If you’re looking for a chicken recipe that’s unbelievably tender, full of flavor, and wonderfully simple to make, this Melt in Your Mouth Chicken is about to become a new favorite. With just a handful of everyday ingredients, you can turn plain chicken breasts into something incredibly moist, tender, and downright irresistible.
This is the kind of recipe that will come in handy for busy weeknights, weekends, or anytime you want a comforting meal without a lot of fuss. Everything bakes together in one dish, and the end result is perfectly cooked chicken that is so juicy and loaded with flavor that it practically melts with every bite.
Whether you serve it with rice, potatoes, pasta, or a pile of steamed vegetables, this dish fits beautifully into any meal.
I had picked up a package of frozen chicken breast fillets at my local farm market the other day and was wanting to find a delicious way to prepare them for my daughter and myself. There were only two breasts in the package, just the right size for the both of us.
I have made a type of melting chicken before which used ritz cracker crumbs and butter, and yes that chicken was incredibly tasty, tender and juicy, but I wanted something different this time.
I decided to use a coating that I have used on fish in the past, which uses mayonnaise and cheese along with a few other bits that I tailored to using with chicken. It employs the use of mayonnaise which acts as a type of shield, keeping all of the moisture in the chicken. I added some freshly grated parmesan cheese for extra flavor and a few crispy fried onions (French's) to add a bit of texture and additional flavor.
Some garlic, parsley, salt and pepper completed the picture. With these mixture spread on top and a half an hour's bake time, the end result was juicy and tender chicken that also came out beautifully flavored. Simple ingredients, applied in a simple way with incredibly delicious results. I call that a win!
INGREDIENTS NEEDED
TO MAKE
MELT IN YOUR MOUTH CHICKEN
Simple ingredients and not a lot of them. Delicious results!
- 2 boneless, skinless chicken breast fillets
- 1/2 cup (120g) full fat mayonnaise
- 1/4 cup (25g) freshly grated Parmesan cheese
- 1 TBS Crispy Fried Onions, crushed
- 1/2 tsp garlic powder
- 1/2 TBS dried parsley flakes
- 1/4 tsp salt
- 1/4 tsp pepper
NOTES ON INGREDIENTS
Try to use chicken breasts that are of an even size and thickness so that they finish cooking at the same time. I used organic free-range chicken breasts that I buy frozen at a local farm market. They come from Pelton's which is where I get my eggs and they are never dry or tough. I find supermarket chicken to be quite tough in recent times. I would rather pay a little bit more and get a superior product.
Make sure you use full fat mayonnaise as the lower fat product will not have as rich a flavor. The mayonnaise is what keeps the chicken moist during the cook time and helps to prevent it from drying out.
Freshly grated parmesan adds a nutty, salty depth of flavor and crisps up beautifully on top. It’s what gives the dish its golden crust and bold flavor. Do try to grate your own if you can.
Originally this recipe called for dehydrated minced onion. I did not have any of that so I used the crispy fried onions instead and we really liked what they added to the mix. A bit of crunch, a lot of flavor.
Everything else is pretty self-explanatory. Don't overdo the salt as the cheese is quite salty.
HOW TO MAKE
MELT IN YOUR MOUTH CHICKEN
This is really quite simple to make. You can have dinner on the table in not much more than half an hour, especially if you prepare any sides while the chicken is baking in the oven.
- Preheat the oven to 375*F/190*C/ gas mark 5. Butter a small shallow baking dish that is large enough to hold both pieces of chicken. (There should be space around the chicken for the air in the oven to circulate. You will not be covering the chicken.)
- Cut the pieces of chicken in half if they are too large. Place the pieces next to each other in the dish. Season with salt and pepper. (Don't over season as the coating is quite flavorful.)
- Whisk the mayonnaise, cheese, onions, garlic powder, and parsley together in a bowl. (I used a spoon to do this.)
- Spread this mixture evenly over top of each piece of chicken. (Just divide in half and dollop, spreading it almost to the edges with the back of the spoon.)
- Bake in the preheated oven for 30 to 35 minutes until the chicken is golden brown, cooked through the the chicken juices run clear. (The internal temperature should read 165*F/74*C.)
- Serve hot with your favorite sides. (I cooked some rice in my rice cooker while the chicken was baking and some frozen mixed vegetables in the microwave. Perfection.)
HINTS AND TIPS
FOR CHICKEN BREAST PERFECTION
Apply these hints and tips each time you cook chicken breasts, according to whether they are skin on, skin off, bone in or boneless, and you will always end up with tender and juicy chicken.
1. If you are cooking your chicken plain, it is always better to cook your chicken breasts with the skin on rather than it off. The skin helps to protect the meat and keep it from drying out. You can always peel it off and discard after cooking if you don't want the extra calories.
2. Chicken breasts can be a bit dry. This is because they are much leaner than other parts of the bird. A marinade, brine or rub goes a long way in adding flavor to the meat and keeping it moist. A basic salt and pepper rub is just fine if you want to keep things simple.
3. Pounding chicken breasts with the flat side of a meat pounder always tenderizes them a bit. Even if you are not going for larger flatter pieces of chicken, a bit of pounding helps to even out the pieces and breaks down the tissues a bit rendering that tiny bit more succulent.
4. Keeping them all as much the same size as you can. You can do this by pounding, or by slicing them into smaller thinner pieces. They will also cook faster this way.
5. Overcooking. This is the main culprit when it comes to producing chicken breasts which are dry and unpalatable. You need only cook them until the juices run clear. Bear in mind, that they will continue to cook when you remove them from the pan. Let them rest, lightly covered for a few minutes and you will achieve perfection.
FREQUENTLY ASKED QUESTIONS
CAN I USE THIGHS INSTEAD OF BREASTS?
Yes you can use thighs instead of breasts. The ingredients for the coating will remain the same, however it may take slightly longer to cook through. Make sure you fold open the thighs before coating and baking.
CAN I USE FRESH HERBS INSTEAD OF DRIED?
Yes, but do bear in mind that you will need roughly twice the amount of fresh as opposed to dried herbs.
CAN THIS RECIPE BE DOUBLED?
Absolutely. You can double or even triple this. Cook times will remain the same. Just make sure that the chicken is not crowded too closely together in the baking dish. Use the appropriate size of dish.
HOW CAN I STORE ANY LEFTOVERS?
Store them in an airtight container, covered, in the refrigerator where they will keep for up to three days.
CAN THIS BE FROZEN?
I do not recommend freezing this dish as the mayonnaise may split.
MORE CHICKEN BREAST
RECIPES TO ENJOY
Here are a few more chicken breast recipes that we love that I think you will also enjoy!
SIMPLE CHICKEN VALDOSTANA - This is the kind of dish that feels restaurant‑worthy yet comes together with the simplest ingredients and hardly any effort. Tender chicken cutlets are lightly seasoned, dusted with flour, and pan‑seared in butter and olive oil until golden. A quick splash of white wine and chicken stock creates a delicate, flavorful pan sauce. Each cutlet is topped with a thin slice of ham and a layer of melty Fontina (or your favorite easy‑melting cheese), creating a savory, creamy finish that feels indulgent without being heavy. It’s humble, comforting, and beautifully Italian.
GRILLED CHICKEN BREASTS WITH CHIMICHURRI SAUCE - Chicken that tastes bright, bold and full of life. Chicken marinated in a simple, yet vibrant blend of fresh parsley, garlic, olive oil, vinegar and a touch of heat. A classic Argentinian chimichurri that works both as a marinade and sauce. As the chicken grills, the marinade caramelizes slightly, giving you juicy meat with crisp, golden edges and layers of herb‑garlic goodness. And once you drizzle that extra chimichurri over top? Magic. Fresh, zesty, a little spicy, and incredibly aromatic — it transforms simple grilled chicken into something truly special.
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Yield: Serves 2
Melt in Your Mouth Chicken
Prep time: 5 MinCook time: 35 MinTotal time: 40 Min
Delicious, tender chicken that literally almost melts in the mouth. Simple ingredients put together in the tastiest way.
Ingredients
- 2 boneless, skinless chicken breast fillets
- 1/2 cup (120g) full fat mayonnaise
- 1/4 cup (25g) freshly grated Parmesan cheese
- 1 TBS Crispy Fried Onions, crushed
- 1/2 tsp garlic powder
- 1/2 TBS dried parsley flakes
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. Butter a small shallow baking dish that is large enough to hold both pieces of chicken.
- Cut the pieces of chicken in half if they are too large. Place the pieces next to each other in the dish. Season with salt and pepper.
- Whisk the mayonnaise, cheese, onions, garlic powder, and parsley together in a bowl.
- Spread this mixture evenly over top of each piece of chicken.
- Bake in the preheated oven for 30 to 35 minutes until the chicken is golden brown, cooked through the the chicken juices run clear. (The internal temperature should read 165*F/74*C.
- Serve hot with your favorite sides.
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Steaky Chips with Peppercorn Sauce — A Pub‑Style Favorite You Can Make at Home
Wednesday, 18 March 2026
If you love the comfort of a good pub meal, this Steaky Chips with Peppercorn Sauce is everything you crave — hearty, satisfying, and surprisingly simple to make at home. Tender, juicy steak paired with golden, crispy chips is already a winning combination, but when you add a rich, creamy peppercorn sauce spooned over top it just brings the whole dish together in an incredibly delicious way.
This is a recipe that feels indulgent without being complicated. Sized for two it makes the perfect cozy supper which is perfect for a date-night treat or anytime you want to serve something special without fuss. Using just a handful of ingredients and a few easy steps, the end result is a restaurant‑quality plate that’s full of flavor and comfort.
Whether you’re a steak lover, a chip enthusiast, or simply someone who appreciates a good homemade sauce, this dish is guaranteed to hit the spot. It’s warm, comforting, and wonderfully satisfying — the kind of meal that makes you slow down and savor every bite. A true trifecta of deliciousness!
Steak or beef for that matter, is not something we eat really frequently in my house. Its become very expensive in recent months. I did happen to spy a package of already sliced strips of Flank steak for stir fry that had been marked down in the grocery store the other day and so I snapped it up. It was $8 and just enough for two people.
I had originally wanted to do a beef and vegetable stir fry and went looking through my books for inspiration. I change my mind completely when I spied this recipe for Steaky Chips with Peppercorn Sauce in a book I have by Nicky Corbishley called Quick & Easy, Delicious 30 Minute Dinners.
The flavors really appealed to me. It was completely opposite of a vegetable stir fry, but the heat wants what the heart wants. Her unique take on steak and chips sounded delicious!
I did make a few changes. She used a whole steak that she fried and then cut into strips. As I said I used steak already cut into strips. I also added some brandy to the sauce for additional flavor.
The end result was a rich and indulgent supper dish that Eileen and I both really enjoyed. Strips of perfectly cooked steak, served over hot chips with a delicious peppercorn sauce spooned over top. What a treat this was! I served it with a salad on the side.
INGREDIENTS REQUIRED TO MAKE
STEAKY CHIPS WITH PEPPERCORNSAUCE
For the peppercorn sauce:
- 1/2 TBS butter
- 1 shallot peeled and finely chopped
- 2 tsp black peppercorns, lightly crushed
- pinch of salt
- 1/2 cup (120ml) beef stock
- 2 TBS brandy
- 1/2 tsp Worcestershire sauce
- 1/4 cup (60ml) heavy cream
You will also need:
- 10 1/2 ounces (300g) steak in strips (I used flank steak, 1/2 inch thick strips)
- a small knob of butter
- salt and black pepper to taste
You will also need:
- 1/2 of a (2.4 pound/1 kg) bag of your favorite frozen French fries (chips)
NOTES ON INGREDIENTS
You want a steak that will fry nicely and be tender. You don't want a braising steak. I used flank steak strips. Bring them to room temperature before beginning. Mine were 1/2 inch thick.
I used salted butter.
I used Better than Bouillon Beef concentrate that I had reconstituted. I really like the Better than Bouillon stock concentrates.
Use a fresh and aromatic peppercorn. No need to use pink or any other color. Black will do. Crush them coarsely.
Using brandy is not essential, but I had it and felt it would enhance the sauce. I was right. It added a lovely chef's kiss of flavor.
Use heavy, double or whipping cream. Full fat.
Use a nice chunky frozen French fry or make your own from scratch. I used Cavendish, crispy fries. We like them.
HOW TO MAKE STEAKY CHIPS WITH PEPPERCORN SAUCE
You will be surprised at how quickly this goes together.
- Cook your chips according to the package direction. I always cook mine in the air fryer as they get nice and crisp. (My air fryer has the proper timings printed right on the lid. It takes about 18 minutes at 356*F, shaking the basket halfway through.)
- While the chips are cooking make your peppercorn sauce. Melt the butter in a saucepan over medium heat. (Use a small saucepan with a heavy bottom.)
- Once the butter begins to foam, add the shallots, peppercorns and salt. Cook for several minutes to soften. (Do not allow them to brown. The peppercorns should become quite aromatic.)
- Add the brandy and Worcestershire sauce. Bring to the boil and allow to reduce until almost evaporated. (This should not take very long at all.)
- Add the beef stock. Again bring to the boil and reduce by half to 1/4 cup (60ml). Whisk in the heavy cream, heat through and keep warm while you cook the steak. (Don't allow to boil after you add the cream.)
- Melt the butter in a skillet over medium high. Once it begins to foam, place the steak strips in fat side down. Season lightly with salt and pepper. (You want a nice sear without cooking them all the way through.)
- Sear on the one side, flip over and then quickly sear on the second side. Remove from the heat. (Do NOT overcook.)
- Divide the hot chips between two heated serving plates. Top each with 1/2 of the steak strips. Spoon half of the peppercorn sauce over each and serve immediately. (This is really delicious! I served with a salad on the side!)
HINTS AND TIPS FOR SUCCESS
- Use a type of steak that you would be comfortable grilling or frying and eating whole. This is not the recipe to use a braising steak cut.
- Bring your steak to room temperature before frying.
- Don't overcrowd your steak in the skillet or it will steam rather than fry. A single layer is best. Work in bunches if you have to.
- Cook the steak at a high heat to achieve a nice sear.
- Use a chunky style oven chip and cook them in the air fryer for maximum crispness.
- Use a good quality peppercorn and grind it yourself for the best flavor.
FREQUENTLY ASKED QUESTIONS?
WHAT ARE THE BEST KINDS OF STEAK TO USE FOR THIS?
On this day I used flank steak strips that I bought reduced in cost at the shops. You can use any kind of steak that lends itself to quick cooking with a tender result. Sirloin. Rib eye. Rump. I do not recommend using any of the braising cuts.
MUST I USE FROZEN OVEN CHIPS?
Not at all. If you are really keen and have the time, by all means make your chips from scratch. If using frozen chips I recommend using chunky ones and cooking them in the air fryer. They get nice and crisp in the air fryer.
DO I NEED TO USE BRANDY?
It does give the peppercorn sauce a lovely flavor, but if you would rather not use it, leave it out and replace it with an equivalent amount of beef stock.
CAN THIS RECIPE BE DOUBLED?
Certainly. This recipe that I am sharing was cut down in size from a larger recipe.
WHAT SHOULD I SERVE WITH THIS?
A tossed mixed salad goes lovely on the side.
A FEW MORE DELICIOUS RECIPES USING STEAK
Steak has become very expensive, but once in a blue moon I get a hold of some on offer and here are a few different ways I like to cook it!
PAN SEARED STEAK WITH GARLIC BUTTER - A good steak, a hot pan, and a few simple ingredients — that’s all it takes to make a restaurant‑quality supper right at home. The steak is seared until it forms that gorgeous golden crust, the kind that locks in all the juices and flavor. Then comes the magic: a bubbling spoonful of butter infused with fresh garlic and rosemary, basted lovingly over the meat until it glistens. The result is tender, juicy, perfectly seasoned steak with rich, aromatic garlic butter in every bite.
GARLIC STEAK BITES & POTATOES - Everything you want in a weeknight dinner: quick, hearty, flavour‑packed, and wonderfully comforting. Tender strips of marinated steak are seared until beautifully caramelized, then tossed with golden, crispy potatoes and a buttery garlic‑herb sauce that coats every bite. It’s simple food done exceptionally well. The steak marinates briefly in a soy and sriracha mixture, giving it a savory depth with just a whisper of heat. Meanwhile, the potatoes cook until their cut sides turn perfectly golden — the kind of crispness you only get when you leave them undisturbed in the pan.
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Yield: 2 servings
Steaky Chips with Peppercorn Sauce
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min
A delicious entree that is quick and easy to make. A bit of an indulgence, perhaps, but oh so tasty!
Ingredients
For the peppercorn sauce:
- 1/2 TBS butter
- 1 shallot peeled and finely chopped
- 2 tsp black peppercorns, lightly crushed
- pinch of salt
- 1/2 cup (120ml) beef stock
- 2 TBS brandy
- 1/2 tsp Worcestershire sauce
- 1/4 cup (60ml) heavy cream
You will also need:
- 10 1/2 ounces (300g) steak in strips (I used flank steak, 1/2 inch thick strips)
- a small knob of butter
- salt and black pepper to taste
You will also need:
- 1/2 of a (2.4 pound/1 kg) bag of your favorite frozen French fries (chips)
Instructions
- Cook your chips according to the package direction. I always cook mine in the air fryer as they get nice and crisp.
- While the chips are cooking make your peppercorn sauce. Melt the butter in a saucepan over medium heat.
- Once the butter begins to foam, add the shallots, peppercorns and salt. Cook for several minutes to soften.
- Add the brandy and Worcestershire sauce. Bring to the boil and allow to reduce until almost evaporated.
- Add the beef stock. Again bring to the boil and reduce by half to 1/4 cup (60ml). Whisk in the heavy cream, heat through and keep warm while you cook the steak.
- Melt the butter in a skillet over medium high. Once it begins to foam, place the steak strips in fat side down. Season lightly with salt and pepper.
- Sear on the one side, flip over and then quickly sear on the second side. Remove from the heat. (Do NOT overcook.)
- Divide the hot chips between two heated serving plates. Top each with 1/2 of the steak strips. Spoon half of the peppercorn sauce over each and serve immediately.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted without permission. Anyone who does so will be prosecuted. If you are reading this elsewhere, please know that it is stolen content, and you may report it to me at: mariealicejoan at aol dot com
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There’s something wonderfully comforting about a classic Irish scone — simple ingredients, quick to mix, and always welcome alongside a hot cup of tea. These Irish Short Scones are everything a good scone should be: tender, lightly sweet, and beautifully crumbly, with that rustic homemade charm that makes them feel extra special.
They come together in minutes, making them perfect for last‑minute guests, cozy weekend baking, or those quiet moments when you just want a warm treat fresh from the oven. Split them open while they’re still warm and add butter, jam, or a spoonful of cream… pure comfort in every bite.
If you love traditional recipes that are easy, reliable, and deeply satisfying, these scones are sure to become a favorite in your kitchen.
Every year I try to make or bake something new for Saint Patrick's Day. This recipe I am sharing today for Short Scones comes from a book I have entitled Homemade, Irresistible recipes for every occasion by Clodagh McKenna who is an Irish chef/cook. It is one of the few cookbooks I deigned to bring back with me from the U.K. and I am glad that I did. I was under the misconception that I would be able to replace most of my books here, but that just hasn't been true for them all. In any case, this is an excellent book with lots of recipes that I use again and again. It is full of little post-it tags of recipes I enjoy.
I had flagged these scones quite some time ago and only just now got around to baking them. They were said to be halfway between a scone and a shortbread biscuit. I am not sure that is entirely true, but I can tell you they are pretty darned good scones. Light and crumbly with a beautiful short and buttery texture. They would not lend themselves well to adding fruit of any kind, but no worry there as they are pretty darned delicious just as they are.
Eileen and I each scarfed down two of them once they cooled with lashings of clotted cream, butter and strawberry jam. Yes. we did make pigs of ourselves. I keep telling her she is a bad influence on me, but really I think it's the other way around! 😂😂😂
In any case these are really delicious. If you are looking for something tasty to enjoy along with your afternoon tea, then you cannot go too far wrong with these delicious, short and buttery scones! (I bought my clotted cream from Blighty's. You get four small pots for $15.49. A bit pricey but they were meant to be a once in a blue moon treat.)
INGREDIENTS NEEDED
TO MAKE IRISH SHORT SCONES
There is nothing extraordinary here or complicated. Simple ingredients put together in the most delicious way.
- 2 1/2 cups (300g) plain all purpose flour
- 1/4 cup (50g) finely granulated sugar
- 1 TBS baking powder
- 5/8 cup (130g) ice cold salted butter (1/2 cup plus 2 TBS)
- 1 large egg beaten, plus a little bit extra for brushing
- scant 1/2 cup (1/2 cup less 2 TBS) (100ml) single cream (half and half)
INGREDIENTS NOTES
Do not use self rising flour. Use a good quality plain flour that is meant for baking. I used an organic flour that I buy online from Arva Mills here in Canada. I buy the Daisy Hard White Unbleached and it is excellent for baked goods.
In the U.K. you would use caster sugar which is lovely and fine for baking. You can use regular granulated sugar here in North America as ours is not as coarse as it is in the U.K. but if you are worried you can blitz it finer in a food processor. I use Kirkland organic sugar.
Check your baking powder for freshness. Slip some into a cup and add some hot/boiling water. If it fizzes your baking powder is fine.
Since there is no salt in the recipe do use salted butter to give the scones a better flavor. Alternately you could use unsalted and add a pinch of salt to keep them from tasting too fresh.
DO MAKE SURE YOUR BUTTER IS REALLY COLD.
I buy my eggs from a chicken farm. They are free range and organic. They also cost much less than the ones from the shops.
We don't have single cream here so I used half and half coffee cream. One thing I really miss about the U.K. is their dairy products. They were exemplary. Butter, cream, milk, eggs. All amazing.
HOW TO MAKE IRISH SHORT SCONES
Not at all difficult so long as you follow the ingredients, measurements and directions succinctly. You can't go wrong.
- Sift the flour with the baking powder into a bowl. Stir in the sugar. (I like to whisk it in with a wire whisk. Sugar is usually whisked into the flour separately and not creamed in with the fats when making scones.)
- Grate in the cold butter and mix together with a fork until the mixture resembles dry bread crumbs. (Make sure your butter is really cold and toss it with the flour as you grated it in to help keep the pieces separate so they don't clump together. Alternately you can use a food processor to cut the butter in.)
- Whisk the cream and the egg together. (I do this in a separate beaker.)
- Make a hollow in the dry ingredients and pour in the wet. Stir together with a fork until you have a claggy mixture. It will be slightly damp and not dry. (It shouldn't be too sticky or unmanageable.)
- Tip out onto a lightly floured surface and knead a few times to bring the dough together. Pat out to 1/2 inch thick. (Don't overhandle the dough.)
- Using a 3 inch round metal cookie cutter, stamp out 8 rounds. (Use a sharp up and down motion without twisting the cutter.)
- Place onto a baking sheet which has been lined with baking parchment. Leave plenty of space around them. Brush the tops with some beaten egg or milk.(I prefer egg. You can always use the remainder of the egg to make some scrambled eggs, etc.)
- Place the baking sheet in the refrigerator and chill the scones for 1 hour. (This chill time is important and will give you a higher rise.)
- Preheat the oven to 425*F/220*C/ gas mark 7.
- Remove the scones from the refrigerator and bake in the preheated oven for 10 minutes until light golden brown. (Place them straight from the refrigerator into the hot oven.)
- Leave to cool on the baking sheet for about 10 minutes then lift off to a wire rack to finish cooling completely.
- Serve split and spread with butter, clotted cream and jam, along with copious amounts of tea. Enjoy! (We enjoyed them at room temperature with some butter, clotted cream and strawberry jam and were in scone heaven.)
HINTS AND TIPS FOR MAKING GREAT SCONES
If you follow my hints and tips, you cannot go wrong! I promise you scone success every time! The perfect scone is crisp and almost caramelized on the outsides, and tender and buttery inside. These hints and tips apply to most scone recipes, both savory and sweet!
1. Always use cold butter, or even frozen butter. This will give your scone a much better rise. As the scones bake the cold butter, melts and creates lovely buttery air pockets.
2. Never overwork the dough. Use as light a touch as possible. Overworking the dough toughens the scone. This is the same for biscuits as well. If using a cutter do not twist the cutter when you cut or you will end up with lopsided scones.
3. If you have enough time, it is helpful to chill the scones for about 10 minutes prior to baking them. Although not specifically necessary this will help to relax the gluten in the flour somewhat and give a nice tender texture and also ensures that your butter stays nice and cold.
4. For crisp sides leave at least two inches of space between each scone. For softer sides, crowd them closer together. Personally, I like crisp sides.
5. If using fresh fruit in scones, try not to use fruit that it too juicy. This will mess with the integrity of your bake if the fruit is too wet. Rinse and dry it really well prior to using it. I like to use paper towels. Also if using loose frozen fruit, use it frozen. Do not thaw it out first.
6. Don't overbake the scones. Overbaking will make them really dry. Scones are done with they are a light golden brown on the bottom. If you are in doubt, break one open. They should not appear doughy or wet inside. They should be slightly moist and tender.
IS IT SC-ON OR SC-OWN?
There has been much debate through the years on the proper pronunciation of the word, and sometimes very heated. I think wars have been fought over less. Even the late Queen weighed in on the matter. The simple fact is neither is wrong and has more to say about where you are from than anything else. A rose by any other name and all that, what does it matter. They are delicious either way!
Scones are closer to a pastry than a bread. They contain no yeast and are put together in a very similar way, with almost identical ingredients. What differs is the ratio of fat to flour, with pastry using more. Also Scones will use either a leavening such as baking powder or self-raising flour, whereas typically a pastry will use none.
ARE SCONES AND AMERICAN BISCUITS THE SAME THING?
They might look very similar, but that is where it ends. Tall, flaky and golden brown, they are both made with flour, fat, a leavening agent and a liquid. The two have very similar ingredients, but vary in ratios of ingredients and mix ins. Biscuits have an extra fattiness which helps to create nice flaky layers. Scones are a bit sturdier and sweeter by and large. Both are delicious, so why quibble.
A FEW MORE SCONE RECIPES TO ENJOY
Scones are one of my favorite things to bake and to eat. Here are a few other recipes which you might also enjoy!
CHERRY & VANILLA SCONES - Charmingly old‑fashioned yet wonderfully simple — the sort of treat you’d expect to find in a National Trust tearoom, served warm with a pat of butter and a pot of tea. Made with self‑raising flour, cold butter, milk, and a generous splash of vanilla, they bake up light, tender, and beautifully crumbly. There is an abundance of glacé cherries tucked throughout the dough. Each bite brings a pop of sweetness against the soft, vanilla‑scented crumb. They’re sturdy enough to split and spread with butter, yet delicate enough to enjoy just as they are — warm from the oven or cooled on the counter.
CARROT CAKE DROP SCONES - These Carrot Cake Drop Scones are everything you love about a classic carrot cake, wrapped up in a warm, buttery, crumbly scone. Each one is flecked with finely grated carrot, dotted with sweet golden raisins, and gently spiced. Because they’re drop scones, there’s no fussing with cutters — just soft, rustic dollops of dough that bake into golden, craggy beauties with plenty of character. A sweet, lightly spiced glaze drizzled over the top melts into all the little nooks and crannies, giving each scone a glossy finish and an extra touch of indulgence. Dense, flavorful, and wonderfully homey.
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Yield: Makes 8
Irish Short Scones
Prep time: 1 H & 15 MCook time: 10 MinInactive time: 10 MinTotal time: 1 H & 35 M
Said to be halfway between a scone and a shortbread. These taste divine with some clotted cream and strawberry jam.
Ingredients
- 2 1/2 cups (300g) plain all purpose flour
- 1/4 cup (50g) finely granulated sugar
- 1 TBS baking powder
- 5/8 cup (130g) ice cold salted butter (1/2 cup plus 2 TBS)
- 1 large egg beaten, plus a little bit extra for brushing
- scant 1/2 cup (1/2 cup less 2 TBS) (100ml) single cream (half and half)
Instructions
- Sift the flour with the baking powder into a bowl. Stir in the sugar
- Grate in the cold butter and mix together with a fork until the mixture resembles dry bread crumbs.
- Whisk the cream and the egg together.
- Make a hollow in the dry ingredients and pour in the wet. Stir together with a fork until you have a claggy mixture. It will be slightly damp and not dry.
- Tip out onto a lightly floured surface and knead a few times to bring the dough together. Pat out to 1/2 inch thick.
- Using a 3 inch round metal cookie cutter, stamp out 8 rounds.
- Place onto a baking sheet which has been lined with baking parchment. Leave plenty of space around them. Brush the tops with some beaten egg or milk.(I prefer egg. You can always use the remainder of the egg to make some scrambled eggs, etc.)
- Place the baking sheet in the refrigerator and chill the scones for 1 hour.
- Preheat the oven to 425*F/220*C/ gas mark 7.
- Remove the scones from the refrigerator and bake in the preheated oven for 10 minutes until light golden brown.
- Leave to cool on the baking sheet for about 10 minutes then lift off to a wire rack to finish cooling completely.
- Serve split and spread with butter, clotted cream and jam, along with copious amounts of tea. Enjoy!
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