SIMPLE SCONES
Make a holiday breakfast -- or afternoon tea -- really special with these sweet bakery treats.
Provided by Ben S.
Categories Bread Quick Bread Recipes Scone Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
- In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
- In a small bowl, whisk sour cream and egg until smooth.
- Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
- Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.
Nutrition Facts : Calories 318.6 calories, Carbohydrate 41.1 g, Cholesterol 60.1 mg, Fat 15.5 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 9.4 g, Sodium 249.3 mg, Sugar 14.6 g
BED & BREAKFAST SCONES
Started making these years ago; when oldest daughter was in high school, she'd request these whenever a friend stayed over for the weekend. Serve with Recipe #230378, Recipe #230379, Recipe #208953 or your favorite jam with butter. TIME-SAVING TIP: Line up several zip-top, quart-size bags (I do 10 at a time [10 bags = 10 recipes]), then pour in the dry ingredients, then label and store in a cool, dark spot in the pantry. At meal-time, dump one bag into mixing bowl and proceed. This works for pancakes, cornbread and pizza, too! Easy for the kids to whip a batch together, too!
Provided by Debber
Categories Scones
Time 35m
Yield 2 disks, 4-8 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 400; set aside a lightly greased baking stone or cookie sheet.
- In a large bowl, combine dry ingredients; cut in butter to resemble coarse crumbs; select one or more Optional Add-In from the list above (equalling about 1 cup total); make well in the center.
- In a measuring cup, mix milk and eggs, pour into well in flour mixture EXCEPT -- reserve about 1 tablespoon of egg-milk; add flavoring of choice.
- Stir flour-milk mixture with a fork, it will be slightly dry and rather stiff (add a bit extra milk if it appears "too" dry).
- Dump dough onto a floured surface, incorporating any dry crumbs from the bottom of the bowl; knead several times but DO NOT OVERWORK the dough.
- Divide into two balls; place one on either end of the baking stone or cookie sheet; pat into an 8-inch disk, about half-inch thick.
- Using a pastry brush, spread the reserved egg-milk over the tops of both disks; sprinkle with Topping of Choice covering thoroughly.
- With a pizza cutter or big knife, cut each cake into wedges (four large or six small), LEAVE IN PLACE.
- Bake for 20-25 minutes (tops will be golden brown); separate wedges and check that dough is "dry" -- if not, pop back in oven & give it 2-3 more minutes; then serve immediately.
- SERVE WITH: Recipe #186965 or Recipe #208437.
- LEFTOVER SCONES: as if -- but okay IF you have leftovers, cut horizontally, spread with butter and toast lightly.
- GREAT COMBINATIONS:.
- chocolate chips with cranberries & brown sugar topping.
- chocolate chips with orange zest & orange flavoring.
- cranberries with walnuts.
- cranberries with apricots.
- apricots with nuts.
- poppyseeds with lemon flavoring & zest.
- cheese with nuts or chocolate chips.
BREAKFAST SCONES
Make and share this Breakfast Scones recipe from Food.com.
Provided by Northern_Reflectionz
Categories Scones
Time 18m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix dry ingredients.
- Rub in butter til crumbly.
- Mix in beaten eggs.
- Add enough cold water to make a soft dough.
- Turn onto floured board and pat to 1 inch thickness.
- Cut in rounds or squares.
- Fold in half and brush with milk.
- Place on greased baking sheet.
- Dust each with sugar.
- Bake 400F 15 minutes.
- Serve hot with butter and jam.
BREAKFAST SCONES
Add a teaspoon of ground cinnamon with the flour for a tasty variation.
Provided by Taste of Home
Time 35m
Yield 16 scones.
Number Of Ingredients 7
Steps:
- In a bowl, combine flours, brown sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk until a soft dough forms. Turn onto a lightly floured board and knead gently 10-12 times or until no longer sticky., Divide dough in half; gently pat or roll each half into an 8-in. circle 1/2 in thick. Cut each circle into eight wedges. Separate wedges and place on an ungreased baking sheet. Bake at 400° for 15-18 minutes.
Nutrition Facts :
BED AND BREAKFAST SPICED PUMPKIN SCONES WITH HONEY BUTTER
Gorgeous spiced pumpkin scones with honey butter - what a treat for the tea-time table during autumn and winter. I have made these twice now and love the combination of the honey butter with the scones, although they are also delicious with plain unsalted butter. This recipe came from an Australian "Olive" magazine that was sent to me, apparently, Queensland is famous for its blue pumpkins where this recipe originates from - I added the spices as well as the honey butter! A wonderful recipe for the cooler months, but as it uses tinned or frozen pumpkin, these can be made all year around. If you don't want to serve these with the honey butter, just split them whilst warm and spread with normal butter or cream. Mixed spice is a British spice mixture, I have a recipe for this on RZ: Recipe #266688
Provided by French Tart
Categories Scones
Time 30m
Yield 6 Pumpkin Scones, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 200 C / Gas 6. Lightly grease a baking tray.
- Cream together butter and sugar, then beat in egg, pumpkin puree and 4 tablespoons milk until smooth. Add the mixed spice to the pumpkin mixture, taste and adjust the spices to taste. Stir in flour until a dough forms, then knead a few times on a well floured surface until the dough holds together. Add more flour if dough is too wet or sticky.
- Press the dough into a flat circle 1 to 1.5cm thick. Cut into 6 wedges, place onto greased baking tray, and brush the tops with 2 tablespoons of milk.
- Bake in the preheated oven until golden brown on top and bottom, 10 to 15 minutes. Once done, wrap scones with a clean tea towel and allow to cool for 15 minutes before serving with the honey butter.
- Honey Butter: Mix the butter and honey together, adding the honey a spoon at a time until the right consistency is achieved. Mix well. Best served fresh with the pumpkin scones.
FARMHOUSE BED AND BREAKFAST APRICOT SCONES
Pamper guests with a plateful of these (or other) home-baked goodies. Simple to make, nose-twitching scent, and on the table in no time. Serve with bacon or sausages, apricot honey-butter, and coffee or milk. Compliments to Reiman's *Best of Country Cooking 2003*
Provided by Debber
Categories Scones
Time 30m
Yield 6 wedges, 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400; seasoned baking stone or greased cookie sheet; set aside.
- In a bowl, combine dry ingredients; cut in butter.
- In a small bowl, combine eggs; reserve ONE TABLESPOON for glazing; set aside.
- In another bowl, combine sour cream, milk and eggs; add apricots; stir into crumb mixture until dough clings together.
- Turn onto lightly floured table, knead 12-15 times; divide down into two portions.
- Pat one portion into a 6-7 inch disk on the baking sheet.
- Combine filling ingredients, sprinkle over first disk in pan to within 1/2-inch of edge.
- Pat remaining down into matching disk, place over filling, softly pinch edges, but don't worry if they're not sealed.
- Glaze top with reserved 1 T. egg, sprinkle with additional sugar (brown or white); cut into wedges, leaving in place on pan.
- Bake for 15-20 minutes (golden brown).
- Cool slightly, break apart carefully; serve warm with honey and apricot jam.
- VARIATION: try dried cranberries for a tangy eye-opening breakfast treat!
Nutrition Facts : Calories 395.2, Fat 16.8, SaturatedFat 9.7, Cholesterol 107.2, Sodium 369.3, Carbohydrate 55.3, Fiber 2.8, Sugar 24, Protein 7.6
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