Delicious:Days Scones Recipe

Looking for an easy Delicious:Days Scones recipe? Learn how to make Delicious:Days Scones using healthy ingredients.


Submitted by ixalarx

Makes 6 servings



Scones from the blog delicious:days. I substituted dried blueberries for sultanas and cranberries. Use 140-150g buttermilk as needed.

Recipe Ingredients for Delicious:Days Scones

200 g all-purpose flour, plus more for handling the dough
1 1/2 tsp baking powder
2 1/2 tbsp white sugar
1/2 tsp fine sea salt
60 g cold butter
50 g dried blueberries
150 g buttermilk (amount corrected)

Recipe Directions for Delicious:Days Scones

  1. Preheat your oven to 220C (425 Fahrenheit) and line a baking tray with parchment paper. You can prepare the dough either by hand or in a food processor, I love to use the small food processor my Braun blender came with (EDIT Nicky: concerning size, its bowl holds exactly 1l of water):

  2. With a food processor: Give the flour, the baking powder, the sugar as well as the salt a quick spin until well mixed. Cut the really cold butter into small cubes and add them to the dry ingredients using the pulse function four or five times until you can spot no butter pieces that are larger than small peas. Distribute the chopped dried fruits and pulse once or twice, then add the milk (or buttermilk) and pulse again just until the dough comes together and doesn?t show big spots of dry flour anymore ? it may still be a little wet though (you can add a little more flour if you think it?s too wet to proceed).

  3. By hand: In a large bowl, mix together the flour, the baking powder, the sugar as well as the salt using a (wooden) spoon. Cut the really cold butter into small cubes and add them to the dry ingredients using a pastry cutter or your fingertips to rub it in until you can spot no butter pieces that are larger than small peas. Mix in the chopped dried fruits until well distributed, then add the milk (or buttermilk) and stir in quickly just until the dough comes together and doesn?t show big spots of dry flour anymore ? it may still be a little wet though (you can add a little more flour if you think it?s too wet to proceed).

  4. Dump onto a well floured board, generously sprinkle with flour and knead very shortly (3 or 4 times should be enough!) to ensure a fluffy crumb (whereas overkneading results in tough scones). Pat into a round disc of about 3 cm (~1,25 inch) thick and cut out rounds with a cookie cutter (mine has a diameter of 6 cm/~2,5 inches) and place them on the parchment paper lined baking tray. (If you dip the cookie cutter in flour after each, the next one will come off more easily. Besides, try not to twist the cookie cutter, because this causes the scones to rise unevenly.) Quickly knead together remaining dough, pat to the same thickness and cut out more scones.

  5. Lightly beat the egg yolk with one tbsp of milk and brush the tops of the scones. Bake on middle level for 13 to 15 minutes or until golden brown. Let cool on a wire rack. Best enjoyed while still warm with unsalted butter/clotted cream and jam.

Categories

Breads, Breakfast, English, Irish, Bake

Nutrition Facts
Serving Size 83.6g
Amount Per Serving
Calories
229
Calories from Fat
78
% Daily Value*
Total Fat
8.7g
13%
Saturated Fat
5.3g
26%
Trans Fat
0.0g
Cholesterol
23mg
8%
Sodium
242mg
10%
Potassium
209mg
6%
Total Carbohydrates
33.7g
11%
Dietary Fiber
1.1g
4%
Sugars
7.4g
Protein
4.4g
Vitamin A 5% Vitamin C 2%
Calcium 9% Iron 9%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
    Bad points
  • High in saturated fat
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