does anyone know a great recipe for plain scones?

Question

my gran use to make great scones and my mum loved them, but unfortunetly my gran passed away last year, we are throwing a party for my mums birthday and i would really like to make her some as she really misses my gran. so please could someone help

Answer 1

1 cup sour cream
1 teaspoon baking soda
4 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1/4 teaspoon cream of tartar
1 teaspoon salt
1 cup butter
1 egg
1 cup raisins
DIRECTIONS
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.

Answer 2

Plain Scones recipe
ingredients
2 cups self-raising flour
1/2 teaspoon salt
30 g (1 oz) butter or margarine
3/4 cup milk



method
1. Sift flour and salt into a mixing bowl.

2. Rub butter into flour with fingertips until the mixture resembles fine breadcrumbs.

3. Using a round-bladed knife, quickly mix in milk to make a soft dough.

4. Turn dough onto a lightly floured board, sprinkle top of dough with flour and knead lightly until smooth.

5. Roll out to 2 cm (3/4 inch) thick and cut into rounds with a floured cutter.

6. Place scones onto a greased baking tray.

7. Glaze with a little milk and bake in a very hot oven 230-250°C (450-500°F) for 12 to 15 minutes.

8. Place scones on a wire rack.

9. When cool break in halves and spread with butter or serve with strawberry jam and whipped cream.

Answer 3

Any of the recipes already given are OK, but remember the 3 golden rules.
1. The dough should be really soft.
2. The oven must be really hot (230 deg. Gas 8)
3. Leave them to stand for 5 minutes before baking.
Brushing with beaten egg gives a nice glaze.

Answer 4

1. Romance 2. Trust 3. Sharing 4. Joy 5. Compatibility 6. Tenderness 7. Respect 8. Patience 9. Humor

Answer 5

Simple Scones

INGREDIENTS

* 2 cups all-purpose flour
* 1/3 cup sugar
* 1 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1/2 teaspoon salt
* 8 tablespoons unsalted butter, frozen
* 1/2 cup raisins (or dried currants)
* 1/2 cup sour cream
* 1 large egg

DIRECTIONS

1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
2. 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.
3. In a small bowl, whisk sour cream and egg until smooth.
4. 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.)
5. 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.

Answer 6

Well I am from Utah, and scones were really big, but what my mom and aunt did was they would deep fry biscuits that are in the can that you buy at the store... and they make great scones!!! All you gotta do is stretch it out a lil bit and deep fry it til it's golden brown, and when it's done, butter it and cinnamon and sugar..I'm glad you asked that because I forgot about scones until now!!!

Answer 7

Rub 4oz marg into 1lb S.R. flour,add 2oz sugar and mix with milk to a stiff dough.(don't overwork it) Roll out but not too thinly 1/4-1/2 inch thick. Bake in hottish oven(190c) for 10-15 mins til golden. Makes about 16

Answer 8

8oz SR flour
2oz butter / margerine
2oz sugar
1 x egg beaten
milk

Rub the butter into the flour.

Stir in the sugar.

Carefully fold in the egg and enough milk to make a nice
consistency.

Cut out your shapes using a cutter and place on a baking tray and into a preheated oven at 210 degrees / 180 on fan for 15 - 20 minutes.

Answer 9

PLAIN SCONES

3 c. self-rising flour
1 tsp. baking powder
Dash of salt
1 1/2 tsp. sugar
6 tbsp. sweet butter
1/2 c. milk

Preheat oven to 375 degrees.
Sift flour, baking powder and salt. Add sugar. Cut in butter with a fork to corn-meal sized mixture. Add milk.

Roll out to one-inch thickness. Cut into 2 inch circles.

Place on greased cookie sheet and bake for 15 to 20 minutes or until lightly golden.

Yield: about 8 scones.

PLAIN BROWN SCONES

8 oz. wheatmeal flour
1/2 tsp. salt
2 tsp. baking powder
1 1/2 oz. butter
Milk, sufficient to mix

Place flour, salt and baking powder in bowl. Rub in butter. Mix to soft dough with milk. Roll and cut into shape, brush tops with milk. Bake in 425 degree oven for 15 to 20 minutes.

RAISIN SCONES

2 c. all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground nutmeg
1/2 tsp. salt
8 tbsp. (1 stick) unsalted butter, chilled and cut up
1 c. raisins
2 tbsp. granulated sugar
Yolk of 1 lg. egg
3/4 c. buttermilk or plain yogurt
1 large egg white
more sugar for sprinkling

Heat oven to 375 degrees. Put flour, baking powder, baking soda, nutmeg and salt into a large bowl; stir to mix well. Add butter and cut in with a pastry blender or rub in with your fingers, until the mixture looks like fine granules. Add raisins and sugar; toss to distribute evenly.
Add egg yolk to buttermilk in a measuring cup and whisk with a fork to blend. Pour over the flour mixture and stir with a fork until a soft dough forms.

Turn out dough onto a lightly floured surface and give 10 to 12 kneads. Cut dough in half.

Knead each half half briefly into a ball; turn smooth side up and pat into a 6 inch circle. Cut into 6 wedges, but do not separate wedges.

In a small bowl, beat the egg white with a fork until just broken up. Brush the top of each scone with egg white and sprinkle lightly with sugar.

With a pancake turner, carefully transfer the two cut circles into an ungreased cookie sheet. If necessary, reshape circles so that the 6 wedges in each are touching. (This will keep the raisins from burning.)

Bake 18 to 22 minutes, until medium brown. Cool on a wire rack; after 5 minutes pull the wedges apart and cover loosely with a dish towel.

Note: Egg white and sugar can be added before freezing the unbaked scones.


COARSE WHOLE WHEAT RAISIN SCONES:

Replace 1 cup all purpose flour with 1 cup whole wheat flour, and add 1/2 cup bran meal to the flour mixture. Omit nutmeg.

Answer 10

www.bbc.co.uk/food just type in any recipe you want.....you can even choose which chef's you prefer!