Scone Recipe

[Meg O'C]

Anyone have a good scone recipe (just plain - not with raisins or cheese of anything else)? A few weeks ago I went to a tea room and had the best scones with cream and jam. These scones were not too big and seemed to have just the right blend of buttery and sugary taste. I have been dreaming of them ever since I had them at the tea room. I ordered some for a "bridal tea" I had yesterday. Everyone loved them. As people were leaving I was wrapping up extras for guests to take (thinking I should not have the temptations around myself). I woke up craving one this morning and was kicking myself for having given the extras away!

Anyway, I'd like to try making some myself but am looking for a good recipe and any scone baking tips you all can share!

Thanks!

[sneezles]

Here is a recipe I rec'd while living in Scotland:

Tea Scones

2 c unsifted all-purpose flour
1/2 c sugar
2 tsp cream of tartar
1 tsp baking soda
3/4 tsp salt
1/2 cup butter, chilled
2 eggs, slightly beaten
1/4 cup milk

Sift dry ingredients together. Blend in butter with pastry blender, or two knives, until mixture resembles fine breadcrumbs. Add remaining ingredients. Mix with a fork, divide into two parts. Turn onto lightly floured board and roll flat with floured rolling pin to about 1/2" thick (can be thicker). Cut with round biscuit or cookie cutter. Place on lightly greased cookie sheet. Bake in preheated oven (400º) for about 15 minutes or until golden. Makes about 14.

Can add 1/2 cup currant, if desired.

[Meg O'C]

Sneezles, thanks!

I can't wait to try this - probably won't happen until next weekend - maybe they will be Easter breakfast!

Here is a silly question - is a pastry blender just a mixer? Do I need to use a special attachment on my stand mixer or is a hand mixer better? Ok, so that's more than one silly question!

[sneezles]

Not a silly question! A pastry blender is a hand tool. It is hard to describe but I'll give it a try. The handle is flat and the "blades" form a U-shape and there are usually 3 "blades" some are wire but mine (from my DH's maternal grandmother) is more like blades. Doing it with a pastry blender of a mixer might just over mix, I'm not real sure but I've never made scones using a mixer. Hope that helps!

[Grace]

Hi Meg.

A pastry blender is not an electrical appliance at all - it's a hand tool, that is sort of half moon shaped with a handle across the top. Oftentimes it is 5 wires (bent in the half moon shape), mine is heavier duty and is more like tines than thin wires. Either way, you press this tool into the cold chunks of butter and flour, and it "cuts in" the butter into the flour. You keep doing this until you have pea shaped pieces of butter and flour (you don't want the butter to be completely mixed in, and an electric mixer would definitely ruin it). Also, when you mix in the wet ingredients into the dry ingredients, don't over mix. Just stir it until everything is wet. Handle it as little as possible, and bake it right away, and you should come out with a wonderful scone. Scones (along with buscuits and pie crust) are a definite technique that most often requires a lot of practice, so don't get discouraged if yours don't come out exactly like those from the tea room. Just keep practicing!!!

And here's an older recipe from CL that's lower in fat than a typical scone, and I know it calls for raisins, but you can leave them out. Let us know how yours come out!

CookWare(tm) from Cooking Light(r)

Traditional Scottish Oat Scones

SOURCE: Cooking Light YEAR: Jan/Feb PAGE: 90

INGREDIENTS FOR 12 SERVINGS:
1/2 cup raisins or dried currants
1 cup boiling water
1-1/4 cups regular oats, uncooked
1 cup all-purpose flour
1/3 cup sugar
1-1/2 tsp. baking powder
1/4 tsp. salt
1/4 cup margarine, chilled and cut into small pieces
1/4 cup skim milk
1 egg, lightly beaten
Vegetable cooking spray

INSTRUCTIONS:
Combine raisins and boiling water, let stand 10 minutes. Drain well, set
aside.

Process oats in a food processor until fine. Combine oats, flour, and next 3
ingredients in a medium bowl, cut in margarine with a pastry blender until
mixture resembles coarse meal. Add raisins, toss well.

Combine egg and mil. Add to dry ingredients, stir just until dry ingredients
are moistened (Dough will be sticky).

Turn dough out onto a lightly floured surface, with floured hands, knead 4 to
5 times. Divide dough in half, pat each half into a 7-inch circle on a bking
sheet coated with cooking spray. Cut each circle into 6 wedges, cutting to,
but not through dough. Bake at 400º for 12 minutes or until golden. Serve
warm.

Yield: 1 dozen

NUTRITIONAL INFORMATION:
Calories 151 (29% from fat) Fat 4.9g

[Carrie W]

Meg,
If you don't want to go buy a pastry blender, it's often recommended to use two butter knives as a replacement. I haven't tried that method, because I've found that using a long-tined fork to mash the butter against the side of the bowl until I have pea-sized pieces (as Grace described) works beautifully.

[Meg O'C]

Thanks to all for your advice and encouragement! I'm looking forward to trying these recipes. I will definitely need to wait for the weekend for this experiment but I'll let you know how they come out!

[AD]

I like to add cinnamon chips (I order them through King Arthur; Hershey's doesn't use real cinnamon) to my scones. One recipe I used to make a long time ago came in a magazine article "Breakfast with the Stars," and the scones were for Jane Seymour. They were great, and even better with cinnamon chips! I also liked the buttermilk scones from Better Homes and Gardens. That one has less fat and just as much flavor.

[Beth]

Anyone else out there use a food processor for scones? I've always avoided pastry blenders after convincing myself it wasn't worth the bother. I own 2 of them, but make scones and pie crust by pulsing it in the processor.

[valchemist]

I have wondered, too, if pulsing in a food processor is a decent alternative to a pastry blender. It seems like it would be, so long as you are careful not to overblend.

Anyone?

Thanks.

[donleyk]

I have to second (or third!) the food processor. It is a wonderful and fast alternative. Usually, 5 pulses are recommended, however, mine isn't mixed in that time.

[Beth]

I usually hold the pulse botton down after I start pouring in the liquid and give a couple of long pulses, stopping as I finish pouring (this is literally less than 5 seconds), turn it out on a board.

Someone mentioned a BHG recipe, and guess what was in my e-mail basket this morning? Here's another one (leave out raisins or currents if you don't want them):


* Exported from MasterCook *

English Tea Scones

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/3 cup butter or margarine -- cut into pieces
3/4 cup whipping cream
2 beaten eggs
1/2 cup dried currants or snipped raisins
Milk
Sugar

1. In a medium mixing bowl stir together flour, 2 tablespoons sugar,
baking powder, and salt. Using a pastry blender, cut in butter or
margarine until mixture resembles coarse crumbs. Make a well in center
of dry mixture. Add whipping cream, eggs, and currants or raisins all
at once. Using a fork, stir just until moistened.


2. Turn dough out onto a lightly floured surface. Quickly knead dough
by folding and pressing dough gently for 10 to 12 strokes or until dough
is nearly smooth. Pat or lightly roll dough into an 8-inch square. Cut
dough into 16 squares.

3. Place scones 1 inch apart on an ungreased baking sheet. Brush scones
with milk and sprinkle with sugar. Bake in a 400 degree F. oven for 12
to 14 minutes or until golden. Remove scones from baking sheet and serve
warm. Makes 16.

Tender and slightly sweet, these treats are perfect for afternoon tea
or for breakfast. Serve with softly whipped and sweetened whipping cream.

Make Ahead Tip: Cool and place scones in freezer container or bag. Freeze
up to 1 month. Reheat foil-wrapped scones in a 300 degree F. oven for
20 to 25 minutes for frozen scones or until thawed and heated.

Nutrition facts per serving: 168 calories, 9 g total fat, 5 g saturated
fat, 52 mg cholesterol, 176 mg sodium, 20 g carbohydrate, 1 g fiber,
3 g protein, 9% vitamin A, 0% vitamin C, 8% calcium, 8% iron.

- - - - - - - - - - - - - - - - - - -

Per serving: 2401 Calories (kcal); 130g Total Fat; (48% calories from fat); 37g Protein; 273g Carbohydrate; 410mg Cholesterol; 3181mg Sodium
Food Exchanges: 15 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 25 1/2 Fat; 2 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

I posted a buttermilk scone recipe some time ago. I have made it plain, with currants, dried apricots, dried cranberries, etc. They have all been good. It's probably similar to those posted above, butif you want that one and can't find it, I'll see if I have it typed up.

[Melman]

My favorite recipe calls for making the scones in a food processor. Can't beat it for ease! I found a recipe on the internet last summer...I *THINK* it might be from the King Arthur site but I can't remember. This one is for cherry scones (dried cherries) and almond flaving. I've played with it a bit and made blueberry with a dash of cinnamon too. Both varieties are really yummy...not dry and with a slight sweetness.
I'll try to remember to grab the recipe tonight if anyone is interested in it.

[RunnerKim]

What great timing on this thread. I just tried the coffee-walnut scones from Nov. 2000 and thought they were great! My first time making scones. I used a pastry blender although instructions are given for the food processor (mine is just too small).

Kim

[kirkbyky]

Great thread! As a tea drinker, I am always looking for scone recipies to add to my "collection". Thanks for new ones & I agree that a pastry blenders the way to go-I tried using my Cuisinart, but almost always over blend (and then I have to clean it out http://www.cookinglight.com/bbs/frown.gif)

[This message has been edited by kirkbyky (edited 04-09-2001).]

[Lynn B]

Mmmmmm, now I'm hungry for scones!!!

AD, could you possibly post the 2 recipes you mentioned? They sound wonderful!

Thank you!

Lynn

PS WHAT are Hershey's cinnamon chips made out of?!!!!!!!

[Mamasue]

Diane Mott Davidson has her latest book, Sticks and Scones out and Barnes and Noble has it in hardback. Has anyone read her books? I have read a few and loved Tough Cookie the best. How amazing that a commercial for this latest book was advertised on TV at the same time this thread is running. http://www.cookinglight.com/bbs/biggrin.gif. I'll wait until it comes in paperback.
http://a1204.g.akamai.net/7/1204/1401/01011916011/images.barnesandnoble.com/images/3590000/3591793.gif


[This message has been edited by Mamasue (edited 04-10-2001).]

[matt]

Speaking of scones does anyone have a good cinamin scone recipe. I think it would great with some milk. I don't drink coffee. It does not have to be low fat thank you matt

[Mamasue]

matt,

Here is one that I haven't tried. This was refered from Epicurious.com. Enjoy! http://www.cookinglight.com/bbs/smile.gif

* Exported from MasterCook *

Cinnamon Scones

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Scones/Biscottis

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine
1 egg -- separated
3 tablespoons honey
1/3 cup buttermilk
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon

Preheat the oven to 400 degrees. In a large bowl, stir together flour, baking powder, baking soda, and salt. Cut in butter until the mixture is the consistency of coarse crumbs. In a small bowl, beat egg yolk (reserving the white) with honey and buttermilk until blended. Add the buttermilk mixture to the
flour mixture, stirring lightly only until dough clings together. Using floured hands, lightly shape dough into a flattened ball. Roll or pat out on a floured board or pastry cloth to a circle about 1/2-inch thick and 8 1/2 inches in diameter. Using a floured knife, cut 8 or 12 equal wedges. Place them
slightly apart on a greased or non-stick baking sheet. In a small bowl, beat egg white slightly
to a froth. In another bowl, blend 1 tablespoon suger and sinnamon. Brush scones lightly with egg white, then sprinkle them with the cinnamon and suger mixture. Bake for 10 to 12 minutes, or until golden brown. Serve warm. Makes 8 to 12 scones.


Courtesy of Head Chef Gaetano Patamia,
Pacific Princess, Princess Cruise
Chef Patamia was trained at the culinary
school in Semigllia and Trieste.
http://www.1vacation.com/scones.html

[BeckyM]

Mamasue,

Thanks for the info on the new Diane Mott Davidson book. I really enjoy her stories! But I've tried listening to them on tape when we take long car trips, and my husband makes fun of them. He just can't believe a crime-solving caterer! I told him it's possible, and besides, it's entertaining. I guess he just doesn't identify with the protagonist as much as I do!

[Mamasue]

Your welcome BeckyM! I may get impatient and buy the hardcover....we will see how strong I am! http://www.cookinglight.com/bbs/biggrin.gif

[CeeCee]

I just love Diane Mott Davidson's books and just finished "Tough Cookie" while visiting my son and family in Virginia Beach. I copied a couple of the recipes, especially the one for the Chesapeake Crab Cakes since I returned home to FL with a can of lump crabmeat, plus some frozen ones. One part of the book where she was cooking up the Shrimp Curry made me so hungry, but the book didn't show the recipe but I think I can guess enough at the amount of ingredients to make it! Can't wait for "Sticks and Scones" to come out in paperback. Oh, I made the Curried Peanut Shrimp (CL - Jan/Feb 01) for my kids and they loved it! Except my 2 year old granddaughter who doesn't like anything these days except PB and Jelly!!

[AD]

I'm rather short on time so I will try to find the scone recipes and post them tomorrow night. I do not use or even have a cinnamon scone recipe. I use a currant scone recipe and substitute cinnamon chips for the raisins. I only use 1/4 cup per 2 cups flour. The Hershey's chips are mostly shortening, sugar, stuff you can't pronounce and colors and "flavors" which may include cinnamon but it's LAST on the ingredient list. King Arthur's are the best bet.

[Susan]

Here's another! It's on my list to make soon!

~~Susan~~

SCONES
from Anton Edelmann's
“Taking Tea at the Savoy” (Pavilion, 1999) He's the Maître chef des cuisines
at The Savoy in London.

Makes 8

1 3/4 cups all–purpose flour, plus more for rolling
4 teaspoons baking powder
5 tablespoons unsalted butter
5 tablespoons sugar
1/2 cup currants, optional
Scant 2/3 cup milk
1 large egg yolk, lightly beaten, for glaze
Clotted cream and strawberry jam, for serving

1. Heat oven to 400°. Line baking pan with a Silpat or parchment paper. Sift flour and baking powder into a medium bowl. Rub butter and sugar into flour to form a fine crumble. Make a well in center, and add milk and currants. Knead gently together, being careful not to overmix. (Dough will be sticky.)

2. On a generously floured surface, roll out dough to 3/4-inch thickness. Stamp out 2 1/2-inch rounds with a plain pastry cutter. Transfer to prepared pan, and brush tops with egg yolk. Allow to stand for 15 minutes.

3. Bake until risen and lightly golden on top, 12 to 15 minutes. Remove to a rack to cool. Serve warm with clotted cream and strawberry jam.


----

For you Ina Garten fans out there, here's a recipe from her first cookbook. She made these on Martha Stewart's show also (see link for photo). I want to make these too!
http://www.marthastewart.com/channels/cooking/recipesearch/RecipeCard.asp?item_id=1159&externallink=TRUE


INA'S MAPLE SCONES


Makes 14

These are a perennial favorite at Ina Garten's Barefoot Contessa, a specialty-food market on Long Island, New York. The scones can be cut out ahead of time and stored in the refrigerator, wrapped in plastic, for up to two days; bake just before serving.

for the scones:
3 1/2 cups all-purpose flour, plus more for dusting
1 cup whole-wheat flour
1 cup quick-cooking oats, such as McCann's quick-cooking Irish oatmeal, plus more for sprinkling (optional)
2 tablespoons baking powder
2 tablespoons granulated sugar
2 teaspoons salt
1 pound (4 sticks) cold unsalted butter, cut into small cubes
1/2 cup cold buttermilk
1/2 cup pure maple syrup
4 extra-large eggs, lightly beaten
1 extra-large egg, beaten with 1 tablespoon milk or water, for egg wash

for the glaze:
1 1/4 cups confectioners' sugar
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract

1. Preheat the oven to 400° with rack in center. In the bowl of an electric mixer fitted with the paddle attachment, combine all-purpose flour, whole-wheat flour, oats, baking powder, sugar, and salt. Blend butter in at the lowest speed, and mix until butter is in pea-size pieces. In a medium bowl, combine buttermilk, maple syrup, and 4 eggs; mix to combine. Add egg mixture to flour mixture. Mix until just blended. The dough may be sticky.

2. Place dough on a well-floured surface. Roll dough out to a 3/4- to 1-inch thickness with a well-floured rolling pin (there will be lumps of butter in dough). Cut into 3-inch rounds with a plain or fluted cutter, and place on a parchment-lined baking sheet.

3. Brush tops of scones with egg wash. Bake until tops are crisp and insides are done, 20 to 25 minutes. Remove baking sheet to wire rack to cool for 5 minutes.

4. Make the glaze: Combine confectioners' sugar, maple syrup, and vanilla. Drizzle each cooled scone with 1 tablespoon glaze (the warmer the scones are when glazed, the thinner the glaze will be). Sprinkle with uncooked oats, if desired, and serve.