Scones from various friends:
Scones: makes 8
2 cups all-purpose flour
1/3 cup plus 1 tsp sugar (divided use)
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, frozen
1/2 cup raisins
1 large egg
1/2 cup sour cream
In a bowl, combine the flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate frozen butter into flour mixture, Use your fingers to mix the butter into the flour, then add raisins.
Combine the egg and sour cream, and add the to the flour mixture. Knead until the dough comes together, then pat it into an 8 inch circle 3/4 inch thick. Sprinkle with the 1 tsp sugar and cut into 8 wedges. Bake on lower middle rack of oven for 15-17 minutes, or until golden.
Casilda's Chocolate Chip Orange Scones
2 cup flour
1/4 cup orange juice
1/3 cup sugar
1 tsp vanilla extract
2 tsp baking powder
1/2 tsp grated orange peel
1/2 tsp salt
3/4 cup miniature semisweet chocolate chips
1/2 cup unsalted butter, chilled
2 large eggs
1 egg white mixed with 1/2 t water ---for glaze
Preheat oven to 425 degrees F. Butter a 9-inch diameter circle in center of a baking sheet. Stir together the flour, sugar, baking powder, and salt. Cut the butter into small (1/2 in.) squares and distribute them over the flour mixture. With a pastry blender (or 2 knives used scissor fashion), cut in the butter until the mixture resembles coarse crumbs. In a small bowl stir together the eggs, orange juice, vanilla, and orange peel. Add the egg mixture to the flour mixture and stir together to combine. The dough will be sticky. With lightly floured hands, knead in the chocolate chips until they are evenly distributed. With lightly floured hands, pat the dough into an 8-inch diameter circle in the center of the prepared baking sheet. Brush the glaze egg mixture over the top and sides of the dough. With a serrated knife, cut into 8 wedges. Bake for 20-25 minutes. Cool for 10 minutes. Serve warm. Makes 8 scones.
To avoid your scones turning to stone don't overwork the dough. Currant-Cream Scones
The British have many recipes for scones. This rather rich version is a favorite at tea shops and inns throughout Britain. The scones are usually served with strawberry or currant jam and butter. At "cream teas" the scones are served with a generous dollop of Devonshire cream-a thick, clotted cream from England's county of Devonshire.
10-12 scones
1/3 cup margarine, butter or shortening(you might try lard too)
1 and 3/4 cup all-purpose flour
3 tablespoons sugar
2 and 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1/2 cup currants or raisins
4 to 6 tablespoons half-and-half
1 egg, beaten (yes...again)
Heat oven to 400 degrees. Cut margarine(or whatever fat you've chosen) into flour, sugar, baking powder and salt until mixture resembles fine crumbs. Stir in 1 beaten egg, the currants (or raisins) and just enough half-and-half so dough leaves side of bowl. Turn dough onto lightly floured surface. Knead lightly 10 times.(You're NOT making bread...too much kneading and they'll turn to stone!) Roll 1/2 inch thick.
Cut dough into 2 and 1/4 inch circles with floured cutter. Place on ungreased cookie sheet. Brush with 1 beaten egg (yes, the other one). Bake until golden, 10 to 12 minutes. Immediately remove from cookie sheet.
From: Lane
Half and half?...buttermilk or soured milk is more usual, closer to 1/4 pt (5 floz) is usually added for 1/2lb of flour, but no eggs. Also, I don't know about this recipe since it's quite different, but if you leave out the sugar and add grated cheddar cheese instead of currants (or raisins or sultanas)...mmm..yummy savory snack!
I can never resist checking out a new recipe variation, so I'm going to make them tomorrow (my hubby will be delighted!). The absolute traditional recipe is much more basic:
8oz plain flour
pinch salt
1 level teaspoon bicarbonate of soda
2 level teaspoons cream of tartar
1 1/2 oz butter or lard or hard margarine
1 1/2 oz sugar (preferably castor sugar)
1/4 pt milk or soured milk or soured double cream or
soured clotted cream
( can use a beaten egg made up to 1/4 pt also )
Sift first 4 ingredients together, rub in fat to breadcrumb texture, mix ins should be added at this point. Make a well in the center and pour in milk. Cut together with a knife until a soft-not-sticky dough is formed. Knead 3 times on a floured board to smooth underside, turn upside down and press to thickness exceeding 1/2 inch. Dust tops generously with flour before baking. bake 425F for 10-12 min
*Never roll, and always have the oven at temperature* Pretty similar...yours sound "richer" though! All measurements are English for the liquids (20 oz =1pt).
As for cream teas...oh my....closest thing to heaven....and clotted cream, ahhhhhh... homemade strawberry jam spread over first, then a big globby teaspoon of cream on top, the whole about 3 inches high, and impossible to bite without smushing your nose....oh blisss...*So now I'm REALLY homesick*!!!!
Hope you like them . You could always whip some cream for them, altho' clotted cream is more like butter it'll give an idea of what it's like. China tea is a must with them, also!!!
Meranda's Highland Scone Recipe*with an orange twist*
2 cups flour
1/2 cup drained,chopped mandarin oranges
3 TBSP sugar
2 1/2 tsp baking powder
1/3 cup skim milk
1 TBSP sugar
2 tsp grated orange zest
1 egg,beaten or egg substitiue
1/4 cup butter or margarine (I use I can't believe it's not butter light)
1egg white,beaten
1 TBSP sugar
Preheat oven to 400 F.Lightly coat cookie sheet with cooking spray.
In large bowl, combine flour,3 TBSP sugar,baking powder and grated orange zest. Using a pastry blender, cut in butter until mixture resembles coarse meal. Stir in oranges, milk and egg just until the dough leaves side of the bowl. Turn dough onto a lightly floured surface and knead lightly 10 times.
Place on greased cookie sheet and roll or pat into an evenly shaped 8-inch circle.
Cut into 8 wedges with a sharp knife; separate slightly.
This is optional; Brush with beaten egg white, sprinkle with 1 TBSP sugar.
Bake 15-16 minutes or until edges are light brown.Immediately remove from cookie sheet and serve warm.Makes 8 scones
MMMMMMM I hope you like them as much as I do!They are easy to make..And taste better than cake...Try them with orange butter(I use I can't believe it's not butter light) 1/4 cup and stir in 1 tbsp orange marmalade!!Thanks and keep posting :)
Tirnanog's Scones Posted by tirnanog of the Clan MacSpam on April 20, 1997 at 07:57:52:
To celebrate the end of re-run hell, and maybe just for fun, why not make some piping hot scones to enjoy while watching the first new epi we've seen for ages--The Stone of Scone?
Below is one of my favorite recipes, for hearty oat scones. Enjoy!
Oat Scones:
1 1/2 cups all purpose flour
1 cup oatmeal
1/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup margarine or butter, chilled
1/2 cup dried fruit, like cherries, blueberries, currants or cranberries
1/3 cup skim milk
1/4 cup plain yogurt
1 egg, beaten lightly
Heat oven to 400 degrees. Spray cookie sheet with non-stick spray. In a large bowl, combine flour, oats, sugar, baking powder, baking soda, salt, cinnamon and nutmeg; mix well. Cut in margarine or butter with pastry blender, fork, or two knives until mixture resembles coarse crumbs. Stir in fruit. Add milk, yogurt, and egg, and mix just until all ingredients are moistened. Turn out onto a floured surface. Knead or pat gently into 2 circles about 3/4" thick. The less you work the dough, the less likely it will be that the scones will resemble stones. Sprinkle with a little sugar & cinnamon, then cut each circle into 5 wedges. Bake 10-14 minutes, or until lightly browned. Serve warm, with butter and/or jam.
Scottish Shortbread From: Srossmonty
Here's the best recipe I've been able to find for Scottish shortbread. My father's parents came over from Scotland in the early Twenties and my grandmother's shortbread was second to none. Unfortunately, her recipe left this world with her. This recipe is close to that of my grandmother's. Enjoy! -Monty
INGREDIENTS:
1 lb Butter
1 1/4 cups Sugar
1 cup Rice Flour (Slade's is best if you can find it)
4 cups All Purpose Flour (I prefer Gold Medal)
DIRECTIONS:
1. Pour the sugar over the butter and let stand at room temperature until the butter is soft. Do not try to rush this step!
2. Mix the two flours together and then blend in the other ingredients.
3. Knead forever!!!!!!!!!!!!!!!!!!!!!!!
4. Roll out to 1/4" on a floured board.
5. Cut into desired shapes and prick with a fork.
6. Bake on an ungreased cookie sheet for 20 minutes at 350F, watching very carefully to prevent overcooking.
7. Allow to cool before serving.
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