MASTER RECIPE FOR BISCUITS AND SCONES
Southern biscuits and British scones can seem intimidating: both have the kind of mystique that can discourage home bakers. But the point of them is to be truly quick and easy - unlike yeast-raised bread and rolls, they are thrown together just before a meal and served hot, crisp on the outside and soft in the center. And what's more, they are essentially the same recipe: all that separates them is a bit of sugar and an egg. The genius of this particular recipe is not in the ingredients, but in the geometry. Slicing a rolled-out slab of dough into squares or rectangles is infinitely simpler than cutting out rounds - and there's less chance of toughening the dough by re-rolling it and adding more flour. The recipe immediately below makes biscuits, and the notes at the bottom of the recipe have instructions for altering the dough to make scones.
Provided by Julia Moskin
Categories breakfast, brunch, dinner, lunch, quick, side dish
Time 30m
Yield 8 to 12 biscuits or scones
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees. Line a sheet pan with parchment paper or baking mat, or use a nonstick pan.
- Toss dry ingredients together in a large bowl. Using your fingertips or a pastry cutter, rub butter and flour mixture together just until butter pieces are the size of peas and covered with flour. Make a well in the center of the bowl and pour in cream. Mix ingredients together by hand until a shaggy dough is formed. (The mixture may seem drier than typical biscuit dough.)
- Turn out onto a floured surface and gently knead dough together just until smooth and all ingredients are incorporated.
- Pat dough into a 3/4- to 1-inch-thick rough rectangle shape. Use your hands if you like a nice bumpy top; for smooth tops, use a rolling pin, pressing lightly. Using a sharp knife or dough scraper, cut rectangle in half lengthwise, then cut across into 8 or 12 rectangles or squares. Place them on the baking sheet, spaced out.
- Brush tops with melted butter. Bake until light golden brown, about 22 minutes; rotate the pan front to back halfway through. Let cool slightly on the baking sheet. Serve warm or at room temperature. Eat within 24 hours.
Nutrition Facts : @context http, Calories 331, UnsaturatedFat 7 grams, Carbohydrate 30 grams, Fat 22 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 14 grams, Sodium 182 milligrams, Sugar 1 gram, TransFat 1 gram
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 »
Morgan Fletcher
[email protected]These biscuits and scones are a family favorite. We make them every weekend.
Savannah Woods
[email protected]I love this recipe! The biscuits and scones are so easy to make and they always turn out perfect.
Jonathan H
[email protected]These biscuits and scones are amazing! They're the best I've ever had.
ILYAS UMER ZAI
[email protected]I'm so glad I found this recipe. It's a keeper! I will definitely be making these biscuits and scones again and again.
Jaryiah White
[email protected]These biscuits and scones are so versatile. I've used them for breakfast, lunch, and dinner. I've also used them to make sandwiches, croutons, and bread pudding. They're always a hit.
masud 420
[email protected]I love that this recipe can be used to make both sweet and savory biscuits and scones. I've made them with cheese, herbs, and bacon, and I've also made them with fruit and sugar. They're always delicious.
Shirley Haslamwhyte
[email protected]I'm gluten-free, so I was thrilled to find this recipe for gluten-free biscuits and scones. They turned out great! They were just as light and fluffy as the regular biscuits and scones, and they tasted just as good.
Mimi Jayden Matilda
[email protected]These biscuits and scones are the perfect comfort food. They're warm, fluffy, and buttery. I love eating them with a cup of coffee or tea on a cold morning.
Tayyab Tayyab
[email protected]I'm a beginner baker, and I was intimidated to try making biscuits and scones. But this recipe made it so easy! The biscuits and scones turned out perfectly, and I'm so proud of myself. Thank you for sharing this recipe!
Suhag Rana
[email protected]I've tried many biscuit and scone recipes, but this one is by far the best. The instructions are clear and easy to follow, and the results are always perfect. I love that I can use this recipe to make both biscuits and scones, depending on my mood.
MalTi bhAi
[email protected]These biscuits and scones were a hit! I made them for a brunch party and everyone raved about them. They were light and fluffy, with a perfect golden brown crust. I will definitely be making these again.