SCONE RECIPE NO EGG RECIPES

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CLASSIC SCONES RECIPE - NYT COOKING



Classic Scones Recipe - NYT Cooking image

Traditional English scones are barely sweet — they are usually eaten with sweet jam and clotted cream — and they are lighter, flakier and tastier than their American counterparts. You can make the dough in the food processor (do not overprocess), but if you’re willing to incorporate the butter by hand it is of course fine to do it in a bowl. You’re looking for a slightly sticky but not messy dough; start with a half cup of cream and increase it as needed. Serve the baked scones warm, with the best jam you can lay your hands on, and a dollop of crème fraîche, mascarpone or, if you can find it, clotted cream.

Provided by Mark Bittman

Total Time 20 minutes

Yield 8 to 10 scones

Number Of Ingredients 7

2 cups cake flour, more as needed
1/2 teaspoon salt
2 teaspoons baking powder
3 tablespoons sugar
5 tablespoons cold butter, cut into pieces
1 egg
1/2 to 3/4 cup heavy cream, more for brushing

Steps:

  • Heat the oven to 450 degrees. Put the flour, salt, baking powder and 2 tablespoons of the sugar in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles cornmeal.
  • Add the egg and just enough cream to form a slightly sticky dough. If it’s too sticky, add a little flour, but very little; it should still stick a little to your hands.
  • Turn the dough onto a lightly floured surface and knead once or twice, then press it into a 3/4-inch-thick circle and cut into 2-inch rounds with a biscuit cutter or glass. Put the rounds on an ungreased baking sheet. Gently reshape the leftover dough and cut again. Brush the top of each scone with a bit of cream and sprinkle with a little of the remaining sugar.
  • Bake for 9 to 11 minutes, or until the scones are a beautiful golden brown. Serve immediately.

Nutrition Facts : @context http//schema.org, Calories 247, UnsaturatedFatContent 4 grams, CarbohydrateContent 29 grams, FatContent 13 grams, FiberContent 1 gram, ProteinContent 4 grams, SaturatedFatContent 8 grams, SodiumContent 151 milligrams, SugarContent 5 grams, TransFatContent 0 grams

CLASSIC SCONES RECIPE - NYT COOKING



Classic Scones Recipe - NYT Cooking image

Traditional English scones are barely sweet — they are usually eaten with sweet jam and clotted cream — and they are lighter, flakier and tastier than their American counterparts. You can make the dough in the food processor (do not overprocess), but if you’re willing to incorporate the butter by hand it is of course fine to do it in a bowl. You’re looking for a slightly sticky but not messy dough; start with a half cup of cream and increase it as needed. Serve the baked scones warm, with the best jam you can lay your hands on, and a dollop of crème fraîche, mascarpone or, if you can find it, clotted cream.

Provided by Mark Bittman

Total Time 20 minutes

Yield 8 to 10 scones

Number Of Ingredients 7

2 cups cake flour, more as needed
1/2 teaspoon salt
2 teaspoons baking powder
3 tablespoons sugar
5 tablespoons cold butter, cut into pieces
1 egg
1/2 to 3/4 cup heavy cream, more for brushing

Steps:

  • Heat the oven to 450 degrees. Put the flour, salt, baking powder and 2 tablespoons of the sugar in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles cornmeal.
  • Add the egg and just enough cream to form a slightly sticky dough. If it’s too sticky, add a little flour, but very little; it should still stick a little to your hands.
  • Turn the dough onto a lightly floured surface and knead once or twice, then press it into a 3/4-inch-thick circle and cut into 2-inch rounds with a biscuit cutter or glass. Put the rounds on an ungreased baking sheet. Gently reshape the leftover dough and cut again. Brush the top of each scone with a bit of cream and sprinkle with a little of the remaining sugar.
  • Bake for 9 to 11 minutes, or until the scones are a beautiful golden brown. Serve immediately.

Nutrition Facts : @context http//schema.org, Calories 247, UnsaturatedFatContent 4 grams, CarbohydrateContent 29 grams, FatContent 13 grams, FiberContent 1 gram, ProteinContent 4 grams, SaturatedFatContent 8 grams, SodiumContent 151 milligrams, SugarContent 5 grams, TransFatContent 0 grams

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Preheat oven to 220 °C.Cover an oven tray with a sheet of baking paper or spray well with non stick baking spray. Mix all ingredients in a bowl to form a smooth dough (the mixture is quite sloppy).
From chelsea.co.nz
See details


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See details


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Apr 27, 2018 · 3. Knead 10 times, no more – Kneading the dough makes the surface of scones smoother with a more even rise. However, many recipes will tell you never to knead the dough because it would make the scones tough. After decades of scone making, I can definitively tell you – scones …
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See details


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Preheat oven 220C. In a large bowl sift together Edmonds Standard Grade Flour, Edmonds Baking Powder, salt and pepper.Mix in grated cheese, spring onion and parsley. In a jug mix …
From chelsea.co.nz
See details


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Aug 04, 2020 · How to Make Raspberry Scones. For detailed recipe instructions see the recipe card bottom of the post. Prep: Preheat the oven, then line a rimmed baking sheet with parchment …
From letthebakingbegin.com
See details


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See details


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Sep 08, 2020 · This easy cheese scone recipe from Mary berry is a great, simple bake for children. ... Other scone recipes. If you liked these cheese scones, you’ll love our other easy scone recipes for kids: Raspberry and white chocolate scones ... Add the egg and milk. Crack the egg …
From cookingwithmykids.co.uk
See details


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