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- Dish type
These are light fluffy melt-in-your-mouth scones. Serve warm with jam and clotted or whipped cream.
30 people made this
- 900g (2 lb) self-raising four
- 1/2 teaspoon salt
- 300ml cream
- 1 (325ml) can lemonade or Sprite®
MethodPrep:10min ›Cook:15min ›Ready in:25min
- Preheat oven to 220 degrees C / gas mark 7.
- Sift flour and salt into a large mixing bowl.
- Stir in wet ingredients and mix into a dough.
- Tip out onto a well floured surface and cut out scones with a 6cm flutted edge pastry cutter.
- Bake for 15 - 20 minutes until they are golden on top.
- Cool on a wire rack.
- Serve warm with jam and whipped cream.
Reviews & ratingsAverage global rating:(5)
Reviews in English (8)
Used different ingredients.I added a handful of currants but you could add any dried fruit or bluberries!-28 Aug 2008
Used different ingredients.I cut dark chocolate bar into chunks and mixed that into the dough.-29 Aug 2008
I had previously made these scones using a similar recipe, so was doubtful with the flour amount ingredient (900g or 2lb) as stated in this recipe.I decided to try this recipe, with the stated flour amount ingredient, and found I needed to add more milk, as it was far too dry to mix, without more liquid added.Quite frankly, I wouldnt recommend anybody to use this recipe, not using 900g anyway.I previously used three cups of flour, with the lemonade and the cream added, and they were delicious, so dont use the 900g as stated in this recipe, its far too much flour.-18 Apr 2010
Our Favorite Easy Recipes for Scones
They're the perfect treat to enjoy with coffee or tea.
For many, scones conjure visions of a proper British tea setup, with gloves and accents. But here's a secret: Part of what makes them special is how un-fussy they are to make — they don't require any fancy tools for shaping and cutting, and when it comes to handling the dough, less is more. They hold up well if you freeze a batch to toast as needed. And they're just as good with coffee as with tea (not to mention delicious with savory or sweet accompaniments or simply paired with jam or butter). Treat yourself to these easy recipes for delicious scones that are ideal for breakfast, an afternoon snack or whenever you need a pick-me-up.
The Best Scones
To achieve the best classic taste, we incorporated milk powder with the butter and cream for added richness. Pulsing the flour and butter in a food processor ensures an even crumb, and mixing the dough with a fork prevents the scones from becoming too tough or dense in texture. A sprinkle of raw sugar gives them a crunchy exterior and beautiful, sparkly finish.
Chocolate Pecan Scones
Ina Garten is our go-to expert on many things, particularly when it comes to scones. Her variation with chocolate and pecans makes enough scones to feed a large crowd or keep extra in the freezer for future snacking. Follow her advice and choose a "really good" bittersweet chocolate, and don't be scared off by the amount of salt — it "makes all the difference" when it comes to these scones.
Fennel Orange Scones with Quick Strawberry Jam as seen on Valerie's Home Cooking Traditional Tea Party episode, season 8.
Fennel and Orange Scones
This recipe from Valerie Bertinelli features two popular Italian ingredients — fennel and orange — that infuse tons of flavor into these scones. Using ground fennel and orange zest ensures that the dough won't be weighed down by ingredients with a lot of moisture, and the addition of cake flour is extra insurance that the scones will have a tender texture.
Simple Fresh Cranberry Scones Recipe
Don’t you get tired of eating the same thing all the time? I know I do, and being in a food rut is a pain and boring. That’s why I like to add some pizzazz to my recipes like with these cranberry and orange scones. Cranberries paired with orange juice and orange zest are a fantastic compliment to each other. The citrus and tartness are also sweet and something you won’t soon forget.
Whether you are making them for yourself, a baby shower, holiday, or another event, they will win over any crowd. Sometimes I like to make them and sell for local bake sales and events too. They go over perfectly, and there are never any leftovers.
What Is A Scone?
A scone is a pastry that has been baked and typically has fruit or other ingredients that are savory. Most of them are lightly sweetened, and some are made with savory ingredients like cheese and meats. They usually have a glaze on top from an egg wash too. They are a staple when it’s brunch and breakfast, but they can really be eaten any time of day. Serve them with coffee or tea for a special treat.
What Ingredients Are In Scones?
There are tons of recipes for homemade scones out there. These are the ingredients for my cranberry orange scones. Take a look:
- Unbleached all-purpose flour – Stick with all-purpose flour for best results. Self-rising will make the texture a little denser.
- Baking powder – Notice it’s baking powder, not baking soda. It’s an important ingredient for leavening these easy scones.
- Sugar – White sugar will give them a delicious light sweetness that’s amazing!
- Salt – You don’t need a lot of salt, but it adds a nice flavor to this cranberry scone recipe.
- Unsalted butter – If you end up using salted butter, make sure to omit the salt from the recipe.
- Fresh cranberries – Your mouth will be watering when you bite into these fresh cranberry scones. Yum!
- Heavy cream– It gives the scones a creamy and smooth texture on top. Some recipes call for buttermilk, but I love the heavy cream a lot too.
- Orange zest – Adding some zest gives them a lovely citrusy flavor that’s so good! You’re going to love them.
- Vanilla extract – Can you ever make baked goods without some vanilla? It’s a must!
For the Glaze:
- Powdered sugar – This glaze is so good you’ll want to eat it with a spoon! So good!
- Orange juice – The orange juice in the glaze is seriously one of the best flavors ever. If you haven’t tried this glaze, you should it go good on other pastries too.
How To Make Scones
Since you only need 9 ingredients for the cranberry and orange scones + 2 ingredients for the glaze, they are so easy to make. Take a look at these simple steps:
First Step: Preheat your oven to 425 degrees F.
Second Step: Using a food processor with a metal blade, add the flour, baking powder, 3 tablespoons of sugar, and the salt together. Pulse everything with six 1-second pulses.
Third Step: Sprinkle in the chopped cold butter and process for twelve 1-second pulses.
Fourth Step: Pour the ingredients to a large mixing bowl.
Fifth Step: Put the heavy cream, orange zest, and vanilla with the flour mixture by using a rubber spatula. Place the dough on a lightly floured surface. Add a little bit of flour to your hands and knead the dough 6 to 8 times. The dough should hold together and look like a ragged ball. Add a little bit of flour if needed, so it doesn’t stick.
Sixth Step: Using a rolling pin, roll the dough into a 12-inch square. Fold the dough into thirds. Use a scraper to release the dough from the countertop if needed. Fold the dough into thirds again, and it should be approximately a 4-inch square. Place the dough on a plate that has a dusting of flour. Chill it in the freezer for 5 minutes.
Seventh Step: Lightly flour a surface and roll the dough out to a 12-inch square again. Add cranberries evenly and press them down, so they are pushed into the dough.
Eighth Step: Loosen dough from work surface with a bench scraper. Continue rolling dough and pressing to form into a tight log. Place the seam side down and form the log into a 12-inch by 4-inch rectangle. Take a sharp knife and coat it with flour. Cut rectangle crosswise into 4 rectangles. Then cut each rectangle to form 2 triangles. Place the triangles on a baking sheet that has been lined with parchment paper.
Ninth Step: Lightly brush the tops of the scones with heavy cream and sprinkle with sugar. Bake for 18-25 minutes until they are golden brown. Cool slightly on a wire rack.
Tenth Step: Make the glaze by adding the confectioner’s sugar and orange juice together. Drizzle the glaze over each scone and let it dry. Then enjoy!
Can I Use Different Fruit For These Easy Scones?
Yes, absolutely! You can switch out the cranberries with several different fruits if you want. Blueberries, strawberries, and apricots are a few of my favorites. If you use fruits like strawberries, it’s best to cut them into small pieces that are no bigger than a blueberry or cranberry for best results.
How Do You Store Cranberry Orange Scones?
The best way to store cranberry orange scones is by placing them in an airtight container after they have cooled to room temperature. Line the container with paper towels, add the scones and place another paper towel on top. This allows them to stay moist and not dry out. They will last 3-4 days on the counter or in the refrigerator.
Can You Freeze Scones?
Yes, you can freeze scones to serve them at a later time. Prepare the dough and wrap them in plastic. Store them in a freezer-safe bag in the freezer. When you are ready to serve them, take the scones out of the freezer and place them on a parchment paper-lined baking sheet. Then bake as directed but add 5 extra minutes. Add extra time as needed until they are all the way cooked.
Almonds and Apricots
To give the scones their subtle almond flavour I have used some ground almonds in the recipe along with some almond extract. The flavour is subtle but feel free to up that flavour a little by adding another teaspoon of almond extract. But I did find 1 and 1/2 teaspoons perfect for my tastes.
For the apricots, I used semi-dried ones. I find them a little more squishy and tasty. But if you are finding them hard to come by then, by all means, replace them with dried ones. Just remember to chop them up so you don’t have massive chunks of fruit in your scones. Unless that is your thing?
Even if time is short these Easy Sweet Apricot Scones are the answer to your prayers. Fast and easy to make and so tasty and perfect with a cup of tea.
Tips For Making Cinnamon Scones
Don&rsquot Work It Too Hard &ndash The key to success with these scones is to work the dough as little as possible. If you overwork the dough, then the scones will be tougher and lose that flaky tenderness.
Don&rsquot Get Stuck &ndash It&rsquos important to flour the surface you&rsquore using to pat at the dough, so the dough will roll up nicely instead of sticking to the counter. Don&rsquot worry too much about them being perfectly round because they will turn out delicious either way!
Storage &ndash Don&rsquot forget to wrap these up if you don&rsquot eat them right away. Like all pastries, these will go stale pretty quick if you leave them out. If stored properly, these cinnamon scones will stay fresh for 3-4 days. I would also hold off on drizzling the icing on top until you&rsquore ready to eat them.
More Easy Scone Recipes
For more fantastic scone recipes, be sure to check out some of our favorites below:
Sweet Scones Recipe by Rachel Allen
Rachels Sweet Scones Recipe from Recipes from My Mother is perfect for an afternoon tea treat. Topped with a crunchy glaze, they are delicious!
– 450g plain flour, plus extra for dusting
– Pinch of sea salt
– 2 tsp baking powder
– 25g caster sugar
– 75g butter, softened
– 2 eggs
– 200ml milk
Crunchy glaze (optional but oh-so-good)
– 1 small egg, beaten (if there is no liquid left from the scones)
– A few tbsp granulated sugar
– Butter, jam, whipped cream or clotted cream
1. First preheat the oven to 230oC/ 450oF/Gas mark 8.
2. Lightly flour a baking sheet. Sift the flour, salt and baking powder into a large bowl, add the sugar and mix. Rub in the butter and make a well in the centre.
3. In another bowl, whisk the eggs with the milk.
4. Pour all but 50ml of this liquid into the dry ingredients and using one hand, outstretched like a claw, going in large circles around the inside of the bowl, mix to a soft dough, adding more of the liquid, if necessary.
5. Turn out onto a floured work surface and gently turn it over to show what will probably be the smoother side. Be careful not to knead the mixture or the scones will be tough.
6. Dust with flour and gently roll out until it is 2.5cm (1in) thick. Cut with a knife or into rounds using a 7cm (2.in) cutter into scones.
7. If you opt for a crunchy glaze, put the granulated sugar in a shallow bowl or saucer.
8. Brush the beaten egg over the tops of the scones, or use the remaining beaten eggs and milk, and dip, egg side down, into the sugar.
9. Place the sugared scones on the prepared baking sheet, slightly spaced apart from each other, and bake in the centre of the preheated oven for 12–15 minutes, depending on their size, until a rich gold on top. They should feel light, and sound hollow when you tap them on their bases when baked.
10. Cool on a wire rack, then split in two and spread with butter and jam, or jam and cream. These are completely divine when served still a little warm, fresh out of the oven.
Perfect Fruit Scones
Scones sound fancy, but really, they are so easy to make. These scones are studded with fresh berries and sprinkled with coarse sugar for the perfect bite. When working on these scones, I was very wary of their being dry. No one likes dry scones, and I feel every recipe I've made in the past always fell flat. But these are different, and will disappoint no one. And because these come out buttery and tender, they will last a little longer than most scones do.
Fruit scones are meant to be seasonal, so use your favorite fruit that's in season, or whatever you need to use up in your fridge. I love them with blackberries, but a mix of berries is always a crowd-pleaser! If you aren't sure what to make in the fall, you can always go with pumpkin spice scones.
Scones also freeze beautifully. After making the dough and cutting it into triangles, you can freeze them for up to 3 months. You can then bake the scones straight from the freezer, with no need to defrost them. Just add another 5 minutes to the bake time.
Easy Date Scones
My Easy Date Scones are the only scones recipe you will ever need! These scones are light and fluffy and packed full of dates! No rock hard scones here. Top with butter and runny honey and you have yourself the best brunch you could ever wish for!
I know a lot of people – including me – have trouble with scones (I believe they’re called biscuits in America). Some have the knack for scone making while others, well… Lets just say you could break a tooth on them.
Not to worry, I have some hints and tricks to show you how to make the perfect date scones that are quick and easy so you have no fear making scones again!
I adapted the classic scone recipe from the Edmond’s Cookbook. A classic and must have in New Zealand. I have made these scones before but alas, they have turned out like rock cakes. A few tweaks here and there and I think I’ve found the secret.
The secret to really GOOD, easy, date scones
LOTS of dates! I don’t want to see a handful. No sir. I want 200g-250g of chopped dates. These can be fresh or dried. The other secret to date scones is softening your dates first by simmering them in boiling water for a good 10 minutes before draining and adding them to the scone mixture.
The secret to really GOOD scones
The key with this scone recipe is to not work the dough. You more you work the dough, the tougher and tighter the scone. If you want denser scones then work the dough for two minutes but if you want light and fluffy scones, don’t work the dough at all.
You want to mix the wet and dry ingredients until just combined (the dough with be very sticky and wet) and then blob them straight onto a baking tray. They end up more rustic looking but I like them like that!
How is 2018 going for you? Are you the New Years resolution type? I find New Years resolutions are counterproductive to me. There’s just something about making a resolution and my brain that doesn’t quite compute. My brain will say “break them”. So I end up doing the opposite!
However, I did make myself a promise for 2018 and that was to grow this blog exponentially this New Year. I aim to make that happen but I can only do that with your help! By following this blog, liking, commenting and sharing on social media, trying my recipes and just generally supporting makes all the difference. I hope you’ll continue to follow along for the ride!
Other Fruit Scone Recipes
When fresh fruit is in season, it can be a splendid addition to scones. From strawberries to pumpkins, there are all kinds of fresh ingredients you can incorporate into your scones.
- are perfect for fall. They can be paired with a wide range of black teas and are delicious with rooibos tea. use pureed pumpkin in lieu of buttermilk and other dairy products. They're great with spiced black tea blends.
- These classic Cranberry Scones include fresh cranberries and walnuts or pecans. Try them with a dried fruit herbal infusion, hibiscus "tea" or a Ceylon black tea. are a slight twist on classic blueberry scones. Pair them with Earl Grey or Ceylon black teas. are versatile summertime scones. To shake things up, pair them with a vegetal Japanese green tea. use dairy-free soy margarine and coconut milk in lieu of dairy ingredients. They're fantastic with Mexican and Ethiopian coffees.
How to Store and Freeze
Scones are best enjoyed fresh the day they’re baked, either warm or at room temperature. Leftovers can be stored in an airtight container at room temperature for up to three days.
To freeze baked scones: Alternatively, baked scones can be frozen. Freeze on the parchment-lined baking sheet until firm, then transfer them to a zip top freezer bag. Thaw overnight at room temperature, then rewarm them in a 400°F oven.
To freeze unbaked scones: Cut the dough into wedges, hold off on brushing them with cream and sprinkling them with sugar, and freeze on the parchment-lined baking sheet until firm, then transfer them to a zip top freezer bag. Bake the scones, as needed, directly from the freezer, as directed, brushing them with cream and sprinkling with sugar, and adding a few minutes onto the baking time.