Abbey Cooks Magic Scones
Many Canadians and those with British heritage are blessed with family scone recipes passed through the generations. For the rest, it is a challenge to find a good recipe which is reliable, adaptable and heart healthy. Here is a great recipe to make your own.
Abbey Cooks Magic Scones
Many Canadians and those with British heritage are blessed with family scone recipes passed through the generations. For the rest, it is a challenge to find a good recipe which is reliable, adaptable and heart healthy. Here is a great recipe to make your own.
Servings Prep Time
82 inch scones 15minutes
Cook Time
10minutes
Servings Prep Time
82 inch scones 15minutes
Cook Time
10minutes
Ingredients
Instructions
  1. Preheat oven to 475°F
  2. Sift the dry ingredients 3 times into a large bowl. Rub the frozen grated butter into the dry ingredients until it feels like sand. Add enough milk just until you get a sticky dough.
  3. Turn the dough out onto a lightly floured board, lightly flour the top. Knead very gently once, then fold and turn the kneaded dough 3 or 4 times until the dough has formed a smooth texture. Pat the dough into a rectangle about 6” x 12”, then fold into thirds.
  4. Using a well-floured 2” biscuit cutter, make 6 x 2” rounds. You can get 2 more scones from the scraps but they won’t be as tender. Alternatively, use a well-floured sharp knife to form wedges.
  5. You can either brush the top of the scones with milk or lightly flour.
  6. Bake on a baking sheet for 8-10 minutes until the scones are lightly coloured on the tops. Immediately place onto cooling rack to stop the cooking process.
  7. Traditionally served with clotted cream and preserves, try a healthier option of non fat plain greek yoghurt with your favorite preserves.
  8. Depending on where they live, some Brits (from Devon) spread the cream before jam, others jam before cream (from Cornwall). It is a real point of debate, but either way the taste it delicious.
Recipe Notes

Now that you have the basics you can let your imagination flow with variations.  Here are some to get you going.

  • PLAIN
    • Buttermilk replace the milk with buttermilk, add ¼ teaspoon of baking soda, increase the fat to 4 tbsp.
    • Cream – replace milk with cream, add ¼ tsp. of baking soda to the dry ingredients and glaze with cream.
    • Whole wheat replace half of the plain flour with whole wheat flour.
  • SWEET

    pumpkin

      • Pumpkin – add 2 tsp. cinnamon, 1 tsp. nutmeg, 1 tsp. baking soda to dry ingredients, add 1/2 cup of pumpkin puree, adding only enough milk to make sticky dough.
      • Chocolate – add 1/4 cup of cocoa powder to the dry ingredients and add 1/4 plain yoghurt to the wet.
      • Glazed– lightly brush preserves on scones before baking to create a sweet glaze
      • Dried Fruit – add ¼ cup dried fruit (e.g. sultanas, raisins, currents, cranberries, cherries etc) and 1 tablespoon (15 gm) sugar.

    berry scones

      • Berries – add 1/4 cup of fresh or frozen fruit, finely chopped.
      • Whole wheat and fruit – replace half of the plain flour with whole wheat flour and add 1/4 cup chopped fruit.
  • SAVOURY
    • Cheese and Chive – add ½ teaspoon tsp. cayenne , 1/4 -1/2 cup grated cheese and 2 tbsp. of fresh herbs.
    • Herb – include 3 tablespoons of finely chopped herbs (such as parsley, dill, chives etc) to the dry ingredients.
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