You can not go wrong with a scone whether savory or sweet. Scones are great for breakfast with jam and cream or as a light snack . I am including the plain basic recipe and my favorite savory scones.
Basic scone recipe:
Ingredients:
2 cups flour
pinch of salt
1 tsp of sugar this is omitted when making savory scones or increased if you like your scones on the sweeter side.
1/2 tsp baking soda
1 tsp cream of tartar
1/2 cup milk or buttermilk or even cream. My preference is buttermilk.
25 grams butter around 2 tablespoons
1/4 cup dried fruit optional
Preheat oven Gas mark 220 C
1- Use a food processor it makes life easier.
2- Add the dry ingredients pulse a few times.
3-Add the butter pulse again until it resembles breadcrumbs.
4-Slowly add the buttermilk the dough should be spongy and almost comes together. Don't over mix you will get extremely dry and tough scones. I add my fruits and pulse one more time.
5- Tip the dough on your lightly floured surface and bring together in a ball. Do not knead. I usually use my hand to pat it down and cut into circles square or triangles. Place on a lightly floured baking sheet and brush your scones with the egg wash or simply milk.
6- Bake for 10-12 min until golden brown.
Savory scones
Ingredients:
2 cups flour
pinch of salt
1/2 tsp baking soda or 2 tsp baking powder
1 tsp cream of tartar
1/2 cup milk or buttermilk or even cream. My preference is buttermilk.
25 grams butter around 2 tablespoons
1/4 cup cheese mozzarella or cheddar grated
1/4 cup sun dried tomatoes chopped
1/4 cup pepperoni chopped
basil fresh, I have used dry when the fresh wasn't available.
1 tsp mustard powder
1/2 cup buttermilk
Preheat oven Gas mark 220 C
1- Same as before we add the dry ingredients first.
2-Add the butter pulse again until it resembles breadcrumbs.
3-Slowly add the buttermilk the dough should be spongy and almost comes together. Don't over mix you will get extremely dry and tough scones. Add the pepperoni, cheese, and tomatoes at the last stage.
4- Tip the dough on your lightly floured surface and bring together in a ball. Do not knead. I usually use my hand to pat it down and cut into circles square or triangles. Place on a lightly floured baking sheet and brush your scones with the egg wash or simply milk.
5- Bake for 10-12 min until golden brown.
Bon appetit and enjoy your English snack.
Ingredients:
2 cups flour
pinch of salt
1 tsp of sugar this is omitted when making savory scones or increased if you like your scones on the sweeter side.
1/2 tsp baking soda
1 tsp cream of tartar
1/2 cup milk or buttermilk or even cream. My preference is buttermilk.
25 grams butter around 2 tablespoons
1/4 cup dried fruit optional
Preheat oven Gas mark 220 C
1- Use a food processor it makes life easier.
2- Add the dry ingredients pulse a few times.
3-Add the butter pulse again until it resembles breadcrumbs.
4-Slowly add the buttermilk the dough should be spongy and almost comes together. Don't over mix you will get extremely dry and tough scones. I add my fruits and pulse one more time.
5- Tip the dough on your lightly floured surface and bring together in a ball. Do not knead. I usually use my hand to pat it down and cut into circles square or triangles. Place on a lightly floured baking sheet and brush your scones with the egg wash or simply milk.
6- Bake for 10-12 min until golden brown.
Savory scones
Ingredients:
2 cups flour
pinch of salt
1/2 tsp baking soda or 2 tsp baking powder
1 tsp cream of tartar
1/2 cup milk or buttermilk or even cream. My preference is buttermilk.
25 grams butter around 2 tablespoons
1/4 cup cheese mozzarella or cheddar grated
1/4 cup sun dried tomatoes chopped
1/4 cup pepperoni chopped
basil fresh, I have used dry when the fresh wasn't available.
1 tsp mustard powder
1/2 cup buttermilk
Preheat oven Gas mark 220 C
1- Same as before we add the dry ingredients first.
2-Add the butter pulse again until it resembles breadcrumbs.
3-Slowly add the buttermilk the dough should be spongy and almost comes together. Don't over mix you will get extremely dry and tough scones. Add the pepperoni, cheese, and tomatoes at the last stage.
4- Tip the dough on your lightly floured surface and bring together in a ball. Do not knead. I usually use my hand to pat it down and cut into circles square or triangles. Place on a lightly floured baking sheet and brush your scones with the egg wash or simply milk.
5- Bake for 10-12 min until golden brown.
Bon appetit and enjoy your English snack.
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