Recipes tagged with « Scones »
Strawberry Cream Scones
Butter and flour crumbled until sandy. Strawberries chopped, folded in with rich cream. Dough sticky at first, then flour added for gentle kneading. Rolled to one inch thick, cut and arranged on oiled sheet. Oil brushed tops, sugar sprinkled for crust. Baked at slightly lower heat to avoid scorch; watch golden tops as cue. Strawberries add moisture, swap cream with half-n-half, butter with margarine if needed. Timing measured more by look and feel than clock. No overworking or dry mess. Quick sweet biscuits, fruity, tender; serve with jam or butter.
Lemon Poppy Scones Remix
Tart lemon zest with fresh juice, gritty poppy seeds, and rich butter create flaky, tender discs. Buttermilk adds tang and keeps texture moist. Swap half flour for whole wheat for heft. Orange juice replaces part of lemon for subtle citrus depth. Scones cut into wedges, baked till golden edges whisper done. Glaze thick but pourable, sugar balanced with juice. Perfectly uneven crumb, snap when broken. Watch dough—not too wet, not dry; handle gently. Oven hot enough for puff but not burn. Parchment key for even color. Citrus scents fill kitchen. Rustic with crackle top and melt-in breaks. Multiple cues—not just timer—make or break outcome.
Lemon Raspberry Scones
Tender scones with fresh raspberries folded in, lifted by lemon zest and juice. Butter cut cold into flour creates flaky texture. Rolled and sliced for rustic triangles. Quick set-up, adjustable freezing step. Finished with buttery sugar crust that crackles in bake. Swap buttermilk for milk, yogurt for tanginess. Use baking powder and cream of tartar instead of baking soda. Watch edges brown, scones spring back to touch for doneness. Avoid overmixing dough, fragile raspberries break down too much. Cool before slicing to hold shape.
Rustic Savory Scones
Scones with a savory twist replacing sugar with grated aged cheddar and fresh herbs. Flour adjusted down by 20%, baking powder swapped for baking soda plus buttermilk instead of milk to activate leavening. Butter remains cold, cut in small cubes for flaky texture. Dough rested briefly to relax gluten but not over-kneaded. Baked till golden brown, cracked crust audible when tapped. Serves 8. Versatile—swap cheddar with feta or herb mix with spices like smoked paprika. Ideal for brunch or snack with cream cheese or warmed soup.