From - Thu Feb 26 22:35:18 1998 Path: senator-bedfellow.mit.edu!bloom-beacon.mit.edu!tribune.meitca.com!ulowell.uml.edu!cam-news-feed2.bbnplanet.com!cam-news-hub1.bbnplanet.com!cpk-news-hub1.bbnplanet.com!news.bbnplanet.com!news-peer.sprintlink.net!news-backup-west.sprintlink.net!news-in-west.sprintlink.net!news.sprintlink.net!Sprint!206.250.118.17!nntp.earthlink.net!pool047-max1.oakland-ca-us.dialup.earthlink.net!user From: skolmarm@earthlink.net (Elizabeth Pruyn) Newsgroups: rec.food.drink.tea Subject: Re: Scones Date: Mon, 23 Feb 1998 22:03:38 -0800 Organization: EarthLink Network, Inc. Lines: 231 Message-ID: References: <34F05BC1.3EC8@pacbell.net> NNTP-Posting-Host: 207.217.146.47 In article <34F05BC1.3EC8@pacbell.net>, genius28@pacbell.net wrote: > Anyone have any British scone recipes they can share with me? > Or know of any websites where I can find some? > Hi there, Here are a few I have collected. Yours, Elizabeth Buckingham Palace Scones Recipe By: Ellen Sudia Serving Size: 1 Categories: Breads, Quick 3 1/2 cups flour 1 pinch salt 3/4 cup butter 1 tbsp baking powder 1/2 cup sugar 1 egg 1/2 cup milk 1/2 cup raisins Preheat oven to 350°. Cut together butter, flour, salt and baking powder. Add sugar and raisins. Make well in center of the mixture; add egg and small amount of milk. If mixture appears to be too dry, add more milk. Blend to a nice, smooth dough. Roll out on floured board to 1/2 inch thick. Use cutter with 2-inch fluted edge. Place on lightly greased baking sheet, brush with beaten egg. Bake for 10-15 minutes. Center of bottom should be lightly colored. Serve hot. Note: I copied this recipe couple of years ago from a newspaper; supposedly, those are the scones served in the Palace. The recipe came with an article about a guy who used to cook there. Per serving: 3542 Calories; 149g Fat (38% calories from fat); 58g Protein; 499g Carbohydrate; 565mg Cholesterol; 2017mg Sodium - - - - - - - - - - - - - - - - - - English Scones Recipe By: Fine Cooking Categories: Breads, Quick 8 ozs flour (1 3/4 cup) 2 tsp baking powder 1/2 tsp kosher salt 1 tbsp sugar 4 ozs cold unsalted butter cut in 1/3" cubes 3/4 c buttermilk 2 tbsps turbinado sugar (optional) Preheat oven to 400°. Combine flour, baking powder, salt, and sugar in a electric mixer. Using the paddle attachment mix in the butter and mix just until coated with flour. Add any flavorings. The butter chunks should remain large, no less than half their original size. With the mixer on low speed, add 2/3 cup of the buttermilk and mix until just absorbed. Stop mixing when the dough begins to pull away from the sides of the bowl. Scrape the dough from the bowl and shape into a ball. With well floured fingers, pat the dough into a 7" diameter disk. Cut the disk into quarters and again into eighths. Set the scones on a baking sheet lined with parchment and brush the tops with the remaining buttermilk. Sprinkle with turbinado sugar and bake until well browned, about 15 to 20 minutes. Flavorings: zest of 1 orange, 1/2 cup dried cranberries, 1/2 cup dried cherries, 1/2 cup currants or raisins, bittersweet chocolate bits, fresh blueberries, dusted with flour, frozen blueberries dusted with flour and not thawed, combine chocolate bits and orange zest. Scones should be crispy outside, flaky inside. Mix the dough as little as possible. Per serving: 32 Calories; 0g Fat (11% calories from fat); 2g Protein; 6g Carbohydrate; 2mg Cholesterol; 465mg Sodium - - - - - - - - - - - - - - - - - - Savory Cheese Scones Recipe By: Jamie Wernitznig Serving Size: 12 Categories: Breads, Quick 2 cups flour 2 tsp baking powder 1/2 tsp salt 1/8 tsp cayenne pepper 1 1/2 cups grated Cheddar cheese 3 tbsp Parmesan cheese 1/3 cup butter 1/3 cup milk 2 eggs Preheat oven to 400°. Combine all dry ingredients, stir in cheeses and toss well. Cut in butter. Combine eggs and milk, add to flour mixture and gently knead to form a stiff dough. Cut dough ball into halves and pat each half into an 8" diameter, 1/2" thick circle. Cut into wedges, place wedges on a baking sheet and bake 15 to 17 minutes, until lightly browned. Per serving: 198 Calories; 11g Fat (51% calories from fat); 7g Protein; 17g Carbohydrate; 60mg Cholesterol; 324mg Sodium Sheri McRae sherae@zeta.org.au ------------------- Soda Scones Serving Size: 8 2 Cups flour 1/2 Tsp baking soda 1 Tsp cream of tartar 1 Tsp sugar 1/8 Tsp salt, scant 4 Tablespoons butter 1 Cup buttermilk Sift flour and soda, cream of tartar, sugar and salt. Rub in butter. Mix to a soft, but rollable dough with buttermilk or sour milk. (Dough may not take all of the buttermilk--add 3/4 cup first, then the balance if needed). Knead lightly for a moment or two. Separate into two balls. Shape each into a round. Roll out to 1/2 inch thick. Take sharp, floured knife. Cut into 4 equal size triangles. Cut these in half, making 8 triangle-wedges in each circle. Put on heated griddle 375 deg. Cook both sides till golden brown to a little darker. Makes 16 scones. NOTE: I usually add more sugar, probably up to 1 Tablespoon total, but the amount above is the original recipe. Pat Ascher --------------------------- Flora's Rich Cream Scones Recipe By: The Highlander's Cookbook by Sheila MacNiven Cameron Serving Size: 12 2 Cups Flour, All-Purpose -- Sifted 1 Tbsp Baking Powder 2 Tbsp Sugar 1/2 Tsp Salt 1/3 C Butter 1/2 C Cream 1 Egg, Well Beaten 1/4 C Currants 1 Egg White -- Slightly Beaten Combine flour, salt, baking powder, and sugar in a bowl. Cut in the butter with a pastry blender, or rub in with fingertips. Mix in egg and cram with a fork. Stir in currants. Turn dough out on a lightly floured board, and pat out in a circle about one half inch thick. Cut in wedges. Brush tops with slightly beaten egg white, and sprinkle with sugar. Bake at 400° F. for 15 to 18 minutes. Makes 12. ----- Edinburgh Tearoom Scones/Lemon Curd 2 cups Flour 2 teaspoons Baking powder 1/4 teaspoon Baking soda 1/2 teaspoon Salt 6 tablespoons Butter 1/2 cup Buttermilk 1 large Egg 1/2 cup Raisins or Currents Milk Sugar LEMON CURD 4 large Eggs pinch Salt 1 3/4 cups Sugar 1/4 cup Butter 2 tablespoons Lemon peel 1/2 cup Lemon juice, fresh For Scones: Heat oven to 425~. Sift dry ingredients together. Cut in butter. Add raisins or currents. Mix buttermilk and egg together. Add all at once to flour. Mix with fork just until mixture clings together. Form into ball, turn out on floured surface and knead gently until smooth, not more than 5 turns of the dough. Pat out until 1/2 inch thick and cut with a 2" cutter. Place on baking sheet 1 inch apart. Brush tops lightly with milk and sprinkle with sugar. Bake 10 minutes until golden brown. Serve with Lemon Curd. For Lemon Curd: Beat eggs in top of double boiler. Stir in remaining ingredients. Cook over simmering water 30 minutes, stirring frequently until thick and smooth. (I do not use a double boiler, but use a low heat and watch closely to prevent burning). When it has thickened, remove from heat. It will thicken more when cooled. Cool, cover and refrigerate. Keeps 2 to 3 weeks in refrigerator. Sue --------------------------------------- Lancashire Cheese Scones 1-1/2 cups/6 oz./150 g. self raising flour 2 tablespoons/1 oz./ 25 g. margarine 1/2 cup/4 oz./100g Lancashire cheese, grated 1 egg a little milk pinch of salt pinch of cayenne pepper a little beaten egg Put the flour and margarine into the food processor and process until the mixture resembles coarse breadcrumbs. Add the cheese, salt and cayenne and process to mix-just a few seconds. With the machine switched on, add the egg- together with just enough milk to make a soft, pliable dough. Roll out on a lightly floured board and cut into rounds using a pastry cutter. Placed on a greased baking tray, brush with beaten egg, and bake for about 20 minutes at 425°F., gas mark 7, 200°C.