Has anyone got a good recipe for making traditional scones?

Question

I was hoping on making some scones and was just wondering if anyone has got any good recipies or techniques for making them extra special.. I would like the steps of how to make them aswel, ingredients and equipment too. Thankyou, it's much appreciated xx

Answer 1

Why not take advantage of rhubarb, which is in season now until about September? Clodagh McKenna has a gorgeous recipe for short scones with rhubarb compote and clotted cream. (For more on how-to techniques, see Clodagh's video link, below.)

Ingredients

For the filling

500g rhubarb, leaves discarded, stalks cut into 2cm pieces

150g caster sugar

50ml water

200ml clotted cream

For the short scones

300g plain flour, plus extra for dusting

50g caster sugar

1 tsp Baking powder

130g Butter, chilled

1 free-range egg, beaten

100ml single cream

1 beaten egg, for glazing

Method    

1. Preheat the oven to 170C/gas 3. Place the rhubarb in an ovenproof dish and cover with the sugar and water. Bake in the oven for 30 minutes, or until the rhubarb is tender. Set aside to cool.

2. For the scones, mix the flour, sugar, and baking powder in a mixing bowl.

3.Grate the butter into the flour and mix together. Mix the beaten egg and single cream together in a separate bowl and pour into the flour.

4. Pat both hands with flour and transfer the dough from the bowl to a floured working surface. Roll out the dough to about 2 cm thick and cut out 8 rounds.

5. Brush lightly with beaten egg to glaze and place in a fridge for an hour to chill.

6. Preheat the oven to 220C/gas 7.

7. Cook the scones for 10 minutes or until lightly golden brown.

8. Leave the scones to cool a little. To serve, split open each scone in the middle and add the stewed rhubarb and a big dollop of clotted cream.

Watch Clodagh make the recipe here -- http://uktv.co.uk/food/recipe/aid/517296...

Let us know how you get on!  

Answer 2

8oz self raising flour, 4oz sugar, 4oz butter, 1 egg & a bit of milk

Rub in butter to flour and sugar, add sultanas (about a tablespoonful) add beaten egg/milk mixture until a firm dough is achieved. Roll out to about 1" thick, cut into rounds with a pastry cutter. Bake in an oven about 180 to 200 C for about 10 to 15 mins. They should be brown and the bottoms should be brown and firm

Good luck

Answer 3

My recipe is similar to Golden Umbrella's.  If you want to vary it a bit, and make plain scones, leave out the fruit.  If you fancy cheese scones, leave out the fruit and sugar and add about 3 ounces of grated cheese.

Answer 4

Prep Time: 20 minutes

Baking Time: 15 minutes

Ingredient List:

3 cups self-rising flour*

1/8 cup butter

1 teaspoon salt

1 cup milk

2 teaspoons sugar

Kitchen Equipment Needed

Large mixing bowl

baking sheet or scone pan (see below)

Instructions:

Step 1: Preheat oven to 450 degrees. Arrange your oven rack so that is in the top third of your oven.

Step 2: In a large mixing bowl, sift together the flour, salt, and sugar.

Step 3: Rub in the butter, add milk to make a soft dough.

Step 4: Knead the dough lightly on a floured surface, then pat into a rectangle about 3/4 of an inch thick.

Step 5: Cut into squares or wedges or use a biscuit cutter for circles.

Step 6: Arrange the pieces on a lightly greased baking sheet or use a scone pan.

Step 7: Brush each piece with milk to glaze.

Step 8: Bake the scones for 12-15 minutes, or until nicely risen and golden brown.

*If you do not have self-rising flour, you may substitute the following:

3 cups all-purpose flour, 3-3/4 teaspoons baking powder, and 1/4 teaspoon salt. (Self-rising flour already has the leavening agents in it.)