Best Gold Medal Classic Scones Recipes
GOLD MEDAL® CLASSIC SCONES
Get melt-in-your-mouth sweetness from a tested and trusted classic.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Heat the oven to 400°F. In a large bowl, stir the flour, 3 tablespoons sugar, the baking powder and salt until mixed. Cut in the butter, using a pastry blender or fork, until mixture looks like fine crumbs.
- In a small bowl, beat the egg with a fork until yolk and white are mixed. Using the fork, stir the egg, vanilla and just enough of the 4 to 6 tablespoons whipping cream into the flour mixture until mixture forms a soft dough and leaves the side of the bowl.
- Lightly sprinkle flour over a cutting board or countertop. Place dough on floured surface; gently roll in the flour to coat. To knead dough, fold dough toward you. With the heels of your hands, lightly push dough away from you with a short rocking motion. Move dough a quarter turn and repeat 10 times. Dough will feel springy and smooth.
- Place the dough on an ungreased cookie sheet. Roll dough with a rolling pin or pat dough with fingers into an 8-inch round. Using a sharp knife that has been dipped in flour, cut dough round into 8 wedges, but do not separate the wedges. Brush 1 tablespoon whipping cream over wedges, using a pastry brush. Sprinkle with sugar crystals.
- Bake 14 to 16 minutes or until light golden brown. Immediately remove from cookie sheet to a cooling rack; carefully separate wedges. Serve warm.
Nutrition Facts : Calories 230, Carbohydrate 27 g, Cholesterol 55 mg, Fat 2, Fiber 0 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Scone, Sodium 370 mg, Sugar 6 g, TransFat 0 g
GOLD MEDAL® CLASSIC SCONES
Get melt-in-your-mouth sweetness from a tested and trusted classic.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
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GOLD MEDAL CLASSIC SCONES
How to make Gold Medal Classic Scones
Provided by @MakeItYours
Number Of Ingredients 19
Steps:
- Heat the oven to 400°F. In a large bowl, stir the flour, 3 tablespoons sugar, the baking powder and salt until mixed. Cut in the butter, using a pastry blender or fork, until mixture looks like fine crumbs.
- In a small bowl, beat the egg with a fork until yolk and white are mixed. Using the fork, stir the egg, vanilla and just enough of the 4 to 6 tablespoons whipping cream into the flour mixture until mixture forms a soft dough and leaves the side of the bowl.
- Lightly sprinkle flour over a cutting board or countertop. Place dough on floured surface; gently roll in the flour to coat. To knead dough, fold dough toward you. With the heels of your hands, lightly push dough away from you with a short rocking motion. Move dough a quarter turn and repeat 10 times. Dough will feel springy and smooth.
- Place the dough on an ungreased cookie sheet. Roll dough with a rolling pin or pat dough with fingers into an 8-inch round. Using a sharp knife that has been dipped in flour, cut dough round into 8 wedges, but do not separate the wedges. Brush 1 tablespoon whipping cream over wedges, using a pastry brush. Sprinkle with sugar crystals.
- Bake 14 to 16 minutes or until light golden brown. Immediately remove from cookie sheet to a cooling rack; carefully separate wedges. Serve warm.
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