Delicious Honey, Rye & Raisin Scone Recipe | Get the PB & J Out!
Here’s a super quick and easy scone recipe with added whole grain rye goodness for some kind of nutritional balance and great flavour. To make a nice and light scone we must use some white wheat flour. You can use white rye too.
Once again adjustments are welcome when it comes to recipes like this. Yes, a scone is kind of like cake, but more of a cake-bread hybrid, so it does not take much science and precision to make it well. Flours can be swapped; seasonings and fillings can be changed. Swap the raisins for chopped nuts, change to different seeds, use brown sugar or some other sweet syrup instead of honey.
You can make them low-fat by not using butter. It will result in a denser more bread-like scone, but at least it will have lower calories, of course depending on what you top it with when you eat it!
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How to bake the PERFECT scone | Paul Hollywood's Easy Bakes
For Paul's first Easy Bakes video, he's baking Scones! See below for the full list of ingredients. Happy baking!
500g Strong white flour
50g Unsalted butter
80g Caster Sugar
5tsp Baking Powder
2 medium eggs
250ml Whole Milk
#PaulHollywood #EasyBakes #Scones
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How to Make Scones [Raisin Scones Recipe]
How to make raisin scones with crispy tops and flaky texture. The dough itself is buttery but not sweet, so we add raisins to get natural sweetness and extra flavor.
This recipe is very versatile that you can substitute raisins with currants, cherries, cranberries or other favorite dried fruits of yours.
Note: Sorry I made a mistake in the video by using an egg yolk instead of 1 whole egg. Please follow the recipe below and use 1 whole egg.
Chocolate scones:
Raisin cookies:
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Silicone kneading mat ↴
*1 cup = 240 ml
Yield: 10 round scones (2-3/16 diameter)
Conventional oven baking temp: 400°F or 200°C
Ingredients:
70 ml (¼ cup + 2 tsp) whole milk
1 large egg
250 g (1¾ cup + 3 tbsp) all-purpose flour
14 g (3½ tsp) baking powder
40 g (3 tbsp) granulated white sugar
1.5 g (¼ tsp) salt
100 g (¼ cup + 3 tbsp) cold unsalted butter
70 g raisins
Tips: Butter must be cold, to get a flaky and tender scone. Over mixing the dough will develop excess gluten and thus create a dense scone.
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Note: Sori ada kesalahan di dalam video. Saya cuma pakai 1 kuning telur. Seharusnya pakai 1 telur utuh. Jadi ikuti resep di bawah ya dan pakai 1 telur utuh.
Hasil: 10 scone berdiameter 5,5 cm
Suhu oven konvensional: 200°C atau 400°F
Bahan - bahan:
70 ml susu segar full cream
1 telur ukuran besar
250 g tepung serba guna
14 g bubuk pengembang
40 g gula pasir
1,5 g (¼ sdt) garam
100 g butter dingin
70 g raisin
Tips: Harus memakai butter yang dingin supaya teksturnya mengeripik dan renyah. Adonan jangan dicampur terlalu lama agar protein gluten tidak terbentuk dan menghasilkan adonan yang keras.
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Music:
We Are Free by Ikson
Easy pure butter Raisin scones/fruit scones/soft and fluffy Scones
Ingredients
130g cold butter grated
3 cups Cake flour
1 cup icing sugar
6 teaspoon baking powder
1 Tablespoons vanilla essence
3/4 cup raisins/sultanas/Chocolate chips/blueberries
1 egg
1 cup buttermilk
bake 180 degrees Celsius
15-20 minutes
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Professional Baker Teaches You How To Make FANCY SCONES!
Chef Anna Olson takes you from step one to step yum with this amazing Lemon Cranberry Scones recipe! Follow the directions below and you'll be baking up a storm in no time!
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Ingredients
Scones
3 cups (300 g) all-purpose flour
¼ cup (50 g) sugar
1 Tbsp (15 g) baking powder
¼ tsp (1 g) salt
1 Tbsp (6 g) finely grated lemon zest
½ cup (115 g) cool unsalted butter, cut into small pieces
½ cup (125 ml) whipping cream
¼ cup (60 ml) 2% milk, plus extra for brushing
1 large egg
1 tsp (5 ml) vanilla extract
1 cup (160 g) fresh or frozen cranberries
Glaze
1 cup (130 g) icing sugar, sifted
1 ½ (22 ml) Tbsp lemon juice
Directions
Scones
1. Preheat the oven to 375 F and line a baking tray with parchment paper.
2. Sift the flour, sugar, baking powder and salt into a large bowl. Stir in the lemon zest. Cut in the butter until the mixture is rough and crumbly but still small pieces of butter are visible.
3. In a separate bowl, whisk the cream, milk, egg and vanilla together. Add this to the flour mixture and stir to just bring the dough together, turning out onto a work surface to complete bringing it together with your hands. Flatten the dough out and press the cranberries into the dough, folding it over and flattening it out a few times to incorporate the cranberries.
4. Shape the dough into a disc about 10-inches across. Cut the disc into 8 wedges and place them on the prepared baking tray, leaving a few inches between them. Brush the scones with a little milk and bake for 20 to 25 minutes until the scones are lightly browned on top. Cool completely before glazing.
Glaze
1. For the glaze, whisk the icing sugar and lemon juice together and drizzle over the scones using the whisk or a fork. Let the glaze set for an hour before serving.
2. The scones are best enjoyed the day they are baked.
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Easy Scones Recipe
This Delicious and Rich Quick Bread, that Softly melts in your mouth is a must try.
Ingredients;
* 3 1/2 cups all-purpose flour (440g)
* 1 ½ tablespoons baking powder(20g)
* 1 ½- 2 tablespoons sugar(35g) (optional)
* 1/2 teaspoons Salt
* 1 1/2 sticks, unsalted butter chilled (180g)
* 1 cup chilled buttermilk (240ml)
* 1 small egg (optional)+ 1 more for brushing ????
Directions;
Preheat oven to 190•C and ready your baking tray lined with parchment paper.
1. In a large mixing bowl, whisk together dry ingredients (flour, sugar, baking powder, and salt).
2. For the wet ingredients, crack egg into a separate bowl, whisk and gradually mix in buttermilk
3. Using a box grater, grate the frozen butter. Try to do this as quickly as possible so the butter does not become soft.
4. Now add the butter into the flour. Mix and ensure the butter distributes evenly. The mixture should look like a soft bread crumbs
5. Gradually mix in the wet ingredients. Fold in to form a sticky dough. Please, be careful not to over work the dough to avoid ending up with tough scones.
6. Flour a working surface and transfer the dough on to it.
7. Dust your hands with some flour and gently pat down dough to about 1 inch thick. Cut using a cookie cutter. You may also use a round glass or plastic cup if you do not have the cookie cutter. Place on prepared baking tray lined with parchment paper.
8. Egg wash and bake for 12-15minutes or until it’s golden brown.
Note: if you’re making your own buttermilk, I will advice you make it earlier, so you’re able to chill it before use. Leave it out on a counter after adding the lemon juice to sit for about 15minutes. Then refrigerate for use when your ready. It can last up to 5days in the refrigerator.
#Scones#Biscuit#Buttermilkbiscuit#Buttermilkscones#quickbread#Foodfrika’sKitchen#foodfrika#yum