Easiest Way to Cook Yummy Scones

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Scones. 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. These scones are fantastic, and they're so easy to make. I've made them twice in the last twenty four hours, and got rave reviews each time.

Scones Alex Guarnaschelli creates larger-than-life scones bursting with flavor. These chocolatey breakfast treats are easy with a store-bought baking mix! Try blueberry scones, lemon scones and more to complete your morning. You can have Scones using 5 ingredients and 5 steps. Here is how you cook that.

Ingredients of Scones

  1. It’s 40 grams of Butter diced.
  2. You need 225 grams of Self-raising flour.
  3. You need 1 tsp of Baking powder.
  4. Prepare 150 ml of Milk.
  5. It’s 1 of Egg (to glaze) or milk.

In a large mixing bowl, combine flour, baking powder, salt and sugar. We'll help set the record straight: Scones are quick breads, and in the UK, they are generally made with milk and self-rising flour and without eggs. English scones are not glazed or frosted, and they are generally spilt open and spread with butter, but sometimes also with clotted cream and jam (yes please!). Scones are sweet or savory, perfect with coffee and tea, welcome at baby showers, bridal showers, brunch, snack time, bake sales, Mother's Day, and wherever muffins or coffee are appropriate.

Scones instructions

  1. Preheat oven to 200C. Grease a baking sheet..
  2. Sift the flour, salt and baking powder into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs..
  3. Using a knife to stir it in, add enough milk to give a fairly soft dough..
  4. Gently roll or pat out the dough on a lightly floured work surface to a 2 cm thickness and then, using a 6 cm plain cutter, cut out rounds..
  5. Put on the baking sheet and brush the tops with beaten egg or milk. Bake for about 10 min until golden brown and well risen..

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). And for those who complained about the crumbly dough, ummmmmm, crumbly dough makes crumbly scones. COLD Butter is the key to making perfect scones. As the butter cooks it creates air pockets in the dough that make those great big, fluffy, flakey layers that we love in a great scone or biscuit. Spread them with jam, clotted cream, butter, or simply eat them plain.

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