Traditional Fruit Scone Recipe

The Ultimate Healthy Blueberry Scones {Video Included!}

WEBJul 26, 2016 · Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper. In a medium bowl, whisk together the flour, baking powder, and …

Rating: 4.9/5(37)

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Traditional Fruit Scone Recipe Perfect for Afternoon Tea

WEBMar 16, 2014 · Pour the milk and egg into the bowl with the flour and mix with a metal spoon or knife until it forms a soft dough. Sprinkle some …

1. Put the flour and baking powder in a large bowl. Add the butter and rub it in with your fingers until it is like breadcrumbs.
2. Mix in the sugar and raisins.
3. Break the egg into a measuring jug and beat it lightly then add enough milk to make up 300ml.
4. Pour the milk and egg into the bowl with the flour and mix with a metal spoon or knife until it forms a soft dough.
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5. Preheat the oven to 220C/200Fan/400F.
6. Sieve the flour, salt and baking powder into a large bowl. Lightly rub in the butter until it is well incorporated into the flour and the mixture resembles breadcrumbs.
7. Stir in the caster sugar and the sultanas or raisins. Crack the egg into a measuring jug and beat lightly. Pour in the milk or buttermilk up to the 200ml mark and give the mixture a stir.
8. Make a well in the dry ingredients and pour in the egg/milk. Using a large fork or butter knife, lightly mix the ingredients together. If the mixture seems to dry, pour in a little more milk, a little at a time. At this stage I ditch the fork/knife and use my hands to lightly mix the dough. It should be soft and slightly sticky, but not too sticky to handle.

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Glazed Mixed Berry Scones (+ Variations!) Averie Cooks

WEBApr 24, 2020 · Instructions. Preheat oven to 400F. Line a baking sheet with a Silpat or parchment; set aside. In a large bowl, add 2 cups flour, …

Rating: 4.5/5(240)
1. Preheat oven to 400F. Line a baking sheet with a Silpat or parchment; set aside.
2. In a large bowl, add 2 cups flour, granulated sugar, baking powder, optional salt, and whisk to combine.
3. Add the butter, and with a pastry cutter or two forks, cut the butter in. You can use a food processor, but I find not having to wash it is a big time-saver. I smoosh the butter with forks and when it’s the size of large marbles, I use my hands and knead it in. It will feel like semi-wet, cool sand. Some larger pea-sized butter clumps are okay; set bowl aside.
4. In a small bowl, add the egg, sour cream, vanilla, and whisk to combine until smooth.

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