Grate the butter it should be cold for this recipe anyway into the bowl. Still poofed up and turned out beautiful. I did some with dried cranberry and some cheese. I think next time however I will cut back on the sugar, especially for a more savoury type scone.
Scones: My Family’s Favorite Breakfast Treat
A bit too sweet for me. Still a beautiful rise to them and very fluffy and light. I made these less healthy and put mini semi-sweet chocolate chips. The kids and the hubs love them. Hi Gm Just made these. They came out great. Left some plain and used dry cranberries in the others. Even my picky eaters loved them. Thanks for the recipe. Continue the great baking. Absolutely delicious, incredible, never make another recipe again. You are a genius. I made mine with fresh green gage plums from my tree. These were absolutely delicious! I can not stop eating them. I substituted greek yoghurt for the sour cream and they were still awesome.
I just want to say, I love your narrarative mixed in with the written directions for the recipe! Making recipe now, but just reading it was a pleasure! Everybody who has tasted them, are hooked. I have halved this recipe using a ratio of almond, tapioca, and coconut flours respectively. It has been an excellent equal trade mix for traditional flour recipes. Thank you for this delicious recipe; We love it! These were very good!
I added a light vanilla glaze which added the crazy amount of sweetness I like. I surprised my wife this morning. It was a bit hit! So, they came out delicious, I have to say right off the bat. However, they all melded into one big scone in the oven so I just cut them up into bits. You can totally make fun of my baking fail though I am not above blaming my baby, gnawing on my legs while I was baking.
But could you also maybe help me troubleshoot what I did wrong? I read back through the ingredients and did not leave anything out… thanks in advance! Made scones for the first time using your recipe. I have no need to try any other. Am making my third batch today. Karlynn— I am making these tomorrow for a brunch and am thinking about making the dough tonight and refrigerating over night and then baking tomorrow- Thoughts? They really are the best ever, very moist and great taste. I make your recipe all the time, and smother them with Devonshire Cream and strawberry jam.
These scones are so moist they are still good the next day, which I have never found with a scone before. Save my name, email, and website in this browser for the next time I comment. This site uses Akismet to reduce spam. Learn how your comment data is processed. Print Recipe Jump to Recipe. This post may contain affiliate links.
Whisk together the flour, sugar,baking powder and salt in a large mixing bowl. Cut in the butter using a pastry blender or two knives in a criss-cross fashion, until the butter is broken into pea sized morsels in the flour. Add the sour cream mixture into the dry mixture, working it in. The dough can be a bit dry, but if you use your hands to combine it, it will be perfect. If needed add milk until it's combined. The secret to a good scone is a drier dough, not gluey. When the dough is combined, mix in the fruit. I fold in delicate berries by hand.
Cut each circle into six equal triangles. Bake on a well greased or parchment lined baking sheet for minutes, until the scones are browned nicely on the bottom and slightly on the top. Calories Calories from Fat Baked Goods recipe sconces. Teri 3 weeks ago Reply. Greg 3 weeks ago Reply. James Daniel 4 weeks ago Reply.
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Scone Recipe: The Best Scones Ever
Elizabeth Winslow 7 months ago Reply. Annie 7 months ago Reply. Karlynn Johnston Post Author 6 months ago Reply. Ruth 2 months ago Reply. Melanie 7 months ago Reply. Tressa 6 months ago Reply. Marie Kiszczak 8 months ago Reply. Yvette 8 months ago Reply. Karen Tate 8 months ago Reply. Mardy 8 months ago Reply. Pzf 1 month ago Reply. I was wondering if I could substitute Greek yogurt in tjis recipe.
Glad I read your comment. Mary Allen 5 months ago Reply. Darlene 9 months ago Reply. Trying this recipe tomorrow! Meg 9 months ago Reply. Where did you get your cute silicon pan liners?! Dawn Evans 10 months ago Reply. Tom 11 months ago Reply.
Anna Burt 11 months ago Reply. Jane 12 months ago Reply. How would I make cheese scones with this recipe. Carolina 12 months ago Reply. Mardy Hall 8 months ago Reply. Gilhan Lee 12 months ago Reply. Bethany Young 1 year ago Reply. Harjit 1 year ago Reply. Margaret SutherlandBachor 1 year ago Reply. Margaret Sutherland Bachor 1 year ago Reply. Sarah 1 year ago Reply. Allison 1 year ago Reply. Nancy 1 year ago Reply. Karlynn Johnston Post Author 1 year ago Reply. Susanne 1 year ago Reply. Christine 1 year ago Reply. Lauren 1 year ago Reply.
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- Scones: My Family’s Favorite Breakfast Treat!
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Maria 2 years ago Reply. Karlynn Johnston Post Author 2 years ago Reply. Liz 2 years ago Reply. Jonpow 2 years ago Reply. Mandy Hurley 2 years ago Reply. Mike Johnston 2 years ago Reply. Jeffrey 2 years ago Reply. Gina 2 years ago Reply. Kyle 2 years ago Reply. Mary P Hoffman 2 years ago Reply. Zai Abdullah 2 years ago Reply. Can I substitute the sour cream with yoghurt? The Kitchen Magpie 2 years ago Reply.
Shanon Warner 2 years ago Reply. Write A Comment Cancel Reply. Send this to a friend Your email Recipient email Send Cancel. Whisk flour, sugar, baking powder and baking soda together in a large bowl or your big standing mixer. Cut up the butter in small pieces and then add to the flour mix and work with your fingers until the chunks of butter are small as peas. In a separate bowl combine the applesauce and almond milk. Slowly add to the flour mixture stirring until just combined.
Flour a clean surface, split the scone batter in two dough balls on the floured surface. Squish and mold into two round discs, then use a pizza cutter cut each disk into 8 slices, just like you are cutting a pizza or a pie. Bake for minutes, until they are slightly golden. Remove from the oven, let cool on the baking sheet this helps to keep them cooking for 5 minutes. In a small bowl combine the powdered sugar and 1 teaspoon water or juice, adding in more as you mix as needed. Once you get to the right consistency stop adding in water or juice. You want it to be just runny. Once the scones are completely cool you can glaze them.
Use a fork to drizzle on a little glaze STOP, wait a few minutes and drizzle some more, stop again and repeat. If you put it all on at once you will end up with a pool of glaze on the parchment paper. To figure out the nutrition for all the recipes below is simple, just use our nutritional calculator to figure out the add ins chocolate chips, blueberries etc. This Blueberry Scones recipe is easy and delicious, and because we use dried blueberries, they store well. For storing, wrap each blueberry scone individually in plastic wrap and they will hold together longer… though they may get soggy, and that is why we recommend dried berries here.
Whisk flour, sugar, baking powder, baking soda and salt together in a large bowl or your big standing mixer. Cut up the butter in small pieces and then add to the flour mix and work with your fingers until they are small as peas.
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- Roast Pumpkin Scones - The Happy Foodie.
- Scone Recipe: The Best Scones Ever - The Kitchen Magpie.
- Roast Pumpkin Scones;
- Cheese scones.
Squish and mold into two round discs, using a pizza cutter cut each disk into 8 slices, just like you are cutting a pizza or a pie. In a small bowl combine the powdered sugar and 1 teaspoon water, adding in more as you mix as needed. For those of you who do not, you can purchase pumpkin puree year round online check here and make this Pumpkin Scones recipe whenever you like. Otherwise, this pumpkin scones go great on Thanksgiving or Christmas morning and make your home smell like fall. So stock up when you can, a happy pantry has many cans of pumpkin puree.
Whisk flour, sugar, baking powder, baking soda and pumpkin pie spice together in a large bowl or your big standing mixer. In a separate bowl combine the pumpkin puree and almond milk. In a small bowl combine the glaze ingredients and mix together until there are no lumps, drizzle over the scones, or gently dip the tops of the scones into the glaze allowing extra to run off into the bowl.
Let set for minutes… if you can stand to wait, they are also yummy hot, yummy and messy. If you find yourself making these cranberry orange scones often, check out my Cranberry Orange Breakfast Cookies in my best selling cookbook Lose Weight by Eating. Whisk flour, sugar, baking powder, baking soda and orange zest together in a large bowl or your big standing mixer.
Slowly add to the flour mixture stirring until just combined, add in the cranberries and fold in. Squish and mold into two round discs, using a pizza cutter, cut each disk into 8 slices, just like you are cutting a pizza or a pie.