Scones Recipe | My Recipe Time

Scones Recipe

Scones Recipe | My Recipe Time These are the kind of scones you'll find gracing many an English table during afternoon tea: dainty, fluffy and light. They are chockablock with dried currants, but just as nice without them.You'll need a 2-inch biscuit cutter. If you don't have a stand mixer, you can quickly work the butter into the flour mixture by hand or with a pastry cutter.Serve with clotted cream and jam

Prep:10 mins
Cook:15 mins
Total:25 mins
Yield:17-20 scones


About 4 cups (584 grams) flour, plus more as needed
1/4 cup plus 2 tablespoons (84 grams) sugar
2 tablespoons (20 grams) baking powder
8 tablespoons (1 stick; 113 grams) chilled, unsalted butter, cut into 1/2-inch cubes
About 1 cup (143 grams) dried currants (optional)
About 1 cup (250 grams) whole milk, plus more for brushing
About 3/4 cup (162 grams) heavy cream


Step 1
Combine the flour, sugar and baking powder in the bowl of a stand mixer or handheld electric mixer. Beat on low speed just to blend. Add the chilled butter; beat on low speed for 4 or 5 minutes, until the mixture starts to look crumbly with some large chunks. Stop to scrape down the bowl.

Step 2
Add the currants, if using; beat on low speed until evenly distributed.

Step 3
Pour in the milk and heavy cream; beat on low speed for several seconds, just until the liquids are incorporated, to form a soft dough.

Step 4
Lightly flour a work surface. Transfer the dough there and pat it to an even thickness of about 1 inch. Cover loosely with a clean kitchen towel; let it rest for 30 minutes.

Step 5
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone liner.

Step 6
Flour the edges of your biscuit cutter, then use it to cut out 17 to 20 scones (straight down, without twisting), arranging them at least 1 inch apart on the baking sheet as you work and re-flouring the cutter each time. Try to re-roll the scraps no more than once as the subsequent portions of dough may not rise as much in the oven.

Step 7
Brush the tops of the scones with milk. Bake (middle rack) for about 16 minutes, turning the sheet from front to back halfway through, until lightly golden.

Step 8
Transfer them to a wire rack to cool for a few minutes before serving, or cool completely before storing.

Nutritional Information

Servings Per Recipe: 8
Calories: 397.3
% Daily Value *
Protein: 6.8g
14 %
Carbohydrates: 50.6g
16 %
Exchange Other Carbs: 3.5
Dietary Fiber: 1.3g
5 %
Sugars: 14.1g
Fat: 18.9g
29 %
Saturated Fat: 11.6g
58 %
Cholesterol: 71.4mg
24 %
Vitamin A Iu: 619.9IU
12 %
Niacin Equivalents: 4.2mg
32 %
Vitamin B6: 0mg
3 %
Vitamin C: 0.1mg
Folate: 90.9mcg
23 %
Calcium: 220.3mg
22 %
Iron: 2.6mg
15 %
Magnesium: 15.6mg
6 %
Potassium: 110.2mg
3 %
Sodium: 594.9mg
24 %
Thiamin: 0.4mg
38 %
Calories From Fat: 170.5
Percent Of Calories From Carbs: 50
Percent Of Calories From Fat: 42
Percent Of Calories From Protein: 6
Percent Of Calories From Sat Fat: 26
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

For More Recipes... Click Here

No comments:

Post a Comment