Does anyone have a GREAT scone recipe?

Question

I am making scones for the first time & I was wondering if anyone has a tried & true recipe that works well each time & tastes yummy. I spose you can't really go wrong in making them but I'm not the best cook. Thanks for the help.

Answer 1

Look up these: http://members.aol.com/JimG002/scnidx1.html

Also,

Scones come in many flavors and shapes but this cream scone is the one to use with clotted cream and jam. They are light and fluffy, and since I like my scones to have a crust which is crisp and golden brown, I often pop them under the broiler, with a dusting of powdered sugar, just after they are baked. If you don't have any clotted cream in the house, these scones are also delicious with softly whipped cream and jam, butter and jam, or even a tangy lemon curd. Cream scones are also perfect for making the American Strawberry Shortcake, so when strawberries are at their finest, split the scones in half and fill them with the fresh strawberries and cream.

If you have never tasted Devonshire (or Devon) Cream before, it is a thick, rich, yellowish cream with a lovely sweet flavor that contains about 60% butterfat. This clotted cream is produced commercially in Devon, Cornwall, and Somerset England. At one time it was quite difficult to find in North America but that is not the case today. Now, you can find it not only in specialty food stores but also in a lot of regular grocery stores. But even if you cannot find it or it is too expensive, an excellent alternative is either the 'mock' Devonshire Cream recipe on the site or just whip some heavy cream with a little sugar and vanilla extract.

For more information on the history and making of Scones.
http://www.joyofbaking.com/scones.html

Answer 2

Great Scone Recipe

Answer 3

Extra Sharp Cheddar Thyme Scones

This recipe makes about 18 scones. I’ve had success halving this recipe, which is something you’re really not supposed to do when you’re baking. If you don’t want or need 18 scones, simply divide the listed ingredients in half and proceed as directed.

Ingredients
1 stick unsalted butter, cut into small pieces and kept cold
3 1/2 cups flour
2 teaspoons baking soda
2 teaspoons cream of tartar
1/2 teaspoon salt
2 cups extra sharp white cheddar, divided
1 tablespoon chopped fresh thyme
1 1/2 cups sour cream
1 egg, beaten with a splash of cream, half & half, milk or water

Method
Heat oven to 450°

Coat two baking sheets generously with butter.

Put a sieve over a large bowl. Add the flour, baking soda, cream of tartar and salt. Sift the dry ingredients into the bowl. Discard anything left in the sieve.

Add the butter straight from the refrigerator and begin working the dry ingredients and butter with your fingertips until the mixture resembles coarse meal. Fold in the 1 1/2 cups cheese and thyme.

Add the sour cream and stir until the flour mixture is just moist but well combined and the dough begins to stick together. Gather the dough and turn out onto a lightly floured surface. Knead until lightly but fully integrated.

Roll the dough out with a floured rolling pin until 1/2 to 3/4 inch thick. Use a floured biscuit cutter and cut out scones as close together as possible. Place scones on buttered baking sheets and let rest 10 minutes.

Brush tops with eggs and remaining 1/2 cup cheese. Bake 10 – 12 minutes until risen and golden brown. Remove from pan to wire racks to cool. Serve warm; or, cool completely and store in an airtight container.

Answer 4

ive tried these and they're easy and delicious! try them and you won't be sorry! =] hope this helps

Blueberry Scones:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut in chunks
1 cup heavy cream, plus more for brushing the scones
1 cup fresh blueberries
Lemon Glaze:
1/2 cup freshly squeezed lemon juice
2 cups confectioners' sugar, sifted
1 lemon, zest finely grated
1 tablespoon unsalted butter


Preheat the oven to 400 degrees F.
Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough.

Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.

Technically you should make this simple lemon glaze in a double boiler (i.e. over a pot of simmering water with a heatproof bowl set on top) but it's even simpler to zap it in the microwave. Mix the lemon juice and confectioners' sugar together in a microwave-safe bowl. Stir until the sugar dissolves. Add the lemon zest and butter. Nuke it for 30 seconds on high. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.

Answer 5

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 6

Cream Scones

Ingredients:
3 cups bread flour
1/2 cup sugar
2 tablespoons baking powder
1/2 teaspoon salt
2 cups heavy cream
2 tablespoons milk
3 tablespoons coarse sugar (for topping)

Cut two 10-inch circles of parchment or waxed paper; Use one to line a 10-inch round cake pan; Reserve the second piece.
Sift the flour, sugar, baking powder, and salt together into a mixing bowl; Make a well in the center of the flour mixture.
Add the cream to the flour mixture and stir by hand just until the batter is evenly moistened.
Place the dough into the lined cake pan and press into an even layer; Cover the dough with the second parchment paper circle; Freeze the dough until very firm, at least 12 hours.
Preheat the oven to 350°& #730°F; Prepare a baking sheet by spraying it lightly with cooking spray or lining with parchment paper.
Thaw the dough for 5 minutes at room temperature; turn it out of the cake pan onto a cutting board; Cut the dough into 10 equal wedges and place them on the baking sheet about 2-inches apart; Brush the scones with milk and sprinkle with the sugar.
Bake the scones until golden brown, 30-40 minutes; Cool them on the baking sheet for a few minutes then transfer to cooling racks; Serve the scones warm or at room temperature; Serve baked scones the same day they are made or freeze for up to 4 weeks.

Answer 7

While I have several scone recipes, this is my personal favorite.

Sherried Currant Scones

3/4 c. dried currants
1/2 c. sweet sherry
2 1/4 c. flour
3 Tbs. sugar
2 tsp. baking powder
1/4 tsp. salt
1/2 tsp freshly grated nutmeg
or 1/4 tsp. ground nutmeg
1/4 c. + 2 Tbs. butter, softened
1 egg
Half-and-Half
1 Tbs. sweet sherry
1 Tbs. melted butter
Additional sugar

Combine currants and 1/2 c. sherry in a small saucepan; bring just to a boil. Cover and let stand overnight, stirring occasionally.

Combine next 5 ingredients in a large bowl. Cut in butter until mixture resembles coarse meal. Drain currants, reserving sherry; toss currants into flour mixture. Combine reserved sherry, egg, and enough half-and-half to measure 3/4 cup; beat well. Add flour mixture, stirring just until dry ingredients are moistened. Turn dough out on a lightly floured surface. NB: dough will be sticky.

With floured fingers, pat dough into a circle 3/4" thick. Cut into diamond shapes with a floured cutter or sharp knife. Push straight up and down with cutting tool; do not twist cutter or drag knife. Transfer scones to ungreased baking sheet. Combine remaining tablespoon of sherry and melted butter; brush over scones, and sprinkle with sugar. Bake at 425 degrees for 14 minutes or until lightly brown. Yield: c. 1 dozen.

I hope you find something to your taste amongst all these offerings. (Ooooooooooh; pardon the pun!)

Answer 8

CLASSIC CREAM SCONES

2 c. flour
1/4 c. sugar
2 tsp. baking powder
1/8 tsp. salt
1/3 c. unsalted butter, chilled
1/2 c. heavy cream
1 lg. egg
1 1/2 tsp. vanilla
1/2 c. raisins
1 egg mixed with 1 tsp. water for glaze

Preheat oven to 425 degrees. Lightly butter baking sheet. In large bowl, stir together flour, sugar, baking powder and salt. Cut the butter into 1/2 inch cubes and distribute them over the flour mixture. With a pastry blender, cut in the butter until the mixture resembles course crumbs.
In small bowl, stir together the cream, egg and vanilla. Add cream mixture to flour mixture and stir until combined. Stir in raisins; pat the dough into a 1/2 inch thickness on a lightly floured cutting board.

Using a floured round biscuit cutter or a glass, cut out rounds from the dough and place them on the prepared baking sheet. Gather the scraps together and repeat until all dough is used. Lightly brush the tops of scones with egg mixture. Bake 13-15 minutes or until lightly browned. Serve warm or cool completely and store in airtight container.

Answer 9

YES! This is my recipe for Apple Chai Scones. The apples add sweetness and the chai adds a really nice spice blend to the scones. It comes together surprisingly well. Everyone that tried these loved them. Enjoy!

Apple Chai Scones
yield: 4 palm-sized scones
active time: 15 minutes
total time: 35-40 minutes

--2 tablespoons boiling/very hot water
--1 package of Oregon Chai "Original Chai Tea Latte Mix" or 1 chai teabag
--heaping ½ cup chopped apple, pieces about as big as nickels (I used Fuji)
--1 cup all-purpose flour
--1 ½ teaspoons baking powder
--½ teaspoon salt
--2 tablespoons plus 1 ½ teaspoons sugar
--½ stick (4 tablespoons) room-temperature vegetable shortening
--6 tablespoons milk or half-and-half

Put a rack in middle of oven and preheat oven to 400°F. Grease a small baking sheet.

In a mug or small bowl, combine chai and hot water. If using teabag, steep for 2 minutes; if using Oregon Chai mix, just stir until combined. Remove teabag, if using, and add apples.

Combine flour, baking powder, salt, and 2 tablespoons sugar in a medium bowl. Add shortening and blend with your fingertips, two sharp knives, or a pastry blender until shortening is in small pieces throughout dough the size of little peas. Add milk and stir with a fork until a sticky, moist dough forms. Stir in chai and apple mixture.

(Optional: Turn dough out onto a lightly floured surface and lump into a 5-inch round. If you don't want to do have more stuff to wash, just do it on the baking sheet.) Transfer round to baking sheet and brush lightly with milk. Sprinkle dough all over with 1 ½ t sugar.

Bake until golden, 20 to 25 minutes. Transfer to a rack to cool. Serve warm or at room temperature, cutting into quarters (1 serving) or eighths (½ serving). Because of the apples' moisture, this should keep well for a few days.

Best of luck!

Answer 10

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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.