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Topic: Scones

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Subject: Scones
Date Posted: 6/17/2008 8:45 PM ET
Member Since: 12/4/2005
Posts: 4,940
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I do a lot of baking, but have never made scones. Are they pretty easy to make?  Does anyone have a favorite scone recipe?

Date Posted: 6/17/2008 11:17 PM ET
Member Since: 1/13/2005
Posts: 2,317
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Scones are basically biscuits, a little sweeter usually.  They are not hard to make.  I don't have a favorite recipe, but it's hard to mess them up.

[Not actually constant-reader, but really her DH on her account]

Date Posted: 6/18/2008 7:05 AM ET
Member Since: 4/17/2008
Posts: 529
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I'm not a baker at all but I can make scones.  I make lemon blueberry scones that are very good.  You can find the recipe at allrecipes.com. (I don't know how to post a link)

Date Posted: 6/18/2008 10:06 PM ET
Member Since: 12/4/2005
Posts: 4,940
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Thanks!  I've been making biscuits forever, so I'm sure the scones will be easy!

Date Posted: 6/19/2008 8:48 AM ET
Member Since: 10/29/2005
Posts: 7,466
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The following are some recipies I got from fellow tea swappers here on PBS.

Rob's Tea Scone Recipe

Okay, here's a scone recipe that I like. There's even brewed tea in it! These scones also freeze well. I wrap each one in plastic and then place in a large sealed freezer bag.

To make 16 scones you need the following ingredients:

 

4 cups all purpose flour,

4 tsp baking powder,

1/2 cup sugar,

1 tsp salt,

8 TBS cold butter, cut into pieces,

1 cup milk,

10 tea bags,

2 eggs beaten,

1 cup water,

4 TBS sugar for glaze.

 

Preheat your oven to 400. In a medium bowl combine flour, baking powder, sugar and salt. With pastry blender or fingers, cut or rub in butter, until mixture is size of small peas: set aside.

In small saucepan, bring milk to a boil. Add 6 tea bags, cover and brew 5 minutes. Remove the tea bags and cool. Beat in eggs. Gradually add this tea mixture to flour mixture, stirring until just combined.

Now make the tea glaze by boiling 1 cup water and brewing 4 tea bags for 5 minutes. Remove tea bags and stir in 4 TBS sugar. Let cool.

Turn dough onto floured cookie sheet and pat into 1" thick circle. With blunt edge of knife, score top of dough into 16 pie shaped wedges. Brush with tea glaze and bake 20 minutes or until golden brown. Cool on wire rack

 

 

 



Last Edited on: 6/19/08 8:52 AM ET - Total times edited: 2
Date Posted: 6/19/2008 8:49 AM ET
Member Since: 10/29/2005
Posts: 7,466
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Coconut Scones

 

 

(as shared by Anastasia) From Sunset Magazine Kim Case writes that her nephew calls these jam-filled scones "coconut stones," which is no reflection on their moist and fluffy texture!

1 3/4 cups all-purpose flour

1/2 cup sweetened flaked coconut

1/2 cup rolled oats

3 tablespoons sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/3 cup cold butter, cut into chunks

2 large eggs

1/2 cup milk

1/4 cup raspberry or cherry jam

1. In a large bowl, mix flour, coconut, oats, 2 tablespoons sugar, baking powder, and salt. With your fingers or a pastry blender, rub or cut in butter until mixture forms coarse crumbs.

2. In a small bowl, beat eggs and milk to blend. Stir all but about 1 tablespoon egg mixture into flour mixture just until evenly moistened.

3. Scrape dough onto a lightly floured board and pat into an 8-inch round. Slide round

onto a buttered 12- by 15-inch baking sheet and cut into 8 wedges, leaving wedges in place. Brush top of round with reserved egg mixture and sprinkle with remaining tablespoon sugar. Make a 1-inch-diameter depression on top of the wide end of each wedge and fill each with about 1/2 tablespoon jam.

4. Bake in a 375° regular or convection oven until golden brown, 18 to 20 minutes. Recut scones to separate and serve warm, or transfer to a rack to cool completely. Yield: Makes 8 scones

Date Posted: 6/19/2008 8:50 AM ET
Member Since: 10/29/2005
Posts: 7,466
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Pamela's Cranberry Orange Scones

4 C. flour

4 t. baking powder

3/4 C. sugar

1 t. salt Grated orange peel from 1 orange

1 C. butter, room temperature, cut into small pieces

2 large eggs

1/3 C. frozen orange juice

1/3 C. milk

1/2-3/4C. fresh or frozen cranberries (I use dried and they work great)

Combine dry ingredients plus grated orange peel; cut in butter until mixture resembles coarse crumbs.

In small bowl, whisk eggs, orange juice and milk. (Save a couple of tablespoons to brush tops of scones before baking.) Stir into flour mixture, combining until dough is moist. If it is too sticky to handle, add a bit more flour. Mix in the cranberries.

Turn dough onto floured work surface; knead a few turns. Divide dough into two balls; pat each into a circle. Cut 6 scones (wedges) from each. Brush with reserved egg mixture.

Put on greased cookie sheets and bake at 375 degrees for 20 to 25 minutes. Keep checking until they are golden brown.

Optional glaze: 1/2 cup confectioners' sugar mixed with 1 tablespoon orange juice (concentrated frozen orange juice yields the best flavor). Drizzle over cooled scones.

Date Posted: 6/19/2008 8:58 AM ET
Member Since: 10/29/2005
Posts: 7,466
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SPECIAL DARK Chocolate Chip Scones

Ingredients:

3-1/4 cups all-purpose flour

1/2 cup sugar

1 tablespoon plus 1 teaspoon baking powder

1/4 teaspoon salt

2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips

1/2 cup chopped nuts(optional)

2 cups chilled whipping cream

2 tablespoons butter, melted

Additional sugar

Powdered sugar(optional)

Directions:

1. Heat oven to 375 F. Lightly grease 2 baking sheets.2. Stir together flour, 1/2 cup sugar, baking powder and salt in large bowl. Stir in chocolate chips and nuts, if desired.3. Stir whipping cream into flour mixture, stirring just until ingredients are moistened.4. Turn mixture out onto lightly floured surface. Knead gently until soft dough forms (about 2 minutes). Divide dough into three equal balls. One ball at a time, flatten into 7-inch circle; cut into 8 triangles. Transfer triangles to prepared baking sheets, spacing 2 inches apart. Brush with melted butter and sprinkle with additional sugar.5. Bake 15 to 20 minutes or until lightly browned. Serve warm, sprinkled with powdered sugar, if desired. 24 scones.
(Diana's family recipe)

Date Posted: 6/19/2008 9:06 AM ET
Member Since: 10/29/2005
Posts: 7,466
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Blueberry-Pecan Scones

 

(Anastasia)

Make these scones a day or two ahead, and store in an airtight container. Resist the temptation to knead the dough; doing so would break apart the tender blueberries. Leftover scones are nice with tea later in the day.

1/2 cup 2% reduced-fat milk

1/4 cup sugar

2 teaspoons grated lemon rind

1 teaspoon vanilla extract

1 large egg

2 cups all-purpose flour (about 9 ounces)

1 tablespoon baking powder

1/2 teaspoon salt

3 tablespoons chilled butter, cut into small pieces

1 cup fresh or frozen blueberries

1/4 cup finely chopped pecans, toasted

Cooking spray

1 large egg white, lightly beaten

2 tablespoons sugar

Preheat oven to 375°.

Combine first 5 ingredients in a medium bowl, stirring with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Gently fold in blueberries and pecans. Add milk mixture, stirring just until moist (dough will be sticky).

Turn dough out onto a floured surface; pat dough into an 8-inch circle. Cut dough into 10 wedges, and place the dough wedges on a baking sheet coated with cooking spray. Brush egg white over dough wedges; sprinkle evenly with 2 tablespoons sugar. Bake scones at 375° for 18 minutes or until golden. Serve warm. Yield: 10 servings (serving size: 1 scone- yeah right! )

Date Posted: 6/19/2008 9:09 AM ET
Member Since: 10/29/2005
Posts: 7,466
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Authentic Scones

 

(courtesy of Rob)Start to finish: 40 minutes Servings: 12 scones

3 cups unbleached all-purpose flour

6 tablespoons salted butter, cut into small pieces

1 tablespoon baking powder

3/4 cups superfine sugar

Pinch of salt

1 cup buttermilk

2 extra-large eggs

Preheat oven to 400 F. Lightly coat a baking sheet with cooking spray or line it with parchment paper. Measure the flour into a large, wide bowl. Run your hands through it several times to aerate. Add the butter and use a pastry cutter (also called pastry blender) or two knives to cut the butter into the flour until the butter is reduced to fine crumbs. Add the baking powder, sugar and salt and mix well. Form a well in the center of the mixture, then set aside. In a large measuring glass or medium bowl, whisk together the buttermilk and eggs. Pour the mixture into the well in the dry ingredients. Using a large spoon and as few strokes as possible, mix the dough until just combined. It will be moist and sticky. With lightly floured hands, transfer the dough to a floured work surface. Knead it gently several times, then form into a thick rectangle. Use a rolling pin to roll the dough to a 1-inch thickness. Use a 2 1/2-inch round biscuit or cookie cutter to cut about 12 scones from the dough, gently recombining the scraps as you go. Transfer the scones to the prepared baking sheet. Bake 15 to 18 minutes, or until the tops of the scones are a light golden brown. Move to a wire rack to cool slightly before serving.

Date Posted: 6/21/2008 7:16 AM ET
Member Since: 12/4/2005
Posts: 4,940
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Thanks Paige!