Kitty said: Yes.Has anyone got a quick and easy well tried recipe for fruit scones?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Has anyone got a quick and easy well tried recipe for fruit scones?),it will help you,my kids.
I made some scones at the weekend using flour, baking powder, butter, milk, sugar and raisins. They tasted ok, but were not light and fluffy like the ones you buy in a shop. Someone said add an egg. Anyone got some really well tried recipes.
Answers:
Cream Scones, Fannie Farmer Cookbook
2 cups flour
2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
4 tablespoons butter
2 eggs, beaten
1/2 cup cream
Preheat the oven to 425 Degrees. Lightly butter a cookie sheet. Mix the flour, baking powder, sugar and salt in a large bowl. Work in the butter with your fingers or pastry blender until the mixture resembles coarse meal. Add the eggs and cream and stir until blended. Turn out onto a lightly floured board and knead for about a minute. Pat or roll the dough about 3/4 inch thick and cut into wedges. Place on the cookie sheet and bake for about 15 minutes.
note: Add any additional flavors with the eggs. I usually cut this recipe in half, and I've made it countless times.
Other Answers:
Yes, Tescos.
These make the lightest, fluffiest scones you've ever had...I guarantee it! If you do not like blueberry, just change it to your favorite fruit. It still turns out the same.
2 cups all-purpose flour
3 tablespoons sugar, plus more for sprinkling tops
1 tablespoon baking powder
3/4 teaspoon salt
6 tablespoons unsalted butter, cold and cut into pieces (3/4 stick)
1 1/2 cups fresh blueberries, picked over and rinsed
1 teaspoon lemons, zest of, grated
1/3 cup heavy cream, plus more for brushing tops
2 large eggs, lightly beaten
Adjust rack to center of oven, and heat to 400 degrees.
Place a Silpat baking mat on a baking sheet, and set aside. In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry blender, or two knives, cut in butter until the largest pieces are the size of small peas.
Stir in blueberries and zest. Using a fork, whisk together cream and egg in a liquid measuring cup.
Make a well in the center of dry ingredients and pour in cream mixture. Stir lightly with fork just until dough comes together.
Turn out onto a lightly floured surface, and knead a few times to mix well.
Pat dough into a 6-inch square about 1 1/4 inches thick.
Using a floured knife, cut into four 3-inch squares.
Cut squares in half on the diagonal to form eight triangles.
Transfer to prepared baking sheet. Brush tops with cream and sprinkle with sugar.
Bake until golden brown, 20 to 22 minutes.
Transfer scones from baking sheet to wire racks to cool. My recipe is similar, but oh so good!
preheat 400 degrees
1 1/4 Cup flour
2 1/2 tsp Baking Powder
1/4 tsp Salt
3 Tblspn Sugar (I add a little more)
mix dry ingredients
Cut in 3 Tblspn Butter
mix till crumbles/is crumbly
1 egg
1/4 C Milk
I kneed them on a well floured surface and shape them like a biscuit. I push my thumb in the middle and make a dent in the middle of the scone (otherwise they aren't always cooked in the middle).
Bake for 10 minutes
While they are baking I mix up the topping... about 1/2 stick of good butter and 1/4 C of Powder Sugar. Just mix it well with a fork.
This is the best scone recipe!
Source(s):
Winnie the Pooh cook book tried and tested all the time...1pound self raising flour,pinch salt, 3ozs butter, 2ozs sugar, 2ozs fruit, 1 egg and milk to mix
put flour and butter in bowl mix to fine breadcrumb texture, add salt, sugar and fruit, mix, add beaten egg and enough milk to make stiff dough, put out on floured surface, roll to quarter inch thick, cut out, put on baking tray and brush with milk, bake on about 190 until risen and brown, good luck!!
2 3/4 c. flour
1/3 c. sugar
1/4 c. buttermilk or dry milk powder
3/4 tsp. salt
1 tbsp. bkg pwd
1/2 c. cold butter
3/4 c. dried fruit, nuts, choc. chips, whatever
2 large eggs
2 tsp. van extract (or 1 tsp van, 1 tsp almond)
3/4 c. milk, buttermilk, or water
top with coarse sugar before baking if desired
oven 425 F. Lightly grease pan or cookie sheet. In large bowl, whisk together all dry ingredients. Cut in butter to petit pois (small pea size) stage - this is very important and having those little chunks of butter will make the scones fluffy rather than mealy! Toss in the fruit/nuts and mix just enough to coat.
In separate bowl, whisk eggs, vanilla (or other), and liquid together. Add to dry ingr and stir until all is moistened and holds together.
Drop them by generous 1/3 cups for large size or use scone pan as mentioned. Sprinkle with sugar, if desired. Bake in 425 F oven for 15-18 min, until lightly browned. Remove from oven and let stand 4-5 min to firm. Glaze if desired.
Source(s):
The Baker's Catalogue, Inc Fruit Scone Fingers
The dough for these scones is scored into finger shapes before it's baked. You can separate the fingers into individual servings after they have finished baking. Serve with butter and jam for an afternoon snack with coffee or tea or put them out for a breakfast treat.1 1/2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons butter, cut up
1/2 cup granulated sugar
3/4 cup California Raisins
2/3 cup buttermilk
1 egg, separated
1 tablespoon confectioners sugarPreheat the oven to 375 F. Grease a 9-inch square cake pan and line the bottom with wax paper. In a large bowl, combine the flour, cream of tartar, baking soda, salt, and butter Using your fingers, work the mixture until it resembles fine dough bread crumbs. Add sugar and raisins and mix well.
In a medium bowl, whisk the buttermilk and egg yolk. Mix into the dry ingredients until the dough just comes together. Spread the dough evenly in the prepared pan. With a floured knife, score the dough into finger shapes about 1 inch wide and 41/2 inches long. Brush with egg white and dust with confectioner's sugar. Bake for 15 to 20 minutes, or until golden. Serve warm.
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