel in London. I now believe I have adapted the BEST SCONE RECIPE IN THE WORLD!
Provided by FRIENDLYFOOD
Categories Bread Quick Bread Recipes Scone Recipes
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Sift the flour, baking powder, sugar and salt into a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the currants. Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Overworking the dough results in terrible scones!
- With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want. Place onto a greased baking sheet, and flatten lightly. Let the scones barely touch each other. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes.
- Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown. Break each scone apart, or slice in half. Serve with butter or clotted cream and a selection of jams - or even plain.
Nutrition Facts : Calories 246.6 calories, Carbohydrate 35.4 g, Cholesterol 46.9 mg, Fat 10 g, Fiber 1.4 g, Protein 4.8 g, SaturatedFat 6 g, Sodium 238 mg, Sugar 13.2 g
BEST EVER CLASSIC SCONES
Steps:
- Preheat your oven to 375 degrees Fahrenheit and prepare a baking sheet or two (depending on how large your baking sheets are) by lining them with parchment paper. Set aside.
- In a large bowl combine the flour, sugar, baking powder and salt. Mix well with a fork or a whisk.
- In a liquid measuring cup, measure the cream and add the eggs. Whisk together using a fork and set aside.
- The next few steps should be done quickly, as you're working with cold butter and you want the butter to be as cold as possible when it hits the heat of the oven. This will result in a flaky scone, rather than a heavy and dense one.
- Cut up your butter, right from the fridge, into little pieces and dump it into the flour mixture. Using your hands (wash them well first and remove any rings), pick up handfuls of the butter and flour mixture, rubbing the pieces of butter and the flour between the heels of your hands to create "sheets" of butter. You should act quickly here, and don't allow the pieces of butter to sit in your hands for any length of time as the heat from your hands will cause it to soften. The goal is to create paper-thin pieces of butter, small and large throughout the mixture. Once there are no thick chunks of butter remaining, only thin sheets, remove your hands from the mixture. Hands equal heat, so handle the mixture as little as possible.
- Pour in the wet ingredients and mix roughly with a fork. Do not over mix, or the result will be heavy and dense.
- Once the wet ingredients have been incorporated but there are still several streaks of flour, turn the dough out onto a clean and floured counter surface. Press the dough down into the counter and then fold one half over the other half like you are folding a piece of paper. Press down again and make another fold. Repeat this 2 or 3 more times, gathering any outlying dough bits and flour into your folds. Don't knead the dough like you would if you were making bread, and don't stir or mix the dough like you would if you were making muffins. Scones are technically a pastry, so the goal is flaky layers that are created by the thin sheets of butter and all the folding.
- Once your dough is formed after folding several times, shape it into a rectangle about 1 3/4 to 2 inches thick (approximately). Again, be careful not to handle the dough too much, so a few little cracks here and there are fine.
- Cut out circles of dough using a biscuit cutter or the rim of a class or jar. Arrange the circles of dough on the parchment-lined baking sheet and brush the tops with the egg wash (whisk together the egg and water).
- You'll need to re-shape the leftover dough to form another rectangle - do this carefully and gently, without adding much extra flour if possible. The less you handle the dough, the more tender and flaky the scones will be. Cut out the remainder of the scones until you have about 10-12 in total.
- Bake for about 15-18 minutes just until barely golden brown and the surface of the scones lose their shine. Let them cool for 3-5 minutes on the baking sheet. Transfer them to a cooling rack to cool completely.
Nutrition Facts : ServingSize 1 scone, Calories 372 kcal, Carbohydrate 42 g, Protein 7 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 92 mg, Sodium 128 mg, Fiber 1 g, Sugar 9 g
GRANDMA'S SCONE RECIPE
Use this easy scone recipe to make sweet or savoury scones! You can add in fruit, cheese, or other flavours to suit your taste, or make them plain.
Provided by Sonja Bolger
Time 27m
Number Of Ingredients 4
Steps:
- Turn the oven to approximately 180C Fan/200C normal (350/390F)
- Sift flour and baking powder into a bowl
- Slice butter thinly or grate into the bowl
- Rub the butter into the flour with your fingers
- Add milk gradually and use a fork to bring the mixture together
- Tip onto a floured mat or benchtop
- Use your fingertips to bring together more and the flatten out
- Cut into even triangles or squares, or use a cookie cutter
- You can brush with milk or egg on the top if you like but not necessary
- Bake in the middle of the oven for approximately 10-15 minutes, depending on the heat of your oven. I usually do mine for around 12 minutes. Check the bottom of one is slightly browned which will tell you they're ready.
- Put on a wire rack to cool
- Store in an airtight container or wrap in a tea towel to keep them soft
Nutrition Facts : Calories 149 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 14 milligrams cholesterol, Fat 5 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 486 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
THE BEST SCONES
The extra-rich taste of our cream scones comes from using milk powder in addition to the standard ingredients butter and cream. A light touch when combining the dough ensures a tender crumb.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 8 scones
Number Of Ingredients 10
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.
GRANDMA'S SCONES - EASY SCONE RECIPE
The best scones are always made from scratch! Make Grandma's easy scone recipe - crumbly on the outside, soft and flaky on the inside, perfect for slathering with jam and cream.
Provided by Wandercooks
Categories Snack
Time 25m
Number Of Ingredients 8
Steps:
- Preheat the oven to 230˚C / 450˚F and line a tray with baking paper.
- Place the flour, sugar and salt into a large mixing bowl. Add the chopped butter and dig in with your hands. Mix the butter and flour together with your fingers until you get a crumbly texture with no lumps.
- Make a well in the centre and pour in the milk. Use a butter knife or dough scraper to 'cut' the flour in all directions until the dough just starts to come together into a sticky dough ball.
- Turn out the dough onto a lightly floured surface. Gently press out into a flat 2 cm / 1 in thick circle.
- Transfer dough onto a lined baking sheet and cut into 8 equal pieces just like a pizza. OR use a scone or cookie cutter to cut into shapes. Dust the cutter each time before pressing, and don't twist when pulling it out. Transfer to the baking tray.
- Lightly brush the top of each scone with milk to glaze. Bake for 20 minutes or until golden brown. Optional: Serve with jam, cream and butter.
Nutrition Facts : Calories 293 kcal, Carbohydrate 39 g, Protein 6 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 255 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
GRANDMA'S SCONES
Make and share this Grandma's Scones recipe from Food.com.
Provided by Lavender Lynn
Categories Scones
Time 30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, blend the sour cream and baking soda, and set aside.
- Preheat oven to 350 degrees F.
- Lightly grease a large baking sheet.
- In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt.
- Cut in the butterl.
- Stir the sour cream mixture and egg into the flour mixture until just moistened.
- Mix in the dried fruit.
- Turn dough out onto a lightly floured surface, and knead briefly.
- Roll or pat dough into a 3/4 inch thick round.
- Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.
- Baking 12 to 15 minutes in the preheated oven, until golden brown on the bottom.
Nutrition Facts : Calories 438.6, Fat 20, SaturatedFat 12.1, Cholesterol 66.1, Sodium 519.7, Carbohydrate 60.7, Fiber 2.5, Sugar 17.4, Protein 5.8
GRANDMA JOHNSON'S SCONES
Grandma clearly knew her scones! this is the non healthy, full fat and most wonderful version. If anyone has the heart (no pun intended) to to trim these down in fat please let me know how it worked out.
Provided by Annacia
Categories Scones
Time 30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, blend the sour cream and baking soda, and set aside.
- Preheat oven to 350 degrees F (175 degrees C).
- Lightly grease a large baking sheet.
- In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt.
- Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the raisins.
- Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.
- Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.
Nutrition Facts : Calories 431.4, Fat 20, SaturatedFat 12.1, Cholesterol 66.1, Sodium 517.9, Carbohydrate 58.8, Fiber 1.6, Sugar 24.6, Protein 5.8
GRANDMA'S BEST SCONES
Make and share this Grandma's Best Scones recipe from Food.com.
Provided by Kiwipom
Categories Scones
Time 20m
Yield 12 scones
Number Of Ingredients 7
Steps:
- Cream butter and sugar until light and fluffy.
- Add beaten egg and salt.
- Add sifted flour and milk alternately, mix to a soft dough, add sultanas.
- Turn on to lightly-floured surface, knead slightly.
- Roll out to 2 cm thickness, cut with round scone cutter.
- Put scones on greased oven tray, bake in hot oven (230 C) 7 to 10 minutes.
Nutrition Facts : Calories 140, Fat 4, SaturatedFat 2.3, Cholesterol 27.1, Sodium 310.6, Carbohydrate 23, Fiber 0.8, Sugar 5.7, Protein 3.2
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