A Very Easy Scone Recipe
Preheat oven to 400°F.
Mix together:
2 cups flour (I use unbleached white or a combo of 1 c. white and 1 c. something else)
1 teaspoon cream of tartar
1/2 teaspoon salt
1 teaspoon sugar
1 teaspoon baking soda
a handful of dried cranberries
a handful of chopped crystallized ginger
Very gently stir in:
a scant cup of buttermilk or soured milk (<1 cup whole milk plus a tablespoon of vinegar or lemon juice, let sit until it curdles before mixing into recipe). They also work with rice, soy, oat, or almond milk. Don't put the milk in all at once, as you may want to use less. You want the dough to stick together but not be gloppy, so you can shape it with your hands (see below).
Divide dough in half. Gently pat out two rounds on a very well-floured board, about 1 inch (2.5 cm) thick. Cut each round into eighths. This will give you 16 mini-scones. You can cut them bigger from just one circle to get bigger scones, or for that matter you can cut them any way you want. We like the little triangles.
Place scones on a baking sheet and bake for about 8 - 10 minutes (until they look done, I'm not very scientific).
Enjoy warm with butter, a pot of tea, and a good friend (or at least a good book).
Add a Comment
-
Comment by Becky Christensen on July 13, 2009 at 4:09pm
- I love scones too! and looks like these are some great ones to make ! Thank you for sharing! and Posting
-
Comment by Gillian on May 6, 2009 at 8:34pm -
The scone recipe I grew up with is this:
They are lovely and buttery soft, flaky and last well in the freezer to be taken out when someone pops in for a cuppa. Just a few minutes in microwave will bring them up to warm again. this is the way my mom taught me to cook them :)
Moms scones
sift together into a bowl:
2 cups flour
2 1/2 tsp baking powder
pinch salt
In a measuring cup:
break in one egg,
fill to half way with canola oil,
fill to one cup with milk or milk and water.
Stir the ingredients in the cup lightly with a fork and dump into the dry ingredients, lightly mixing in with the fork. Pat gently on a floured board to about 1/2 to 3/4 inch thick, cut into circles and place on baking tray. Bake in a hot oven 375 for about 10 mins. Mmmm.
Variations,
Cheese: stir into the dry ingredients 1/2 cup finely grated cheese and a little paprika, add about 1/4 cup more milk and spoon into greased muffin pans.
Whole wheat: replace half of the flour with whole wheat flour.
Pumpkin: reduce flour to 1 1/2 cups and add 1 cup cooked, cooled and mashed pumpkin, well drained, and also add 1/2 cup raisins or sultanas and 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/2 tsp allspice.
-
Comment by Maya on December 1, 2008 at 8:56pm - I use whole wheat or oat for the other flour, and save buckwheat for things that work wheat-free. I haven't managed wheat-free scones yet, they just fall apart. Probably need xanthan gum or egg replacer or something to hold it all together. Experiment and do what works for you! I bet they'd work with leftover potatoes for half the flour, and a bit less milk.
-
Comment by Beva on December 1, 2008 at 6:37pm -
Oh, thank you!! I love scones! Is buckwheat flour good as the alternative flour? I like it because it is a bit gritty.
Do you ever go to Harris Farm in Dayton? They have wonderful buttermilk and egg nog to die for!!!
-
Comment by Michelle W. Flannery on December 1, 2008 at 5:06pm - Great scone recipe. I look forward to trying it. Wonderful that you have some of James Beard's recipes. What a great culinary master he was!
KGI's book of the month
Latest Activity
From the KGI Main Site
Notes
HOW TO - ADD A LINK
Several people have experienced difficulty putting working links into comments and blogs etc and I know it is clumsy.... so here is how you do it.....
First type the text you want to appear.... ie IAN'S PAGE
Then go back and highlight the link text.
Then hit the hyperlink button...a pictogram of a chain link.
Your browser may intervene and request permission to allow temporary scripting or some similar message. Allow it and go back and highlight the text again
… ContinueCreated by Ian Jun 7, 2009 at 7:28pm. Last updated by Ian Jun 8.
Forum Policy
Hi, I'm starting to put together a few guidlines on using the discussion forum on here.
I would be happy to hear any comments you may have. This is very much a work in progress so plese feel free to ask me to add anything you think is needed.
I don't want to make our community hide bound by rules and regulations but I think that, as the community has grown, some explanation of what is expected is needed.
Administration
You can refer any que
… ContinueCreated by Ian May 23, 2009 at 1:55am. Last updated by Ian May 25.
Climate maps
Hi following recent discussion I have put climate maps of the USA, Australia and Europe on here for reference..
… Continue
Created by Ian Sep 12, 2008 at 6:20pm. Last updated by Ian Apr 14.
Recipes, Recipes, Recipes
Hi Everyone, I've started to collect together recipes from various posts on the site and put them all together here.
If you have a recipe you want to add on here, just post it on the site and leave a comment on my page telling me where it is and I'll go and fetch it back here.
They are organised in Contributor Order but I'm open to better suggestions!
BEVA'S RECIPES
… ContinueCreated by Ian Jun 2, 2008 at 9:54am. Last updated by Ian Apr 13.
US STATES ABBREVIATIONS
US STATE ABBREVIATIONS
AK - Alaska AL - Alabama AR - Arkansas
AZ - Arizona CA - California CO - Colorado
CT - Connecticut DC - Dist of Columbia * DE - Delaware
FL - Florida GA - Georgia GU
Created by Ian Jan 27, 2009 at 4:27pm. Last updated by Ian Jan 27.
HOW TO - MAKE COMPOST
Recently there was an excellent discussion about composting. I’ve pulled together all the various comments here. You can also watch KGI's video on composting here.
KATE’S ADVICE
I used to have a tumbler that we made from a wine-barrel but
1 you have to fill it up all at once
2. it seemed mostly
… ContinueCreated by Ian May 30, 2008 at 5:29am. Last updated by Roger Jan 15.
Notes Home
Welcome to Notes.
To view notes that are in the system hit the "all notes" button above.
ContinueCreated by Ian May 28, 2008 at 12:10pm. Last updated by Ian May. 30, 2008.
A Note about Notes
I have just written this note so that I can see what we can achieve by using this new feature.
If you read this and have any suggestions then please leave a comment on my page or email me.
Ian
ContinueCreated by Ian May 28, 2008 at 6:19pm. Last updated by Ian May. 28, 2008.
© 2009 Created by Kitchen Gardeners International
You need to be a member of Kitchen Gardeners to add comments!
Join this social network