Mary Berry shares her easy recipe for fruit scones, plus read her tips for making the best scones. Ready in 10 minutes!
Mary Berry's recipe for special fruit scones is packed with colourful mixed fruit. The perfect failsafe recipe for your next afternoon tea.
The ULTIMATE fruit scones with buttermilk, perfect with clotted cream and jam!
This recipe produces a lovely, light scone, typical of those served at afternoon teas all across the UK.
Cranberry Scones - buttery, flaky, crumbly traditional English scones with dried cranberries. This scone recipe is the best ever, fail-proof and so easy to make.
Learn how to bake the perfect scone plus solutions for scones that are too crumbly, too flat or too tough and some inspirational recipes.
The Best Scone Recipe — These homemade scones are incredibly EASY, NOT DRY, you don’t need to dirty a mixer, and are guaranteed-to-disappear weekend breakfast or brunch!! Made with common pantry and fridge ingredients and you can use frozen fruit!!
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
Easy scone recipe for sweet, delicious and buttery treats. Authentic Scottish scones in as little as 15 minutes.
Make the most of rhubarb season with these delicate rhubarb scones. Perfect for spring brunch or afternoon tea.
I have a weak point for scone and biscuit, I love both eating them and making them. The different between them is not much, usually the scone is sweeter, some of them use egg as the ingredient or adding dried fruit. The basic ingredients are the same, flour, baking powder and some fat. Last time that I met my friend, she took me to a scone shop and I started to wonder about the recipe, the scone in that shop is very rich and sweet, I want to create it at home. But the point is the richness of the fat will weight the dough down, for this problem I solve by using the egg so it will puff the scone up while baking. It turn out that the first batch of testing is still too dry for me, so I add more sugar and cream and Voila here comes my scone ^^. It's hard to make scone with a lot moisture, you will be lured to add more flour to prevent sticking, but please not, it's my intention to keep it moist so you will get rich scone not a dry one. Scone and biscuit usually baked in hot oven, 200°C. up, high temperature makes the dough puff up because the fat melt, water turn into steam both of them leaven while the flour set quickly and you get high rise scone. But high temperature can make the bottom of the scone and biscuit burn too, if you can find there is a pan that made for scone baking, its metal is not good conductor of heat, because of that the bottom of the scone will be golden brown and the shape of the scone will be better. But if you can't find it, line the pan with silicone baking mat can help too. I really recommend you to dip the cutter into the flour before cutting because it will prevent the cutter to stick to the dough. Update: How to video Real rich scones Makes 7-8 scones 250g .......................... Cake flour 1tbsp .......................... Baking powder 45g ............................. Superfine sugar 1/4tsp ......................... Salt 90g ............................. Unsalted butter, cool and cut into pieces. 150g ........................... 1 egg + Whipping cream Preheat the oven for 200°C. Put the flour, sugar, baking powder and salt into a bowl, whisk to combine. Use your finger to mix the butter into the flour mixture until fully mix, the mixture will look like small bread crumbs. Whisk the egg and whipping cream together and pour into the bowl. Mix until some part of the mixture moisten, pour onto the work surface, press and fold the dough until smooth, note that this dough is high in moisture. (If you want higher scone follow the trick here.) Cut with 5.5 cm round cookie cutter (rub the cutter with butter and dip it in the flour before cutting). Place on the pan, brush with whipping cream. Bake for 13-16 minutes or until the top is brown . My Own Mission: Real rich scones
These peach scones, filled with fresh peaches and topped with vanilla glaze, are tender and flaky and make the perfect sweet treat with your morning coffee!
A versatile recipe for sugar free scones to which you can add dried fruits, nuts or even frozen berries to create many favorite versions.
Make tall, buttery, flaky scones like a pro in just 10 minutes of active prep time with my tried and true scones recipe. Now you can make moist, flavorful scones with your choice of add-ins that rival your local bakery. Keep reading for all my add-in ideas, tips, and tricks for scone perfection!
Fluffiness is key!
These easy Rhubarb Scones are a simple recipe that only require 5 ingredients and 30 minutes, for a delicious dessert or treat with the tart flavor of fresh rhubarb.
A recipe for strawberry and rhubarb drop scones -- perfect for tea or breakfast -- from the Yankee Kitchen Ninja.