Best 8 Rich Scones Recipes

RICH CREAM SCONES

Steps:

• Preheat oven to 375 degrees. Sift together flours, sugar, baking powder, baking soda, and 3/4 teaspoon salt in a large bowl. Cut in butter with a pastry blender or rub in with your fingers. (The largest pieces should be the size of small peas.) With your fingertips, flatten butter pieces into small disks. Cover with plastic wrap, and refrigerate until butter is very firm, about 20 minutes.
• Combine cream and vanilla in a small bowl, and stir into flour mixture with a wooden spoon until almost absorbed and dough just comes together. Turn out dough onto a lightly floured work surface; roll out into an 8-by-10-inch rectangle. With a short side facing you, fold rectangle into thirds, as you would a letter. Rotate dough a quarter turn clockwise. Repeat rolling out, folding, and rotating dough 2 more times. With floured hands, pat out dough to a 1 1/4-inch thickness, and cut out as many rounds as possible with a floured 2 1/4-inch round biscuit cutter. Gather scraps, reroll once, and cut out more rounds (you should have a total of 12).
• Place scones 2 inches apart on parchment-lined baking sheets. Brush tops with cream, and sprinkle with sugar. Bake until golden brown, 18 to 20 minutes, rotating sheets halfway through. Let cool on sheets. Serve warm or at room temperature.

RICH SOUR CREAM SCONES, FROM 1928

Steps:

• Sift dry ingredients together in a bowl.
• Cut in the butter.
• Stir in the currents.
• Mix the beaten egg yolk with the sour cream and stir into the dry mix to make a smooth dough.
• Turn onto a lightly floured board and knead lightly for 10 seconds.
• Pat or roll the dough into two 6 inch rounds 1/2 to 3/4 inch thick.
• Score each round into quarters but do not cut through.
• Bake in hot oven (425 degrees) for 15 to 18 minutes.

RICH CINNAMON-CHIP SCONES

Steps:

• Preheat oven to 400°. In a large bowl, combine flour, sugar, baking powder and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in baking chips. Whisk 1 cup cream and egg; stir into crumb mixture just until moistened., Turn dough onto a floured surface; knead 10 times. Pat into a 9-in. circle. Cut into 12 wedges. Separate wedges and place on a greased baking sheet. Brush with remaining cream. Combine coarse sugar and remaining cinnamon; sprinkle over tops., Bake 14-16 minutes or until golden brown. Serve warm.

RICH CREAM SCONES

Steps:

• Combine flour, baking powder, sugar.
• Cut in butter using pastry cutter or rubbing with fingers.
• Mix in egg and cream with a fork (add a bit a water if needed. Dough schould be slightly sticky).
• Stir in currents/raisins.
• Traditional method: Turn out on lightly floured board and pat out in a circle with dough 1/2 inch thick.
• Cut in 12 wedges.
• Drop method: Drop by spoonsful unto greased baking sheet.
• Brush tops with egg whites and sprinkle with sugar.
• Bake at 400 F for 15-18 minutes.

RICH SCONES

Steps:

• In a large bowl, sift flour, baking powder and salt.
• Thoroughly mix in lard with your fingers.
• Add sugar and currants, mixing well.
• Stir in enough milk to form a stiff dough.
• Preheat oven to 425 degrees.
• On a lightly floured surface roll dough out until it is 3/4" thick.
• Cut into 2" circles.
• Place on a greased cookie sheet and bake in middle of oven for about 10 minutes or until tops are light golden.
• Serve while still warm with butter, jam and real whipped cream.

RICH TEA SCONES

Steps:

• Sift dry ingredients together.
• Using your fingers, rub soft butter into flour mixture until fine crumb stage is reached.
• Break eggs into 250 ml measuring cup and top with milk to make 250 ml.
• Mix together.
• Work egg mixture into dry ingredients to form a soft but not sticky dough.
• If dough is too dry add a tsp of water at a time til the right consistency is produced.
• Lightly pat dough into a square and cut into 16 equal parts.
• Place on greased baking sheet and bake at 230C for 12- 15 minutes.

RICH AND SWEET BERRY SCONES

Steps:

• Adjust oven rack to the middle position; preheat oven to 425°.
• Line a baking sheet with parchment paper.
• Freeze, then grate 8 T butter over the large holes of a box grater.
• Keep frozen until needed.
• Place the berries in the freezer until needed.
• Whisk the milk and sour cream together in a bowl and refrigerate until needed.
• Whisk the flour, 1/2 cup sugar, baking powder, lemon zest, salt, and baking soda together in a bowl.
• Add the frozen grated butter and toss with your fingers until thoroughly coated.
• Fold in the chilled milk mixture with a rubber spatula until just combined (do not over mix).
• Turn the dough and any floury bits out onto a well-floured counter.
• Lightly flour your hands and the dough and knead the dough gently 6 to 8 times until it just holds together in a ragged ball, adding additional flour as needed to prevent sticking.
• Roll the dough out into a 12-inch square; fold the top and bottom of the dough over the center (like a business letter).
• Fold up the sides of the dough to form a 4-inch square; transfer the dough to a lightly floured plate and chill in the freezer for 5 minutes.
• Transfer the dough to a lightly floured counter and roll again into a 12-inch square.
• Sprinkle the berries evenly over the dough, and press them lightly into the dough.
• Loosen the dough from the counter with a bench scraper, and roll into a tight log and pinch the seam closed.
• Lay the dough seam side down and press into a 12 x 4 inch rectangle.
• Using a floured chef's knife, slice the dough crosswise into 4 equal rectangles, then slice each rectangle on the diagonal into 2 triangles.
• Place the scones on the prepared baking sheet.
• Melt the remaining 2 T butter, then brush it over the scones and sprinkle lightly with sugar.
• Bake until the scone tops are lightly golden brown, 18-25 minutes, rotating the pan half-way through baking.
• Transfer to a wire rack and let cool for at least 10 minutes.
• Serve warm or at room temperature.

RICH BROWNIE SCONES

Steps:

• Preheat oven to 350°.
• Lightly butter an 8-inch diameter circle in the center of a baking sheet.
• In large bowl, stir the flour, sugar, brown sugar, baking powder and salt.
• Cut in butter into 1/2 inch cubes and distribute them over the flour mixture.
• With pastry blender or two knives used scissors fashion:.
• Cut in the butter until the mixture resembles coarse crumbs.
• In a small bowl, stir the milk, chocolate, egg and vanilla.
• Add milk mixture to flour mixture and knead together to combine.
• Knead in the walnut pieces.
• With lightly floured hands, pat dough into a 7-inch diameter circle in center of the prepared baking sheet.
• With a serrated knife, cut into 8 wedges.
• Bake 17 to 20 minutes, or until a toothpick inserted in center a scone comes out with just a few crumbs.
• Remove the baking sheet to a wire rack and let cool for 5 minutes.
• With a spatula, transfer scones to the wire rack to cool.
• Recut into wedges, if needed.