Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, scones. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Follow the recipe for Simple Scones, adding a generous teaspoon of finely grated orange rind (zest) to the dry ingredients and substituting dried cranberries for the raisins. Lemon-Blueberry Scones In a large bowl, combine flour, sugar, baking powder, and salt. Mix the egg and milk in a small bowl, and stir into flour mixture until moistened.
scones is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. They are fine and they look fantastic. scones is something which I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook scones using 8 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make scones:
- Take 8 oz self raising flour
- Make ready 2 oz margarine
- Prepare 1 pinch salt
- Get 1/4 pints milk
- Take 1 oz sugar
- Make ready 1 egg beaten
- Prepare 1 optional
- Take 3 oz dried fruit or glace cherries rolled in flour
Our scones tend to be richer and more cake-like, usually made with egg and with heavy cream or buttermilk. Strawberry and Prosecco Scones with Sparkling Lemon Icing. Quick Breads, Scones, Muffins and More. Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can.
Steps to make scones:
- prehest oven to gas mark 8, 450f, 230c
- put flour, margarine and salt into a bowl and rub together, till they look like bread crumbs. if you are making fruit or cherry scones add them now.
- add beaten egg to milk and mix together.
- add sugar to flour mixture and stir in.
- make a well in the centre and gradually add the egg and milk mix to form a stiff dough. you may not need all the egg and milk mix so save any remaining for glazing the tops before cooking.
- put on a floured surface and pat or roll out to about 1" thick. use a 2 1/2" cutter or one of your choice and cut out the scones. re roll or pat together the cut offs and continue to cut out the scones till all dough is used up. any miss shapes can be cooked and eaten by the chef!
- place on a greased baking sheet and glaze tops with left over egg and milk mixture or milk. put in the oven for about 10 minuits or untill golden brown.
- cool on a wire rack. cut in half and enjoy with butter, jam and if you want to be really naughty, cream.
Bear in mind, though, that British cooks can make better scones than this WITHOUT any leavening and with no sugar. Scones are not the blobs of cheap bread dough shaped in a triangle and liberally dosed with sugar that Americans think they are (present recipe excluded, of course). For toweringly tall scones, always pat the dough out a bit thicker than you think you should. I say pat rather than knead because scones are essentially a sweet soda bread and, like other soda breads, will become tough when over-handled. Kick-start the scones' rise with a hot baking tray and don't leave the dough sitting around.
So that is going to wrap this up for this special food scones recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
