Anyone have a good scone recipe

Bazaar


Joined: 01/07/2010
Posts: 217

Message Posted:
18/10/2010 12:01

Tried making scones the other day but they ended up like rock cake any ideas

hawkeye


Joined: 12/09/2010
Posts: 334

Message Posted:
18/10/2010 13:26

8 oz s.r. flour or plain with1 tsp baking powder .

2 oz marge rub in to make like breadcrumbs

1 large tblesp golden syrup melted

or 2 tblsp sugar.

mix with milk only or 1 egg and a little milk

must be cooked at a high temperature in the upper part of the oven

Deniz1


Joined: 28/07/2009
Posts: 3829

Message Posted:
18/10/2010 13:31

Dont handle the dough too much that makes it hard.

BoTanica


Joined: 22/12/2009
Posts: 714

Message Posted:
18/10/2010 14:01

When stamping out the rounds, don't twist the cutter!

Pugwash


Joined: 06/09/2010
Posts: 1797

Message Posted:
18/10/2010 15:28

Yes I have a good one for fruit scones, I love them



1lb / 500g self-raising flour

4oz /125g slightly salted butter

4oz 125g caster sugar

8fl oz / 250ml milk

5oz / 150g sultanas (or raisins)

12g / ½oz baking powder

Large pinch salt



Sieve the flour, baking powder and salt into a bowl. Rub in the butter until very fine crumbs. Make a well in the centre of the mixture. Dissolve the sugar in the mile and add to the mixture. Mix the flour with the milky sugar.



Add the sultanas and ensure the ingredients are thoroughly mixed.



Place dough on a floured board. Make a round roughly ¾ in / 2cm thick. Using a scone cutter (about 2in / 5 cm) cut into rounds and place on a lightly greased baking sheet. Lightly knead together the rest of the dough and continue cutting more scones to use up all the dough. Brush the tops of the scones with a little milk.



Bake for 12-15 minutes in pre-heated oven (220C/425F) until risen and golden.

jardap


Joined: 08/08/2008
Posts: 318

Message Posted:
18/10/2010 15:50

Don't know what she puts in and how she puts it all together, but my wife's are bloody good !

swyflot


Joined: 07/11/2008
Posts: 916

Message Posted:
18/10/2010 16:42

As the above but for a change omit sugar and dried fruit and add grated cheese and thyme and top with grated cheese before baking

PaulW



Joined: 20/07/2009
Posts: 651

Message Posted:
18/10/2010 16:56

A slight variation

3 oz (75 g) Feta, cubed small

10 black olives, pitted and roughly chopped

2 oz (50 g) sun-dried tomatoes, drained of oil and chopped (reserve 1 tablespoon oil)

6 oz (175 g) self-raising flour

2 oz (50 g) wholewheat flour

¼ level teaspoon baking powder

¼ level teaspoon cayenne pepper

¼ level teaspoon mustard powder

2 tablespoons extra virgin olive oil

1½ level teaspoons chopped fresh thyme

1 large egg

2 tablespoons milk

For the topping:

milk for brushing

2 oz (50 g) Feta, crumbled

Pre-heat the oven to gas mark 7, 425°F (220°C).

First sift the flours and baking powder into a large, roomy bowl, tip in any bran left in the sieve, then add the cayenne and mustard powder and, using a knife, work in the 2 tablespoons of olive oil, plus the reserved tablespoon of oil from the sun dried tomatoes.

When the mixture looks like lumpy breadcrumbs stir in the chopped thyme, cubed Feta, olives and sun-dried tomatoes.



cont

PaulW



Joined: 20/07/2009
Posts: 651

Message Posted:
18/10/2010 16:57

Now in a separate bowl beat the egg with the 2 tablespoons of milk and add half this mixture to the other ingredients. Using your hands, bring the mixture together to form a dough, adding more of the egg and milk as it needs it – what you should end up with is a dough that is soft but not sticky.



Now on a floured board, roll the dough out to a depth of 1 inch (2.5 cm). Then stamp out the scones using a 2 inch (5 cm) cutter, either plain or fluted. Put the cut-out pieces on a baking tray and brush them with the milk.



Finally top each scone with the crumbled Feta, and put the tray on the highest shelf of the oven to bake for 12-15 minutes or until they've turned a golden colour. Then remove them to a wire rack until they are cool enough to eat.

simbas



Joined: 16/07/2007
Posts: 5943

Message Posted:
18/10/2010 18:17

Do you sell them by the Dozen Chef Paul ?

Simbas : )

Linnyloos


Joined: 30/11/2008
Posts: 483

Message Posted:
18/10/2010 19:39

Thanks Paulw. Will definitely try your recipe. Sounds great

Bazaar


Joined: 01/07/2010
Posts: 217

Message Posted:
18/10/2010 20:00

Thanks for the recipes will give it another go tomorrow