3 Ingredient Scones
#easyscones #3ingredientscones #scones
Make delicious scones with just 3 ingredients one of which includes fizzy lemonade. These scones are amazing and great to make if you need something nice in a hurry.
How to make 3 Ingredient Scones
3 Ingredient Scones
TIMINGS:
• Prep Time: 5 mins.
• Cook Time: 15 mins.
• Total: 20 mins.
SERVINGS:
• 8 Scones.
INGREDIENTS:
For the Scones:
• 2 cups (325g/11 ½ oz) Self Raising Flour.
• ½ cup + 3 tbsp (160ml/5.41 floz) Double/Heavy Cream.
• ½ cup + 3 tbsp (160ml/5.41 floz) Fizzy Lemonade (7up, Sprite etc)
Optional Extras:
• 2 tbsp Caster Sugar.
• 1 tsp Vanilla Extract.
• 1 egg or a little milk to glaze.
To decorate:
• Strawberry/Raspberry/Blackcurrant Jam.
• Whipped Cream.
• Icing/Powdered Sugar to dust.
METHOD:
1. Preheat the oven to the following temperatures.
200°C/400°F [Fan Oven]
220°C/440°F [No-Fan]
Gas Mark 7.
2. Line a baking tray with greaseproof paper.
3. Place the flour in a medium-sized bowl and add in the cream and fizzy lemonade.
4. Mix together until a soft dough forms, be careful not to overmix.
5. Place the dough on a floured surface and fold once or twice before patting it into a round shape about 4.5 cm thick.
6. Using a 2 ½ inch/6 cm round cutter cut the scones out.
7. Place on the prepared baking tray and brush with egg wash/milk.
8. Bake for 15 minutes until the tops are golden brown.
9. Allow to cool before serving with jam, cream, and dust with icing/powdered sugar.
10. Mmm Scrummy!!!
NOTES:
These scones won’t stay as fresh as my regular scones, but they can be heated up in the microwave or over and this will freshen them after a couple of days.
S1:E1 Brown Sugar Pecan Scones
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Brown Sugar Pecan Scones
Ingredients
Scones
2 cups All-Purpose Flour + ½ cup for dusting
½ cup Brown Sugar
2 ½ tsp Baking Powder
1 Stick Butter
½ cup Milk + 2 TBS for brushing
1 large Egg
2 tsp Vanilla Extract
½ cup Pecans (chopped)
Glaze
1 cup Powdered Sugar
2 TBS Milk
1 tsp Vanilla Extract
Method of Prep
1. Cube butter and freeze it for at least 1 hour
2. Preheat oven to 400 F
3. Gather all ingredients
4. In a large bowl measure out the 2 cups of AP flour, ½ cup brown sugar, 2 ½ tsp Baking Powder
5. Press the cubed frozen butter into the flour mixture creating a sand-like texture
6. In a separate container, whisk together the egg, vanilla extract, and ½ cup milk
7. Pour the wet ingredients into the dry and stir to combine them with a fork
8. Once the dough begins to come together, add in the pecans
9. Dust a clean surface and your hands with flour and turn your scone dough out onto the floured surface
10. Working quickly, combine the dough and knead it about 5-7 times or until well combined
11. Form the dough into a level shape with about ½ in thickness
12. Cut your scone shapes with a floured knife, pastry cutter, or cookie cutter
13. Place on a parchment lined baking sheet with about 2 in in between each scone
14. Lightly brush the tops of them with the 2TBS of milk
15. Bake for 15-20 min
16. Once baked, allow them to cool before glazing or eat them glaze free!
The Glaze
In a small bowl combine the Powdered Sugar, Milk, and Vanilla Extract until it forms a drizzle consistency. To thicken add more powdered sugar. To thin add more milk.
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ASMR 料理の音 Brown sugar Matcha scones recipe 黒糖抹茶スコーンの作り方
Brown sugar Matcha scones recipe 抹茶と黒糖のスコーンの作り方
薄力粉 200g
きび糖 40g
かち割り黒糖 50g
アーモンド 50g
ベーキングパウダー 7g
抹茶 10g
太白胡麻油 25g
豆乳 60cc
薄力粉ベーキングパウダーをふるって、きび糖を混ぜて、
刻んだアーモンドを加え混ぜます。
太白胡麻油に抹茶を混ぜてペースト状にします。
粉類に豆乳とペーストを加えて、さっくりと混ぜ合わせます。
まとまったら、30分生地を休ませます。
お好きな形に整えて、180°Cに予熱したオーブンで15～20分、
焼いて完成です。
いいねやフォローお願いします★
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沖縄そば 麺の作り方、汁の作り方
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汁
Brown Sugar Cookies | Two Ways | Cookies and Scones
Tonight we bake our version of brown sugar cookies. Lucky for us, we always have the ingredients for these cookies on hand. These are large, soft cookies and they satisfy my sweet tooth like no other cookie can. And the dogs even get a cameo this time around.
Want to make some of the cookies featured in the intro? You can find the links here:
Ghirardelli Chocolate Peppermint Cookies:
Christmas Cookie Collaboration:
Cherry White Chocolate Chip Cookies:
Hot Cocoa Cookies:
Brown Sugar Cookies - Two Ways ½ cup. 113g, butter, very soft or melted
½ cup, 113g, margarine, very soft or melted
½ cup. 115g, white sugar
1 cup, 244g, packed brown sugar
1 tablespoon, 15ml, vanilla
2 extra large eggs, 130g
1 teaspoon kosher salt
½ teaspoon baking powder
1 teaspoon baking soda
2¾-3 cups, 380-420g, all-purpose flour
Cream butter, margarine, sugars, salt, baking soda and powder until mixture is smooth and slightly fluffy. The scone version will still be very loose. Scrape down the sides and then with the mixer on low, add eggs and vanilla. Beat on medium low until mixture is very smooth, approximately 1 minute. Add flour 1 cup at a time, incorporating on low speed. Mix the dough for as little time as possible once you start adding the flour. Finished cookie dough should be loose, but not runny. The scone version will loose its shininess once you’ve added enough flour.
Scoop dough using a #20 or ¼ cup disher onto a lined baking sheet placing them close together. Refrigerate dough until it is completely firm, about 2 hours. Transfer chilled cookie dough balls in a single layer, or with a sheet of wax paper between layers, to an airtight container and cover. Keep refrigerated until you are ready to bake them.
Preheat oven to 350°F, 180°C, or gas mark 4 with the convection oven on, if you have it. Place chilled dough balls on a parchment lined insulated cookie sheet and bake for 15 minutes until cookies have barely set or are still slightly underdone. Do not overbake. Allow cookies to cool on the pan for 10 minutes then transfer to a wire rack to cool completely. Store leftovers in an airtight container at room temperature.
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Gilly: director of photography, lighting, animal wrangler
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Airport Lounge - Disco Ultralounge by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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#lauriceskitchen #brownsugarcookies #scratchcookies
Cinnamon Roll Scones Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Cinnamon Roll Scones. I love Cinnamon Rolls. So much so that I've come up with my version of a non-yeast cinnamon roll, which I call Cinnamon Roll Scones. I think they're a quick and easy alternative when you're pressed for time. The scone dough is made with buttermilk which gives them a nice bread-like texture. And we fill the rolls with a mixture of brown sugar and ground cinnamon so as they bake the kitchen is filled with a sweet woody aroma that's hard to resist. Try to serve these Cinnamon Roll Scones warm from the oven, when they are delicious either plain or with a drizzling of a powdered sugar glaze.
We welcome questions on our Facebook Page:
Traditional Irish Scones - EASY Home Baking Recipe!
Nothing beats a good scone and enjoyed still warm from the oven with butter and jam, it’s one of life’s finer pleasures. This recipe works a treat and can be adapted with whatever flavour combinations you fancy or simply stick to the classic.
Ingredients (US & METRIC):
500g/ 4 cups self-raising flour, plus extra for dusting
120g / 1 stick butter, chilled
1 tsp baking powder
250ml/ 1 cup milk, plus extra for brushing
1 large free-range egg
100g/ ½ cup currants
3 tbsp sugar
To serve:
Jam
Butter
Get the full method here:
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