Best 2 Quick Mix Scones Recipes
**Scones: A Delightful British Treat**
Scones, a delectable British baked good, are a beloved treat enjoyed during teatime or as a quick snack. These light and fluffy pastries boast a crumbly texture and a variety of flavors, from classic plain scones to indulgent fruit-filled or savory cheese scones. In this article, we present a collection of quick-mix scone recipes that cater to diverse preferences and dietary restrictions, ensuring that everyone can savor the goodness of freshly baked scones. From the basic plain scones to the indulgent blueberry and lemon zest scones, and the savory sun-dried tomato and cheese scones, these recipes offer a delightful assortment of flavors to tantalize your taste buds. With easy-to-follow instructions and readily available ingredients, these quick-mix scones are perfect for beginner bakers or those seeking a hassle-free baking experience. So, preheat your oven, gather your ingredients, and embark on a delightful baking journey with our curated collection of quick-mix scone recipes.
QUICK -MIX SCONES
These are so easy to make..no rubbing in of the butter...just melt and mix! Serve with the traditional strawberry jam and butter ...or how about trying them with honey or golden syrup. Makes 8-10 scones These are not a gluten free scone. I usually double the recipe to make scones
Provided by Jubes
Categories Scones
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 220°C.
- Melt your butter and set aside.
- Sift the flour and salt into a large mixing bowl. Or you can add them to a large mixing bowl and aerate with a whisk.
- Slowly add the milk and butter to the flour. Work the milk and butter in with a knife using a cutting action.
- Do not knead the dough.
- Place on a lightly floured tray and gently roll to about 5cm thick. Cut with a 5 cm scone cutter or the top of a narrow glass.
- Place close together on a baking tray and lightly brush the tops with a little extra milk.
- Bake 10-15 minutes.
HOW TO MAKE PERFECT SCONES
Use this basic scone dough for any sweet scone variety. See blog post for a couple savory scone options. Feel free to increase the vanilla extract and/or add other flavor extracts such as lemon extract or coconut extract. Read through the recipe before beginning. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading.
Provided by Sally
Categories Breakfast
Time 1h
Number Of Ingredients 10
Steps:
- Whisk flour, sugar, salt, and baking powder together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
- Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the add-ins, then mix together until everything appears moistened.
- Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it's too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges. For smaller scones, press dough into two 5-inch discs and cut each into 8 wedges. To make 10-12 drop scones: Keep mixing dough in the bowl until it comes together. Drop scones, about 1/4 cup of dough each, 3 inches apart on a lined baking sheet. To make mini (petite) scones, see recipe note.
- Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
- Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
- Meanwhile, preheat oven to 400°F (204°C).
- Line a large baking sheet with parchment paper or silicone baking mat(s). If making mini or drop scones, use 2 baking sheets. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
- Bake for 18-26 minutes or until golden brown around the edges and lightly browned on top. Larger scones take closer to 25 minutes. Remove from the oven and cool for a few minutes. Feel free to top with any of the toppings listed in the recipe Note below.
- Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
Tips:
- Use cold butter: This helps to create flaky layers in the scones.
- Don't overmix the dough: Overmixing will make the scones tough.
- Chill the dough before baking: This helps to develop the flavor and prevent the scones from spreading too much.
- Bake the scones in a hot oven: This helps to create a crispy exterior and a fluffy interior.
- Serve the scones warm: Scones are best served warm with butter, jam, or cream.
Conclusion:
These scones are a quick and easy breakfast or snack that can be enjoyed by people of all ages. They are also a great way to use up any leftover ingredients you have in your kitchen. With a few simple ingredients and a little bit of time, you can make delicious scones that your family and friends will love. So next time you're looking for a quick and easy treat, give these scones a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
