At room temperature, for a few days. In the fridge, for a couple weeks. In the freezer, a couple months. Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Your email address will not be published. Notify me via e-mail if anyone answers my comment. This site uses Akismet to reduce spam. Learn how your comment data is processed. Easy, fast and they looked and tasted fantastic. I mixed the dry ingredients and then the wet which made it quick to mix together when the butter was softened.
This is the best scone recipe I have ever made — and so easy! So glad I found it! I have made it a few times now and always perfect. I even made the dough the night before and kept it in the fridge and they turned out great.
Thanks, Sarah! Thanks for sharing. Happy baking! Tried this recipe and it turned out absolutely delicious especially since we enjoy visiting the Uk and going to the tea shops for scones and tea! Not cakes or sandwiches only the scones with the jam and double Devon cream!!! Oh delicious!! Thank you! Being raised by British parents I had the scene recipe memorized by 6.
I rarely buy scones because I rarely find a version even close to what I was raised with. This recipe is extreamly close to the one I use. However I often add raisins or currants or mixed dried fruit to jazz them up for my none clotted cream friends. I have also added grated cheese and even crumbled bacon and caramelized onions to make breakfast or take for your lunch versions for my kids.
Wondering the success of them, if so? Just made my first batch of these, they are incredible! Thank you for the recipe. So tasty with freshly whipped cream, strawberry jam and a strong cuppa. One question: how can I make it more crumbly in the middle? It was still a little soft after the scones cooled down. Ich war lange auf der Suche nach einem Sconesrezept, das nach Urlaub schmeckt. Diese Scones sind perfekt und erinnern mich an England.
Vielen Dank. I just pulled this recipe out of my oven and to say I am excited is an understatement. They are perfect! The most authentic english scone flavor and texture. I always pair these with clotted cream and jam and a cup of tea.
Jump to Recipe. Prep Time: 10 mins. Jacqueline has been a cookery writer and food stylist for over 20 years and is a member of the Guild of Food Writers.
She is the author of 18 cookbooks and now writes her own blog, where she shares the recipes she cooks at home for family, friends and fun.
Jacqueline started her food writing career on a weekly magazine and as a result, likes to champion good basic home cooking. The daughter of a master baker she is passionate about home baking and is happiest in the kitchen knocking up a cake or baking a loaf of bread. Jacqueline has two grown sons and lives with her husband in Central London. I have to say you can't beat a sweet scone with jam and cream!
The highlight for me of an afternoon tea!!! Friend's Email Address. Your Name. Your Email Address. Pin it for later! How to bake the perfect scones. Includes baking tips, recipes for sweet and savoury and more! About Jacqueline Bellefontaine Jacqueline has been a cookery writer and food stylist for over 20 years and is a member of the Guild of Food Writers. Lynda Christen Saturday 27th of February I am interested in good scone recipes mainly I love baking.
Jennifer Howze Tuesday 2nd of March Nadine Hill Monday 20th of August Emilie Tuesday 31st of July This looks divine! They are in the box store advertised as Insulated baking sheets. Good Luck. I find that dark coloured cookie sheets tend to burn the bottoms so I use heavy professional type aluminum sheets at Costco or other sources.
If you are using non stick or dark trays reduce oven temp by about 25 degrees F. Great question! It could have to do with how you cut the scones. Also, if you add a lot of baking soda it might rise too much for the structure to hold on to it, bending over.
You can often prevent this by changing how you cut or by making them less high. This might be a dumb question but…if you shape the dough into a circle and then cut into triangles, do you separate the pieces before baking or leave it all together? You do have to separate them out onto a baking tray before baking.
Thanks for the reply! The Scones in the U. In a cream tea they are never as shown in the picture, the are round and more neat. I used self-raising flour and omitted the baking powder. Since I like my scones more savoury than sweet, I halved the sugar. Ate them with butter and jam. Thanks so much for the recipe and the tips! Is baking powder and Bread soda interchangeable? You mention both but are they used differently?
Also could you use orange juice to mix and would it change other ingredients? It needs the acid to leaven. You can use the baking powder without an acid being present. Do you have advice on how to troubleshoot already baked scones? I got a batch from a friend, but they are clearly undercooked and the top is really soft still. Pre-heat the oven to the temperature mentioned in the recipe. If you are ever left with left-over scones that have started to turn stale, you can reinvigorate those as well.
Just place them back in the oven for a few minutes. It will freshen them up considerably. Good luck! What advice do you have for scones that flatten out. Chilling the butter can help, but you could also try to add less moisture to the dough. Generally, flattening out happens if the dough is too wet and too flexible, less moisture helps it holds it shape. Wheat-based products like scones, bread, pancakes will all stale over time we discuss how that works here.
You can then use them as crumbs in various oven dishes for instance. My Dad was a baker, specialising in Irish soda bread. One thing I remember him saying was how important it was to use the correct proportions of bread soda and buttermilk, or in our case we used sour ed milk. Important not only for getting the correct amount of rise, but also the taste.
As I recall it, the bread soda, or bicarbonate of soda, reacts with the lactic acid in sour milk, or buttermilk to form H2O water , sodium salt and carbon dioxide, the gas which forms the bubbles to raise the bread. But — if you are careless and put in too much baking soda, or too little acidic liquid, or a major sin if you leave lumps in the soda, what happens is that the conversion is incomplete, and some of the sodium bicarbonate turns into sodium carbonate, what your granny would have known as washing soda.
AFAIK baking soda is a combination of bread soda and cream of tartar. Yes, baking powder is cream of tartar and baking soda. The tartar creates an acid to react with the soda when liquid is added. Can I make the dough the previous night and bake it next morning? Will the scones turn out right?
You could try freezing them overnight and then baking them from frozen the next morning, you will have to add a few minutes in the oven, but that could work.
Otherwise, you could try par-baking the scones, so bake them just a few minutes shorter than you normally would and finish baking the next day.
I was just wondering if you knew the ratios of the ingredients for a scone recipe? The recipe above gives a ratio of ingredients for a scone recipe. For the recipe above, you could express that in the following weight ratios: a flour:sugar:butter:milk ratio of 8. Are the scones only soft on the bottom and is the top fully cooked and crispy? In my experience, baking in a gas oven tends to take a little bit more time than in an electric oven although every oven will be different , so you could try to bake it a little longer.
Last but not least, even though you might not expect it, a darker baking tray can in some cases speed up browning and baking on the sides of your bake, so that might be one to consider. May I know what time of grated cheese is best to be added to the scones mixture? Apart from cheese, what else can be added that could complement the cheese flavour? A cheddar or a Gouda cheese will all work well. You could try Parmezan as well or even a little bit of blue cheese, just reduce that content as it will be very strong in flavor!
I am 72 the old man,carer for wife I followed the recipe for scones, my cheese we fine grated. Did not know about the buttermilk. Set oven to c. But wife are 3, said they where very good. Soft inside but a bit crispy on outside. Overall, they tasted good, but slightly round top. Thank you for the help, I will do your way in future. Hello I really appreciate on your recipe..
I was wondering how long does a sconne take to get spoilt.. A scone without any fillings tends to get old before it spoils. If you notice this, revamp the scone by reheating it in the oven for a few minutes. If you want to store them for longer I would suggest freezing them. You can just thaw them and eat right away, or reheat in an oven. If your scone contains fruits it is more perishable and can have mold growth within a few days. Freezing is your best bet here, storing them in the fridge will only make them turn stale quicker!
Actually, in England we use self raising flour 8oz, 2 tsp baking powder, 2 oz margarine or butter. Heat oven to c, rub with finger tips butter or margarine into flour, when looks like breadcrumbs add baking powder and sugar, mix with a fork to combine.
Stir with a fork until combined and not too wet. Roll with a rolling pin to about 1 cm and cut out circles with a cm cuttter. Use a fluted cutter as a scone is sweet. If you are making cheese scones you can use a plain cutter as that would be savoury.
Place in the hot oven for 10 mins. Once raised and pale in colour remove from the oven and place on a wire rack to cool. To serve, do not butter the scone. Some add cream and then jam, but it is personal preference which way you put jam and cream on. Starve with a nice cup of tea. Thank you Tricia!
I made scones today but whatever I did I was always left with a small line of uncooked dough. My first batch was flat and bready, had only made scones once at school ten years ago.
Second one was better, I payed close attention not to over work the dough this time, they came out rustic shaped. So I kept adding 5 minutes with the timer and adding and adding until they were near burnt on both batches, I tried with foil but not much change. The top was crispy and the bottom soft. I used a fan oven at c as per my recipe, self raising flour, Margarine, sugar and milk.
Yet to achieve crumbly, first was bready secong was cakey! Please help, thankyou. Could it be that in the second batch you used a bit too much moisture which might have made it hard to cook through?
Scones really just need enough water to come together which is often less than you think , which might also help with the crumbly-ness. If you want them a little more airy, you can also add a little extra baking powder. Thanks for the recipe. I also scaled down the recipe and made six mini scones.
They turned out great! I have just made these scones today while surfing the net looking for a nice recipe to try and have to say they are far too sweet for me — I went for cheese and onion ones. Sorry to hear that! Did you add caramelized onions to your scones? Keep in mind that onions can be surprisingly sweet, so I fully agree that taking away the sugar when using the onions would be a smart move for a next try.
Onions also tend to release a lot of moisture so you might have had to add a little extra flavor to make up for that. Hope they turn out better next time and hope the tips in the post above will help you improve your scones as you go! Curious if you could double or even triple a scone recipe; or should each batch be made separately? Thanks in advance for the help. Yes, you can generally double or triple a scone recipe. Do keep in mind that at some point you might not be able to do all the mixing by hand anymore or need a larger mixer and oven!
Just one of the things… I just took some peach scones out of the oven and they smell wonderful! This suggestion may help you. I went to college in my 40s and had to take a computer class. I think of that when I do things that are out of my comfort zone. I finally decided not to cheat by looking up things; I just color whatever comes to mind and I have to admit the results look pretty good.
I love all your suggestions and the way you encourage us to try different ingredients. I had a scone at a bakery that had that and it really added to the taste of the scone, so now I use it when I bake. Thanks for coming by Kathy! If you do add the sugar crystals, are you using a little liquid water, milk, egg?
Is it the clotted cream that enhances the taste? Thank you for informing me about the existence of scone pans! We wrote another article about clotted cream that might just help you understand what it is you can read it here.
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