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    Home » Bread » Scones - Fruit and Savoury (Beginners Baking series)

    Published: Mar 14, 2017 · Modified: May 2, 2020 by sushma iyer · This post may contain affiliate links

    Scones - Fruit and Savoury (Beginners Baking series)

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    scones

    Scones are generally small, round, single portion bread/cake like baked product usually served with tea or coffee. Preferred for breakfast or for evening tea or coffeehouses.

    They are usually cut in half and served with jam and butter.

    scones

    A little theory about scones.. 😀

    Scones comes under the chemical aeration process. A chemical aeration is the process where a chemical agent like baking soda, baking powder or cream of tartar is used to aerate the baked product and make it more palatable.

    The rising agent used here is Baking powder. Heat, Moisture and Acid are the three main components that is required for the chemical aeration to work.

    scones

    If you are keen about learning to bake then there are certain terminologies that you need to know in the baking industry. For example we talked about "conditioned" in our muffins post and "coagulation and caramelisation" in cookies post.

    In scones we are going to talk about the "Rubbing-in Method"

    The method of mixing used to make scones is known as Rubbing In Method. Rubbing in is the process of coating the flour with butter so as to deactivate the development of gluten (protein present in flour) which would make the scones more bread like and tough when it comes in contact with acidic agent (milk).

    scones

    What happens to the scones when there is

    No Raising Agent : The scones remain dense and heavy, does not rise. Remains undercooked. Firm texture and becomes black in colour.

    Too much Raising Agent : The scones get an uncontrolled lift, tastes bitter - an unappealing flavour, very light weight and a tough texture.

    No Shortening : Was very heavy with a firm and dense texture.

    Over-mixed : Over-mixing of scones batter leads to a very firm, dense and heavy texture. It lacks volume and shrinks in size.

    Uneven-shaping : Uneven shaping of scones leads to uneven rise or lift in the final baked product.

    No-Egg washing: Egg wash gives the baked product a colour, glaze and shine. Scones without egg washing had no glaze to it.

    scones

    The other day we enjoyed it for our tea time.. A cup of tea and some scones felt as if I am in a cafe in Paris.. hehe.. 😉

    You can even pack this in your little one's tiffin.. Nothing like a freshly baked goodie at home.

    I have two scone recipes - a fruit and savoury to share with you all today..

    Here is a detailed step by step instruction of FRUIT SCONES:

    scones

    Add softened butter to the sieved dry ingredients and rub in well to coat the flour until it resembles bread crumbs.

    scones

    Add the conditioned fruit to the flour and mix. Make a well and add the milk. Mix until just clear.

    Dust your table top with 3 tbsp flour and transfer the sticky dough to the dusted table top.

    Without overdoing the dough, give it a round shape. Using a 70 mm cookie cutter cut out roundels. Egg wash the roundels.

    Bake the in a preheated oven at 200° celsius for 12-14 mins turning half way around

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    Fruit Scones

    Scones are a quick bread individual size bread perfect for afternoon tea or even for breakfast
    Course Breakfast
    Cuisine American
    Servings 6 scones
    Author Sushma Iyer

    Ingredients

    • 300 gms Plain flour
    • 60 gms Butter
    • 12 gms Baking powder
    • 9 gms Caster sugar
    • 230 ml Milk
    • 100 gms sultanas or raisins

    Instructions

    • Start by conditioning the fruit; that is rinse and soak the sultanas in warmed water for 10 mins. Drain well and dry on a paper towel.
    • Sieve dry ingredients to mix and aerate.
    • Rub butter into dry ingredients to form a crumble
    • Add conditioned fruit to the dry mix and combine
    • Make a well and add the milk, mixing until just combined. (Baker’s Tip : This is one of the secrets of making a beautiful scone.)
    • Dust your table top with 2-3 tbsp of plain flour. Transfer the batter from the bowl to the tabletop and with the help of dry plain flour give it a nice even size circle shape.
    • Take a 70 mm plain cookie cutter, dip it into dry flour and cut out 6 small circles from the dough.
    • Place the scones onto a parchment paper lined in a baking tray.
    • Egg wash the scones in an outside to inside motion.
    • Bake in a pre-heated oven at 200°celsius for 12-14 mins turning the pan half way through.

    Notes

    1.Why is it important to condition the fruit?
    Dry fruits have the tendency to suck moisture; thereby making the final product dry and hence it is important to soak them in water.
    They remain plump after baking
    2.You may be left out with some batter after cutting the 6 scones. You can combine that to make 2 more but that scones will be little tougher than the rest as you have over-mixed the batter.
    Did you make this recipe? Tag me today!Tag me @spicesandflavors to get featured on my FB and Insta pages

    Savoury Scones

    Step by Step Instruction:

    scones

    Add softened butter to the sieved dry ingredients and rub in well to coat the flour until it resembles bread crumbs.

    Add your flavouring ingredients like cheese, spring onion and bacon if using. Give a good mix. Reserve some cheese for topping at the end.

    Make a well in the centre and add milk and mix until just combined.

    scones

    Dust your work surface with some flour. Transfer the dough onto it.

    Give it a rectangle shape working as little as possible with the dough.

    Cut the rectangle to form two squares and further cut it to form 4 triangles.

    Brush with egg wash and sprinkle the reserved cheese on top of it.

    Bake in a pre-heated oven at 200° celsius for 12-14 mins turning half way around.

    Liked this recipe?Let us know by giving it a star rating
    scones
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    Savoury Scones

    Scones are an individual portion size quick bread perfect for breakfast or afternoon tea
    Course Breakfast
    Cuisine French
    Servings 8 scones
    Author Sushma Iyer

    Ingredients

    • 300 gms Plain flour
    • 60 gms Butter
    • 12 gms Baking powder
    • 230 ml Milk
    • 60 gms Shredded Mozarella Cheese
    • 20 gms Parmesan Cheese
    • 40 gms Spring Onions
    • 60 gms Bacon (diced) (skip if making vegetarian scones)
    • 5 gms Coriander leaves chopped or italian parsley

    Instructions

    • Prepare bacon, cheese, herbs and spring onions
    • Sieve dry ingredients to mix and aerate
    • Rub butter into dry ingredients to form a crumble
    • Add prepared bacon, cheese and onions (reserve some cheese for the top of the scone)
    • Make a well add milk and mix until just combined.
    • This time shape it into a rectangle. With a sharp knife cut in the centre to form two squares. Further cut it diagonally to make a even size 8 triangle.
    • Brush each triangle with egg wash. Sprinkle some cheese on top of it.
    • Bake at 200° celsius for 12-14 mins turning the pan half way through.

    Notes

    You can skip bacon to make it vegetarian scone
    Any other flavouring like finely chopped coriander leaves, dry or fresh italian herbs can be used in place of parsley.
    Did you make this recipe? Tag me today!Tag me @spicesandflavors to get featured on my FB and Insta pages

    Baker’s Tip:
    The liquid content must be correct to achieve soft scones. Replacing milk with some cream and yoghurt will enhance the flavour and texture.

    If you would like to check my beginners baking series then click here and scroll down to the bottom or just click here and here..

    Pin it for later
    pin image of scones

    I will see you soon

    Until then
    Hugs
    Sushma

    « Chocolate Muffins - Beginners Baking Series
    Kumara Chapati - Vegan and Kid Friendly »

    Reader Interactions

    Comments

    1. MONICA says

      October 06, 2021 at 3:19 am

      Hi Sushma, do you have video for this recipe? Because i am not able to find it in your Youtube channel.

      Reply
      • sushma iyer says

        October 13, 2021 at 9:29 pm

        No i don't.. sorry.. but I will soon upload 🙂

        Reply

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