Professional Baker Teaches You How To Make FANCY SCONES!
Chef Anna Olson takes you from step one to step yum with this amazing Lemon Cranberry Scones recipe! Follow the directions below and you'll be baking up a storm in no time!
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Ingredients
Scones
3 cups (300 g) all-purpose flour
¼ cup (50 g) sugar
1 Tbsp (15 g) baking powder
¼ tsp (1 g) salt
1 Tbsp (6 g) finely grated lemon zest
½ cup (115 g) cool unsalted butter, cut into small pieces
½ cup (125 ml) whipping cream
¼ cup (60 ml) 2% milk, plus extra for brushing
1 large egg
1 tsp (5 ml) vanilla extract
1 cup (160 g) fresh or frozen cranberries
Glaze
1 cup (130 g) icing sugar, sifted
1 ½ (22 ml) Tbsp lemon juice
Directions
Scones
1. Preheat the oven to 375 F and line a baking tray with parchment paper.
2. Sift the flour, sugar, baking powder and salt into a large bowl. Stir in the lemon zest. Cut in the butter until the mixture is rough and crumbly but still small pieces of butter are visible.
3. In a separate bowl, whisk the cream, milk, egg and vanilla together. Add this to the flour mixture and stir to just bring the dough together, turning out onto a work surface to complete bringing it together with your hands. Flatten the dough out and press the cranberries into the dough, folding it over and flattening it out a few times to incorporate the cranberries.
4. Shape the dough into a disc about 10-inches across. Cut the disc into 8 wedges and place them on the prepared baking tray, leaving a few inches between them. Brush the scones with a little milk and bake for 20 to 25 minutes until the scones are lightly browned on top. Cool completely before glazing.
Glaze
1. For the glaze, whisk the icing sugar and lemon juice together and drizzle over the scones using the whisk or a fork. Let the glaze set for an hour before serving.
2. The scones are best enjoyed the day they are baked.
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Italian Zaletti - Cookies with raisin, pine nuts and corn flour
In this recipe I show you how to make Zaletti cookies: typical of Venetian culinary tradition and lagoon dry pastry.
The bizarre name of these biscuits is due to the way how the Venetian dialect define their yellow colour given by the corn flour used in the dough that confers, in addition to the particular colour, a granular and very friable consistency.
It is an ancient recipe and of the poor and popular origins although it is not really a matter of poor cookies in the ingredients, even though maize flour has for centuries been the most inexpensive ingredient used to feed the numerous peasant families (primarily with polenta), these biscuits are actually enriched with raisins, sometimes soaked in Grappa, butter, eggs and sugar.
The Zaletti are traditionally consumed at the end of the meal accompanied by fortified and liqueur wines or with mascarpone creams, but also as gourmet with the tea for breakfast or snack. Spread throughout the Veneto, Italy are mainly produced in ovens and pastries in Venice, Padua and Treviso.
Ingredients for 60 cookies:
-9 egg yolks
-300 gr of caster sugar
-450 gr of butter
-a pinch of salt
-100 gr of sultana raisin
-100 gr of pine nuts
-18 gr of baking powder
-400 gr of plain flour
-400 gr of corn flour
Instructions:
-mix ground egg yolks with caster sugar until you obtain a thick cream
-incorporate butter in multiple steps
-add a pinch of salt, sultana raisin and pine nuts, mix all together
-incorporate baking powder and plain flour
-incorporate the corn flour
-pull together ingredients and knead to form dough
-shape dough into a long, wide rectangle for cutting
-cut dough into pieces
-roll each piece by gently pushing with fingers spread
-cut into 1-inch pieces and press to obtain disk shaped cookies
-bake in the oven for about 15 minutes at 190°C
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How to bake the PERFECT scone | Paul Hollywood's Easy Bakes
For Paul's first Easy Bakes video, he's baking Scones! See below for the full list of ingredients. Happy baking!
500g Strong white flour
50g Unsalted butter
80g Caster Sugar
5tsp Baking Powder
2 medium eggs
250ml Whole Milk
#PaulHollywood #EasyBakes #Scones
Welcome to the only official Paul Hollywood YouTube channel. Home to weekly baking videos and some of the best moments from Paul's TV shows. For more info on Paul and more recipes, head to Paul's Website:
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Basic Flour and Water Crackers - two ingredient recipe for beginners
How to make a very simple, very basic cracker using only flour and water (plus whatever herbs/spices you desire). This video is designed for anyone who wants to learn the very basics of cooking, but doesn't know where to start.
Cornmeal & Honey Cookies | February Cookie of the Month
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FOR THE COOKIES
- 3/4 cup butter
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 egg yolk
- 1 1/2 cups flour
- 1/2 cup cornmeal
- 1/2 teaspoon salt
FOR THE BUTTERCREAM
- 3/4 cup (1 1/2 sticks) butter, room temperature
- 2 1/2 cups powdered sugar
- 1/4 cup honey
FOR THE COOKIES
Preheat oven to 350 degrees.
Cream the butter and sugar until light and fluffy, 3-5 minutes.
Mix in vanilla and yolk.
Add flour, cornmeal and salt and mix until no dry streaks remain.
Use a cookie to portion 2 tablespoon-size cookie balls onto parchment-lined baking sheets. Spray the bottom of a glass with nonstick baking spray and flatten each cookie to about 1/4 inch.
Bake 8-12 minutes. The cookies will color just slightly and be firm to touch.
Remove from oven and cool on baking pan for 5 minutes. Finish cooling on cooling rack.
FOR THE BUTTERCREAM
Cream the butter with a hand mixer or stand mixer.
Mix in the sugar and honey, adding more honey if the the mixture needs to be thinned.
TO ASSEMBLE
Spread approximately 2 teaspoons of filling on the bottom of one cookie and sandwich with another cookie placed on top. Do not assemble the sandwiches until the cookies are completely cool.
Jamie Oliver's Polenta Biscuits (Cookies 2019)
Here’s another recipe from Jamie Oliver’s 5 ingredient book. I love these simple, and full of flavour recipes that make the most of just a few ingredients.
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St Clement’s Polenta Biscuits:
100g unsalted butter (cool and cubed)
50g fine polenta
150g self-raising flour
100g golden caster sugar
2 lemons (or oranges)
Method
1. Preheat the oven to 180°. Line 2 trays with greaseproof paper.
2. Cube the butter and place in a food processor with the polenta, flour and sugar.
3. Finely grate in the zest of 1 lemon (or orange).
4. Pour in juice from half a lemon (or orange) and pulse again to bring the mixture together into a ball of dough.
5. Divide into 24 pieces, roll into balls and place on the trays, leaving a 5cm gap between them.
6. With your thumb, create a 1cm-deep in the centre of each ball.
7. Sprinkle a little sugar and lemon (or orange) zest.
8. Bake for 10-15 minutes, or until lightly golden.
9. Transfer to a wire rack to cool.