Scone recipie

Eenymeeny

The trouble is that everyone's idea of a good scone is different! I love cheese scones with a crunchy cheesey outside and a soft crumbly outside and am on a mission to find the perfect (for me) recipe. I've even asked in coffee shops and the Bero recipe is mentioned frequently.
I reckon they have to be eaten fresh too. A baker once told me that they pop them back into the oven for 4 or 5 mins if they have any from the previous day.;)

Grimbal

Ches wrote: »

It was strange as I had tasted some exactly the same several years ago when we were on holiday in Devon and although I asked the chap who was serving us in the cafe how they were made, he said he didn't know as his mother in law made them. I never came across them again until this recipe of JM.

I wonder if they're what my dear nan used to call split rounds / Devonshire splits ? She was a Devon lass & always tried to find them on her trips back to the old count(r)y

ETA: they may well be, they can be made with strong flour & yeast - link here

Softstuff

asparagus1968 wrote: »

what weight are the "cups" please? looks an easy recipe!

You can get cup to gram conversions online, if you wanted to be precise, but by far the easiest way is to pick a mug out of the kitchen and use that. Given that you have so few ingredients and the proportions will be right it'll turn out fine. Add the cream cold and gradually, when it comes together like a soft dough, it's done. I don't weigh it at all now, I just do it by feel.

Ches

Ches wrote: »

James Martins scones are the ones taking us all by storm at the moment. They are made with bread flour and lots of baking power and are huge and fluffier than the normal more dense ones. After trying some a friend made I googled the recipe and made some myself which went down a storm with my family too.

It was strange as I had tasted some exactly the same several years ago when we were on holiday in Devon and although I asked the chap who was serving us in the cafe how they were made, he said he didn't know as his mother in law made them. I never came across them again until this recipe of JM.

Sorry folks its the Paul Hollywood ones I do.


Paul Hollywood’s Scones

500g Strong white flour
2 medium eggs + 1 for eggwash
75g castor sugar
30g baking powder
75g softened butter
230ml milk (I have used buttermilk for this & workswell)
100g sultanas

Preheat oven to 220 C/425 F/ Gas 7
Line baking sheet

Put all ingredients except eggwash & sultanas into foodmixer using paddle blade, mix for about 2mins on slow. If mixing by hand takesabout 5 mins.
Incorporate sultanas into dough & tip dough onto lightlyfloured surface.
Roll out dough to about 5cm think & using (5-7.5cmcutter) round cutter cut out scones.
Place scones onto baking sheet & brush with egg wash. Ifyou have time chill them in a fridge for ½hour (helps them to rise straightaccording to Mr H (I don’t do this)
Remove scones from fridge and re-eggwash. Bake for 15mins.
Best served warm.

skeeter93

I tried a quick and easy type recipe for cheese scones and came out with cheese biscuits Think I'll try the Paula Deen one like I was going to originally.

kerri_gt

I follow Mary Berry's recipe, don't overwork them, I like to add sultanas.

Anne_Marie_2

I recently tried the lemonade scone recipe. Was so easy and came out really well, scones nice and light. As I never have self raising flour, substituted bread flour and baking powder.
http://www.epicurious.com/recipes/member/views/3-ingredient-7-up-scones-50100183