recipe please?

Question

recipe i need for fruit scones last ones i made where
horrible thanks from aine

Answer 1

Barefoot Contessa make the best darn scones EVER:

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 2

Ingredients

225 Gram Self raising flour (8 oz)
1/2 Teaspoon Salt
50 Gram Butter (2 oz)
50 Gram Raisins (2 oz)
25 Gram Sugar (1 oz)
150 ml Milk, plus extra for brushing (1/4 pint)
Method
Sift flour and salt into a bowl. Rub butter into flour until mixture resembles fine breadcrumbs. Add the raisins and sugar. Add the milk all at once. Mix to a soft, but not sticky, dough with a knife.

Turn onto a lightly floured surface. Knead quickly until smooth. Roll out to about 1 cm (1/2 inch) thick. Cut into 7 or 8 rounds with a 6.5 cm (2 1/2 inch) biscuit cutter.

Transfer to a baking sheet. Brush tops with milk. Bake at 230 °C / 450 °F / Gas 8 for 7-10 minutes or until well risen and golden. Cool on a wire cooling rack.

Answer 3

FRUIT SCONES

3 tbsp. baking powder
3 oz. butter
1/4 c. plus 1 tbsp. granulated sugar
5 oz. raisins
1 1/4 c. milk
1 egg, beaten with 1 tsp. water (egg wash)

Sift flour and baking powder into large bowl. Cut in butter. Stir in sugar and raisins. Stir in milk to make soft dough, being careful not to over-mix. Using floured hands, pat dough until it is 1/2 inch thick on lightly floured surface. Cut with 2 inch round cutter or into triangles with sharp knife. Place scones on parchment or foil- lined baking sheets. Brush lightly with egg wash. Bake in preheated 425 degree oven until lightly browned, about 15 minutes. Cool on wire racks. Serve immediately.
Note: For extra sheen and slight sweetness, brush scones as they come out of the oven with a mixture of 2 parts water to 1 part confectioners' sugar.

Answer 4

Parish House Inn
Ypsilanti, Michigan
Specialty Recipe
Basic Scones

This is a good way to use any cream that may have started to sour. You can freeze these scones and reheat them when needed. To make them extra flaky, refrigerate the baking sheets for 10 minutes before baking.

Ingredients
4 cups flour
4 Tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon cream of tartar
1/2 teaspoon salt
3/4 cup unsalted butter
1 large egg
1-1/2 cups light cream (half & half)
Preheat oven to 425 degrees. Coat large baking sheet with cooking spray. In a large bowl, combine the flour, 2 tablespoons sugar, baking powder, cream of tartar, and salt. With a pastry blender or 2 knives, cut in butter until it resembles coarse crumbs.

Separate egg, placing egg white in a cup and the yolk in a small bowl. With a fork, beat egg yolk and stir in cream. Add yolk mixture to dry ingredients and mix together lightly with a fork until mixture clings together and forms a soft dough. Turn onto a lightly floured surface. Knead gently 5 or 6 times. Divide dough in half. With a lightly floured rolling pin or your hands, roll each dough half into a 7-inch circle. Cut into 6 wedges.

Place scones on prepared baking sheet 1 inch apart. Beat reserved egg white and brush on scones. Sprinkle with remaining 2 tablespoons sugar. Bake scones 15 to 18 minutes or until golden brown. Serve warm. (To reheat frozen scones, place on baking sheet in a 350-degree oven for 25 minutes.)

Variations
Dried Fruit Scones: Add 1/2 cup dried cherries, raisins, currants, or nuts after butter is cut in and before adding cream.

Marble Scones: In a small microwave-safe bowl, microwave four 1-ounce squares semisweet chocolate on medium for 20-second intervals, stirring after each, until chocolate is just melted. Stir in 2 tablespoons light corn syrup. Gently knead mixture into dough to create marbled effect.

Maple Walnut Scones: Toast 1 cup walnut halves; add to dough before cream is stirred in. Continue with recipe. Whisk together 2 egg yolks, 1/3 cup cream, and 2 Tablespoons maple extract and brush on top of scones. Sprinkle with sugar.

Yields: 12 large wedges

Answer 5

This site has recipes for lots of different types of scone:

http://www.greatbritishkitchen.co.uk/recipebook/index.php?option=com_rapidrecipe&page=viewcategory&category_id=105&pagenr=1&Itemid=2

Answer 6

2 onoins very finely chopped add fresh corainder,garlic,spices then hopefully you will have it looking like scones.

Answer 7

sr flour
dried fruit
an egg... and some sugar