plain scones
currant scones
Scones
2 cups flour
1 ½ teaspoons baking powder
¼ cup soft butter
2/3 cup milk plus or minus
1 egg
sift flour and baking powder together. Blend in soft butter.
Beat egg and add to milk and stir into flour with a knife, do not stir to much.
Turn dough onto counter and knead 10 times, just enough to tidy the ball of dough.
Roll lightly to about ¾ - 1 inch, cut with cookie cutters place on dry cookie sheet
And bake at 425 till nice and golden on top 12/15 minutes.
It is better to at least double the recipe, and add 1/3 sugar to dough if you want sweet scones
these can be ,made with added cheese, sugar, chopped black olives and sautéed onion,
all kinds of choices
This is a great recipe... One of my favorites.
Thanks for posting again.
I love English scones. American ones are quite different (but good, too).
Karin
but also good, I love both. I have this recipe for the American version and it is really good. I love it plain but sometime I will pat a few frozen blueberries into the dough right before I cut them to go in the oven.
Starbucks Mini Vanilla Scones
Posted on Copykats March 15, 2007 by May M.
*Note: posted by May M - I love Starbucks's mini vanilla scones, so much so that I set out to create my own copycat version. After many trials, I think I got it! Like the Starbucks version, these scones are sweet, buttery and vanilla-y, and have a light and tender texture. Full-fat sour cream is the key ingredient, so please do not substitute. To duplicate the Starbucks's version, I topped it with a simple powdered sugar glaze.
Dry Ingredients2 cups all-purpose flour (2 cups weigh 9 oz)
2 teaspoons baking powder
1/2-teaspoon baking soda
1/2-teaspoon salt
1/2-cup sugar
5 tablespoons unsalted butter, cold, cut into pieces (5 TBL weigh 70 g)
Wet Ingredients1-cup regular full-fat sour cream
1 large egg yolk
2 teaspoons vanilla extract
Glaze1 1/2 cups powdered sugar
Water, as needed
* Preheat oven to 400 deg. F.
* Whisk together dry ingredients in a medium bowl.
* Using any method you prefer, cut the cold butter into the dry ingredients until flour resembles coarse meal.
* In a separate bowl, whisk together the sour cream, egg yolk and vanilla extract until blended. Add to the flour-butter mixture and stir with a fork until dough forms a cohesive ball. Use a spatula to get the dry bits fully incorporated. (It may not seem to have enough liquid at first, but the dough will eventually come together.).
* Place the sticky dough onto a parchment-lined (or un-greased) baking sheet and pat into a disk about 1-inch in height. Cut the dough into wedges but do not separate.
* Bake for 15 minutes or until golden brown on top.
* PREPARE GLAZE WHILE SCONES ARE BAKING.
* GLAZE:
* Place powdered sugar in a medium bowl, and add water one teaspoon at a time, mixing vigorously until smooth and runny.
* Use a pastry brush to apply a thin layer of glaze over the hot scones. Brushing rather than drizzling gives a smoother appearance and requires less glaze.
try using buttermilk instead of the regular milk and 1/2 tsp. of cinnamon. They come out even smoother and yummier!
David at: breadmantalking.blogspot.com