Every day is perfect for scones, and this tutorial will walk you through exactly how to make soft scones. These scones come out crisp on the outside and super soft and light in the middle. They are the perfect base for all sorts of add-ins!
This is a traditional bread from New Zealand. I would love to visit there someday and have always found the food to be so amazing. It was colonized by Europeans in the 1800's. It is well known for its lush and fertile land. It is certainly a land rich with remarkable Polynesian heritage, and European elegance. When I first read about this bread, I was intrigued. It sounded like heaven on earth--indeed like New Zealand itself. So, I tried it and found it to be a very delightful and sweet bread. Traditionally this bread is baked in a deep pot. I used a #10 can, and then found a deep pot used for camping (blue) that also worked really well. The original recipe doesn't call for salt, fat, or anything but the yeast, water, sugar, and flour. I added 1 tsp of salt to mine, but don't feel like you have too. This recipe is from "Sam Choy's Polynesian Kitchen". He got the recipe from Riana Mahe. Maori Bread 1T yeast (I used 1 tsp and let it raise a lot longer which is more traditional) 1 1/2 cup warm water 1 cup sugar (or 1/2 cup honey) 4 cups flour, all purpose white (whole wheat use 3 1/2 cups) Directions: In a large mixing bowl, combine the yeast water and sugar. Add flour all four cups at once. Mix until dough is smooth and elastic, about 5 minutes. Grease a deep pot. Place dough in the pot. Cover with a lid and let rise until doubled, about 1 hour. Mine took 4-5 hours. Preheat oven (or solar oven) 350 degrees. After dough has risen sufficiently, place in oven cover pot with foil and bake for 45 minutes. Open oven, remove lid, and let bread brown for the last 15 minutes. Remove bread from the oven and take out of pan. The loaf will be shaped like the pot. Wrap in dampened cheesecloth to keep the crust moist. Serve hot with honey citrus butter. Honey citrus butter 2T orange juice concentrate 4T honey 1 tsp orange zest 1/2 cup unsalted butter, at room temperature. Combine all until smooth and spreadable. Enjoy!
There’s almost more raspberries than bread in my recipe for the BEST RASPBERRY BREAD!! You’ll want to make it over and over because it’s super soft and just bursting with juicy berries!!
Nothing says spring like rhubarb! I'm a big fan, so I made these rhubarb vanilla lemon scones to celebrate the new season.
Hello, beautiful (scone) ! That might sound like a silly introduction, but look at the vanilla bean specks and the amazing flakin...
UPDATE 4/5/21: Due to a lot of feedback about these scones having too much flour and being way too dry, I recently placed this recipe on private until I had some extra time to retest the recipe. However, I have also received quite a few e-mails from some you who have made it before asking for the recipe! So, as of right now, the recipe is unchanged. I will update this post again when I have gone through it myself, but if you've made it before and enjoyed it, here you go!
I have been eating this bread for as long as I can remember! Toast it up for an easy breakfast, or eat it as a quick snack anytime.
Quick, easy recipe for veggie cheese muffins that are great for many occasions!
Blueberry Scuffins ~ They're not scones or muffins, but Scuffins. Enjoy these moist and delicious Blueberry Scuffins with a nice cup of coffee and/or tea.
Easy raisin scones that are light and fluffy
Inspired by Starbucks' famous pumpkin scones, these breakfast treats are packed with pumpkin flavor.
These delicious raw, gluten free lemon scones are made with health healthy chia seeds! Topped with a blackberry sage jam, they are perfect for your morning.
Chocolate Chip Scones-these soft and tender scones are dotted with chocolate chips and will remind you of a chocolate chip cookie! One of our favorite treats to enjoy for breakfast, brunch, or dessert
A delicious, wholemeal and seeded bread that doesn't require kneading.
With buttermilk for tenderness, whole wheat for healthy fiber, and granola for a touch of crunch and flavor, these muffins are a delicious way to start any day. Want to make them vegan? See "tips," below.
You knew my love of scones was going to morph into some little chocolate number. I've actually been hanging onto this chocolate almond scones recipe for probably a year. I know. Sorry. They're so good. But
We used a nonstick muffin pan to achieve a crusty edge and popover look. An uncoated pan will bake a more classic muffin shape.
For a savory breakfast treat or to accompany a hearty soup at dinner, it is hard to beat these flaky, buttery cheddar herb scones! I’ve been a little obsessed with baking scones lately. I suspect that the origin of my obsession is the closing of a favorite neighborhood cafe that made the best scones I...Read More »
Cheesy and perfectly dense cornbread scones.
Barely sweet, multigrain but full of butter, so you don’t feel too deprived.
Those of you who have been reading for a while will know that I am practically in love with Rose Levy Beranbaum. So, with the last of Nadine’s CSA currants, I decided to forgo my usual scone …
Soft and fluffy doughnut muffins filled with blueberry jam is a great recipe to impress your guests for tea time and make great lunchbox fillers.
We're sure you've had blueberry muffins for breakfast before, but what about scuffins? That's the only way to describe these yummy breakfast treats, which are a delicious cross between scones and muffins.
Bursting with juicy, fresh raspberries and boasting a soft, plush texture, these raspberry scones are even better than from a bakery!
