Over the Week-end made some Scones, turned out a disaster. Small and not tasty. Anyone out there have a great recipe for Plain Scones. It would be very much appreciated. Thank you in advance.
Weigh the water and dissolve in the sugar; add in the egg
Sieve all the dry ingredients and crumb with the butter
Combine liquid and crumb til just clear. Keep mixing to a minimum.
Roll out paste and cut scones to size required.
Place well apart on a baking sheet and glaze tops with beaten egg.
Rest 15 minutes.
Bake in a pre-heated conduction oven at 225*C until browned on the top. Splitting one of the scones is a good test for baking. If you can see little hairs forming as you gently tear the scone open, then it needs more baking.
As Andy said, it's very, very, very important you don't over-work scone dougt. If you do, you'll end up with dense scones that doesn't rise very much. After you mixed all the ingredients in, just gather up the dough together between your hands, still crumbly and rough. Knead just a few times. Don't ever try to make it into smooth dough. Either with your palm or with a rolling pin, spread it into the thickness of your liking and cut into rounds or triangles with a cutter with very sharp edge or ver sharp knife.. It's very important, also, you cut down in a quick sharp, straight action in one go, without twisting at all.
For basic traditional English recipes like scones, I think they're very reliable.
Me neither, at all. Especially when she tries to convince her fans risotto can be made in an oven.....with raw egg to add 'creamyness.' But one has to admit she's brilliant when she does traditional English food, especially sweet things. Very reliable formula.
I have made these several times raspberry and blueberry. I froze my butter and used a cheese grater rather than my food processer. I think that these would taste great plain. This is the best scone recipe I have have made.
Plain Scones.
Best wishes
Andy
Material
Formula [% of flour]
Recipe [grams]
Strong Flour
40
400
Soft Flour
60
600
Baking Powder
6
60
Milk Powder
6
60
Butter
25
250
Caster Sugar
18
180
Egg
6.25
62.5
Water
48
480
TOTAL
209.25
2092.5
As Andy said, it's very, very, very important you don't over-work scone dougt. If you do, you'll end up with dense scones that doesn't rise very much. After you mixed all the ingredients in, just gather up the dough together between your hands, still crumbly and rough. Knead just a few times. Don't ever try to make it into smooth dough. Either with your palm or with a rolling pin, spread it into the thickness of your liking and cut into rounds or triangles with a cutter with very sharp edge or ver sharp knife.. It's very important, also, you cut down in a quick sharp, straight action in one go, without twisting at all.
For basic traditional English recipes like scones, I think they're very reliable.
Delia Smith
James Martin
Although I'm not a fan of Delia Smith's cooking in general, I use her scone recipe often.
Me neither, at all. Especially when she tries to convince her fans risotto can be made in an oven.....with raw egg to add 'creamyness.' But one has to admit she's brilliant when she does traditional English food, especially sweet things. Very reliable formula.
I've made these a few times. Very delicious, easy, and virtually foolproof.
http://www.myrecipes.com/recipe/classic-scones-10000001536679/
Sorry, but that link leads to a page saying "This recipe is no longer available"
If you register with the site, the recipe will magically appear. Here's a jpg of the recipe. I hope you can read it.
I have made these several times raspberry and blueberry. I froze my butter and used a cheese grater rather than my food processer. I think that these would taste great plain. This is the best scone recipe I have have made.
http://annies-eats.net/2010/03/18/blueberry-scones/