Do you know what is scones anyway? According to Wikipedia, a scone is a single-serving cake or quick bread, originally hailing from Scotland. They are usually made of wheat, barley or oatmeal, with baking powder as a leavening agent, and are baked on sheet pans. They are often lightly-sweetened, and are occasionally glazed. The scone is a basic component of the cream tea or Devonshire tea. It differs from a tea cake and other sweet buns in that those are made with yeast.
The first scones recipes is Chocolate-Coconut Scones. These classic bakery treats couldn’t be easier to make at home. Simple swaps take them in new directions, so let’s try.
Ingredients of chocolate coconut scones:
- 2 cups all-purpose flour (spooned and leveled), plus more for work surface
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces
- 3/4 cup sweetened shredded coconut
- 1/2 cup coarsely chopped bittersweet chocolate
- Sanding sugar (optional)
- 3/4 cup plus 1 tablespoon cold heavy cream
- 1 large egg
How to make chocolate coconut scones:
- Preheat oven to 400 degrees. Whisk together 3/4 cup cream and egg. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. With a pastry blender or two knives, cut butter into flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining. Stir in coconut and chocolate. With a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.)
- Transfer dough to a lightly floured work surface and pat into a 6-inch circle. Cut into 6 wedges and transfer to a parchment-lined baking sheet. Brush tops with 1 tablespoon cream and sprinkle with sanding sugar, if desired. Bake until golden, 16 to 18 minutes, rotating sheet halfway through.
Tips :Scones are best eaten the day they’re baked. To work ahead, freeze unbaked scones in a single layer, then store in a zip-top bag, up to 2 months; brush frozen scones with cream, sprinkle with sugar, and bake at 375 degrees for 25 minutes.
The second scones recipes is British fruit scones recipes.
The Ingredients of British fruit scones recipes:
- 30g /1 oz caster / fine sugar
- 50g /1/4 cup sultanas raisin or chopped dates or you can use cherry
- 150 ml /1/4 pint milk
- 1 egg beaten with a little milk
- 50g /1/2 stick butter
- 225g /2 cups plain / all-purpose flour
- 3 tsp baking powder
- 1/2 tsp salt
How to make British fruit scones recipes:
- Heat the oven to 400F/205C/Gas 6
- Generously grease a baking sheet with butter then sprinkle with flour.
- Sieve the flour into a roomy baking bowl, add the cubed butter, the baking powder and salt. Quickly rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs.
- Add the sugar and the dried fruits, mix well.
- Make a well in the center and using a dinner knife, stir in enough milk to make a soft, pliable dough.If the dough is too sticky sprinkle with a little flour.
- Turn the mixture on to a floured board and knead very lightly until just smooth then lightly roll out to 2cm / 3/4″ thick.
- Cut rounds with a 7.5cm /2″ cutter or cut into triangles with a sharp knife.
- Place on the baking tray and brush with the beaten egg and milk mixture. Bake near the top of the hot oven for 15 minutes or until golden brown and well risen.
- Cool on a wire rack before eating.
You can serve this British scones recipes with butter, or lashings of jam and cream. Delicious.For Plain Scones, you can remove the dried fruit ingredients from the recipe. Lovely recipe, so easy and best scones I have ever made.
The third scones recipes is called Basic Scones Recipes:
Ingredients of Basic Scones Recipes:
- 3 cups (450g) self-raising (self-rising) flour, sifted
- a halfcup (110g) caster (superfine) sugar
- 75g cold butter, chopped*
- 1 cup (250ml) milk, plus extra, for brushing
- raspberry jam, to serve
Ingredients of chantilly cream:
- ¾ cup (180ml) pouring (single) cream
- a quarter cup (40g) icing (confectioner’s) sugar, sifted
How to make basic scones recipes:
Preheat oven to 180 degrees C (355 degrees F). Place the flour and sugar in a bowl and mix to combine. Add the butter and use your fingertips to rub it into the flour mixture until it resembles fine breadcrumbs. Make a well in the centre and pour in the milk. Use a butter knife to gradually mix the milk into the flour mixture until just combined. Turn out onto a lightly floured surface and gently bring the dough together. Roll out to 2cm thick and use a 6cm-round cutter to cut 12 rounds. Place the scones on a baking tray lined with non-stick baking paper and brush with extra milk. Bake for 18–20 minutes or until cooked when tested with a skewer.
To make the Chantilly cream, place the cream and icing sugar in a bowl and whisk until soft peaks form. Serve scones with cream and raspberry jam. Makes 12.
1.Use cold butter to ensure a flaky texture to your scones.
2.By using a butter knife to mix the dough, you avoid overworking the gluten in the flour. Use light hands to bring the dough together or you’ll end up with hard, tough scones.