Love these scones. They held a nice flavor through the baking process. I used my mixed berry jam which is a jam I make every year around Christmas time. You can use any jam but, raspberries in my mixed berry jam really lent a lot to the end result. Enjoy! Diane
Homemade Mixed Berry Jam Scones makes 16 scones Ingredients Scones: 1/2 Cup Mixed Berry Jam (my Christmas Jam) 2 cups all-purpose flour, plus more if needed 2 Tablespoons sugar 2 teaspoons baking powder 1/4 teaspoon salt 1 egg 6 Tablespoons unsalted butter 2/3 cup milk Topping: 1 egg, whisked for egg wash 3 Tablespoons demerara sugar Directions Preheat oven to 400 F degrees.
Kitchen Tip: The butter in scones needs to be super COLD. IF you've handled your dough too much, you will want to set your scones in the freezer for at least 15 minutes before baking. In the Winter, its cold enough here that can I set my baking tray, covered in saran, outside on our patio table to chill before baking.
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Apple Pecan Scones with Cinnamon Sugar Topping Ingredients Scone Dough: 2 1/3 cups all-purpose flour 1/3 cup sugar 2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/2 cup cold butter, cut into small pieces 1 small fuji apple, chopped into small pieces 1/2 cup pecans, chopped 1/2 cup milk * Topping: 2 Tbs Milk ground cinnamon granulated sugar Instructions Preheat oven to 425°
Over the years I've baked up many scone recipes - each have slight variations that usually stem from cultural/geographical differences. The one common thread running through each recipe is that they are all fantastic tasting and all are tried and true!! If you want decadent, savory, fruity or sweet - this is the place to pick one to try!! or TRY THEM ALL! Enjoy! Diane
I have a lot of recipes for scones and this is one of my favorites. This recipe works well with raspberries too (I cut my raspberries in half for this recipe, if they are larger then I quarter them.) It's important to refrigerate these once cooled, for longer storage. We pop the scones in the toaster oven to warm them up and serve with a little butter or strawberry jam on the side. Enjoy! Diane
Homemade Strawberry Scones makes 16 scones Ingredients Scones: 2 cups strawberries; cleaned, stemmed and cut into small pieces 2 cups all-purpose flour 3 Tablespoons sugar, divided 2 teaspoons baking powder 1/4 teaspoon salt 1 egg 6 Tablespoons unsalted butter 2/3 cup milk Topping: 1 egg, whisked for egg wash 2 Tablespoons demerara sugar Directions Preheat oven to 400 F degrees. Clean and cut the strawberries into small pieces, add to a bowl with 1 Tablespoon of the sugar. In a separate large bowl, place the flour, salt, baking powder and remaining sugar. Add the butter and using 2 knives or a pastry blender start cutting into the butter. Use your hands if necessary but the mixture needs to resemble small peas. Add the strawberries to the bowl and coat well with the dry mixture. In a small bowl mix the egg and milk together then add to the flour bowl. Using a spatula mix everything well. Add in more flour, as needed, if dough is too wet (if it sticks to your hands too much.) Turn dough onto a well floured surface and shape into two equal rounds. Cut each round of dough into 8 triangles, just like you would cut pizza and place the triangles over a cookie tray lined with parchment paper. Brush the tops of the scones with the egg wash. Sprinkle the tops of the scones with demerara sugar. Bake for 20 to 30 minutes or until golden brown. Kitchen Tip: The butter in scones needs to be super COLD. IF you've handled your dough too much, you will want to set your scones in the freezer for at least 15 minutes before baking. In the Winter, its cold enough here that can I set my baking tray, covered in saran, outside on our patio table to chill before baking. I love this scone recipe that my relative Elaine in Australia sent to me! I did tweak the original recipe a bit to wrangle it into how I make scones overall. These are light, airy and so wonderful as a brunch table item. I've always referred to Savory Scones as "fancy biscuits" and they are - you can definitely use a biscuit cutter on this dough for a more 'down-home American biscuit' look... I prefer traditional triangle cuts. ~Enjoy! Diane
Savory Rosemary & Cheddar Scones Dry: 2 cups A/P Flour 3 tsp Baking Powder 1/2 tsp Salt Pinch of Cayenne 4.25 Tbs cold Butter, diced 1 Tbs fresh Rosemary, chopped Wet: 1/2 cup Sour Cream 1 Large Egg 1 Cup shredded Sharp Cheddar Cheese 2-3 Tbs Milk, divided Directions: Preheat oven to 425F In a large bowl, combine flour, baking powder, salt and cayenne until well incorporated. Cut the cold diced butter into the flour mixture using a pastry blender or fork. Sprinkle in the fresh Rosemary. In a bowl, whisk together the sour cream and egg. Add that mixture to the dry ingredients. Sprinkle in shredded cheese and fold all ingredients together until a dough forms, if your dough is too dry, add 1 tablespoon of milk until all ingredients come together. *this is a slightly sticky dough. Flour your hands and sprinkle flour on a parchment lined baking sheet. Using your hands, knead the dough in your large bowl until a dough ball forms - break ball into two and pat into 3/4" rounds on your baking sheet - use a bench scraper to cut scones into triangles (or rounds if using a biscuit cutter) lightly brush scones with milk and bake 18-20 mins. Serve warm with butter My recipe Inspired by an Original Recipe in shown in photo below from: "The Australian Women's Weekly" Best Recipes from The Weekly |