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Basic Scones
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4523331
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
- 1 cup (100 g) flour
- 1 tsp (5 g) baking powder
- 1 pinch salt
- 2 tbsp (30 g) butter
- 1 tbsp (15 g) granulated sugar
- ½ cup (125 ml) milk + extra milk for glazing
Directions
- Preheat the oven to 450° F (225° C).
- Sift flour, baking powder and salt into a bowl. Rub in butter. Add sugar. Add the milk and mix with a knife until obtaining a soft, not sticky, dough.
- Turn the dough on to a lightly floured board and knead it quickly until it is smooth.
- Roll out the dough to about ½ inch (12 mm) thickness. Cut 16 rounds with a 2-inch fluted cookie cutter and transfer them to a buttered cookie sheet. Brush the tops with milk.
- Bake towards top of the hot oven for 8–10 minutes or until well risen and golden brown.
- Cool on a wire rack.
- Serve tea scones with butter, whipped cream, and jam.
Notes
Raisin scones: add 1–2 tbsp raisins with the sugar.
Lemon and raisin scones: add 1 tsp finely-grated lemon peel and 1–2 tbsp raisins with the sugar.
Orange and cherry scones: add 1 tsp finely-grated orange peel and 1–2 tbsp finely chopped candied cherries, washed and dried, with the sugar.
Date and walnut scones: add 1 tbsp finely-chopped dates and 1 tbsp finely-chopped shelled walnuts with the sugar.
Cinnamon scones: sift 1 tsp cinnamon with the flour.
Ginger scones: sift ½ tsp ground ginger with flour.
Honey scones: use 1 tbsp honey and reduce the ½ cup milk to 7 tbsp.
Chocolate chip: mix in 2 tbsp chocolate chips