Showing posts sorted by relevance for query Scones. Sort by date Show all posts
Showing posts sorted by relevance for query Scones. Sort by date Show all posts

My Favorite Sweet Scones

Friday, 9 September 2022

  


Sweet Scones

 

I am no stranger to Scones here in the English Kitchen having successfully baked about a bazillion of them over the years!  I have baked everything from the classic English Scone to the zany, and a whole bunch in between.



I have my favorites and thought I would share those with you today, but not before sharing a few fun facts about scones that you might enjoy!




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 Queen has 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 North 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.


Scone ingredients prefer to be kept cold. This is a sure way to success when making a scone.  The temperature of your hands and fingertips can also make a difference believe or not. Having the fat rubbed in without it melting makes for a much nicer scone.


According to the Oxford English Dictionary, the word "Scone" was was first used in 1513.


The most famous Scone in the world is the "Stone of Scone." Also known as the "Stone of Destiny," it is an oblong block of sandstone which has been placed beneath the throne during the Coronation of Monarchs of Scotland and England. It lives at Edinburgh castle but is made available for coronations when needed.


There is a proper time to enjoy a Scone, which is after 3PM, and usually with copious amounts of hot tea. If you are like me, however, you will not stand on ceremony and be up for a scone any time of the day!


And now, to the scones!  These are a few of my favorites and I think they will become favorites of yours as well!



classic english scones
 


CLASSIC ENGLISH SCONES - Lets begin with the best. These are the classic scone that you will see on offer in most tea rooms all across the UK.  Tall, light and studded with raisins, these are beautiful served with clotted cream, jam and steaming hot cups of tea.  These are scone perfection and I have included a complete tutorial on scone making. You cannot go wrong! 



Cherry and Vanilla Scones
 



CHERRY AND VANILLA SCONES - Simple to make and studded with glace cherries. You could also use maraschino cherries if you cannot get the glace cherries. There is no eggs or cream in these lovely scones. They are delicious served with butter and jam.  



Oaty Cinnamon Scones



OATY CINNAMON SCONES - These smell heavenly when they are baking. These scones are filled with the goodness of whole wheat and rolled oats, as well as the other ingredients.  They are flaky and delicious! They are also glazed with a cinnamon glaze that you apply while the scones are warm and fresh from the oven.  Just pour it over.  Let it get into all of  the nooks and crannies . . .


Nan's Sugar Scones


NAN'S SUGAR SCONES - These are quite unique.  A typical scone dough with a difference. A sugar cube soaked in lemon juice is pushed down into the center before baking creating a delicious almost lemon curd filling. Can you say scrumptious? 


Carrot Cake Drop Scones


CARROT CAKE DROP SCONES - These are everything a great drop scone should be. Light and fluffy, no fuss, no muss. Simply mix and drop.  Filled with sweet carrots,  warm baking spices and sticky raisins.  Sweetly glazed. These are a real favorite. 


MAPLE GLAZED BLACK PEPPER SCONES



MAPLE GLAZED BLACK PEPPER SCONES - This is a small batch recipe which makes two very large scones. They have that sweet and savory thing going on.  Short and buttery, studded with the heat of black pepper and sweetly glazed. Who know that maple and pepper got along so well!  Simply fabulous. 


Rhubarb and Ginger Scones



RHUBARB AND GINGER SCONES -  Tart rhubarb and sticky sweet bits of candy ginger play perfect partners in these deliciously different scones. These are really pretty scones studded with bright scraps of red rhubarb and zingy sweet bits of candied ginger. More candied ginger is sprinkled on top giving a bit of sweet crunch. Delicious served with strawberry jam and the rich  Devonshire cream. (recipe included)


Tender Peach and Vanilla Scones

 


TENDER PEACH AND VANILLA SCONES - These wonderful peach scones are tender and delicious served warm from the oven. They use simple pantry ingredients. Things which we probably all have in our cupboards. They are super fast and very easy to make. You can opt to use fresh peaches in them  or tinned peaches, perfect for the winter months. Both work beautifully.  


SPICED BLUEBERRY SCONES



SPICED BLUEBERRY SCONES - Beautifully buttery and short, with just the faintest hint of spice . . . cardamom and cinnamon . . . and topped with sweet wild blueberry preserves . . .then baked until crisp and brown on the edges. 


Strawberry and Mint Scones



STRAWBERRY & MINT SCONES - I am fairly certain that when you bite into one of these you will be in scone heaven. The dough is buttery and short, with just the faintest hint of mint throughout. The strawberry jam is like a sweet surprise in the centre and that lemon drizzle, well . . . it's just the perfect capper! I bet you can't eat just one! I dare you to try!  These are scones . . . but not as you know them. mmmmm . . . so delicious!  


IRISH COFFEE CAKE SCONES



IRISH COFFEE CAKE SCONES - A basic scone recipe is created and then topped with a brown sugar and nut streusel before baking. Made with buttermilk and studded with plenty of sweet sticky dried currants. These are lovely served warm and buttered with a nice hot cuppa. 


Honey and Date Scones




HONEY & DATE SCONES - Buttery and flaky, flavored with honey, and filled with stick bits of sweet dates.  These are beautiful served with clotted cream and dulce de leche, or caramel spread. Betcha can't eat just one! 


Christmas Oat Scones



CHRISTMAS OAT SCONES - Hearty and delicious oatmeal scones.  Filled with soaked raisins or do as I did and use David Leibovitz's mincemeat.  Fabulously tasty, especially with butter and jam! 


Vanilla Glazed Ginger Scones



VANILLA GLAZED GINGER SCONES -These are simply spiced with ground ginger and cinnamon. They are also flavored  and sweetened with brown sugar, molasses and maple syrup. A trinity of good taste. Glazed with a vanilla icing and decorated with minced candied ginger, these are perfectly lovely.


Cinnamon Roll Scones



CINNAMON ROLL SCONES - If you like cinnamon rolls, you will love these.  I like to think they are a bit healthy in that they use whole wheat flour.  Please don't burst my bubble.  Scone dough rolled up with layers of sweet cinnamon sugar, cut into triangles, baked to perfection and then sweetly glazed.


I also have a variety of savory scones on here, but I will save those for another day. I thought for today (just in time for the weekend) you would enjoy something more on the sweeter side!


This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com 


Thanks so much for visiting! Do come again!


  
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Butter Pecan Scones

Saturday, 9 September 2023

 

Butter Pecan Scones 






One thing I really love to bake, and to eat for that matter, is scones.  I have never met a scone that I did not fall in love with, and I have  baked and eaten a lot of scones in my lifetime!


I saw this  Brown Sugar Pecan Scones recipe on a blog called Sugary Logic.  They looked fabulous, and put me in mind of  what was always one of my favorite types of pudding or ice cream when I was a child, Butter Pecan.



Butter Pecan Scones
 






Tea and scones have become pretty synonymous with British Culture, although this type of scone is not the usual type of scones you will see served in a British Tea Room. More often than not they will serve either a plain or a fruited scone. Occasionally a cherry scone.




A scone that will be entirely at home with some clotted cream and jam. Nothing too fancy, the scone in main being the vehicle for holding the said cream and jam.  You never ever really see fancy scones such as this one.  I believe they are, in the main, a North American invention, but I could be wrong.




I think that basically the fanciest they get with scones over there are Cheese scones, which are quite delicious in and of themselves. They go beautifully with a bowl of hot soup or a salad.



Butter Pecan Scones 




Whilst not traditional, this scone recipe I am sharing with you today is fabulously tasty. I do believe they are some of the favorite scones I have ever  baked.  The use of butter and cream makes them beautifully short and flaky.



A bit of sweetness comes in the form of brown sugar, but not overly so.   They are generously filled with plenty of chopped toasted pecans and that brown sugar penuche glaze which finishes them off is to die for.  It reminds me very much of my mother's brown sugar fudge that she used to make for us as a treat from time to time when we were growing up.

 



Butter Pecan Scones





Scones are very much related to the ancient Welsh tradition of baking small cakes on a baking stone or griddle over an open fire. They almost always contained oats. These days however they are mostly made from plain or self raising flour and baked in an oven.


They are very similar to North American Biscuits, and yet at the same time very different.  Scones are dense and very crumbly in comparison to a North American Biscuit which tend to be on the lighter flakier side.  Scones also tend to contain much more fat and sugar than biscuits. Both are delicious.



Butter Pecan Scones 




WHAT YOU NEED TO MAKE BUTTER PECAN SCONES


Simple every day baking ingredients. There is nothing fancy here, unless you consider nuts to be fancy.



For the scones:
  • 2 1/2 cups (312g) all purpose plain flour, unsifted
  • 1/3 cup (73g) soft light brown sugar, packed
  • 1/2 tsp salt
  • 1 TBS baking powder
  • 1/2 cup (115g) cold butter, cubed
  • 1 cup (120g) chopped toasted pecans (plus more to garnish)
  • 1 cup (240ml) heavy whipping cream (double cream)
You will also need:
  • 1 small free range egg, beaten together with 1 TBS heavy whipping cream
For the penuche glaze:
  • 1/4 cup (50g) soft light brown sugar, packed
  • 1/4 cup (60g) butter
  • 2 TBS heavy whipping cream
  • 1/2 tsp pure vanilla extract
  • 1/3 cup (45g) icing sugar, sifted
  • 1/2 tsp ground cinnamon



Butter Pecan Scones 





Brown sugar is a main component of the flavor of these scones.  It gives them an almost caramel-like taste, without it being overpowering.   Don't stint on the nuts.



I always like to toast my nuts. It just really helps to enhance the flavor of the nuts.  Its very easily done. To toast your nuts, just spread the whole nuts onto a baking sheet and toast in a moderate oven (about 375*F/190*C/ gas mark 5) for 8 to 10 minutes, just until you can smell them.


Take care not to let them burn. You can then leave them to cool and then chop as needed. I tend to toast my nuts a whole bag at a time and then keep them in my freezer in an airtight container. That way I always have toasted nuts on hand, and I never have to worry about my nuts going rancid.  They will keep almost indefinitely when properly packaged.



Butter Pecan Scones 





To measure out your flour properly, spoon the flour into your measuring cup and then level it off with the flat side of a knife.  This ensures that it is not packed in and that you get a more accurate measure.


The only really accurate measure is to weigh your ingredients for baking. I always bake by weight.  Whilst some measuring cups will something vary in size, a gram is always a gram, is always a gram. It never changes.



Butter Pecan Scones






HOW TO MAKE BUTTER PECAN SCONES


These are very simple and very quick to make.  When push comes to shove, I will choose quick and easy every time. Not that I am lazy, but my time is precious and I like to make the best use of it that I can.



Sift the flour, baking powder and salt into a bowl. Whisk the brown sugar in thoroughly.


Drop in the cold butter. Cut the butter into the flour using two round bladed knives or a pastry blender until the mixture resembles coarse meal with some pea sized pieces. Add the toasted pecans and fork through.


Pour the heavy cream in slowly, incorporating it with a round bladed knife until the dough is moist and starts to come together. Tip out onto a lightly floured surface and knead gently a few times to bring the dough totally together. (Do not over-knead) Shape into a round flat disk which is 1 1/2 inched thick.


Using a sharp knife cut into 8 even wedges.




Butter Pecan Scones 




Preheat the oven to 400*F/200*C/ gas mark 6. Line a baking sheet with some baking parchment and place the scone wedges onto the baking sheet leaving plent of space between.


Brush the tops of the scones with the beaten egg. Do not allow any to drip down the sides. Doing so interferes with the rise.


Bake in the preheated oven for 20 minutes, until golden brown. Remove from the oven and leave to cool completely on a wire rack before glazing.


To make the glaze, melt the butter, sugar and cream together in a saucepan over medium heat, stirring until the sugar has completely dissolved. Take off the heat. Whisk in the vanilla. Leave to cool for a few minutes before sifting in the icing sugar and cinnamon.


Whisk together until the mixture is smooth and all of the sugar has been absorbed. Using a spoon, drizzle the glaze over top of the scones and sprinkle with additional chopped toasted pecans. These scones will keep, in a tightly covered container, for up to three days.



Butter Pecan Scones 



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, slightly sweet inside.



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.



Butter Pecan Scones






These Butter Pecan Scones were amazingly delicious. Tender and flaky with just the right texture. Not too sweet.  I loved the abundance of nuts inside them as well as the sprinkle of nuts over the glaze.


You can skip the glaze if you wish, but I really hope that you don't. It really makes for a beautiful and delicious finish.


You can freeze the scones in an airtight container, prior to glazing them. Simply thaw and glaze as and when you wish to serve them. They will keep  in the freezer, properly wrapped, for up to three months.



Butter Pecan Scones





If you love scones as much as I do, you might also be interested in these other scone recipes:




OATY CINNAMON SCONES -These smell heavenly when they are baking. These scones are filled with the goodness of whole wheat and rolled oats, as well as the other ingredients.  They are flaky and delicious! They are also glazed with a cinnamon glaze that you apply while the scones are warm and fresh from the oven.  Just pour it over.  Let it get into all of  the nooks and crannies.



TENDER PEACH & VANLLA SCONES -These wonderful peach scones are tender and delicious served warm from the oven. They use simple pantry ingredients. Things which we probably all have in our cupboards. They are super fast and very easy to make. You can opt to use fresh peaches in them  or tinned peaches, perfect for the winter months. Both work beautifully. 




Butter Pecan Scones

Butter Pecan Scones

Yield: 8 scones
Author: Marie Rayner
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min
These buttery cream scones are loaded with the flavors of brown sugar and toasted pecans. Sweetly glazed with a penuche type of glaze an sprinkled with more toasted pecans. Can you say moreish?

Ingredients

For the scones:
  • 2 1/2 cups (312g) all purpose plain flour, unsifted
  • 1/3 cup (73g) soft light brown sugar, packed
  • 1/2 tsp salt
  • 1 TBS baking powder
  • 1/2 cup (115g) cold butter, cubed
  • 1 cup (120g) chopped toasted pecans (plus more to garnish)
  • 1 cup (240ml) heavy whipping cream (double cream)
You will also need:
  • 1 small free range egg, beaten together with 1 TBS heavy whipping cream
For the penuche glaze:
  • 1/4 cup (50g) soft light brown sugar, packed
  • 1/4 cup (60g) butter
  • 2 TBS heavy whipping cream
  • 1/2 tsp pure vanilla extract
  • 1/3 cup (45g) icing sugar, sifted
  • 1/2 tsp ground cinnamon

Instructions

  1. Sift the flour, baking powder and salt into a bowl. Whisk the brown sugar in thoroughly.
  2. Drop in the cold butter. Cut the butter into the flour using two round bladed knives or a pastry blender until the mixture resembles coarse meal with some pea sized pieces. Add the toasted pecans and fork through.
  3. Pour the heavy cream in slowly, incorporating it with a round bladed knife until the dough is moist and starts to come together. Tip out onto a lightly floured surface and knead gently a few times to bring the dough totally together. (Do not over-knead) Shape into a round flat disk which is 1 1/2 inched thick.
  4. Using a sharp knife cut into 8 even wedges.
  5. Preheat the oven to 400*F/200*C/ gas mark 6. Line a baking sheet with some baking parchment and place the scone wedges onto the baking sheet leaving plent of space between.
  6. Brush the tops of the scones with the beaten egg. Do not allow any to drip down the sides. Doing so interferes with the rise.
  7. Bake in the preheated oven for 20 minutes, until golden brown. Remove from the oven and leave to cool completely on a wire rack before glazing.
  8. To make the glaze, melt the butter, sugar and cream together in a saucepan over medium heat, stirring until the sugar has completely dissolved. Take off the heat. Whisk in the vanilla. Leave to cool for a few minutes before sifting in the icing sugar and cinnamon.
  9. Whisk together until the mixture is smooth and all of the sugar has been absorbed. Using a spoon, drizzle the glaze over top of the scones and sprinkle with additional chopped toasted pecans.
  10. These scones will keep, in a tightly covered container, for up to three days.
Did you make this recipe?
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Butter Pecan Scones 






This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. 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 


Thanks so much for visiting. Do come again! 

 Follow my blog with Bloglovin 


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Cheese, Spring Onion & Bacon Scones — A Savory Treat Worth Baking

Thursday, 12 February 2026

 

Cheese, Spring Onion & Bacon Scones




There’s something so comforting about a warm, buttery scone fresh from the oven, and these Cheese, Spring Onion & Bacon Scones are soft, flaky, and packed with flavor — the perfect little savory treat for breakfast, brunch, or those afternoons when you just want something homemade and delicious without a lot of fuss.


What I love most is how simple they are to make. A handful of everyday ingredients, a quick mix, and before you know it, you’ve got a tray of golden scones that taste like they came from a cozy country café. The sharp cheddar, smoky bacon, and fresh spring onions make every bite irresistible.


If you’re looking for an easy bake that feels special and comforting, these scones are such a lovely place to start.



Cheese, Spring Onion & Bacon Scones 





All scones are not equal . . . or are they?  What makes a scone a scone, or a biscuit a biscuit?  Are they interchangeable?  

 
Are they the same thing?  So many questions about scones and one could debate these things for hours  . . . I contend that scones and biscuits are two completely different things, both in how you put the ingredients together and in how they taste . . . I think scones are a bit lighter in texture than biscuits . . . most are sweet, but not all . . .  as evidenced by these very delicious savory Cheese, Spring Onion & Bacon Scones I am sharing with you  today. 


A scone does not have to be sweet to be enjoyed with abandon. These lovely savory scones could not be more enjoyable,  being filled as they are, to the hilt with strong sharp cheddar cheese, smoky salty bacon bits and earthy spring onions  . . . 


You can't get too much better than that in my opinion.



The recipe has been adapted from a book entitled simply, "The National Trust Book of Scones," containing over 50 delicious scone recipes and some curious crumbs of history.


These delicious savory scones I baked today are fabulous served with soups, stews, salads, or enjoyed with some additional cheese and spicy chili jam!






Cheese, Spring Onion & Bacon Scones 




INGREDIENTS NEEDED
TO MAKE
CHEESE, SPRING ONION & BACON SCONES 




There is nothing too out of the ordinary here.



  • 500g self raising flour (3 1/2 cups + 1TBS)
  • 125g cold butter, cubed (1/2 cup)
  • 90g mature cheddar cheese, grated (3/4 cup, Sharp cheddar)
  • 90g streaky bacon, cooked and finely chopped (about 10 slices of bacon)
  • 2 spring onions, trimmed and finely chopped (scallions or green onions)
  • fine sea salt and freshly ground black pepper
  • 1 large egg, beaten
  • 180ml whole milk (3/4 cup)



Cheese, Spring Onion & Bacon Scones 





No self-rising flour? No problem!  You can easily make your own. For every cup of flour (125g) simply add 1 1/2 tsp of baking powder and 1/4 tsp of salt. I usually make mine up 4 to 6 cups at a time and then keep it in the freezer.



I use salted butter as that is the only kind I keep in the house. I don't add any additional salt to the recipe as the cheese is salty as is the bacon.



Streaky bacon is the normal bacon that is used here in North America, with streaks of fat and meat in it. I like to cook mine up ahead of time, usually about a day ahead, of making these scones.



Spring onions are also called scallions or green onions. Use only the white and light green parts. Wash them well and dry before using.



Use a good strong/sharp cheddar cheese. The flavor will make all the difference in the world. I would shred my own for this recipe. They add things like cellulose (wood fiber) to the pre-shredded cheeses to make them flow easier.  This would mess with the integrity of these scones. Generally speaking, I always grate my own cheeses as I want only to be eating cheese, not additives.




Cheese, Spring Onion & Bacon Scones 




HOW TO MAKE CHEESE, SPRING ONION & BACON SCONES



These are very quick and easy to make.  The timings for the recipe do not include the time it will take to cook the bacon, let it cool and crumble it.  I usually do this the day before.



  1. Preheat the oven to 190*C/375*F/ gas mark 5. Line a large baking tray with baking parchment. Set aside. (I always line my baking sheets.)
  2. Sift the flour into a bowl. Drop in the butter and rub it in with your fingertips until the mixture resembles fine crumbs. Stir in 3/4 of the grated cheese (reserve the remainder to sprinkle), the bacon and the onions. (Make sure both your butter and cheese are cold. Rubbing the butter into the dough is easy. I use my fingertips and a snapping motion. It goes very quickly.)
  3. Mix the beaten egg with 3/4 of the milk. (Reserve some milk just in case you need it a bit later. You may not need to use it.)
  4. Add to the dry mixture a bit at a time, stirring it in and tossing it together with a fork, until the mixture comes together and forms a soft dough, only using the remainder of the milk if needed. (Your dough should be soft, but hold it's shape. Don't overwork the dough or your scones will be tough.)
  5. Turn out onto a lightly floured surface and cut the dough in half. Shape each half into a ball and flatten the balls slightly to an 8 inch round.
  6. Place each round on the baking sheet, leaving plenty of space in between. Cut each round into 5 wedges and push the wedges slightly apart. Sprinkle with the reserved cheese. (I use a very sharp knife for this and cut straight down firmly, without turning the knife. Make sure you leave enough space between the wedges so the scones can rise.)
  7. Bake for 15 minutes until well risen and golden brown.




Cheese, Spring Onion & Bacon Scones 




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.






Cheese, Spring Onion & Bacon Scones 




FREQUENTLY ASKED QUESTIONS




CAN THESE BE MADE AHEAD OF TIME?

You can certainly make these ahead of time. Follow the recipe up to the baking step, then freeze the prepared dough wedges on a baking sheet. Once frozen, remove and store in an airtight container. They will keep in the freezer for two to three months. When ready to serve, remove and thaw in the refrigerator overnight. Bake as directed, or place the frozen scones on a baking sheet and bake in the preheated oven at 400 degrees for a little over 20 minutes.



WHAT IS THE DIFFERENCE BETWEEN SCONES & BISCUITS?

Whilst they may look very similar, they are not the same. Scones traditionally will include eggs in the dough, while biscuits don't.  You will find the odd scone recipe which doesn't use eggs. Biscuits generally have a flaky texture and are best eaten warm. Scones have a drier crumb and are usually eaten cold. When making biscuits the fat is usually cut in, while in scones most recipes will call for you to rube the butter into the flour mixture with your fingertips.


WHAT IS THE IMPORTANCE OF THE BUTTER BEING COLD?

Cold butter is best for scones because butter quickly melts in the oven. Icy butter takes longer to melt, creating pockets of air where the pieces of butter once were, producing  a much nicer finish.



CAN I VARY THE TYPE OF CHEESE REQUIRED?

Absolutely. You can use any type of cheese which has a nice strong flavor.  Jack would be good as would Swiss or Comte. A good stilton would also be very nice.

 


Cheese, Spring Onion & Bacon Scones







A FEW MORE SAVORY SCONE RECIPES
FOR YOU TO ENJOY


Not all scones are sweet or meant to be served with jam.  The following savory scones are lovely next to soups, stews, salads, or with cold meats, cheeses, pickles, etc. Great for picnics as well!



EVERYTHING BAGEL DROP SCONES - These Everything Bagel Drop Scones have crunchy flavor-filled outsides and soft, fluffy, flaky insides.  I would consider them to be the perfect savory scone! I created my own Everything Bagel Seasoning to use for these with excellent results. You could of course, use a commercially prepared seasoning in it's place.


 

CHEDDAR & MARMITE SCONES -  These tasty scones are a savory twist on a classic British bake, combining mature cheddar with a touch of Marmite for rich, deep flavor. Made with a blend of self‑raising and whole meal flour, these scones rise beautifully and have a tender, hearty texture that pairs perfectly with soups, salads, or cold meats. 




Cheese, Spring Onion & Bacon Scones 




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Yield: 10 scones
Author: Marie Rayner
Cheese, Spring Onion & Bacon Scones

Cheese, Spring Onion & Bacon Scones

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

These would be great served for breakfast or lunch, with soup, eggs, salad, etc. I confess, they are also really delicious served with a chili jam.

Ingredients

  • 500g self raising flour (3 1/2 cups + 1TBS)
  • 125g cold butter, cubed (1/2 cup)
  • 90g mature cheddar cheese, grated (3/4 cup, Sharp cheddar)
  • 90g streaky bacon, cooked and finely chopped (about 10 slices of bacon)
  • 2 spring onions, trimmed and finely chopped (scallions or green onions)
  • fine sea salt and freshly ground black pepper
  • 1 large egg, beaten
  • 180ml whole milk (3/4 cup)

Instructions

  1. Preheat the oven to 190*C/375*F/ gas mark 5. Line a large baking tray with baking parchment. Set aside.
  2. Sift the flour into a bowl. Drop in the butter and rub it in with your fingertips until the mixture resembles fine crumbs. Stir in 3/4 of the grated cheese (reserve the remainder to sprinkle), the bacon and the onions.
  3. Mix the beaten egg with 3/4 of the milk.
  4. Add to the dry mixture a bit at a time, stirring it in and tossing it together with a fork, until the mixture comes together and forms a soft dough, only using the remainder of the milk if needed.
  5. Turn out onto a lightly floured surface and cut the dough in half. Shape each half into a ball and flatten the balls slightly to an 8 inch round.
  6. Place each round on the baking sheet, leaving plenty of space in between. Cut each round into 5 wedges and push the wedges slightly apart. Sprinkle with the reserved cheese.
  7. Bake for 15 minutes until well risen and golden brown.
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Cheese, Spring Onion & Bacon Scones





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