Traditional scone recipe?

Question

Looking for a traditional scone recipe. I have one that supposedly came from Ireland, but they seem to get very dried out if you don't consume them right away. Thanks!

Answer 1

This is my mum's recipe.

Raisin Scones
2-1/2 cups flour
3 tablespoons white sugar
1-1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup butter
1/2 cup raisins
1 egg, lightly beaten
3/4 cup milk

Preheat oven to 425 degrees. In a large bowl, mix the flour, sugar, baking soda and salt. Cut in the butter until the mixture looks like coarse crumbs. Blend in the raisins, then mix in the egg and enough milk to form soft dough. Turn the dough onto a floured surface and pat gently into a 10-inch circle (about 3/4 of an inch thick). Cut into wedges. Separate the wedges and place them onto a lightly floured baking sheet. Bake at 450 degrees for 16-18 minutes or until golden brown. Note: Try blueberries, cranberries and orange peel, chocolate chips, or other favorite addition instead of raisins.

Answer 2

You're in luck! This is an authentic Scottish recipe, passed on by a friend...

BASIC CREAM SCONES

2 cups flour
2 tsp baking powder
1 Tbs sugar
1/2 tsp salt
4 Tbs butter (not too soft)
2 eggs
1/2 cup cream
1/2 - 3/4 cup of mixins (stuff that you like in your scones: raisins,
dried chopped apricots, chunks of chocolate, poppy seeds,
nuts, etc.)

Preheat oven to 450F. In a large bowl stir together the flour, baking powder, sugar and salt until they are thoroughly mixed.

This is one of the secrets to good scones. Take the butter out of the refrigerator only about an hour before you start. You don't want the butter too soft. Save the butter wrapper to grease the baking sheet. Cut the butter into the dry ingredients until you can't see any lumps. The mixture should look like fine sand. Add your mixins at this point and stir well.

In a separate bowl beat the eggs and cream together until the mixture is uniform in color. Add the liquid to the large bowl; mix well with a fork or large spoon. Stir up the bottom as the flour likes to hide there. If things are going well the mixture should not be sticky. If it is very sticky add a few tablespoons of flour at a time and mix until the dough comes together as a ball.

When the ball is ready you can roll it on a floured board and cut the scones into whatever shape you want. An easy way is to push the ball into an old pie plate, Cut into eight sections and place these on a cookie sheet about 1/4 inch apart (another secret to good scones - they rise better when they are close together).

Bake in the top third of the oven for about 12 minutes. When the tops begin to brown they should be done. If you have multiple baking sheets in the oven at the same time, switch their positions after about 6 minutes so that they bake evenly.

You can double or triple this recipe without problems. For multiple batches, cut the ball into several pieces and add different mixins to each. It is not as easy to get a nice even mixture when adding the mixins after you make the dough ball, but it is the way to go if you are making several different batches at the same time.

Enjoy!

Answer 3

I always use this fail proof recipe from Delia Smith:
1. To make about 10 scones, begin by sifting 8 oz (225 g) of self-raising flour and a pinch of salt into a large mixing bowl. Add 3 oz (75 g) of butter, cut into small lumps. This must be at room temperature – if it is too cold, it will be difficult to rub in. Lightly rub the butter into the flour until the mixture looks like breadcrumbs.
2. Add 1½ oz (40 g) of golden caster sugar and mix in.
3. In a jug, beat one large egg together with 2 tablespoons of buttermilk and start to add it to the rubbed-in mixture.
4. Mix in with a palette knife.
5. When it begins to come together, finish off with your hands – it should be soft but not sticky (if the dough seems too dry, add a little more buttermilk, a teaspoon at a time).
6. The dough should come together and leave the sides of the bowl clean.
7. Shape the dough into a round with your hands and place it on a lightly floured surface. Flour the rolling pin and lightly roll out the dough.
8. Take great care not to roll the dough any thinner than 1 inch (2.5 cm) – this is the secret of well-risen scones.
9. Use a 2 inch (5 cm) round cutter to cut out the scones – place the cutter on the dough and give it a sharp tap – don't twist it, just lift it up and push the dough out.
10. Place the scones on a lightly greased baking tray that has been dusted with flour. Brush them lightly with a little more buttermilk then dust with flour. Bake in a hot oven – gas mark 7, 425°C (220°C) – for 10-12 minutes, or until they are well risen and golden brown, then remove them to a wire rack to cool.

Eat while they are still warm with jam and cream - yum!

Answer 4

* 1lb of Plain Flour * 1 Teaspoon of Salt * 4ozs of Butter * 2ozs of Castor Sugar * ½ pint of Milk or Water * Beaten Egg or Milk to Glaze filling: * Strawberry or Raspberry Jam * ¼ pint of double Cream (Whipped) * Sift flour and salt into a bowl. * Rub in the butter with your fingertips until the mixture looks like fine breadcrumbs. * Add the castor sugar and mix to a soft dough using the milk or water. * Add a little fluid at a time until the dough is soft and slightly springy when squeezed. * Cook’s note: Having made hundreds of scones using both milk and water, I still have trouble telling the difference between them although milk scones do taste slightly richer and have a slightly different texture. Personally, I prefer to use water. * Turn the dough onto a lightly floured table top. * Knead quickly for a few minutes then roll out to ¾” thickness. * Cut into 2” rounds with a plain pastry cutter. * Place on a very well greased baking tray.

Answer 5

I have this excellent recipe for scones I made them and I beleive they are traditional

Irish scones

½ butter
4cups flour
2 teaspoons baking powder
½ teaspoon salt
¼ cup sugar
1 egg
1 cup milk
1/4 cup raisins or other fruit (optional)

Preheat oven to 425

In large bowl combine butter and flour until crumbly add baking powder, salt and sugar.
In a separate bowl beat eggs, and milk mix into dry ingredients. Turn on to floured surface and roll to one inch thickness with a cookie cutter cut dough into 2 inch rounds place on a greased cookie sheet about an inch apart and bake for 15 minutes

Answer 6

DRIED CRANBERRY, WALNUT, AND LEMON SCONES
You can adapt the recipe to any season by adding a different mix of berries and nuts. This combination is perfect for fall."

2 tablespoons plus 1 cup sugar
2 tablespoons fresh lemon juice, divided

3 cups all purpose flour
1 tablespoon baking powder
1 tablespoon finely grated lemon peel
1 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, diced
1 cup dried sweetened cranberries
1/2 cup coarsely chopped walnuts
1/2 cup (or more) chilled half and half, divided

Position rack in top third of oven; preheat to 375°F. Line baking sheet with parchment paper. Whisk 2 tablespoons sugar and 1 tablespoon lemon juice in bowl for glaze.

Whisk flour, baking powder, lemon peel, salt, and 1 cup sugar in large bowl. Add chilled butter; using fingertips, rub in until coarse meal forms. Mix in cranberries and walnuts. Add 1/2 cup half and half and1 tablespoon lemon juice. Toss with fork until dough comes together in moist clumps, adding more half and half if dough is dry. Gather dough into ball; divide in half. Press out each half on floured surface to 6-inch-diameter (1-inch-high) round. Cut each round into 6 wedges. Transfer to baking sheet; brush with glaze.

Bake scones until golden and tester comes out clean, about 18 minutes. Serve warm or at room temperature.

Makes 12.

Answer 7

Martha Stewart has a great one. Go to her site, do a search for scones, and you'll find it. Yummy.... have some lovely English tea with your best china and enjoy.

Answer 8

TRY landolakes.com