Scones are delicious to eat and are easy to make.They are a part of cream tea, an English afternoon tradition in which they are served with tea and jam, but you can enjoy them wherever and whenever you want.They can be shared with friends or family.
Step 1: The oven should be at 400F (200C).
Make sure that there is nothing inside the oven and that the baking rack is in the center.
Step 2: Put all of the dry ingredients in a bowl.
Pour the flour, baking powder,baking soda, sugar, and salt into a large bowl and stir with a fork or whisk until everything is well-blended.3 ounces of sugar is sufficient for less-sweet scones.The sugar should be increased to 1/3 cup.If you want to make savory scones, remove the sugar.
Step 3: Add the butter to the flour mixture by cutting it into cubes.
It will be easier to mix if the butter is cut.
Step 4: When it resembles a coarse meal, mix the butter and flour mix.
You have the option of using a pastry blade or your hands.The size of the crumbles should be similar to peas.Over-work the dough will result in overly dense scones.Add 12 cup of semi-sweet chocolate chips and stir to make chocolate chip scones.Click here for more ideas on what you can add.
Step 5: At a time, pour the cream or half-and-half into the dough and mix it.
Continue adding and stirring until the dough starts to come away from the sides of the bowl and clump up.You can use less than 12 cup of liquid.Adding a small amount of vanilla extract to the cream or half-and-half will give it a little more flavor.
Step 6: Put the dough in the refrigerator.
It should be left there for 15 to 20 minutes.Making the dough easier to handle later on will be made easier by the time the butter cools back down.
Step 7: Take care of your egg wash.
A cup of cream, half-and-half, or milk is enough to mix one egg.There are no streaks when you beat the mixture with a fork or whisk.You will be spreading this on your breakfast.
Step 8: The dough should be cut in half and put in the fridge.
You want to cut the dough in half so that you don't end up over rolling it.It's a good idea to put the dough back into the fridge.You should cover the dough in the fridge with some plastic wrap.
Step 9: Roll the dough out with a lightly-floured surface.
It should be between 34 to 1 inch (2 to 2.5 centimeters) thick, but not thinner.The thicker your dough is, the longer it will take to bake.If you want to cut through your scones when they are ready to be filled with cream or butter, you can roll them out to half the thickness you need then fold them in half.To make individual scones, cut through both layers.
Step 10: Use a knife or cookie cutter to cut the scones.
There are a number of ways you can do this.You can make traditional scones by cutting the dough into a 9-inch circle and then slicing it into wedges like a pizza or pie.Cut circles out of the dough with a drinking glass or cookie cutter.If you want to cut the scones into squares, use a sharp knife.
Step 11: The baking sheet will hold the scones.
If you want to prevent sticking, you should cover your baking sheet with some paper.If you have more baking sheets and enough room in your oven, you can roll and cut the rest of the dough.
Step 12: The egg wash should be used to brush the scones.
You can lightly run the bristles over the top of the scones by dipping a brush into the egg wash.After you bake them, this will give them a shiny texture.
Step 13: For 15 to 20 minutes, bake the scones.
Once they turn golden brown, the scones are done.
Step 14: The scones should be cooled on a wire rack.
Transfer the scones from the baking sheet to the wire rack using a spatula.Wait about five minutes for them to cool off.
Step 15: You can serve the food.
You can either serve them plain or decorate them with sugar glaze.Plain scones can be served with some jam or clotted cream.
Step 16: It's a good idea to cover your scones with a glaze.
You will need 125 grams of sugar, milk and extract.When everything is smooth, mix with a fork.Additional milk is needed for consistency.If the glaze is too thick, you can add up to 2 ounces of milk.
Step 17: A lemon glaze is a good way to cover your scones.
A mixture of lemon juice, sugar, and water is needed.After baking your scones, pour this over them to keep them cool.
Step 18: You can add cranberries and orange juice to your food.
Start with the original recipe to make some scones.The orange skin should be added to the flour mixture.Add 12 cup (60 grams) of chopped, dried cranberries after you've added butter.Roll, cut, and bake after mixing well.If you want to make lemon-blueberry scones, use lemons instead of oranges.
Step 19: Pumpkins can be added to make them fit for Fall.
If you want to use brown sugar instead of white, you can use the basic recipe.Add ground cinnamon and ground ginger to the flour mixture.Before adding the flour and butter mixture, make sure to mix 12 cup of canned pumpkin and 1 dash of vanilla extract into the buttermilk.If you want to make a heartier scones, add 1/3 cup (50 grams) of raisins or 30 grams of chopped pecans or walnuts.
Step 20: Scones can be made using brown sugar and pecans.
Use brown sugar instead of regular sugar to start with.Add chopped, roasted pecans to the cream or half-and-half.The cream should be poured into the flour mixture.
Step 21: You can make bacon, chive, and Cheddar.
If you want to make some basic scones, do not add any sugar.Add chopped bacon, shredded Cheddar cheese, and fresh chives to the cream or half-and-half.A pinch of freshly-ground pepper will add some flavor.When you stir the cream into the flour mixture, make sure everything is spread evenly.
Step 22: Scones with ham and Swiss cheese are possible.
Skip the sugar if you start with the original recipe.Add shredded Swiss cheese and ham to the cream or half-and-half.When everything is mixed together, pour the cream into the flour mixture.