I'm looking for recipes and tips for making good scones for tea

MarkD

MarkD

Keeper of the Hounds & Garden
Location
San Francisco Bay Area
June 17 we're hosting my wife's women artists walking group and their mates to tea in our garden. We haven't had a working oven for many years and still don't but this year I wanted to make our own scones so I bought a Cuisinart Air Fryer Toaster Oven w/Grill and intend to have it in the garden to make fresh batches. But we never, bake anything and nervous about making sure they come out well. I figure I'll have to practice ahead of time but any advice for a good result would be very much appreciated. (Does this seem like something that can work?)

From same event seven years ago.

https://flic.kr/p/HF2yfs

 

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Just bear in mind that scones are pretty indigestible when they're hot ( delicious but almost guaranteed to cause indigestion) ..and more than 2 scones would be fairly hard to eat for most people...
 

hollydolly said:
Just bear in mind that scones are pretty indigestible when they're hot ( delicious but almost guaranteed to cause indigestion) ..and more than 2 scones would be fairly hard to eat for most people...
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Our friends would always host a Wisteria Breakfast around Easter and they made fairly small ones along with incredible lemon curd and jam. I think I'll try for small ones too. But your point about amount is well taken. There will be more and better choices I'm sure. Still for custom's sake I'll try to provide some.

Not hot then but perhaps a little warm at least?
 
MarkD said:
Our friends would always host a Wisteria Breakfast around Easter and they made fairly small ones along with incredible lemon curd and jam. I think I'll try for small ones too. But your point about amount is well taken. There will be more and better choices I'm sure. Still for custom's sake I'll try to provide some.

Not hot then but perhaps a little warm at least?
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yes warm is fine.... here in the Uk the scones ( mostly fruit scones ).. are served with cream and jam... (jelly)
 
mrstime said:
Check out Taste of Home/scones
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Thanks. I will try making this for practice. Wish me luck.

Directions​

  1. Preheat oven to 350°. In a large bowl, combine flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk egg and buttermilk until blended; add to crumb mixture just until moistened.
  2. Turn dough onto a lightly floured surface; gently knead 10 times. Divide dough in half; pat each portion into a 5-in. circle. Cut each circle into 6 wedges.
  3. Separate wedges and place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 25-30 minutes. Serve warm, with jam if desired.
 
Jamala said:
Kevin makes the best scones in England.

I can vouch for that, have had them many times


Good luck with yours Mark!
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Trying these first. “Sultanas”? Currents or raisins I’m guessing but I’ll look it up.

Ahh .. golden raisins, the only kind we use.
 
We owned a food manufacturing business and the scone issue was always so debating a subject.
Most would say that scones were "heavy" and "dry" and they didn't like them at all.

Now that I'm retired, seems as though I've kept learning the secrets of "light, fluffy and very delicious" baked goods. Usually if you add more baking powder to a self rising flour you sacrifice
taste for rise every time. Not what you want. You want delicious!

The secret is in the flour that comes from only one manufacturer. I now can make the most delicious
biscuits you ever tasted bar none. It was the secret to the Southern famous biscuits which were so light as a cloud and tasted wonderful with or without honey or jam.

As far as scones, have applied the same recipe to them and its amazing the difference it makes. You can freeze any cookie or biscuit or whatever and warm it up right before eating. When company comes, that's what I do - saves a lot of last minute fretting and work.
 
Jamala said:
I prefer plain scones myself, but you can put any fruit you like :)
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The better the toppings the less cooked in fruit you need. Over here we find all kinds of scones for sale with coffee which is fine where you have nothing tempting to put on top. But when the toppings are excellent the wrong cooked in fruit can limit the add on choices.
 
Liberty said:
We owned a food manufacturing business and the scone issue was always so debating a subject.
Most would say that scones were "heavy" and "dry" and they didn't like them at all.

Now that I'm retired, seems as though I've kept learning the secrets of "light, fluffy and very delicious" baked goods. Usually if you add more baking powder to a self rising flour you sacrifice
taste for rise every time. Not what you want. You want delicious!

The secret is in the flour that comes from only one manufacturer. I now can make the most delicious
biscuits you ever tasted bar none. It was the secret to the Southern famous biscuits which were so light as a cloud and tasted wonderful with or without honey or jam.

As far as scones, have applied the same recipe to them and it’s a you amazing the difference it makes. You can freeze any cookie or biscuit or whatever and warm it up right before eating. When company comes, that's what I do - saves a lot of last minute fretting and work.
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Can you tell me the brand/type of flour you think is so much better? I might as well go whole hog if I can track it down.
 
My former Aussie mother-in-law made the lightest scones. I watched her make them. She used a light hand,
and did not handle them a lot. We had them with clotted cream and apricot jam. Heaven!
 
MarkD said:
June 17 we're hosting my wife's women artists walking group and their mates to tea in our garden. We haven't had a working oven for many years and still don't but this year I wanted to make our own scones so I bought a Cuisinart Air Fryer Toaster Oven w/Grill and intend to have it in the garden to make fresh batches. But we never, bake anything and nervous about making sure they come out well. I figure I'll have to practice ahead of time but any advice for a good result would be very much appreciated. (Does this seem like something that can work?)

From same event seven years ago.

https://flic.kr/p/HF2yfs

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What beautiful smiles! You are rich indeed.
 
Pinky said:
My former Aussie mother-in-law made the lightest scones. I watched her make them. She used a light hand,
and did not handle them a lot. We had them with clotted cream and apricot jam. Heaven!
Click to expand...

I'll have to look for clotted cream. This is Alice Water's home turf. I'd be surprised if there is anything that can't be tracked down.
 
MarkD said:
Can you tell me the brand/type of flour you think is so much better? I might as well go whole hog if I can track it down.
Click to expand...
Sure, MarkD...will M you...check your envelope to find the info with the recipe. Know you'll love 'em.
 
Pinky said:
My former Aussie mother-in-law made the lightest scones. I watched her make them. She used a light hand,
and did not handle them a lot. We had them with clotted cream and apricot jam. Heaven!
Click to expand...

I wonder how the amount she handled them compared to the guy from Devon in the video. He talked about just enough sticking to hold together but not stick to your hands. It also showed exactly ho we and how much he handled them. I’m thinking more and more of making them in advance and freezing them and then just warming up at the end
 
MarkD said:
Not meaning to rush you but I didn’t get a message from you. Just in case something glitched. I don’t know much about messaging here.
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I just sent it out...just check your "envelope" on the top blue line...should be a little red number which indicates you have a message. Just click on it. Just didn't want to bore the rest of the readers but let me know if you don't get it for some reason.
 
MarkD said:
Not meaning to rush you but I didn’t get a message from you. Just in case something glitched. I don’t know much about messaging here.
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Mark..did you look at the top of the screen where there's an envelope ?.. you will see a notification there if you got a message

Ooops double post Liberty..sorry.. (y)
 
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