How to make scones - Scone recipe - Allrecipes.co.uk
For a weekend treat or a traditional English afternoon tea, these easy scones are perfect for any occasion. Watch how to make scones in just a few easy steps.
Stir in dried fruit, such as currants or sultanas, at the end for a fruited scone. Use the same technique for savoury cheese scones; we've loads of recipes for savoury scones, too!
Find this scone recipe and loads more on Allrecipes.co.uk, the UK and Ireland's largest online community of home cooks:
Our entire scone collection has recipes for classic scones and lots more:
Leave it to Chef Suzanne and learn how to make three things: fruity soda bread, butter, and jam
Leave it to Chef Suzanne and learn how to make three things: fruity soda bread, butter, and jam.
Join Suzanne and learn how to make three things: fruity soda bread, butter, and jam. following the bread and butter recipe from Nadia Hussain (she was on the Great British Bake Off). And a recipe for for jam
Tools needed
large and small bowls
scale (I will try to convert to other measures in case you don't have a scale)
liquid measure
measuring cups and spoons
sauce pan
mixer (hand or stand)
spoons
parchment paper
straining cloth or strainer
Fruity Soda Bread
500g/1lb 2oz plain flour
1 tsp salt
2 tbsp sugar
1 tsp bicarbonate of soda (baking soda)
50g/1¾oz vegetarian suet (substitute vegetable shortening or butter)
100g/3½oz candied peel (substitute raisins, etc.)
100g/3½oz currants (substitute raisins, etc.)
1 orange, zest only
1 lemon, zest only
400ml/14fl oz buttermilk (substitute milk with 2 tbsp lemon juice - rest for 10 minutes)
Butter
600ml/20fl oz double cream (substitute heavy whipping cream)
1 tbsp sea salt
Jam
2 cups of fruit
3/4 cup sugar
1 tbsp lemon juice
Yes, there are things you can prep ahead of time. Here are some, along with a few tips.
1. If you are using larger fruit for the bread, chop is up into small pieces (the size of a raisin or two). I tried a loaf with dried apricots and had to chop them up. The flavour of the apricots was very subtle, subtle is good if you add jam to the slices of bread while eating. Watch for conflicting flavours. I am tempted to try dates in the bread. I may only eat that bread plain or with butter.
2. I have only made this bread with dried fruit (peel, raisins, apricots, cherries). I do not know how it would turn out with wet (fresh) fruit. You can also make this bread with no fruit at all.
3. For the jam you can roughly chop the fruit if they are larger (like whole plums). They cook faster when smaller, but the jam will have fewer larger chunks (which is fine). You may also used frozen fruit: raspberries, strawberries, blueberries, etc. If you use frozen fruit you may want to thaw them a half an hour before class.
4. I have made this recipe without the zest and it was fine. The zest adds a nice pop. I take my lemons and limes and zest them soon after I get them and juice them. I store the zest in a jar in the freezer and the juice in ice cube trays in the freezer.
5. Make sure you use baking SODA (Bicarbonate of Soda), not baking powder (yes I have made this mistake a couple times).
6. After you make the butter, you can flavour the butter using things like honey, herbs, etc.
7. The lemon is used in the jam to brighten up the flavour.
8. If you don't want a lot of jam or butter, you may halve or quarter the recipe. I am only one so I used 200 ml of heavy whipping cream for the right amount of butter for me. If your heavy whipping cream is about to expire, turn it all into butter then store it in the freezer.
9. Three days ago I made jam using four plums (way too much for me). I left it out on the counter in a wide, flat container. Now it has a great skin that I cut off and put on my bread.
I think that is it for now!
Suzanne.
How to Freeze Dry Apples - Step by Step
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