Scones

Name: Scones
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: English, Scottish, British, European
Ingredients: 2 teaspoons (0.28 ounce/8g) baking powder; 1 medium free-range egg; 118 milliliters heavy cream; 8 servings A little milk, for brushing; 1 pinch A good of salt; 4 Tbsps (1.8 ounces/50g) superfine sugar; 79 milliliters (2.6 ounces/75g) unsalted butter, at cool room temperature (neither fridge-cold nor soft), cut into cubes; 1 teaspoon pure vanilla extract

The recipe Scones could satisfy your Scottish craving in roughly 45 minutes. One portion of this dish contains around 9g of protein, 22g of fat, and a total of 299 calories. This gluten free and vegetarian recipe serves 8. Not a lot of people really liked this morn meal. If you have butter, superfine sugar, heavy cream, and a few other ingredients on hand, you can make it.

Instructions

Preheat the oven to 400°F. Using a food processor if you have one, whiz together the flour, baking powder, salt, butter, and sugar until the mixture resembles fine bread crumbs. (Otherwise, sift the flour, salt, and baking powder into a mixing bowl, rub in the butter with your fingers, then stir in the sugar.)

Ingredients you will need

Fine Breadcrumbs

Baking Powder

Butter

All Purpose Flour

Sugar

Salt

Dry Seasoning Rub

Equipment you will use

Food Processor

Mixing Bowl

Oven

In a separate bowl, beat together the egg, vanilla, and cream, then add to the flour mixture and bring together with your hands to form a soft dough.

Ingredients you will need

Vanilla

Cream

Dough

All Purpose Flour

Egg

Equipment you will use

Bowl

Turn the dough out onto a floured surface and knead very briefly, for 10 seconds or so, to make it a little smoother. Now, using a little more flour, pat or gently roll out to a thickness of about 1 1/2 inches.

Ingredients you will need

Dough

All Purpose Flour

Roll

Using a 2 1/2-inch biscuit cutter (or a larger one, if you like), cut out about 8 disks of dough – pressing the cutter straight down, rather than twisting it, as this gives the scones a better chance of rising straight up.

Ingredients you will need

Biscuits

Dough

Lay the disks on a lightly greased baking sheet, brush the tops with milk, and bake for about 15 minutes, or a little longer if the scones are large. To check that they are cooked, insert a wooden toothpick into the middle; it should come out clean.

Ingredients you will need

Milk

Equipment you will use

Baking Sheet

Toothpicks

Oven

Transfer to a wire rack to cool for a few minutes, then serve warm.

Equipment you will use

Wire Rack

Taste

Book, using the USDA Nutrition Database

The River Cottage Bread Handbook by Daniel Stevens.As well as baking fresh bread every day in the River Cottage headquarter kitchens, Daniel Stevens leads the ever-popular Build and

Ingredients you will need

Bread

Bake courses, which equip students with the skills to build their own outdoor wood-fired oven. Daniel has been cooking and baking in professional kitchens for several years, both in Hertfordshire, where he grew up, and more recently in Dorset, where he now lives. He has been part of the River Cottage headquarters kitchen team since 2006.

Equipment you will use

Oven