Best Country Scones Recipes

COUNTRY SCONES

Steps:

• Place currants in a bowl. Cover with hot water and let stand for 5 minutes. Drain well and set aside. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Combine sour cream and egg yolks; add to crumb mixture. Stir in currants just until blended. , Turn onto a floured surface; knead gently 8-10 times. Divide into four portions. On ungreased baking sheets, pat dough into 4-in. circles. Cut each into four wedges, but do not separate. , Beat egg white; brush over dough. Combine sugar and cinnamon; sprinkle over tops. Bake at 425° for 15-18 minutes or until golden brown. Serve warm.

COUNTRY FAIR SCONES AKA ELEPHANT EARS

Steps:

• Combine the first 3 ingredients.
• Let sit 5 minutes.
• Add remaining ingredients all except 2 c flour, put this in a little at a time till dough is no longer sticky (may not need all), and mix well.
• Let dough rise 1 hour.
• Break of dough about the size of egg and spread out evenly and about 1/4th inch thickness.
• Deep fry till golden brown.
• Top as desired.

COUNTRY STYLE CALIFORNIA OLIVE, THYME AND CHEESE SCONES/BISCUITS

Steps:

• Combine flour, baking powder, salt and baking soda in a large mixing bowl. Cut in butter with a fork or your fingers until mixture resembles looks like tiny pebbles.
• Stir in California Ripe Olives, chopped fresh thyme and cheddar cheese. Pour in buttermilk and knead just until dough comes together.
• Roll out on a lightly floured surface to about 1-inch thick. Cut into discs with a 3-inch scone/biscuit cutter and place onto a baking sheet.
• Bake in a 235C or 475F oven for 9-11 minutes until golden brown and well risen.
• Serve warm with butter, or mustard and sliced ham.

BEST COUNTRY CARROT BANANA SCONES

Steps:

• 1. Preheat oven to 400ºF/200ºC. Lightly grease a flat baking tray. 2. Sift flours and cardamom in a large bowl. 3. Using your fingertips, rub butter into flour until mixture resembles breadcrumbs. 4. Add sugar, banana, carrot, nuts and currants. Add in milk. Mix lightly with a fork until mixture forms a soft, sticky dough. Add in more milk (about a tablespoon at a time) if required. 5. Turn dough onto a lightly floured surface. Knead gently until smooth (avoid kneading dough too much or scones will be tough). 6. Pat dough into 2cm thick round. Using a 5cm (diameter) round cutter, cut out 12 rounds. 7. Place scones onto prepared baking tray, 1 cm apart. Brush tops with milk. 8. Bake for about 17-20 minutes or until golden brown. 9. Allow to cool. Serve warm with jam and cream, or butter.

COUNTRY BEEF STEW WITH HERB SCONES (BISCUITS)

Steps:

• Preheat the oven to moderate (180°C/350°F).
• Toss the meat in the flour.
• heat 2 tablespoons oil in a heavy based pan and brown the meat in batches over a medium high heat.
• Drain and remove to a large bowl.
• Heat the remaining oil in the pan and add the onion and garlic, stirring for 3 minutes or until soft.
• Combine onion and meat in bowl.
• Add the remaining casserole ingredients and stir well.
• Transfer to an ovenproof dish.
• Cover and bake for 1 hour 30 minutes or until the meat is tender.
• Uncover the dish, turn the oven up to hot (240°C/475°F).
• Place the herb scones on top of meat and bake, uncovered for 30 minutes or until scones are golden brown.
• Herb Scones: Sift the flour into a bowl, rub in the butter, then stir in the herbs.
• Add the milk and stir until just combined.
• Turn onto a lightly floured surface, knead lightly until smooth.
• Press dough out to a 4cm (1 1/2 inch) thick round.
• Using a pastry cutter, cut into 5 cm (2 inch) rounds.

MY DIABETIC COUNTRY CHERRY SCONES

Steps:

• Position the rack in the center of oven and pre-heat to 400f.
• Spray a baking sheet lightly with pam.
• Squeeze excess moisture from the dried cherries that you have plumped and chop into large pieces, set aside.
• Place flour, brown sugar (breaking up any lumps), Splenda, baking powder, salt and soda in a large bowl and easily wisk together.
• Add the margarine to the dry mix and cut it in until the mix is like very coarse meal (some bigger chunks are fine).
• Stir in the cherries.
• In another bowl add the applesauce, egg white, milk and stir together.
• Add the liquids to the dry ingredients and use a rubber spatula to combine until a soft dough is formed.
• With floured hands knead the dough on a board or stone gently 5-6 times (it should not be sticky).
• Roll or pat the dough into a circle 3/4 inch thick.
• Cut into 8-10 wedges and place them on the sprayed sheet/.
• IF USING: brush the tops with egg white and sprinkle each with 1/4 tsp of sugar.
• Bake 16 - 20 mins or until lightly browned.
• NOTE: If using the egg wash you may need to losen them with a metal spatula after a few mins cooling before removing to rack. These are wonderful served warm.

OLD COUNTRY DANISH SCONES

Steps:

• 1. In a large bowl, mix flour, powdered milk, salt, sugar and baking powder. Add warm water and stir to combine (mixture will be wet). On a well-floured surface, pat out dough until 1/2 to 3/4 inch thick. Cut into pieces of whatever size youd like your scones to be. 2. Fill a pan 4 to 5 inches high with vegetable oil and heat to 365 degrees on a deep-fat fry thermometer. (This should be hot enough so that when you add scones they start to bubble right away and float.) Fry dough pieces in batches until they turn light golden brown, about 3 to 4 minutes per batch. Make sure oil gets back up to temperature before adding more dough. 3. Serve with optional toppings. (My grandma always put out an assortment of jellies and jams, honey and heaps of butter.)