Scones Recipes

Award winning scone maker in Devon South West Kevin of "Dart To Mouth Deli" Dartmouth uk

Mums 100 Year Old Scones Receipe-Yummy they are.

Annabelle White's perfect scone recipe | Now To Love

https://www.youtube.com/watch?v=fAYTN5THyjM

https://www.madaboutmacarons.com/fluffy-cheese-scones/

Ingredients

• 250 g (9oz) Plain (all-purpose) flour T55
• 1 tbsp Baking powder (use only 1 tsp if using self-raising flour)
• 1 tsp Bicarbonate of soda
• pinch salt & pepper
• 50 g (2oz) Butter, unsalted (at room temperature)
• 100 g (3.5oz) Cheese, finely grated (Cheddar, French Comté, Mimolette)*
• 1 tbsp Rosemary, finely chopped (or fresh thyme, chives, dried Herbes de Provence)
• 1 egg (@60g)
• 100 ml (3.5fl oz) Milk (whole or semi-skimmed)

Scone Glaze

• 1 egg yolk (optional)
• 1 tbsp milk
• 1 tsp sesame or poppy seeds (optional)

Instructions

• Heat oven to 220°C/425°F/200°C fan/Gas 7. Line a baking tray with parchment paper or a silicone mat.
• Mix together the flour, baking powder/soda, salt, pepper, and rosemary (or other herbs) in a large bowl.  Either rub in the butter using your fingers but if you have a mixer, this is even better.  Mix just until the butter looks like breadcrumbs in the flour then add the cheese. Add the egg and milk and mix until fully combined. The result should be a sticky, wet dough. If you find it's too dry, add a little bit more milk.
• Roll out on a floured surface to about 2 cm thick (nearly an inch) and using a scone/cookie cutter (6cm/2.5"), cut out medium-sized rounds. Alternatively, to save time or if you don't have cutters, roll into a circle (use a plate as a guide) and cut into triangles with a sharp knife.
• Place on the baking tray and brush with a mixture of egg yolk and a little milk to glaze (yolk is optional but recommended for a shiny glaze).
• Bake for 10-15 minutes until golden brown.

Notes

YIELD: Makes 10-12 scones.

CALORIES: One portion of 2 scones is 293 calories.

CHEESES: mature, strong cheeses are best such as cheddar, mimolette, parmesan, comté & gruyère.

BUTTERMILK SCONES: If you replace the milk with buttermilk, omit 1 tsp of baking powder, but personally I prefer cheese scones made with milk, as find they rise better.

See how to make scones from scratch on video.

WALNUTS: Why not replace the rosemary with crushed walnuts? Delicious with the cheese! (see the Walnut Market Produce page!) or a couple of finely chopped sundried tomatoes