SCONES WITHOUT EGGS RECIPE RECIPES

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SCONES RECIPE | ALLRECIPES



Scones Recipe | Allrecipes image

This is a very simple recipe for scones. You can customize them by adding dried fruit or nuts. Half and half can also be substituted for milk if you wish.

Provided by Allrecipes Member

Categories     Scones

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 8 scones

Number Of Ingredients 7

3 cups all-purpose flour
½ cup white sugar
5 teaspoons baking powder
½ teaspoon salt
¾ cup butter
1 egg, beaten
1 cup milk

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  • In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter. Mix the egg and milk in a small bowl, and stir into flour mixture until moistened.
  • Turn dough out onto a lightly floured surface, and knead briefly. Roll dough out into a 1/2 inch thick round. Cut into 8 wedges, and place on the prepared baking sheet.
  • Bake 15 minutes in the preheated oven, or until golden brown.

Nutrition Facts : Calories 397.3 calories, CarbohydrateContent 50.6 g, CholesterolContent 71.4 mg, FatContent 18.9 g, FiberContent 1.3 g, ProteinContent 6.8 g, SaturatedFatContent 11.6 g, SodiumContent 594.9 mg, SugarContent 14.1 g

PAUL HOLLYWOOD'S SCONES RECIPE - BBC FOOD



Paul Hollywood's scones recipe - BBC Food image

A simple recipe for soft and fluffy scones that are perfect with jam and plenty of clotted cream.

Provided by Paul Hollywood

Prep Time 30 minutes

Cook Time 30 minutes

Yield Makes 8 large or 15 small scones

Number Of Ingredients 10

500g/1lb 1oz strong white flour, plus a little extra for rolling out
80g/3oz softened butter, plus a little extra to grease the baking tray
80g/3oz caster sugar
2 free-range eggs
5 tsp baking powder
250ml/8½fl oz milk
1 free-range egg, beaten with a little salt (for glazing)
butter
good-quality strawberry or raspberry jam
clotted cream

Steps:

  • Preheat the oven to 220C (200C fan assisted)/425F/Gas 7.
  • Lightly grease a baking tray with butter and line it with baking or silicone paper (not greaseproof).
  • Put 450g/15½oz of the flour into a large bowl and add the butter. Rub the flour and butter together with your fingers to create a breadcrumb-like mixture.
  • Add the sugar, eggs and baking powder and use a wooden spoon to turn the mixture gently. Make sure you mix all the way down to the bottom and incorporate all of the ingredients.
  • Now add half of the milk and keep turning the mixture gently with the spoon to combine. Then add the remaining milk a little at a time and bring everything together to form a very soft, wet dough. (You may not need to add all of the milk.)
  • Sprinkle most of the remaining flour onto a clean work surface. Tip the soft dough out onto the work surface and sprinkle the rest of the flour on top. The mixture will be wet and sticky.
  • Use your hands to fold the dough in half, then turn the dough 90 degrees and repeat. By folding and turning the mixture in this way (called 'chaffing'), you incorporate the last of the flour and add air. Do this a few times until you’ve formed a smooth dough. If the mixture becomes too sticky use some extra flour to coat the mixture or your hands to make it more manageable. Be careful not to overwork your dough.
  • Next roll the dough out: sprinkle flour onto the work surface and the top of the dough, then use the rolling pin to roll up from the middle and then down from the middle. Turn the dough by 90 degrees and continue to roll until it’s about 2.5cm/1in thick. ‘Relax’ the dough slightly by lifting the edges and allowing the dough to drop back onto the work surface.
  • Using a pastry cutter, stamp out rounds from the pastry and place them onto the baking tray. Dip the edge of the pastry cutter in flour to make it easier to cut out the scones without them sticking. Don’t twist the cutter – just press firmly, then lift it up and push the dough out.
  • Once you’ve cut 4 or 5 rounds you can re-work and re-roll the dough to make it easier to cut out the remaining rounds. Any leftover dough can be worked and rolled again, but the resulting scones won’t be as fluffy.
  • Place the scones on the baking tray and leave them to rest for a few minutes to let the baking powder work. Then use a pastry brush (or your finger if you don’t have a brush) to glaze them with the beaten egg and salt mixture. Be careful to keep the glaze on the top of the scones. (If it runs down the sides it will stop them rising evenly.)
  • Bake the scones in the middle of the oven for 15 minutes, or until the scones are risen and golden-brown.
  • Leave the scones to cool, then split in half and add butter, jam and clotted cream to serve.

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