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
Servings:17-20
Yield:17-20 scones
Scones


INGREDIENTS

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


DIRECTIONS

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

Scones
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.

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