Scones
 

Made a batch of cream scones this morning....yummy.

Lynn

Need the recipe, please!

My scones resemble stones. :D I stick to baking powder biscuits which are easier for me and always turn out.

Yummmmmm! I have a pint of cream in my fridge right now, waiting for my daughter to come over and make cream scones. She asked me to show her how to make them, so I told her to come over and I'll 'teach' her to follow the recipe. LOL

Well, how about it......we need the recipe.

Waiting for the recipe........

Saw the word "scones" and am immediately hungry for them! :)

Yum.....scones.....where is that recipe???

Tempt me not!!!! Love scones and a cup of tea but then I want just one more and one more and more and more. :o

OH I thought I was going to get to make scones this morning.

Please post your recipe!

Hi ...Hope I have enough room to type the recipe in....The secret to scones is NEVER Overwork the dough. Here goes....
Preheat oven to 375 and place rack in middle of oven. Line a cookie sheet with parchment paper. Ingred...2 cups all purpose flour (I use bread flour), 1/4 cup white sugar, 2 teaspoons baking powder, 1/4 teaspoon salt, 1/3 cup cold unsalted butter, cut into pieces (I use 5 1/3 T. frozen salted butter....grate the butter into bowl when ready), 1 large egg, lightly beaten, 1 teaspoon vanilla, 1/2 cup heavy whipping cream. Glaze is a little cream with sugar sprinkled on top. In a large bowl, whisk together the flour, sugar, baking powder and salt. Grate the frozen butter into the flour mixture and mix with a pastry blender or two knives. The mixture should look like coarse crumbs (don't overwork it). In a small measuring cup combine the whipping cream, beaten egg and vanilla. Add this mixture to the flour mixture. Stir just until combined (Don't overwork it.) Knead dought gently (just enough to get it to hold together). Pat in into a 7 inch circle. Cut into 8 wedges (I use a long knife to cut it). Place the wedges on the prepared cookie sheet, spacing a few inches apart. Brush top with a little cream and sprinkle a little sugar on top of wedges. Bake for 15-18 minutes until toothpick inserted into center of a scone comes out clean. Remove from oven and let cool. Serve with jam or your favorite jelly. They freeze very well. Enjoy Lynn

Sounds wonderful looking for something different

I love "most" scones. My dh does not.

Thank you for the recipe! Sounds pretty easy. I better get some butter into the freezer. I'm going to pick up some cream today and try them.

I found that the scones I buy at a bakery are hard and dry. This one isn't. I have another recipe for a scone made with yogurt. It's very good. A friend calls me the Scone Queen (lol)

So let's have the yogurt recipe too. (smile)

Will have to try your scones.

Thanks. I'll give it a try!

My recipe is a bit different. I use heavy whipping cream but no butter, in mine. Along with vanilla, I add a splash of almond extract. Also, I add a bit of cinnamon, to the sugar topping.

It's fun to experiment with ingredients! :)

Love scones...cranberry orange are my faves. Not a good baker though. Any sure-fire recipes and tips are greatly appreciated.

Good Morning...Here's the second recipe for scones. It's called Featherlight Scones. They turn out large and light. They are not too sweet but I guess you could add some sugar to the mix. These are the only 2 recipes I've tried although I have a binder filled with recipes for scones.....3 cups all-purpose flour (I use bread flour), 3 tsp. baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 cup cold butter (2 sticks)...I freeze the butter and then grate it into the mix, 1 egg, 1 cup vanilla yogurt (store brand seems fine), 1/2 tsp. vanilla extract, 2 tsp. milk, sugar. In a large bowl, combine the flour, baking powder, baking soda and salt. Cut in the butter (I grate it..frozen) until mixture resembles coarse crumbs. Stir in the egg, yogurt and vanilla just until combined (DO NOT OVERWORK THE MIX). Turn onto a floured surface and knead 6-8 times (Dont overwork).Roll into a 9 inch circle. Cut into eight wedges. Place on an ungreased baking sheet (I cover sheet with parchment paper). Brush tops with milk and sprinkle with sugar. Bake at 425 for 12-15 minutes or until tooth pick comes out clean. Serve warm with jam/jelly. These freeze well. These are not real sweet....but delicious. Enjoy. I may have to bake some of these today...the other ones are almost gone.
Lynn

Maybe we should start a SCONES section after reading these recipes.
I could read about them and dream!!!!!

Now I'm hungry. I'll have to get that last cream scone that I hid in the frig.

Lynn

I have a recipe for whole wheat date scones. They're kind of a drier texture and not real sweet, but I really love them. The recipe is from Ovens of Brittany, a bakery that used to be in Madison many years ago. I love scones too.

I hope you will share the recipe.

Here's the whole wheat date scone recipe: Preheat oven to 400. Mix 2 c. whole wheat flour, 1 1/2 c. all purpose flour, 4 t. baking powder, and 1 t. salt. Cut in 1 stick of cold butter until the size of small peas. Add 1 c. chopped dates. Mix 2 eggs, 1/2 c. plus 1 T. milk, and 1/4 c. honey. Add to the flour mixture. Only stir until just combined. Don't overmix. If necessary you can add a little more milk, but the dough is not supposed to be wet. Press into a circle to a thickness of 1 1/2 inches. Cut into 8-10 wedges. Bake 15-20 minutes.

The recipe calls for brushing with an egg wash which makes them glossy brown, but I don't think it adds anything good to the taste. Maybe they could be brushed with the heavy cream and sprinkled with sugar like the original cream scone recipe!

These all sound good, thanks!

Thanks Doggramma for the recipe. I have some dates around here (somewhere). I'm going to find them and try these lovely scones.

I made the cream scones. Very quick and easy! I made a couple changes: instead of vanilla I used almond extract and then pressed sliced almonds on top; i didn't freeze the butter; and i didn't add cream and sugar to the tops.

They were wonderful for a perfect fresh morning here in WI!

Oh, I like the changes....love nuts. They look absolutely delicious. Lynn

Did I miss the yogurt scones recipe?

Made lynndianne's cream scones this afternoon - they were a very big hit with both me and the hubby.

Just wanted to say thank you for the recipe!

You are so welcome. Glad everyone enjoyed them. I have a whole binder full of scone recipes. I'll start testing them and let everyone know the ones that are good.

These aren't cream scones, but are SO GOOD! Enjoy!

Maple Oatmeal Whole Wheat Scones
These are so good they melt in your mouth and you'll wonder if you ate one at all!
The original recipe came from Barefoot Contessa, and was originally made with all white flour.
Makes 12 scones

Heat oven to 425º
Line large baking sheet with parchment paper and set aside

Measure all dry ingredients into large mixer bowl and stir to mix.

3/4 cup whole wheat pastry flour (or all purpose white flour)
3/4 cup whole wheat flour
3/4 cup oat flour
1/2 cup oatmeal (either quick cooking or regular oats will do fine)
4 tsp baking powder
2 Tablespoons granulated sugar
1/2 tsp salt
1 & 1/2 tsp Vital Wheat Gluten (helps in rising with whole grain flours, but may be omitted if using all purpose flour)

In a measuring cup, mix together:

1 & 1/2 tsp vinegar Plus enough half & half (or milk) to equal 1/4 cup
Let the vinegar and half & half sit for a minute or two until it curdles.

Then add:

1 extra large egg + 1 extra large egg white, beaten together until frothy
1/4 cup light maple syrup (any maple syrup is fine here)
1 tsp maple extract

Set aside.

Beat one egg-white in a small bowl with a few sprinkles of water to use as a wash.

Set aside.

Dice 2 sticks (1/2 pound) of unsalted butter and add to dry ingredients in bowl. Mix until the butter is the size of peas. Add enough of the liquid to bring the dough together. Don't over mix! The less you handle the dough the lighter the scones will be when done!

Turn dough onto a well-floured surface and just gather it together, patting it lightly to form a circle, about 12" in diameter and about 3/4 to 1 inch thick.

With a floured pizza cutter or very large floured knife, cut the circle into 12 pie-shaped segments (6 if you want larger scones). Using a pie or pizza server (or spatula), place each wedge onto the parchment paper, placing pieces in opposite directions from each other (wide end to point, point to wide end) so they all fit in two rows, about an inch apart.

Brush the tops of the scones lightly with the egg wash before baking.

Bake about 20 to 25 minutes or until lightly browned.

Test with a bamboo skewer after 20 minutes. The skewer should come out clean. Don't over bake!

Oh, those sound good. I'll have to try them when I get back on my feet.....fell on Sunday and broke my ankle.
Thanks Helen.

I love scones would love your recipe. Sue

Great sounding recipe Helen - will have to try that one out...

Sorry to hear about the ankle lynndianne, I'm sending you good karma for a speedy recovery.

Thanks Panchita. I need all the good karma I can get.