If you want to know how to make scones, this single serving quick bread is quite easy to make. The leavening used is baking powder, baking soda or sometimes a combination of both. Because of this scone recipes are easy to put together and quick to bake.
The history of scones seems to trace back to Scotland. The original scones contained no leavening which made them much harder and flatter bread. They were baked on stove tops or over the fires instead of mostly in ovens like we now do. There is debate over how the name “scone” originated. Some say the name came from a word meaning “beautiful bread” and some say it came from the “stone of destiny”.
Today, scones are to many countries what biscuits are to Americans. As with biscuit recipes, scones started out as plain unsweetened bread. Also like our biscuits, today the recipes are in many flavors; both sweetened and savory. Scones and biscuits share even more similarities. I have learned how to make scones and biscuits topped with sweet icing. I also use the dough of both scones and biscuits to make many other recipes. The dough also makes delicious rolls by rolling the dough and filling.
When I learned how to make scones I noticed a couple of ingredients which are different from my biscuits. The ingredients in most of my scones recipes include butter as the shortening and mostly it is “cold” butter. A lot of my recipes specify whipping cream in the recipes instead of milk. These two ingredients do make the recipes very tasty. Much different from the originals!
Although some people learn how to make scones by cutting in rounds like biscuits, the typical shape is in a wedge. These wedges are usually shaped generally by first pressing the dough into a round circle 6 to 8 inches in size. From this circle, 8 to 12 wedges are cut. Sometimes we will place the circle on a baking tray before cutting and then bake it without separating the wedges. This way does make a pretty presentation after baking. Other recipes instruct you to cut the wedges on a floured surface and then placing the wedges on a baking sheet.
I first learned how to make scones with a simple plain recipe.
Preheat oven to 450F degrees.
Combine flour, sugar, baking powder, soda and salt; in a bowl.
Cut in shortening until crumbly; stir in buttermilk to make a dough ball.
Knead dough about 8 times; divide in half.
Roll each part of dough into a round about ½ inch thick; cut round into 6 wedges.
Place on ungreased baking sheet; bake 8 to 10 minutes; serve warm.
Of course, I had to learn how to make scones which were “sweet”.
Place rack in center of oven; PREHEAT oven to 475F degrees.
Combine and blend in large bowl flour, baking powder, salt and sugar.
Add butter to mixture using fingers to blend into crumbly mixture; make well in center.
Combine eggs with milk; pour into well in flour mixture.
Stir mixture to form soft dough; knead until smooth.
Divide dough in half; roll each part into a circle ¾ inch thick.
Cut each round into wedges; place wedges on lightly greased baking sheets.
Bake about 10 minutes until lightly browned; serve hot.
Learn how to make scones with herbs and cheese; great with spaghetti.
Preheat oven to 425F degrees; lightly grease cookie sheet.
Combine 1 ¼ cups of the flour, 3 tablespoons oat bran, cheese and basil; blend well.
Reserve 1 teaspoon whipping cream; add remaining whipping cream to flour mixture.
Stir mixture only to form a soft dough (If dough is too wet, stir in 1 tablespoon of remaining flour at a time.
On floured surface, knead gently to form soft smooth dough ball.
Place on cookie sheet; pat to a 6 inch circle.
Cut into 8 wedges; DO NOT SEPARATE.
Brush with reserved 1 teaspoon whipping cream; sprinkle with 1 teaspoon oat bran.
Bake 15 to 18 minutes or until lightly browned; makes 8 scones.
Learning how to make scones with cranberries is very popular. This recipe is delicious!
Preheat oven to 400F degrees; grease and flour 9 inch pie plate.
Combine bread mix, sour cream, milk, whole egg and egg yolk in a bowl.
Stir mixture until all is moistened; spread into prepared pie plate.
Slightly beat reserved egg white and brush over the top; sprinkle with sugar.
Bake for 25 to 30 minutes until golden brown or until pick in center comes out clean.
Cut into 8 wedges and serve warm.
When you are learning how to make scones you will find many of the recipes have apples.
Preheat oven to 375F degrees; lightly oil or line with parchment paper baking sheet.
For glaze mix together 1 egg and 1 tablespoon cream; set aside.
Combine flour, sugar, baking powder, salt, cinnamon and nutmeg in a large bowl.
Cut butter into small pieces and blend into flour mixture until crumbly.
In measuring cup combine ½ cup cream, beaten egg and vanilla.
Stir egg cream mixture into dry mixture with a fork to make a soft dough. (Dough will be sticky)
Add apples and raisins without over mixing; turn out onto lightly floured surface.
Knead into soft ball about 10 seconds; pat into a 7 inch circle 1 inch thick.
Cut circle with a sharp knife into 8 pie shapes parts; place on prepared baking sheet.
Brush tops with glaze and sprinkle lightly with sugar.
Bake 15 minutes until lightly browned or pick comes out clean; serve warm.
When you are learning how to make scones you will find they come in many shapes like this jelly rolled and sliced recipe.
Preheat oven to 450F degrees; line baking sheet with parchment paper.
TO MAKE FILLING mix together butter, brown sugar and cinnamon until smooth.
TO MAKE SCONES sift together flour, sugar, baking powder and salt; blend in butter until crumbly.
Combine the milk and lemon juice; let stand 10 minutes.
Make a well in dry ingredients; gradually add milk mixture while stirring with a fork into a soft dough.
On a lightly floured surface knead into a smooth dough; roll into a 12 X 9 inch rectangle.
Spread filling over dough leaving a 1 inch border on 1 short side; roll into a tight log (Jelly roll style).
Brush edges with water pressing to seal; cut into ¾ inch rounds and place on prepared pan.
Bake 10 to 12 minutes until golden brown; cool completely on rack.
MIX ICING by whisking together powdered sugar with water until smooth; drizzle over scones.
Learn how to make scones with flavorful sage; great to serve as bread for dinner.
Preheat oven to 425F degrees.
Mix flours, baking powder, salt, sugar, pepper, sage and thyme; add cheese.
Combine and mix egg, milk and oil; add to flour mixture.
Stir mixture just until dry ingredients are moistened.
Lightly knead dough 4 to 5 times; shape into 8 inch wide circle on baking sheet coated with cooking spray.
With a sharp knife cut circle into 8 wedges; DO NOT SEPARATE WEDGES.
Press 1 sage leaf into each wedge; bake 18 to 20 minutes until lightly browned.
When you learn how to make scones with yogurt you will find the texture slightly different than the traditional recipes.
Preheat oven to 400F degrees.
Combine flour, 1/3 cup sugar, baking powder, soda and salt; cut in flour.
Knead on a lightly floured surface 10 times; shape into ball.
Place on parchment lined baking sheet; pat into an 8 inch circle.
Cut circle into 8 wedges with a sharp knife; DO NOT SEPARATE.
Bake 15 to 20 minutes until golden brown; serve warm.
Learning how to make scones with lemon and poppy seed is like making sweet breads and cakes; everyone loves “lemon poppy seed”.
Preheat oven to 425F degrees.
In top of double boiler beat together sugar and eggs; stir in lemon juice and peel.
Cook and stir over simmering water for 15 minutes or until mixture is thickened and reaches 160F degrees.
Cover and refrigerate until chilled; make scones.
In a mixing bowl combine flour, sugar, baking powder, poppy seeds and salt; cut in butter until crumbly.
Combine milk and lemon juice; stir milk mixture into flour mixture just until moistened.
Turn out onto lightly floured surface and knead 6 times; shape into ball and press into an 8 inch circle.
With a sharp knife cut circle into 8 wedges; separate wedges and place on a greased baking sheet.
Sprinkle with extra sugar; bake 12 to 15 minutes until lightly browned.
Serve warm with lemon curd.
For Devonshire cream beat cream cheese, powdered sugar and vanilla until fluffy.
Gradually beat in enough cream to make spreading consistency; cover and chill for 2 hours or longer.
For SCONES combine the dry ingredients in a mixing bowl; cut in butter until crumbly.
Add apricots, pecans and orange peel to mixture.
Using a fork quickly stir in 1 cup of cream stirring just until moistened.
Turn out onto a lightly floured surface and knead 5-6 times; divide dough in half.
Shape each half in a ball; flatten each into a 6 inch circle.
Cut each circle into 8 wedges with a sharp knife; place wedges 1 inch apart on ungreased baking sheet.
Brush wedges with remaining cream; bake for 13-15 minutes or until pick comes out clean.
Serve with Devonshire cream; makes 16.
Preheat oven to 400Fdegrees.
Combine flour, brown sugar, baking powder, ginger, baking soda, salt and cinnamon in a large bowl.
Cut butter into flour mixture until crumbly.
In a small bowl combine molasses, milk and egg yolk mixing until smooth.
Stir molasses mixture into dry ingredients just until moistened.
Turn out onto a lightly floured surface and knead 6-8 times; shape into smooth ball.
Flatten dough ball into an 8 inch circle; cut circle into 12 wedges.
Place wedges on a lightly greased baking sheet.
Beat egg white until frothy and brush over scones; sprinkle with sugar.
Bake for 12 to 15 minutes or until golden brown.