Looking for a best scone recipe.

[Sionnach]

Title says it all. If you have one, or know of one and are willing to share- your scones will grace our Thanksgiving morning table, and Sundays and other holidays when I do my wee bit of baking.

Thanks in advance, I am looking forward to a response or two.

[Pleater]

I have a scone recipe made with yeast.

Sieve 1 and 1/2 Lb wholemeal flour into a bowl with a teaspoon of salt and rub in 2oz of lard. Mix one tablespoon of golden syrup with 3 tablespoons of very hot water, when the syrup is dissolved add 1/4 pint of milk, 1/4 pint of hot water, mix and add one teaspoon of dried yeast,

Leave the liquid until it is frothy then work it into the flour to make a dough. Add warm water if you need more liquid, but do so slowly (carefully) or the dough will become sticky.

Leave the dough to rise until doubled in volume. This can be overnight in the fridge.

Roll out on a floured board and cut out discs, place on a baking tray until well risen - about 1/2 an hour in a warm room, then bake at 425 degrees Fahrenheit for 20 minutes.

Serve warm with butter and honey or scrambled eggs and chopped parsley.

They might be a bit of a shock if you are used to the fruited sweet scones, but you could try reducing the amounts for a trial run to see if they are to your taste.

Anne the Pleater

[auld argonian]

Who ya gonna call?

http://www.marthastewart.com/recipe/cream-scones

...and she's a STEWART!

...actually, she's Martha Kostyra...but, hey, Bonnie Prince Charley's mother was a Sobieski...the Polish/Scottish connection is well established.

Seriously, this is the only scone recipe that I've ever used (and I'm sure that some purist will probably come down on it like a ton of bricks claiming that it isn't authentic enough) but the kids have loved them ever since I started baking them. This recipe originally appeared in the second issue of Martha's magazine...that's how long we've been using it.

Best

AA

[ThistleDown]

This recipe is used by Aggie Campbell at the White Heather Tea Room in Victoria and (of course) here at ThistleDown. What's wonderful about it is that the base is there in the 'fridge and you can vary the fuit daily (or leave the fuit out and add clotted cream or your own home-made conserves).

12 cups flour, sifted
8 Tbs baking powder
3 cups sweet butter (unsalted, that is)
3 tsp salt

In a large bowl sift and mix flour and baking powder together. Cut in butter with your fingertips until the mixture resembled breadcrumbs. Add salt.

Store, covered and refrigerated for up to ten days.

To make approximately 8 scones at a time:

to 3 cups dry mix, add
1/4 cup sugar
1 beaten egg
1/2 cup milk, cream or sour milk (your choice) and whatever else you want to add (dried cranberries, raisins, currants, blueberries, etc.)
Roll out, handling very gently.
Using a 2-1/2 or 3 inch round cutter, cut and place on a geased cookie sheet. Brush with egg.
Bake 15 minutes at 375F.

If you want a softer dough, add more milk.

[DWFII]

This recipe is used by Aggie Campbell at the White Heather Tea Room in Victoria and (of course) here at ThistleDown.

How thick do you roll them?

[ThistleDown]

How thick do you roll them?

Between 3/4-in and 1-in allows them to be split horizontally for that steaming centre.

Oh, and if you want to try something that gets your taste buds jumping, try a smear of ginger marmalade or quince jelly.

[greenman11]

Ginger and quince, now you are talking. How about lemon or orange curd and ginger rhubarb preserves?

I am however puzzled over round scones. They should be triagular in shape not looking like a biscut.

Regards

[Spartan]

Todd,
We discovered that the new House of Bread bakery, located in the Sprout's strip mall on Thunderbird and 83rd ave, is baking scones daily. The recipe above looks mighty good. And you can get clotted cream at AJ's.

[Sionnach]

Alright, now we're cookin', er, I mean baking. Thanks, all contributors- so far.

[Kilted in Maine]

My favorite...


http://www.stoneturtlebaking.com/webdocs/Scone_Mix.pdf