I am looking for a scone recipe that isn't a muffin in disguise.?

Question

I'm looking for a scone that is more like a baking powder biscuit rather than a muffin. Only I can't find any good bp biscuit recipies.

Answer 1

There's this one

2 c. sifted all purpose flour
2 tsp. baking powder
1 tsp. salt
1/4 c. cold shortening
2/3 c. cold milk

Sift the flour, baking powder and salt together and cut in the shortening with 2 knives or a pastry blender. Add the milk and mix quickly. Knead for a few seconds on a lightly floured board. Pat out to 1/2" thickness and cut with a biscuit cutter. For soft sides, place close together on a greased baking sheet. For crusty sides, place apart. Bake at once at 450 degrees for 12 minutes.
Makes 1 dozen biscuits.


Or this one

Prep Time: 20 min
Total Time: 30 min
Makes: 16 biscuits

1-3/4 cups flour
1 Tbsp. CALUMET Baking Powder
1/2 tsp. salt
1/3 cup margarine
3/4 cup milk

PREHEAT oven to 450°F. Mix flour, baking powder and salt in large bowl. Cut in margarine until mixture resembles coarse crumbs. Add milk; stir with fork until soft dough forms.

PLACE on lightly floured surface; knead 20 times or until smooth. Pat or roll lightly until dough is 1/2-inch thick. Cut with floured 2-inch cookie cutter to make 16 biscuits, rerolling dough scraps as necessary. Place on ungreased baking sheet.

BAKE 10 minutes or until golden brown.

Answer 2

Scottish Scones (authentic)

4 cups flour
1/4 cup sugar
1 tsp. salt
1/2 tsp. soda
4 tsp. baking powder

1 cup milk or sour milk (Buttermilk)
1/4 cup heavy cream
1 egg
2/3 cup margarine or butter
1/4 cup golden raisins (Sultanas)

Sift the dry ingredients in a large bowl.

Preheat the oven to 425 degrees F.

Mix the egg and milk, and take out 2 Tbls. of this mixture and set aside.

Cut the butter into the dry ingredients until the mixture forms coarse crumbs. Add the wet ingredients, except the reserved 2 Tbls. of milk and egg. Mix lightly, but do not overwork the dough.

Roll out the dough on a lightly floured board and use an oval cutter or the bottom of a large glass to make scones, about 3 inches in diameter. Place the scones apart on an ungreased baking tray. Use a pastry brush to lightly brush egg/milk mixture on the tops of the scones. This is what gives them a rich, golden coating during baking.

Bake the scones 15-18 minutes or until golden.

You can experiment with this basic recipe by adding different fruits, nuts, and chocolate chips. Use all buttermilk for lighter scones or more cream for richer, tender scones.
http://www.netcooks.com/recipes/Breads/Authentic.Scottish.Scones.html

Answer 3

4 cups all purpose flour
2 tablespoons doubly acting baking powder use a good one
1 teaspoon salt
2 tablespoons sugar
1 cup Crisco vegetable shortening (can use Crisco butter flavor)
3 tablespoons buttermilk powder (omit if you use buttermilk)
1 cup milk or buttermilk

Sift all the dry ingredients. Work the Crisco into the dry ingredient with your hands you want it to look somewhat like cornmeal. At this point you can add some raisins or currants if you wish. Add the liquid until it just sticks together

Roll to about 3/4 inch and cut in wedges like scones or cut in rounds like biscuits. Grease or spray a ban and put the scone/biscuits on it then beat one whole egg and bush the beaten egg on top of the scones. Bake 325 for about 25 or 30 mins - delicious omit sugar if you are wanting biscuit.s

I make a lot of these once a week because my husband loves them for breakfast.

Answer 4

I don't know which country you are from but in Australia we have a famous woman [wife of a former premier of Queensland ] who is famous for her pumpkin scones, wait a moment while I find the recipe.

OK here we go

2 1/2 cups Self Raising flour
1/4 teaspoon salt
1/4 cup caster sugar [finely ground sugar]
1 1/2 tablespoons margarine cut into pieces
1/2 cup of milk [I use skim milk]
1 beaten egg
1 cup pumpkin [cooked, mashed, cooled, I leave it in the refrigerator overnight to get all the moisture out of it]
Preheat oven to 220 degrees Sift flours, salt into a mixing bowl. Add sugar then margarine or butter, using fingertips rub together till the mixture resembles crumbs. Add pumpkin and stir well. Stir in combined milk and egg. Mix to soft dough. Knead lightly, [this is the secret, don't be heavy handed here] and place onto a floured board. Pat out to 2.5cm thickness and cut into rounds using a floured cutter. Place on lightly floured and greased baking tray. Brush with milk and bake in th pre heated oven 12-15 minutes. Makes 15

this is a small amount recipe, so you can practise a few times, the secret is not to kneed too much as this lets the air out of the mixture and it is air that makes it raise Once you have mastered the art of scones you can use any additives, .e.g. dates, currants etc

Good luck

sorry hadn't meant to make this answer this long

Answer 5

* 4 cups Flour
* 1/8 cup Sugar
* 1 1/2 tablespoons Baking powder
* 2 teaspoons Salt
* 1 teaspoon Baking soda
* 3/4 cup Lard
* 2 cups Buttermilk

Preheat oven to 425 degrees F.
In a large mixing bowl, mix the flour, sugar, baking powder, salt, and baking soda with electric mixer. Add lard and continue to mix. Add the buttermilk, mixing only until liquid is incorporated. Do not overmix.
On a floured surface, place the dough and knead in extra flour until the dough no longer is sticky. Roll dough out to W-inch thickness. Cut biscuits with a 3-inch biscuit cutter or glass. Place on greased sheet pan and bake in the preheated oven for 10 to 15 minutes. Makes 20 biscuits.

Answer 6

Savoury Scones.
1.5 Cups self raising flour.
1/4 teaspoon salt
30gm Butter
1 egg
1/2 cup milk approx
pinch of cayenne
1 cup grated cheese.

Sift flour, salt and cayenne and rub in butter until you have what looks like fine breadcrumbs
Beat egg lightly and add to dry ingredients with enough milk to make a soft dough and add most of the cheese.
Turn out onto a floured board and knead lightly and pat out to 3/4" -1"
thickness.
Cut into squares 21/2"
Place on floured baking sheet top with remaining cheese and bake at 200 degrees for 15-20 minutes
Split and spread with butter

Alternatives would be dates, raisins or sultanas

Will keep for a few days in an airtight container

Answer 7

Scones Recipe courtesy Windsor Court Hotel, Lousiana
Show: The Best Of
Episode: Tea





1 1/2 pounds all-purpose flour
4 ounces sugar, plus additional for topping scones
1 tablespoon baking powder
1/3 tablespoon salt
9 ounces butter, cut into walnut-sized pieces
1/2 pound currants
1 1/5 cups buttermilk
3/4 teaspoon baking soda
Cream, to coat scone tops

Preheat the oven to 325 degrees F.
Sift all the dry ingredients 3 times and put in the bowl of a mixer. Add the butter using a paddle attachment and combine until the butter is completely dispersed. Add the currants and then the buttermilk, and mix until a dough forms. Roll out the dough to a thickness of about 1-inch. Use a cutter to cut desired shapes. Brush with cream and sprinkle with sugar. Bake until lightly golden, about 15 minutes


Scones Recipe courtesy Alton Brown
Show: Good Eats
Episode: The Dough Also Rises





2 cups flour
4 teaspoons baking powder
3/4 teaspoon salt
1/3 cup sugar
4 tablespoons butter
2 tablespoons shortening
3/4 cup cream
1 egg
Handful dried currants or dried cranberries

Heat oven to 375 degrees.
In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. Cut in butter and shortening. In a separate bowl, combine cream with beaten egg then add to dry ingredients. Stir in fruit. Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds. Bake for 15 minutes or until brown

Answer 8

Scones really are muffins in disguise.

Answer 9

http://www.thatsmyhome.com/hannahs/scones/scones1.htm
Try dat one