This fruit curd is made from fresh strawberries, it's easy to make and so delicious, great on cookies, cakes, scones, and more.
Specks of orange zest and cranberries What do I like about these scones? They are buttery, crumbly, moist and my kitchen smells like Christmas as they bake. The addition of orange zest + cranberries = smell of Christmas time. This is a one bowl recipe and mixing was done using hands, therefore washing up afterwards was kept to a minimal. The scones can be made ahead and freezes well. As the ingredients are simple, using good, quality butter and cream is vital. Good quality ingredients will result in a good bake and delicious scones. Orange, Cranberry Cream Scones [Print Recipe] Adapted from American Test Kitchen Cookbook (makes 9 pieces of 4 inches round pieces) Ingredients: 280g/(2 cups) all purpose flour 15g/(1 Tbsp) baking powder 40g/(3 Tbsp) sugar 3g/(1/2 tsp) salt 80g/(1/2 cup) dried cranberries, diced zest of 1 orange 70g/(5 Tbsp) unsalted butter, cold and cubed (at least 83% butter fat) 200 - 220 ml/(1 cup) cold heavy/whipping cream (35% - 38% butter fat) Steps to scones: In a large bowl, measure the flour, baking powder, sugar, orange zest and salt. Whisk the flour mixture with a wire whisk to uniformly combine the dry ingredients. Incorporate the ice cold, cubed butter into the flour mixture by rubbing or smearing the butter between your fingertips (between thumb, index and middle finger) as you toss them around in the flour mixture. Work fast rubbing through all the big lumps of butter and the mixture should resemble coarse bread crumbs. You can use 2 butter knives to carry out this step instead of using your fingers. Mix in the diced cranberries. Stir in the cold cream with a spatula or fork until the dough comes together. Transfer the dough onto the table top and give it a few gentle knead (less than 10 kneads) to make it come together as a dough. Lightly flour the surface of the table top and press the dough into a 3 - 4 cm thick round disc. Lightly flour the surface of the dough and the 4 cm diameter round cutter and cut into pieces. Place the cut pieces, spacing them 3 cm apart, onto a baking sheet lined with baking paper. Press the remaining scraps together and cut more pieces until the dough is used up. OR you can use a knife to cut the scones into 10 equal wedges if you do not own a cookie cutter. At this stage, the scones can be frozen and stored in an air tight container for up to a week. Just bake them frozen but you need to add 3 - 5 minutes of extra bake time if doing so. Space the scones 3 cm apart and bake in a preheated oven at 220 degrees C or 428 degrees F, on the middle rack of the oven, for 12 - 15 minutes or until the tops are lightly golden brown. Note: To get the scones to rise high and mighty, flour the cutter well and with a swift downward motion press the cutter into the dough. Do not twist the cutter as you push it into the dough as this will hamper the rise of the scones. Share the recipe: Facebook: https://www.facebook.com/incookiehaven?fref=nf or Instagram: incookiehaven
An authentic British Scone is the perfect accompaniment to your warming cup of tea, particularly if you have some clotted cream and jam to serve it with!
An easy and tasty vegan scone recipe. This classic British tea time treat is ready in just 30 minutes.
Make and share this Cornmeal Scones recipe from Food.com.
No, your scone is NOT supposed to be a sad dry heap of useless carbs! The best scones are crispy on the edges and tender in the middle. They are buttery, flaky, perfectly moist pieces of breakfast perfection that are surprisingly easy to make with a few tips. Don't let the sad coffeehouse selections fool you into thinking you don't like scones. You just haven't tried this recipe yet!
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Pumpkin Scone Recipe by Lady Flo Bjelke-Peterson.
Healthy recipes offer you Apple Cinnamon Scones, we hope you like it
As you can tell, I LOVE home baked goodies. That's why I bake all the time but the biggest drawback is the calories. Now this is where this great recipe comes in handy. These scones are only 196 calories as opposed to 460 at Starbucks. Don't get me wrong, I LOVE Starbucks and am a regular customer but man, when they started listing the calorie content of their foods...uh, that was like an instant repellent for me. I can't live without a hot cup of coffee in the morning and a nice chilled coffee drink in the afternoon but the extra calories and poundage I'd gain from eating their scones or pastries...umm..no, not good. Anyways, as I'm waiting in line to order my coffee I wistfully gaze at the scones and wave goodbye to them. Too many calories! Determined to find a way to be able to have my cake and eat it too, I went on a recipe hunt. I didn't have to hunt for very long though. Hello...CookingLight.com. This recipe calls for very little butter and sugar which is a good thing. An even better thing is that they taste really good. I've baked them and everyone who's tasted them really like them. Recipe adapted from Cooking Light: 1/2 cup 2% reduced fat milk 1/4 cup sugar 1 teaspoon vanilla extract 1 large egg 2 cups all-purpose flour (about 9 ounces) 1 tablespoon baking powder 1/2 teaspoon salt 3 tablespoons chilled butter, cut into small pieces 1 cup fresh or frozen blueberries To brush over scones: 1 large egg white, lightly beaten 2 tablespoons sugar ( I used turbinado sugar-natural brown sugar) Preheat oven to 375 degrees. Combine first 4 ingredients in a medium bowl, stirring with a whisk. Lightly spoon flour into dry measuring cups, level with a knife. Combine flour, baking powder, and salt in a large bowl, stirring with a whisk. Cut butter with a pastry blender or 2 knives until mixture resembles coarse meal. I usually start out using a pastry cutter then end up using my hands to combine the butter with the flour mixture. Add milk mixture, stirring until moist. Warning: The dough will be really sticky especially if you're using fresh blueberries that have just been rinsed. That little bit of extra water on the blueberries adds to the stickiness. Dust a surface flour and turn dough out onto it. I also dust the top of the dough too so its easier to work with. Pat dough down into 10 wedges and place dough wedges onto a baking sheet lined with parchment paper. I used a flower cookie cutter with this batch so that the scones would be round but you can cut yours in to triangles. Either way looks attractive. I use parchment paper every time I bake cookies and scones. It just saves to much time and is so much easier to bake the goodies on. It's not that expensive so I highly suggest that you buy a roll. Brush egg white over dough wedges, sprinkle evenly with turbinado sugar. Bake scones at 375 degrees for 18 minutes or until golden. Serve warm. Mmmmm, nothing like warm blueberry scones right out of the oven!!! Yummm!!!
Copycat Panera Orange Scones are a bright and soft scone with tons of orange flavor. Slighty sweet glaze, these go perfect with coffee!
Savory scones are light and fluffy with plenty of herb flavor. Serve them with breakfast, weekend brunch, or even in place of dinner rolls!
Mary also gives her thoughts on whether to put cream or jam on first
Homemade Clotted Cream (aka Devonshire or Cornish Cream) is a luxurious spreadable cream and a must for afternoon tea and scones, but no need to buy those pricey little imported bottles, because now you can make it right in your own kitchen!
