Fruit Scones

Recipe by Steve Smith, Head Chef at Michelin Starred Bohemia Bar & Restaurant in Jersey

Fruit Scones Recipe:

Ingredients (to make 40 scones)

1200g Plain Flour
125g Caster Sugar
70g Baking Powder
175g Unsalted Butter
1 Litre Milk
550g Sultanas
1 Egg
Method

1. Mix flour, sugar, baking powder, and butter until the butter has crumbled.
2. Add the sultanas and milk.
3. Roll out the dough on a floured surface, cut to the desired shape and size, egg wash (1 egg and a splash of milk), and leave to prove for 15 minutes.
4. Bake at 180°c for 10-12 minutes or until golden.
5. Enjoy!

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The Peckish Pig’s Scones

Peckish Pig’s English Scones
Total Time: 40 minutes
Serves: 10

INGREDIENTS:

4 cups flour
¾ sugar
3 teaspoons baking powder
1 ½ teaspoons salt
12 ounces butter (Kerrygold Irish Butter)
4 eggs (Phil’s eggs)
2 cups heavy whipping cream

DIRECTIONS:

  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, mix together flour, sugar, baking powder, salt, and butter.
  3. Add the wet mixture to the dry mixture and fold, careful not to over mix.
  4. Shape into two ounce scones and bake for 20 minutes or until slightly brown.
  5. Serve British style – slice the scones in half, butter with Kerrygold butter, top with strawberry jam, top with whipping cream, top with fresh sliced strawberries.
  6. Enjoy!!

Cream Tea (Scones)

Bizarrely, if you go to Devon in the UK and order “cream tea”, you get scones.

INGREDIENTS:

500 g flour
15 g baking powder
pinch salt
100 g sugar
100 g butter, diced
250 ml milk

DIRECTIONS:

Mix dry ingredients.

Add butter until it is incorporated.

Add milk until a dough is formed.

Hand roll dough: 2.5 cm high, 5 cm biscuit cutter, bake 400 F for 15 min.

Cast iron: 2.5 cm high, 8 in circle cut into 8 wedges, bake 400 F for 15 min.

You can add an egg wash if you like to make the scones shiny. I omitted this step.

Enjoy with butter and jam, or clotted cream and jam.

Oatmeal Maple Ginger Drop Scones/Cookies

Oatmeal Maple Ginger Drop Scones/Cookies
by Swati S Desai

Ingredients:

1 c flour
1/2 cup oats
1/2 tbsp baking powder
1/4 tsp baking soda
1/4-1/2 tsp salt
1/4 c maple syrup
4 tbsp butter (room temperature)
3/4 c chopped candied ginger (Ginger People!!)
3/4 c walnut halves (or pecan halves)
1/2 c yogurt (if you have less yogurt, make it up with milk)

Directions:

Preheat oven to 500 degrees.

Mix dry ingredients well.

Add wet ingredients.

Mix well.

Batter is liquidy.  If you want more traditional (non drop) scones, add flour until desired consistency.  I prefer the drop scones – faster and easier.

Place silpat on cookie sheet.  Drop 1 heaping tablespoon of batter onto the sheet per scone/cookie.  Flatten a little so it cooks evenly.

You should be able to fit 12 small drop scones/cookies onto one cookie sheet.

Lower oven to 450 degrees.

Bake 10 min.  Serve hot.  Enjoy!

Maple Walnut Scones

New Hampshire Maple Walnut Scones
From: The King Arthur Flour Baker’s Companion: The All-Purpose Baking Cookbook

Makes 16 large scones

Ingredients:

3.5 c unbleached all purpose flour
4 tsp baking powder
1 tsp salt
2/3 c (4.25 oz) unsalted butter (cold, sliced up small)
1 c (4 oz) finely chopped walnuts (roast in oven 350 degrees 7 to 9 min)
1 c (8 oz) milk
1/2 c (6 oz) maple syrup
1/2 tsp maple flavoring (optional)

(One Bowl) Directions:

Preheat oven to 425 degrees.

In big bowl, mix milk, maple syrup, and maple flavoring. Add flour, baking powder, and salt. Mix well until soft dough forms. Add walnuts.

Flour work surface. Scrape dough out of mixing bowl and onto floured surface. Divide dough in half.

With each half: pat dough into 7 inch circle, about 7/8 inch thick. Transfer onto lightly greased cookie sheet. Be careful, the dough is goopey.

With a sharp knife or pizza wheel, divide dough circle into 8 wedges. Scoot them so they are not flush with each other.

Brush with maple syrup. (Alternative: brush with brown sugar and butter mix).

Bake scones for 15 to 18 minutes, or until golden brown. Remove from oven and brush with any remaining maple syrup (or the brown sugar butter mix).

Wait a few minutes, transfer to cooling rack.

Serve warm or at room temperature. Tastes great with maple butter, maple cream, or jam. I make a butter, brown sugar, maple syrup, vanilla extract, ginger syrup frosting.

Alternate method: tastes great without walnuts. Fabulous with brown sugar butter frosting. Could also add some softened cream cheese to frosting for great results.

Alternate 2: do not add the walnuts to the dough. Mix the walnuts with some brown sugar and cinnamon. Spread walnut brown sugar mix on top of a 1/2 inch thick 7 inch diameter dough circle. Put a second 1/2 inch thick 7 inch diameter dough circle on top of the first one (to cover the walnut spread). Cut and bake as directions above indicate.