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Tested Scone Recipes & Videos

 

Cream Scones Chocolate Chip Scones Coffeehouse Scones
Cream Scones have a lovely crisp crust with a rich buttery flavor and light and fluffy texture. They are delicious cut in half and served with Devonshire Cream and either jam or lemon curd. more Scone dough is very versatile and adding chocolate chunks (chips) adds a delicious chocolate flavor that is sure to please the chocolate lover. more This scone recipe makes a scone that is similar to what you find in all the coffeehouses these days. Using buttermilk, instead of heavy cream, and omitting the egg makes a lighter, more bread-like scone. more
Chocolate Scones Blueberry Streusel Scones Scones topped with Preserves
These scones are a nice treat for the chocolate lover. Their chocolate color and flavor comes from adding Dutch-processed cocoa powder to the scone dough with white and dark chocolate chunks filling the dough with even more chocolate. more Blueberry Streusel Scones are bursting with sweet and juicy blueberries and have a delicious streusel topping which gives them a delightful crunch. more For this recipe the Coffeehouse scones are topped with your favorite jam or preserve before baking which adds a delicious fruity flavor to this bread-like scones. more
Irish Soda Scones Lemon Curd Cinnamon Roll Scones
As its name implies, soda bread gets its rise, not from yeast, but from baking soda (bicarbonate of soda). It can be made very quickly as it contains only four ingredients; baking soda along with flour, salt, and buttermilk. more Lemon curd is a thick, soft and creamy, spreadable cream that has a wonderful tart yet sweet flavor. Traditionally it was used as a spread for scones but today we also use it to fill our tarts, pies, cakes, and as part of a trifle. more This is what I call a non-yeast version of a Cinnamon Roll that tastes great, has a bread-like texture and takes little time to make. more
     
More Recipes Below

There are two ways to pronounce scone; "Skon" and "Skoan". Scones are believed to have originated in Scotland and are closely related to the griddle baked flatbread, known as bannock. They were first made with oats, shaped into a large round, scored into four to six triangles, and cooked on a griddle either over an open fire or on top of the stove. 

The origin of the name 'scone' is just as unclear as where it came from. Some say the name comes from where the Kings of Scotland were crowned, the Stone (Scone) of Destiny. Others believe the name is derived from the Dutch word "schoonbrood" ("schoon" meaning clean and "brood" meaning bread), or from the German word "schonbrot" meaning 'fine or beautiful bread'. Still others say it comes from the Gaelic 'sgonn' a shapeless mass or large mouthful.

This small cake is a quick bread, similar to an American biscuit, made of wheat flour (white or wholemeal), sugar, baking powder/baking soda, butter, milk (whole, half and half, light cream, heavy cream, buttermilk, yogurt, etc.), and sometimes eggs. This produces a soft and sticky dough that has the ratio one part liquid to three parts wheat flour. It needs to be baked in a moderate to hot oven so the dough sets quickly thereby producing a light scone with a light to golden brown floury top and bottom with white sides. The texture of the interior of the scone should be light and soft, and white in color.   .................. Continued below

Welsh Cakes

Devonshire (Clotted) Cream

Biscuits

Welsh Scones are very similar to a scone, only instead of baking them in the oven they are cooked on a griddle or in a frying pan. The outside of these delicious cakes are golden brown, yet inside they are wonderfully soft.. more

Devonshire Cream is a clotted cream produced commercially in Devon Cornwall and Somerset England. It is a thick, rich, yellowish cream with a scalded or cooked flavor that is made by heating unpasteurized milk until a thick layer of cream forms on its surface. more

A perfect biscuit, in my mind, should have a golden brown crusty top and bottom and when you split it in half it should be soft and flaky and moist enough to absorb a pat of butter, which is absolutely necessary. more

Cornmeal Scones

Cranberry Scone

Gingerbread Scones

Cornmeal Scones have the subtle nutty flavor of cornmeal and the sweetness of currants. more

There are lots of scone recipes milling about, but this rich flavored cream scone is what I like to serve with Devonshire Cream and either jam or lemon curd. more

Scone dough takes to gingerbread very well and you end up with a flavorful breakfast bread. Oats are added for a hearty taste and lemon zest and dried cranberries can also be added. more

Pecan and Chocolate Scones

Pumpkin Scones

Raspberry & Chocolate Scones

This recipe is a delicious combination of maple syrup, milk chocolate chunks and toasted pecans. If you are a chocolate fan, you may want to drizzle the tops with some melted chocolate. more In this recipe, pumpkin replaces some of the liquid and you end up with a dough that is slightly firmer and less sticky than other scone doughs. more Raspberry and Chocolate Scones are a delicious combination of fresh raspberries with dark chocolate. more

Scones filled with Jam

Lemon Ginger Scones

Strawberry Shortcake

The traditional way to eat cream scones is to split them in half and then spread each half with jam and clotted cream. To make them more convenient, I decided to fill the scones with the jam before baking. more Using buttermilk, instead of heavy cream, makes a lighter, more bread-like scone which is the perfect backdrop for the crystallized ginger and lemon zest. more Strawberry Shortcake is composed of a scone or biscuit that is cut in half and filled with whipped cream and lightly sweetened strawberries. more

Berry Shortcake

Apple Scone Cake

Cranberry Oat Scones

Berry Shortcake is composed of a large scone that is cut in half horizontally and filled with whipped cream and lightly sweetened berries. more

This Apple Scone Cake has two layers of dough with cinnamon and sugar laced chunks of apples in between. more

This recipe honors the original oat scone recipes by adding, to the wheat flour, some old fashioned rolled oats. more

 Continued from above.

The correct mixing of the ingredients is crucial in producing an excellent scone. Although you can use an electric mixer I prefer to mix the dough by hand using either a pastry blender, two knives or just your fingertips. Mixing by hand helps to prevent over mixing of the dough. To begin, the dry ingredients (flour, sugar, baking powder/baking soda, and salt) are whisked together in a large bowl. Next the butter is cut into the flour until it looks like coarse crumbs. It is important that the butter be cold so when it is worked into the flour mixture it becomes small, flour- coated crumbs, not a smooth dough. This method is similar to how a pie dough is made and gives the scone a wonderful delicate and flaky texture. This is the point where any dried or fresh fruit, nuts, zests, and other flavorings you may be using are added.  The wet ingredients are then mixed together separately and then added to the flour mixture. Only mix the dough until it comes together. I cannot stress enough that this dough should not be overworked and that a light hand is needed. The test will be in the results. If you end up with a hard and doughy scone, you will know to mix the dough less the next time you make them. 

When the dough is mixed, gather it up in your hands and place on a lightly floured surface. Knead the dough a few times to make it a cohesive mass and then roll or pat it into a 7 inch (18 cm) round that is about 1 inch (2.54 cm) high. You can cut the scone dough into 6 to 8 triangles or else use a lightly floured cookie cutter and cut into rounds. Place on a parchment paper lined baking sheet and brush with an egg wash, if desired.  Using an egg wash gives the scone a nice appearance and helps with browning. Scones that are placed close together, that is almost touching, will have soft sides and their crusts will be less crispy. If you place them further apart the scones will be crusty all over. The scones are done when they are nicely browned and a toothpick inserted in the center of the scone comes out clean. Cool on a wire rack. If you want crusty scones, cool them uncovered. If a softer crust is desired, then wrap the hot scones in a clean dish towel. Scones are best served warm.

Plain scones are traditionally served warm, split open, and topped with butter, jam or preserves, clotted cream, and/or lemon curd. However, many of the scone recipes today that are flavored with fruits, spices, nuts, zests are best eaten plain.

Note: Can use light cream, half-and-half or milk instead of heavy whipping cream for a lighter scone.

Note: If you find the bottoms of the scones are browning too much during baking, use two sheets pans (place one pan inside another).

Note: Using buttermilk, instead of heavy cream, makes a lighter, more bread-like scone. They are baked at a higher than normal oven temperature which gives them a darker, crispier crust. Buttermilk has a nice thick creamy texture with a rich tangy buttery taste that makes baked goods tender.  It is now commercially made by adding a bacteria to whole, skim, or low fat milk. However, in the past it was the liquid left over after churning butter. You can make your own by adding 1 tablespoon of white distilled vinegar, cider vinegar, or lemon juice to 1 cup of milk. Let stand 5 to 10 minutes before using.

 
 
     
 

 

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