Guest guest Posted April 6, 1999 Report Share Posted April 6, 1999 Guess I'm having an " English moment " tonight, dreaming of cream teas! Thought you might enjoy some scone recipes. The ones from Delia Smith I have tested and can vouch for, the others look pretty good too. Scones should be eaten as fresh as possible, they can turn into hockey pucks in a couple of days. Marguerite * Exported from MasterCook * Basic Scones Recipe By : Hamlyn All Colour Cakes and Baking Serving Size : 12 Preparation Time :0:00 Categories : Scones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces all-purpose flour >>or whole wheat flour<< 1 teaspoon cream of tartar 1/2 teaspoon baking soda 1 pinch salt 2 ounces butter >>or margarine<< 1 ounce sugar 4 fluid ounces milk, 1% lowfat Preheat oven to 425°F. Sift the flour, cream of tartar, baking soda and salt into a bowl. Rub in the butter or margarine until the mixture resembles fine breadcrumbs. Stir in the sugar and enough milk to mix to a soft dough. Turn onto a floured surface, knead lightly and roll out to a 3/4 " thickness. Cut into 2 " rounds and place on a floured baking sheet (use parchment paper if you have it). Brush with milk to glaze. Bake for 10 minutes then cool on a wire rack. Serve split spread with butter (or clotted cream) and jam. - - - - - - - - - - - - - - - - - - NOTES : Nutritional Analysis: 116 calories; 4g fat; 17g carbohydrate; 2.3g protein. * Exported from MasterCook * Drop Scones Recipe By : Hamlyn All Colour Cakes and Baking Serving Size : 12 Preparation Time :0:00 Categories : Scones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces all-purpose flour 1 teaspoon cream of tartar 1/2 teaspoon baking soda 1/2 teaspoon salt 1 ounce sugar 1 large egg 8 ounces milk, 1% lowfat 1 tablespoon oil Sift the dry ingredients together into a mixing bowl and make a well in the center. Add the egg and half the milk and mix to a smooth batter. Gradually beat in the remaining milk with the oil. Heat a heavy frying pan or griddle and grease lightly. Drop tablespoons of the batter onto the hot surface and cook until the top is blistered. turn with a spatula and cook until the underside is golden brown. Serve with butter. Tip: Keep the scones warm for serving by wrapping in a clean folded tea cloth -- this way they will keep moist and warm until they are all cooked. - - - - - - - - - - - - - - - - - - NOTES : Nutritional Information: 102 calories; 2g fat; 18g carbohydrate; 3g protein. * Exported from MasterCook * English Plain Scones Recipe By : Delia Smith's Cookbook Serving Size : 12 Preparation Time :0:00 Categories : Scones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces self-rising flour -- sifted 1 1/2 ounces butter -- at room temperature 5 ounces milk, skim 1 1/2 tablespoons sugar pinch salt Preheat oven to 425 deg. F. Sift the flour into a bowl and rub the butter into it rapidly, using your fingertips (do not over handle). Next stir in the sugar and salt, then take a knife and use it to mix in the milk little by little. Now flour your hands a little and knead the mixture to a soft dough -- adding a drop more milk if it feels at all dry. (Tip: Try not to over handle it or make it too wet). Turn dough out onto a floured pastry board and roll it out to a thickness of not less than 3/4 inch using a lightly floured rolling pin (you can just pat it if you wish). Take a 1-1/2 or 2 " biscuit cutter and cut out scones -- tap straight down to cut, do not twist. Reshape the trimmings and cut again until all the dough is used. Place the scones on a greased baking sheet, dust each one with a little extra flour and bake near the top of the oven for 12-15 minutes, should be a golden brown. Cool on a wire rack and eat them slightly warm. Always eat as fresh as possible as they go stale quickly. Suggested toppings: butter and strawberry jam (or variations thereof). Raisins can also be added before cooking, this would increase the carbohydrate content. - - - - - - - - - - - - - - - - - - NOTES : Nutrition Information: 2.3g Protein; 16.2g Carbohydrate; 0.6g Fiber; 3.1g Fat; 102.5 Calories. For Zone: Counts as <2 blocks of carbohydrate, 1 block of fat per scone. * Exported from MasterCook * Fruit Scones Recipe By : Hamlyn All Colour Cakes and Baking Serving Size : 12 Preparation Time :0:00 Categories : Scones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces self-rising flour 1/2 teaspoon baking powder 2 ounces butter >>or<< margarine 2 tablespoons sugar 3 ounces raisins >>or other dried fruit<< 5 fluid ounces milk, 1% lowfat milk -- to glaze Preheat oven to 425°F. Sift the flour and baking powder into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and fruit and add enough milk to mix to a soft dough (do not over handle). Turn onto a floured surface, knead lightly and roll out to a 3/4 " thickness. Cut into 2 " rounds and place on a lightly floured baking sheet. Brush with milk to glaze. Bake for 10 minutes, then cool on a wire rack. Serve split, spread with butter and jam. (or you can use clotted cream for the ultimate English touch!) - - - - - - - - - - - - - - - - - - NOTES : Nutritional Information: 135 calories; 4.2g fat; 22g carb; 2.6g protein. * Exported from MasterCook * Wholewheat Cheese-crusted Scones Recipe By : Delia Smith's Cookery Course Serving Size : 8 Preparation Time :0:00 Categories : Scones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ounces whole wheat flour 3 ounces self-rising flour 1 ounce butter -- at room temperature 1 teaspoon baking powder 3 tablespoons milk, 1% lowfat 3 ounces Sharp cheddar cheese -- finely grated 1 large egg 1/2 teaspoon salt 1/2 teaspoon dry mustard 2 pinches cayenne pepper milk Preheat oven to 425°F Sift the flours into a mixing bowl, add the bran remaining in the sieve, the mustard powder, salt and one good pinch of cayenne pepper. Mix them together well, then rub in the butter, using your fingertips, until the mixture is all crumbly. Now mix in most of the grated cheese, leaving about 1 tablespoon. Next, in a small bowl, beat the egg together with 2 tablespoons of milk. Add this to the mixing bowl to make a soft dough. The dough should leave the bowl clean, so add a drop more milk if too dry, and don't make too wet. Roll the dough on a floured surface to a thickness of about 3/4 " and use a 2 " cutter to cut out the scones. Place the scones on the baking sheet, brush the tops with milk, then sprinkle the remaining grated cheese over the top of each scone, with a faint dusting of cayenne. Bake on a high shelf for 15-20 minutes, cool slightly on a wire tray, and serve warm. - - - - - - - - - - - - - - - - - - NOTES : Nutritional Information: 154 calories; 7.4g fat; 15g carbohydrate; 6.2g protein. * Exported from MasterCook * Wholewheat Fruit Scones Recipe By : Delia Smith's Cookery Course Serving Size : 8 Preparation Time :0:00 Categories : Scones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ounces whole wheat flour -- sifted 3 ounces self-rising flour -- sifted 1 teaspoon baking powder 1/2 teaspoon ground cinnamon 1 ounce light brown sugar 1 ounce butter -- at room temperature >>or margarine<< 1 1/2 ounces raisins >>or other dried fruit<< 1 large egg 2 1/2 tablespoons milk, 1% lowfat >>extra milk and whole wheat flour<< Preheat oven to 450°F Combine the sifted flours ( including the bran bits that are left in the sieve after sifting), baking powder, cinnamon and sugar. Then rub in the fat and mix in the dried fruit. Beat the egg with 2T milk and add to the dry mixture mixing it to a smooth dough using a knife. If you need to, add a drop more milk. Roll out the dough to 3/4 " thickness and cut out the scones using a 2 " cutter. Place them on a baking sheet, brush tops with milk and dust with whole wheat flour. Bake on a high shelf in the preheated oven for 15-20 minutes. Cool on a wire rack and serve warm, spread with butter. - - - - - - - - - - - - - - - - - - NOTES : Nutritional Analysis: 140 calories; 4g fat; 22g carbohydrate; 3.7g protein. ---------- Marguerite Rodgers (Tennessee) UKMAR Quote Link to comment Share on other sites More sharing options...
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