Best 3 Light As A Feather Scones Recipes
Indulge in the delightful world of scones, where delicate textures meet irresistible flavors. These light-as-a-feather scones are a culinary symphony that will tantalize your taste buds and transport you to a realm of pure indulgence. From classic plain scones to mouthwatering variations like cranberry orange, blueberry lemon, and decadent chocolate chip, this article presents a delectable array of recipes that cater to every palate. With detailed instructions and helpful tips, baking these scones becomes a breeze, transforming your kitchen into a haven of sweet aromas and culinary artistry. Let's embark on a delightful journey into the world of scones, where every bite promises a moment of pure bliss.
Check out the recipes below so you can choose the best recipe for yourself!
FEATHERLIGHT SCONES
"Scones fit into just about every meal," assures Stephanie Moon, from Boise, Idaho."This dough bakes up beautifully into fully golden wedges. We love the tender triangles with butter and cinnamon-sugar," she adds.
Provided by Taste of Home
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. In a large bowl, combine flour, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs. Stir in egg, yogurt and vanilla just until combined. Turn onto a floured surface; knead 6-8 times., Roll into a 9-in. circle; cut into eight wedges. Place on an ungreased baking sheet. Brush tops with milk; sprinkle with sugar. , Bake 12-15 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 413 calories, Fat 25g fat (15g saturated fat), Cholesterol 91mg cholesterol, Sodium 637mg sodium, Carbohydrate 40g carbohydrate (5g sugars, Fiber 1g fiber), Protein 7g protein.
EASY FLUFFY SCONES
These are the business - light but with a nice crusty outside
Provided by Jane Hornby
Categories Afternoon tea, Treat
Time 22m
Yield Makes 9
Number Of Ingredients 9
Steps:
- Put a baking sheet in the oven at 220C/200C fan/gas 7. Put the flour, salt and baking powder into a food processor, then whizz in the butter until it disappears. Pulse in the sugar, tip into a large bowl, then make a well in the middle.
- Warm the yogurt, milk and vanilla together in the microwave for 1 min or in a pan; it should be hot and may well go a bit lumpy-looking. Tip into the bowl and quickly work into the flour mix using a cutlery knife. As soon as it's all in, stop.
- Tip the dough onto a floured surface, then, with floured hands, fold the dough over a few times - just enough to create a smoothish dough. Press out to about 4cm/1½in thick, dip a 7cm cutter into more flour, then stamp out 4 rounds, flouring the cutter each time. Squash the remainder lightly together, then repeat until the dough is used up. Brush tops with egg wash, scatter flour over the hot sheet, then lift the scones on. Bake for 12 mins until risen and golden. Best eaten just-warm, or on the day.
Nutrition Facts : Calories 233 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium
FEATHER LIGHT SCONES
These beautiful fluffy golden scone wedges can be eaten with any meal.
Provided by Nancy Allen
Categories Biscuits
Time 35m
Number Of Ingredients 10
Steps:
- 1. In a bowl, combine flour, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs. Stir in egg, yogurt and vanilla just until combined.
- 2. Turn onto a floured surface; knead 6 to 8 times. Roll into a 9-inch circle; cut into eight wedges. Place on an ungreased cookie sheet. Brush tops with milk; sprinkle with sugar. Bake at 425F for 12-15 minutes or until golden brown. Serve warm. 8 scones.
Tips:
- For the flakiest scones, use cold butter. Grate the butter or cut it into small pieces and work it into the flour mixture until it resembles coarse crumbs. Avoid overworking the dough, as this will make the scones tough.
- Buttermilk is a key ingredient in scones. It adds moisture and richness, and it helps to activate the baking soda, which gives the scones their lift. If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Scones are best served warm from the oven. If you need to make them ahead of time, you can bake them and then freeze them. To reheat, simply thaw them at room temperature for 30 minutes and then warm them in a preheated oven at 350°F for 10-15 minutes.
Conclusion:
These light-as-a-feather scones are the perfect addition to any breakfast or brunch. They're flaky, moist, and packed with flavor. With just a few simple ingredients, you can easily make these delicious scones at home. So next time you're looking for a special treat, give these scones a try. You won't be disappointed!
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