Community Pick
Scones to die for
"This recipe came from my Joy of Cooking. They are absolutely spectacular.I think I added a bit more sugar. Taste like excellent shortbread."
photo by endeavour
- Ready In:
- 25mins
- Ingredients:
- 12
- Yields:
-
12 scones
- Serves:
- 12
ingredients
- 2 cups flour
- 1⁄3 cup sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 6 tablespoons butter, cool but not melted
- 1⁄2 cup dried cranberries or 1/2 cup currants
- 1 lemon, zest of
- 1 large egg
- 1⁄2 cup whipping cream
- 2 -3 teaspoons cream or 2 -3 teaspoons milk
- cinnamon (optional)
- sugar (optional)
directions
- Heat oven to 425.
- Mix flour, sugar, baking powder and salt.
- Cut in butter with pastry blender.
- Cut until size of peas.
- Stir in currants or cranberries and rind.
- Stir together egg,and cream and dump into dry mix.
- Stir til a ball then gently knead five times.
- Pat into a round 8" wide,about 3/4" thick.
- Cut into 8 or 12 wedges and place on ungreased cookie sheet.
- Brush tops with cream and sugar and cinnamon if desired.
- Bake 12- 15 minutes.
- Oh my, then enjoy.
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Reviews
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Loved these scones & they got rave reviews from family & friends so I had to give credit where credit is due - Thanks Anne for such a simple, quick recipe. I cut back slightly on the sugar to 1/3 cup & added 1 1/2 teaspoons of pure vanilla to the egg/cream mixture. Also used raisins instead of currants & glazed the scones with egg mixed with a teaspoon of cream. A light coating of sugar added the perfect amount of sweetness. I also cut them smaller to yield 16 triangles & they baked on a silpat for 12 minutes. They didn't last very long. -
Had a tea party for four friends and made these. LOVED THEM! Just the right amount of taste. I followed another reviewers' suggestion and wrapped clear wrap around it and put it in the freezer, about 15 min later I brought it out, placed it on a cookie sheet and with the wrap still on top, flattened it out a bit and shaped it into a large circle. I then cut eight wedges and with a spatula seperated the scones out and baked. They toasted nicely and were such a treat fresh out of the oven. I am definitely going to me this again and again and again!!!! thank you for the simple and excellent recipe. -
Great recipe! These scones had lovely texture - soft and fluffy inside and golden on the outside. I find the trick to good scones is to knead the dough as little as possible, but for that to happen, the wet-to-dry ratio must be just right. This recipe gets it and the results are delicious! -
Yum! I made these this morning and substituted evaportated milk for cream, and orange zest for lemon. I used dried cranberries and 1/4 cup of white whole wheat flour and they were as good as can be! -
I just made two batches of this, one with dried cherries, cranberries almond extract and no egg, and one with the egg, vanilla and fresh blueberries. What a treat! Both batches came out light and fluffy, I can't decide which is my favorite. Easy to put together, they certainly disappear quickly! Thanks for a very versatile recipe.
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Tweaks
-
I used 8 T of butter like another poster, left out cranberries and used 1/2c fresh blueberries (kneaded in at the very end), used 1/2 c of sugar, and added 1/2 tsp of vanilla to the egg/cream mixture. I brushed the tops with half and half and sprinkled with some raw sugar before baking. At the 11 minute mark, the bottoms were brown and the tops were raw. I thought I was in trouble, so I turned the heat down to 400 and cooked another 4 minutes. The tops browned perfectly and the bottoms were not burned. OMG they are amazing. Light and crispy on the outside and flaky but not dry on the inside. The lemon zest makes a HUGE difference. Use it!
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first of all, i have no idea what everyone else is talking about a wet/gooey dough b/c mine was SO dry! i had to add a little extra cream to bind it all together, and even so it was still crumbly. (perhaps because i used cold and not melted butter?) secondly, i also found that the bottoms were kind of black after 15 mins of baking. the final product was kind of dry for my tastes but as far as scones go i think it was a pretty solid scone base. i did not include any dried fruit as there was none on hand, and subbed the lemon zest for orange. i cut the dough out into circles and put in the fridge overnight (the idea for scones for brekkie came at 3am so i put the dough together and went back to bed!) popped them in the oven this morning and made some coffee. all in all, a solid scone recipe. -
Yum! I made these this morning and substituted evaportated milk for cream, and orange zest for lemon. I used dried cranberries and 1/4 cup of white whole wheat flour and they were as good as can be!
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We really enjoyed these! I added 1 cup of cranberries and used orange zest instead of the lemon zest. Simple and delicious!
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Loved these scones & they got rave reviews from family & friends so I had to give credit where credit is due - Thanks Anne for such a simple, quick recipe. I cut back slightly on the sugar to 1/3 cup & added 1 1/2 teaspoons of pure vanilla to the egg/cream mixture. Also used raisins instead of currants & glazed the scones with egg mixed with a teaspoon of cream. A light coating of sugar added the perfect amount of sweetness. I also cut them smaller to yield 16 triangles & they baked on a silpat for 12 minutes. They didn't last very long.
RECIPE SUBMITTED BY
Ann Arber
Pennsauken, New Jersey
Hi. My name is Ann.
I live in a little town in South Jersey.
I live in our home with my dear husband,Dave, our oldest daughter Susann and her two boys, Joseph and Zachary. Also our oldest son, David(Jr), and his two daughters, Jamie and Kayla on the weekends.And our youngest son, Seth is living here with us also, with his three dear cats. Our daughter,Allison and her husband,Brandon are living in their own house. All totalled we have five cats and two dogs right now. LOL
I love to feed my family. When the kids were young, I would always feed their friends before and after school or dinner if they wanted. I love to make people smile , making foods they enjoy.
Most of my recipes are handed down from Grandmothers, Mothers, friends. I treasure these recipes made by those I love.
