Simple scone recipe- Delicious Recipe Ever

Simple scone recipe- Delicious Recipe Ever:  A basic recipe for scones that calls for buttery, tender, and moist scones that may be prepared in a short amount of time. Absolutely perfect in its natural state with only butter and jam, or you may be creative and add chocolate, fruit, or spices to it.

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Simple scone recipe- Delicious Recipe Ever

• For such a long time, I have been wanting to share this basic recipe for scones with you.
• I finally got around to doing it, and I couldn’t be happier about it.Scones are without a doubt my preferred sweet treat for breakfast.
• My favorite thing about them is how buttery and soft they are, and how flexible they are!
• In order to really allow your creativity come through, you can add a wide variety of fruits, spices, or even chocolate to some of them.
• A fantastic recipe is one that can be prepared in a snap.
• You can literally just throw some flour, sugar, baking powder, and salt into your food processor, mix in some butter, stream in the cream, shape the dough, and bake them in less than half an hour if you use this recipe rather than any other.

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Ingredients

• 2 cups (250 g) all-purpose flour
• 1/3 cup (66.67 g) granulated sugar
• 1 1/2 teaspoons (6 g) baking powder
• 1/2 teaspoon (3 g) kosher salt
• 1/2 cup (113.5 g) unsalted butter, cold
• 1/2 cup (119 g) heavy whipping cream, cold

Instructions

1. Warm the oven up to 375 degrees F and put parchment paper on a baking sheet.
2. To mix the flour, sugar, baking powder, and salt, put them in the food processor bowl and pulse a few times.
3. Add the butter to the food processor after cutting it up.
4. Pulse the food processor until the mix looks like big crumbs.
5. Put the food processor on low speed and slowly add the cream.
6. Once the dough has formed a ball on its own, stop the food processor and split the dough into two equal parts.
7. Make a disc shape out of each piece of dough that is about 1 1/2 inches thick.
8. A knife cut each disc into six triangles. The triangles should be slightly apart from each other, leaving about 1/2-inch between them.
9. About 14 to 18 minutes, or until the scones are set in the middle and have a little red color on the bottom.

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Nutrition

• serving: 1scone
• calories: 199kcal
• carbohydrates: 22g
• protein: 3g
• fat: 11g
• saturated fat: 7g
• polyunsaturated fat: 1g
• monounsaturated fat: 3g
• trans fat: 0.3
• cholesterol: 32mg
• sodium: 102mg

• potassium: 85mg

• fiber: 1g
• sugar: 6g
• vitamin a: 382iu
• vitamin c: 0.1mg
• calcium: 34mg
• iron: 1mg

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FAQ’S

Q1 What is the secret to making good scones?
Ans. If you want to make scones, you should use a bowl and dough cutter that are both cold. If you use pastry flour, the scone will be much lighter. But self-raising flour works just as well and makes scones that rise higher and hold their shape better.

Q2 Which flour is finest for scones?
Ans. If you use all-purpose flour, the scone will rise higher and keep its shape well both in and out of the oven. Cake-like scones will rise less and be more delicate if you use cake flour instead of all-purpose flour. Take out one to two tablespoons of the recipe’s liquid, leaving just enough to hold the dough together.

Q3 Should you put egg in scones?
Ans. Scone recipes today don’t use eggs like they did in the past, but there are a few that do. With eggs, the scone might not be as light and brown on the outside as it is on the inside.