TOP 4 recipes with photos of English scones cooking at home. Secrets and subtleties of cooking. Video recipes.
English scones are a traditional attribute of the English tea meal. They are usually served with butter and jam. After drinking a cup of tea with scones, you can calmly hold out until dinner. Small buns are very easy to prepare, and faster than any cookie or cake. There are many types of scones. Therefore, this material contains the most delicious TOP-4 recipes for cooking English scones at home.
Secrets and subtleties of cooking scones
- All ingredients must be cold. For this reason, it is best to use a food processor to knead the dough so that the oil does not heat up in time.
- It is better to grate frozen butter and send it to the freezer. Then the mixing of butter with flour will happen faster and the butter will not have time to melt from the warmth of your hands.
- The finished dough is plastic and docile, so you don't need to roll it out with a rolling pin. It is enough just to knead it with your hands.
- Do not knead the dough for scones for a long time, otherwise an excess amount of gluten will form, and the products will turn out to be tough.
- Scones are often made sweet, but there are options for savory buns as well. The most popular scones in Britain are currant, raisin or cheese. But you can find it with cinnamon and poppy seeds.
- Classic scones should be high. Moreover, despite the fact that they grow a lot during baking, initially they should already be quite high, about 3 cm.
- When forming classic scones, it is important to strike a balance: the wider the diameter, the higher the bun should be.
- The cut of the slopes must be clean, the edges are not sealed, so that the product grows upwards and not in breadth. A round metal die cut is ideal for this.
- There are a lot of scraps left after cutting the buns. They can be put into action by collecting everything into a lump and re-rolling it. In this case, the trimmings do not need to be crumpled, because because of the baking powder in the dough, chemical processes have already begun. Therefore, buns during baking can creep and fall apart at the joints of the dough pieces.
- It is best to treat the scraps like puff pastry, carefully stacking the scraps one on top of the other, without turning them over, and flattening them to the desired height.
- Scones are most often baked at a temperature of 220 ° C, so that the dough does not have time to crawl to the sides, but tends vertically upward. But other options are possible depending on the composition of the test.
- Scones are especially tasty on the day of baking, but they can last for several days and can even be frozen.
Classic slopes
Scone rolls are traditional English afternoon tea rolls. But since the recipe is extremely simple, these buns are often baked for breakfast, because it takes very little time.
- Caloric content per 100 g - 296 kcal.
- Servings - 10-12 rolls
- Cooking time - 30 minutes
Ingredients:
- Flour - 450 g
- Milk - 250 ml.
- Sugar - 2 tablespoons
- Butter - 55 g
- Baking powder - 2 tablespoons
- Egg - 1 pc.
- Salt - 1/2 tsp
Preparation of classic scones:
- Combine dry ingredients: flour, sugar, baking powder and salt.
- Add cold grated butter to the dry mixture and mix with your hands.
- Pour the cool milk into a well and mix the dough well.
- Place the dough on a floured worktable and roll it out to a thickness of about 2-3 cm.
- Using a glass with a diameter of 5 cm, cut out circles from the dough.
- Place the future scones on a baking sheet lined with baking paper and brush each bun with a beaten egg.
- Place the baking sheet in a preheated oven to 180 ° C for 15-20 minutes.
- When the scones are up and brown, remove them from the oven.
- It is customary to serve British scones with butter, whipped cream, jam or jam.
English scones
Classic British baked goods - small tasty scones - scones that can be cooked in 30 minutes along with baking. They are an integral part of the British tea ceremony, when tea with milk, ghee and jam is served with scones.
Ingredients:
- Flour - 260 g
- Sugar - 50 g
- Baking powder - 10 g
- Salt - 0.25 tsp
- Cold butter - 75 g
- Eggs - 1 pc.
- Vanilla extract - 1 tsp
- Milk - 120 ml
Cooking English scones:
- In a bowl, combine the sifted flour, sugar, salt and baking powder. Add chopped butter to the dry mixture and chop everything into crumbs with a knife.
- In another container, combine milk, beaten egg and vanilla extract.
- Combine the two mixtures and stir the dough quickly until smooth. You can add pitted raisins if you like.
- Transfer the dough to a floured surface, quickly form a ball and roll it into a thick circle about 18 cm in diameter.
- Using a 6 cm round notch, cut out circles from the dough and place them on a lined baking sheet.
- Brush the surface of the dough with milk or cream.
- Send the English scones to bake in a preheated oven to 190 ° C for 15 minutes on a medium level until golden brown. Check readiness with a wooden toothpick.
- Chill the finished products on the wire rack and serve with melted cream or your favorite jam.
Pumpkin scones
Pumpkin scones are perfect for breakfast. They have a rather rich additional flavor and do not need additional additives, except in your favorite sauce.
Ingredients:
- Pumpkin - 200 g
- Flour - 200 g
- Parmesan - 75 g
- Baking powder - 1 tsp
- Rosemary - 1 sprig
- Salt - 1/2 tsp
- Sugar - 1 tsp
- Kefir - 100 ml
- Egg - 2 pcs.
- Milk - 1 tsp
- Sesame - 1 tablespoon
- Vegetable oil - 2 tablespoons
Cooking pumpkin skins:
- Peel the pumpkin, peel, fibers and seeds. Place it on a baking sheet and bake in the oven at 180 ° C until soft, about 15-20 minutes. Then chill and grind it in a blender.
- Grate Parmesan on a fine grater.
- In a bowl, combine the pumpkin puree, parmesan, salt, sugar, rosemary needles, and vegetable oil.
- Next, pour in the kefir with the egg and mix.
- Pour in the flour sifted with baking powder and knead the elastic dough.
- Put the dough on the countertop sprinkled with flour and roll it into a 2 cm layer with a rolling pin. Using special molds, make circles with a diameter of 5-6 cm and put them on a baking sheet covered with parchment.
- On top, grease the products with a beaten egg, sprinkle with sesame seeds and send to bake in a heated oven to 180 ° C for 20 minutes.
Cheese scones
Small scones with instant cheese. Very fragrant buns are delicious to serve with jam, cream, cream cheese, jam, and of course, with butter.
Ingredients:
- Flour - 2, 3 tbsp.
- Eggs - 3 pcs.
- Baking powder - 2 tsp
- Paprika - 0.5 tsp
- Salt - 1 tsp
- Butter - 150 g
- Cream 10% - 0.5 tbsp.
- Cheese - 115 g
Cooking scones with cheese:
- Grate the cheese on a fine grater and mix with 2 tablespoons. flour.
- Beat eggs in a separate container and whisk lightly. Pour the cream into the egg mass and whisk a little.
- Sift flour into a large separate bowl and combine with baking powder, salt, paprika.
- Toss flour with dry ingredients and add cold butter, cut into chunks.
- Grind the flour and butter until finely crumbled and pour the egg and butter mixture into a bowl.
- Knead the dough so it doesn't stick to your hands and place it on a floured surface.
- Roll out the dough with a rolling pin into a sheet 2.5-3 cm thick and cut out medium-sized circles.
- Place the scones with cheese on a baking sheet, which is covered with parchment.
- In a bowl, beat the eggs and brush over the surface of the slopes.
- Send them to bake in a preheated oven at 180 ° C for 15-20 minutes until golden brown.
