Cookbook:Basic Scones
Basic Scones | |
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Category | Baking recipes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ingredients
editProcedure
edit- Preheat the oven to 450° F (225° C).
- Sift flour, baking powder and salt into a bowl. Rub in butter. Add sugar. Add the milk and mix with a knife until obtaining a soft, not sticky, dough.
- Turn the dough on to a lightly floured board and knead it quickly until it is smooth.
- Roll out the dough to about ½ inch (12 mm) thickness. Cut 16 rounds with a 2-inch fluted cookie cutter and transfer them to a buttered cookie sheet. Brush the tops with milk.
- Bake towards top of the hot oven for 8–10 minutes or until well risen and golden brown.
- Cool on a wire rack.
- Serve tea scones with butter, whipped cream, and jam.
Notes, tips, and variations
edit- Raisin scones: add 1–2 tbsp raisins with the sugar.
- Lemon and raisin scones: add 1 tsp finely-grated lemon peel and 1–2 tbsp raisins with the sugar.
- Orange and cherry scones: add 1 tsp finely-grated orange peel and 1–2 tbsp finely chopped candied cherries, washed and dried, with the sugar.
- Date and walnut scones: add 1 tbsp finely-chopped dates and 1 tbsp finely-chopped shelled walnuts with the sugar.
- Cinnamon scones: sift 1 tsp cinnamon with the flour.
- Ginger scones: sift ½ tsp ground ginger with flour.
- Honey scones: use 1 tbsp honey and reduce the ½ cup milk to 7 tbsp.
- Chocolate chip: mix in 2 tbsp chocolate chips