Scones

Scones are crumbly cookies made from shortcrust pastry with various additives - nuts, raisins, dried berries, etc. In order for the scones to come out truly tasty and crumbly, it is important to follow certain rules. For example, before kneading the dough, the butter must be cooled, the flour and butter must either be chopped with a knife (or in a microprocessor), or rubbed with your hands, but make sure that the butter does not have time to melt, and in the end you end up with a crumbly mass. Do not knead the resulting scone mixture, but only knead it lightly, then cut out flat cakes or triangles. Ready-made scones are often allowed to be brushed with still hot butter, cream, jam or honey. Baked goods are served with tea or coffee.

Vanilla scones

Vanilla scones go well with tea and more. The finished buns should be airy, soft, but at the same time slightly crumbly. This is not a completely ordinary combination of texture that ready-made scones will have if you follow certain rules during cooking.

Scones with dried apricots and chocolate

Hot scones for tea are a good start to the week. This version of buns with the addition of orange zest, bitter chocolate and dried apricots. Specifically, to enhance the orange smell, I baked scones with bitter chocolate, which contained pieces of orange pulp.

Strawberry scones

Scones are delicious soft buns with pieces of strawberries. Delicious both hot and cool. There are many options, but strawberry scones are always distinguished by their distinctive berry taste and smell. You immediately understand that summer has come. .

Scones with cranberries and nuts

Scones are tea buns originally from Great Britain. They are usually served with tea, with butter or jam. There are many recipes for scones - from simple ones to the most complex ones, when nuts, chocolate or dried berries are added to the dough.

New Year's Scottish scones

flour, salt, wine granite, baking soda, butter, egg, buttermilk

Scottish Oat Scones

flour, sugar, oat flakes, baking powder, salt, seedless raisins, eggs, butter, milk

English scones

Sunday, November 12, 2017

Scones are a common English pastry, something between unleavened (baking powder) portioned bread, buns and cookies. The scones taste best immediately after they are made, when you cut the still warm round flatbread, spread it with butter and jam... with a cup of fragrant tea - you can’t imagine anything better!

In fact, there are a huge number of scone recipes, and now I will share with you the most common one. If you remove the raisins, you will have a very basic recipe for making British scones (probably not unique, but one of the most successful). Dried fruits, nuts, fruit and vegetable purees, natural honey, currants, cheese - there can be many options for additives and it will turn out delicious every time!

Ingredients:

Making a dish step by step:

To make British scones, we need the following ingredients: premium wheat flour, milk (at least some fat content - I used 2.8%), butter (at least 72% fat content), seedless raisins, sweet sand, chicken eggs (small - in my case 43 grams), baking powder and a little salt.

Seedless raisins, rinse and dry well. If the raisins are very dry, you can steam them for 5-7 minutes in hot water.

Break a chicken egg into the milk and carefully whisk everything together so that a milk-egg mixture comes out.

Sift wheat flour into a bowl, add baking powder (read this recipe for how to create it at home), sweet sand and a little salt to balance the taste.

Stir until all dry ingredients are evenly distributed. After this, add cubes of cool butter.

Using your hands (or whatever is more convenient for you) we grind everything into crumbs - almost a minute and everything is ready.

Add dried raisins and mix.

Pour the milk-egg mixture from step 3 into the dry mixture.

Mix everything quickly (with a fork, spoon, spatula or hand) so that the flour absorbs the watery ingredients.

Place it on the table and briefly knead the dough with your hands so that there is no island of flour left. It doesn’t take a long time, it’s important!

Knead the dough into a layer at least 2 cm wide. Dust the work surface with flour as necessary.

English scones: TOP 4 recipes

Secrets and subtleties of manufacturing
Traditional recipe
English scones
Pumpkin scones
Cheese scones
Video recipes

English scones are a common part of the British tea meal. They are usually served with butter and jam. Having a cup of tea with scones, you can relax until dinner. Small buns are prepared very simply, and faster than any cookie or pie. There are a huge number of types of scones. That’s why this material contains the most delicious TOP 4 recipes for making British scones at home.

Secrets and subtleties of making scones

All ingredients should be cool. For this reason, it is better to use a food processor to knead the dough so that the oil does not have time to heat up.
It is better to grate frozen butter on a large grater and place it in the freezer. Then mixing the butter with flour will happen more quickly and the butter will not have time to melt from the warmth of your hands.
The finished dough is plastic and manageable, so there is no need to roll it out with a rolling pin. It’s quite easy to knead it with your hands.
Dough for scones should not be kneaded for a long time, otherwise an excess amount of gluten will appear and the products will turn out hard.
Scones are often made sweet, but there are also savory versions. More popular in Britain are scones with currants, raisins or cheese. But you can find it with cinnamon and poppy seeds.
Traditional scones must be the highest. At the same time, despite the fact that they grow a lot during baking, at first they should already be quite tall, about 3 cm.
When forming traditional scones, it is important to maintain a balance: the wider the diameter, the higher the bun must be.
The cut of the scones should be clean, the edges should not be sealed, so that the product grows upward and not in breadth. The best option for this is to use a round iron die cutter.
After cutting the buns, there are a lot of scraps left. They can be put to use by gathering everything into a ball and rolling it out again. With all this, the trimmings do not need to be crumpled, because Because of the baking powder, chemical processes have already begun in the dough. Therefore, when baking, buns can spread and fall apart at the junction of the dough pieces.
It is better to treat the scraps like puff pastry, carefully placing the scraps one on top of the other, without turning them over, and flattening them to a suitable height.
Scones are most often baked at a temperature of 220? C, so that the dough does not have time to creep to the sides, but strives vertically upward. But other options are possible depending on the composition of the test.
Scones are especially delicious the day they are baked, but they can be stored for a number of days and can even be frozen.

Traditional scones

Scones are a classic English scone for afternoon tea. But since the recipe is very simple, these buns are often baked for breakfast, because... It takes very little time.

Calorie content per 100 g - 296 kcal.
Number of servings: 10-12 buns
Production time - 30 minutes

Ingredients:

Flour - 450 g
Milk - 250 ml.
Sugar - 2 tbsp.
Butter - 55 g
Baking powder - 2 tbsp.
Egg - 1 pc.
Salt - 1/2 tsp.

Making traditional scones:

Mix dry ingredients: flour, sugar, baking powder and salt.
Add cool grated butter to the dry mixture and mix with your hands.
Make a well into which pour cold milk and mix the dough well.
Place the dough on a floured work surface and roll it out to approximately 2-3 cm wide.
Using a glass 5 cm across, cut out circles from the dough.
Place future scones on a baking tray lined with baking paper and brush each bun with beaten egg.
Place the baking sheet in a previously preheated oven at 180°C for 15-20 minutes.
When the scones have risen and browned, remove them from the oven.
English scones are usually served with butter, whipped cream, jam or jam.

English scones

Traditional English baked goods are small, savory buns called scones, which can be prepared in 30 minutes along with baking. They are an integral part of the English tea ceremony, when tea with milk, clotted cream and jam is served with scones.

Ingredients:

Flour - 260 g
Sugar - 50 g
Baking powder - 10 g
Salt - 0.25 tsp.
Cool butter - 75 g
Testicles - 1 pc.
Vanilla extract - 1 tsp.
Milk – 120 ml

Making British scones:

In a bowl, mix sifted flour, sugar, salt and baking powder. Add chopped butter to the dry mixture and use a knife to chop everything into crumbs.
In another container, combine milk, beaten egg and vanilla extract.
Combine the two mixtures and quickly stir the dough until smooth. If you wish, you can add seedless raisins.
Transfer the dough to a floured surface, quickly form a ball and roll it out into a thick circle approximately 18cm across.
Using a round cutter with a diameter of 6 cm, cut out circles from the dough and place them on a baking sheet covered with paper.
Using a brush, brush the surface of the dough with milk or cream.
Bake the English scones in a preheated oven at 190°C for 15 minutes on a medium level until golden brown. Check readiness with a wooden toothpick.
Cool the finished products on a wire rack and serve with clotted cream or your favorite jam.

Pumpkin scones

Pumpkin scones are perfect for breakfast. They have a rather rich additional taste and do not need any additional additives, except perhaps your favorite sauce.

Ingredients:

Pumpkin – 200 g
Flour - 200 g
Parmesan – 75 g
Baking powder - 1 tsp.
Rosemary - 1 sprig
Salt - 1/2 tsp.
Sugar - 1 tsp.
Drink – 100 ml
Egg - 2 pcs.
Milk - 1 tsp.
Sesame - 1 tbsp.
Vegetable oil - 2 tbsp.

Making pumpkin scones:

Peel the pumpkin from skin, fibers and seeds. Place it on a baking sheet and bake in the oven at 180°C until soft, about 15-20 minutes. Then cool it and grind it in a blender.
Grate Parmesan on a small grater.
In a bowl, combine pumpkin puree, Parmesan, salt, sugar, rosemary needles and vegetable oil.
Then pour in the drink with the egg and stir.
Add flour sifted with baking powder and knead into an elastic dough.
Place the dough on a countertop sprinkled with flour and roll it out into a 2 cm layer with a rolling pin. Using special molds, make circles 5-6 cm in diameter and place them on a baking sheet lined with parchment.
Brush the top of the products with beaten egg, sprinkle with sesame seeds and bake in a preheated oven at 180°C for 20 minutes.

Cheese scones

Small scones with high-quality cheese. Very fragrant buns are delicious served with jam, cream, cream cheese, jam, and, of course, butter.

Ingredients:

Flour - 2.3 tbsp.
Testicles - 3 pcs.
Baking powder - 2 tsp.
Paprika - 0.5 tsp.
Salt - 1 tsp.
Butter – 150 g
Cream 10% - 0.5 tbsp.
Cheese - 115 g

Making cheese scones:

Grate the cheese on a small grater and mix with 2 tbsp. flour.
In a separate container, crack the eggs and beat lightly with a whisk. Pour the cream into the egg mixture and beat lightly.
Sift the flour into a large separate bowl and combine it with baking powder, salt, and paprika.
Stir the flour into the dry ingredients and add the cool butter, cut into pieces.
Grind the flour and butter until it forms small crumbs and pour the egg-cream mixture into the bowl.
Knead the dough so that it does not stick to your hands and place it on a floured surface.
Roll out the dough with a rolling pin into a sheet 2.5-3 cm wide and cut out medium-sized circles.
Place the cheese scones on a baking sheet lined with parchment.
Beat the eggs in a bowl and brush the surface of the scones.
Send them to bake in a preheated oven at 180°C for 15-20 minutes until golden brown.

Video recipes for making scones.

Three recipes for British scones - scones made for tea

English muffins are a common component of the famous "five o'clock", a tea party scheduled for 5 o'clock. The eminent master of the detective story and the atmosphere of good old Great Britain, Agatha Christie, naturally, often mentions scones in her works. But in Russian translations we can only guess them in abstract tea cakes. Now we will not only find out what is encrypted in the simple word “flatbread”, but we will also prepare real scones without the help of others. They are eaten with jam and butter. But since the buns will actually be unsweetened, they can be safely supplemented with cheese or even sausage. But now we want to offer you scones with sweet filling. Three recipes with photos.

Scones: recipe from Jamie Oliver

What we will need:

tangerines - 1 pc.;
cloves - 2 pcs.;
frozen cherries - 75 g;
butter - 75 g;
flour - 250-350 g;
baking powder - 1 tsp;
sugar - 1 tbsp. with a slide or to taste;
eggs - 1 piece;
milk - 1 tbsp.

Quantity: 10 pcs.

Preparation time: 20 min.

Production time: 1 hour 10 minutes.

How to make scones according to a British chef's recipe

We take out the frozen cherries in advance, place them on a sieve and place it over a bowl into which the juice will drain when thawed. We will need it.
We remove the zest from the tangerine on a small grater - just a catchy orange layer. Place in the chopper bowl.
Squeeze out the juice.
Pour tangerine juice into a small saucepan, throw in the cloves and place on the stove. Bring to a boil, cook over low heat for 4-5 minutes.
Remove the cloves and add the cherries. Boil in juice. If you have dried ones, they should get wet and absorb almost all the juice. If defrosted, then simply cook for 5 minutes until they begin to resemble jam.
Place on a sieve again so that the syrup drips into a bowl of cherry juice.
While the cherries are draining and cooling, prepare the dough for the scones. Add frozen butter, cut into pieces, into the grinder bowl, where the zest already lies.
Close the lid and turn on the chopper - almost a few revolutions to chop the butter, mixing it with the zest.
Mix the flour with baking powder and pour into the chopper. Close and restart again.
Break an egg into the resulting mixture.
Turn it on and get slightly moistened flour crumbs.
Pour milk into it, the crumbs will be even more saturated with moisture.
Pour it onto the board and put the cherries in the bowl. Grind. At this point I will make a small digression. Jamie lets you mix the crushed cherries into the batter with your hands. But experience gives a hint that the cherries could be thrown directly into the flour crumbs and chopped together. So I returned the flour mixture to the grinder and did this operation.
Roll the dough into a ball, wrap it in a plastic bag and put it in the refrigerator for half an hour.
After the time has passed, place it on a floured board. Since our cherries were wetter than the initial recipe called for, at this step we add a little more flour to get a dough that will be comfortable to work with further.
Roll it out into a thick layer. The thickness is at least 2 cm. We cut out the blanks with a diameter of about 5 cm. We crumple the rest again and roll it out.
Bake on a baking sheet lined with paper or silicone for 10-12 minutes in an oven previously preheated to 200 degrees.
Remove and cool.

To serve, I prepared two sauces: sour cream and cherry. How to create it. 1) Beat sour cream with sugar and a pinch of tangerine zest. 2). Add 1 tsp to the juice that drained from the cherries. starch, sugar and cook until thickened over moderate heat.

Fans of tea parties with scones choose any of the proposed sauces or, most likely, both at once.