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What is a Scone?
These are a product of the colonies, and eaten with butter, preserves, and whipping cream. You split them into, like you would a biscuit. You are trying to eat with manners. The butter and jelly are spooned on the plate not the scone, and the scone is sliced in half, not torn in half with the hands. Only enough butter is spread on the scone, as is enough for one biteful. If cream is served, it is spooned, only on top of the preserves, not dipped. (The English children must have been very refined if they followed all of this at the dinner table.)
Yield: 16 triangles
Flour cutting edge of knives so they will release quickly.
Orange or Lemon Scones: With buttermilk-egg mixture add 1 Tbsp. grated orange or lemon rind.
Raisin Scones: With buttermilk-egg mixture, add 1 cup dark or golden raisins, dried currants or a combination.
Spice Scones: To dry ingredients, add 1 tsp. of equal amounts of spice mixture: ground cinnamon, nutmeg, cloves and allspice. NOT one teaspoon each; one teaspoon of a mixture of all this
Whole Wheat Scones: For the 3 1/2 cups of all purpose flour, substitute a blend of 2 cups all purpose flour with 1 1/2 cups whole wheat flour. Increase butter to 3/4 cup.
These scones are easy to make. For lighter scones, make the batter and put in fridge for 24 hours before using.
Total Time: 10 minutes to make the batter
Yield: It depends on the size you make the scones
Source: Full and Plenty by Maura Laverty
Sift flour, measure, and sift with baking powder and salt. Add mashed potatoes and shortening which have been creamed together.
My ancestors came from Ireland; this is a recipe handed down from one of them when they came to America in the 1800's. Grandma re-did it a little to use a stove!
Sift together flour, sugar, baking powder, baking soda, and salt into a large mixing bowl. Add butter pieces to dry ingredients.
The raspberry cream is an alternative to the normal jam and cream.
Better than a coffee shop! Preheat oven to 425 degrees F. Spray a baking sheet with cooking spray. Place oatmeal in a food processor or blender and pulse until the mixture becomes a ground meal. Place in a large mixing bowl.
I made this recipe twice for our bible study group and they went fast.
Scones can be served at breakfast or a tea time treat. Preheat oven to 390 degrees F. (200 degrees C.) Sift dry ingredients.
Recipe for No Fail Scones. Mix to good dough, not sticky, so add milk slowly after 3/4 cup added. Heat your oven as hot as it will go. Put scones in oven and turn back to 450 degrees F and bake for 12 1/2 to 13 minutes only.
Preheat oven to 425 degrees F. In large bowl, combine flour, sugar, baking powder and salt. Using pastry blender, cut in butter until mixture resembles coarse crumbs.
Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.
How can I make scones?
By joanfry from Europe
An Irish lady told me to use bisquick. Two cups Bisquick, one cup sugar, one egg, a little melted butter and a handfull of raisons. You can put them by large spoonfulls on a cookie sheet or make a coffee cake and cut them into squares.
Here is my recipe for my competition winning scones.
8ozs self raising flour.
1/2 tsp baking powder.
2ozs sultanas. (leave out for plain scones)
buttermilk or milk (no particular measurements)
pinch of salt
Sieve flour, baking powder and salt into a large bowl.
Rub in butter.
Add sugar and fruit.
Add enough buttermilk or milk to make a not too wet dough.
No need to roll out just pat into a circle about 1/2 to 3/4 inch thick. Cut with into circles with a medium sized pastry cutter. Brush with beaten egg (not essential) and bake in a hot oven for about 10 to 15 mins. Makes 1/2 a dozen. One little tip. If you want to keep your scones for more than a day (mine don,t last that long) add an egg with the liquid. Enjoy.
This a ps. I live in the UK and this is an English recipe.
Hello Joan. I also live in Europe and have found allrecipes.co.uk to have a good selection of traditional English recipes. and a "biscuit" is a biscuit and not a cookie!
I live in Ireland and have used the following recipie for many years with great success.
16ozs. Self raising flour Sieved with 2 level tsp.baking powder
2 eggs and approx. 9 tbs. buttermilk or plain milk
2 ozs. Caster Sugar
Beat all together to make a soft dough. Knead lightly on a floured board. Cut with a 2" cutter. Place on floured baking trays and bake in a preheated oven 200o for approx. 20-30mins. Glaze top with beaten egg for a nice finish (before you put in oven).
I use above recipie for one of my daughters who prefers plain scones, for the rest of the family I add dates and walnuts. You coould also use, cherries or sultanas.
Recipie came from a Stork Recipie Book I got many years ago.
Thank you everybody for these very helpful recipes. All have helped in slightly different ways. Does anybody by chance have these measurements already translated into metric?
I wonder if someone has a recipe using Jiffy Mix to make scones.
These tasty vegan scones use barley flour, mashed potatoes, and coconut milk along with dried fruit and spices. The easy to follow recipe can be found below.
Try these delicious oatmeal scones made with uncooked oatmeal and either raisins or Craisins.
ThriftyFun is one of the longest running frugal living communities on the Internet. These are archives of older discussions.
I am looking for some recipes for homemade biscuits and scones?
Geri from Mt. Vernon, MO
The recipe here is very rich. To cut down on the calories, evaporated milk, milk, or half and half can be substituted for the cream.
Mix flour, baking powder, sugar, and salt together in a bowl. Cut butter into chunks and add to bowl. Cut it into the flour mixture with two knives or a pastry blender until it's the size of small peas.
In another bowl, beat eggs and cream till blended then add to flour mixture.
Put dough on a lightly floured board and turn to coat with flour.
Knead gently a few times.
In a 10 x 15 inch pan, pat dough until it is a 1 inch thick round.
Cut round into 6 to 8 equal pie shaped pieces with a floured knife. Leave in place.
Options: Add floured raisins, drained blueberries, dried cranberries, or nuts to dough before kneading.
After cutting the round, press your floured thumb into the wide end of each wedge to make a hole 1/2 to 3/4 inch wide. Put 1 tsp. jam into the holes.
Bake at 375 degrees for 20 minutes or until golden brown. Serve hot or cold.
Sift flour, baking powder, and salt into a bowl. Cut in butter until it resembles fine breadcrumbs. Add milk and mix quickly to a soft dough with a knife. Lightly knead. Lightly dust an oven tray with flour. Press scone dough out onto this. Cut into 12 even sized pieces, leaving a 2 cm (3/4 inch) space between scones.
Brush tops with milk. Bake 220 degrees C (400+ degrees F) for 10 minutes or until golden brown.
Add 1/2 C grated cheese and a pinch of cayenne pepper.
Add 3/4 C chopped date, 1 TBS. of sugar and 1/2 tsp. of cinnamon.
Add 1/2 cup sultanas.
I make more than 12 with this recipe having little ones who cannot eat a whole one. Put in a Tupperware container to store. Microwave each one for 20 seconds for a quick, warm after school snack. They should be eaten with whipped cream and strawberry jam, but we omit the cream for figure conscious friends.
By ThriftyFunTami from New Zealand
This is a recipe my grandmother, mother, and myself have all used over the years for fruit tea scones. I enjoy them, hope you do too.
Sift flour and salt and stir in sugar. Add lard or margarine and rub with finger tips in the bowl, then stir in fruit. Stir lemon juice into milk to sour it and leave for 5 minutes, then add to mixed dry ingredients to make a soft dough. Using a long blade knife draw the dough together. Use hand to knead the dough gently in the bowl.
Turn out onto a lightly floured surface and roll out not less than 2cm thick.
Use a round cutter to cut out scone shapes and place on a lightly greased baking sheet.
Brush with remaining sour milk and bake for 10 minutes at Gas mark 7 (425 degrees F) for for a electric fan oven 165 C. (02/16/2006)
By Wiona from Northern Ireland