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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Lemonade Scones
Lemonade Scones are the fastest and easiest scones you will ever make! Incredibly fluffy, moist scones made from scratch using only 3 ingredients - self raising flour, cream and lemonade. The secret ingredient is lemonade - but they don't taste of lemon at all!
This is the faster way to make classic scones which call for butter to be rubbed or blitzed into flour. Lemonade Scones rise ever so slightly less, but the difference is barely noticeable!
Flakey Lemon Blueberry Scones
#entertainingwithbeth #CookingChannel #Scones
Learn how to make these fantastic lemon blueberry scones with my easy lemon glaze. They are light and flakey and bursting with blueberries! You'll also love that lemon kick of the lemon glaze. I'll share my tips for how to get a flakey and light scone!
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Flat Baking Sheet
Pre-cut Parchment paper
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BETH'S BLUEBERRY SCONES WITH EASY LEMON GLAZE
Makes 8 scones
For Printable Recipe Click here:
INGREDIENTS:
2 cups (240g) flour
1/3 cup (65 g) sugar
2 tsp (10 ml) of baking powder
3/4 tsp (3.75 ml) salt
1 tbsp (15 ml) lemon zest
10 tbsp (150 g) cold butter, diced into cubes
½ cup (120 ml) heavy cream
1 egg
6 ounces (170g) blueberries
¾ tsp (3.75ml) vanilla extract
Egg Wash:
1 egg
2 tbsp (30ml) milk
Lemon Glaze:
¾ cup (75g) of powdered sugar
2 tbsp (30ml) fresh lemon juice
METHOD:
Preheat oven to 400F (200C).
Line sheet pan with parchment paper.
In a bowl combine flour, sugar, salt, baking powder, and lemon zest. Add butter and work by hand until dough resembles a chunky meal. Butter pieces should be these size of a pea. In a small bowl whisk together the cream, the egg and vanilla extract. Create a well in the center of the dry mixture and pour wet mixture in the well. Add the blueberries into well.
Gently mix with a fork or Danish whisk until combined, and then grab dough with floured hands. Turn dough out onto a floured surface. Shape dough into a square, cut into 4 squares and then cut the squares into triangles. You will have 8 triangles. Place the cut scones on a baking sheet lined with parchment paper. Brush each scone lightly with the egg wash.
Pop the tray of scones into the freezer for 5 mins to firm up, (or fridge for 15 mins) and then bake for 20-25 mins until golden brown.
Meanwhile, mix up the glaze. Add the sugar and lemon juice in a small bowl, and whisk until smooth. Dip a fork in the glaze and then drizzle it over the scones while still on the baking sheet, running the fork back and forth until scone is lightly covered with the glaze.
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Professional Baker Teaches You How To Make CITRUS SCONES!
Tea scones are delicious, but what do you do when you want to bring a great looking and great tasting treat to your next gathering? You add Currants and Oranges into the mix! Follow along as Chef Anna Olson teaches you how to make amazing Currant Orange Tea Scones. Don't forget to use the recipe in the description!
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Recipe (a list of substitutions are at the end of the recipe)
Makes about 16 tea (small) scones
Prep Time: 15 minutes
Bake Time: 18 minutes
Ingredients
3 cups (450 g) all-purpose flour
¼ cup (50 g) granulated sugar
4 tsp (12 g) baking powder
½ tsp (2.5 g) salt
2 tsp (10 mL) finely grated citrus zest (lemon, lime or orange)
¾ cup (175 g) cold butter, cut into pieces
¾ cup (175 mL) cold milk (1% or 2%)
1 large egg
1 large egg yolk (reserve the white for brushing the scones)
½ cup (125 mL) add-ins (**see note below)
cinnamon sugar for sprinkling
Directions
1. Preheat the oven to 375 °F (190 °C) and line 1-2 baking trays with parchment paper.
2. Sift the flour, sugar, baking powder and salt into a large mixing bowl. Add the grated citrus zest and mix in. Add the butter and cut this in using a pastry cutter, two butter knives or your fingertips, until no large pieces are visible and the mixture is a rough, crumbly texture. Use your hands to rub the mixture between your palms to flatten any butter pieces – this helps to make the scones flaky.
3. In a separate bowl, whisk the milk, egg and egg yolk together. Make a well in the centre of the flour mixture and add the milk all at once. Use a spatula or wooden spoon to mix everything together just until it starts to come together but it is still rough and crumbly. Turn everything out onto a clean surface and sprinkle the add-ins overtop. Use your hands to bring the dough together, and to flatten and fold the dough over a few times – this works the currants into the dough and helps build layers to promote flakiness.
4. Flatten the dough with your hands, to just under an inch (2.5 cm) thick and use a 2 ½-inch (7.5 cm) round cutter to cut out scones. Arrange these on the baking tray, leaving 2 inches (5 cm) between them. Brush the tops of the scones with the egg white and sprinkle with cinnamon sugar. Bake the scones for about 18 minutes, until golden brown on the bottom and lightly browned on top. Cool the scones on a rack
The scones are best enjoyed the day they are baked.
**Add-ins
Raisins
Dried currants
Dried cranberries, blueberries, cherries or other chopped dried fruit
Chopped pecans
Chopped Walnuts
Chocolate Chips (white, milk or dark)
Any combination of the above you might like, to total of ½ cup (125 mL)
Or, for savoury:
1 cup (110g) grated cheese (skip the cinnamon sugar)
1 Tbsp chopped chives, green onions, rosemary or basil
Substitutions
For all-purpose flour:
whole wheat flour, gluten-free flour blend, bread flour
For sugar:
Brown sugar, coconut palm sugar
Maple syrup or honey (reduce milk to ½ cup/125 mL)
For baking powder:
1 ½ tsp baking soda + 1 Tbsp lemon juice added with milk
½ tsp instant yeast (let scone dough sit in fridge overnight)
¼ cup (60 mL) sourdough discard (reduce milk by ¼ cup/60 mL)
For butter:
Salted butter (omit salt)
Virgin coconut oil, margarine (vegan if necessary, not soft, omit salt)
For milk:
Oat, almond, soy or rice milk
Evaporated milk, tinned coconut milk
In a pinch, juice, cold tea or water
For egg & yolk:
Stir 2 Tbsp ground flaxseed into 3 Tbsp water and let sit 1 minute
90 g silken tofu, well-beaten
6 Tbsp (90 mL) additional milk
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Lemon Drizzle Scones - Dessert For Two - Season 3, Episode 8
Small Batch Meyer Lemon Scones for two. These small batch Meyer lemon scones are made with all heavy cream, which is how scones should be made (in my humble opinion), and this makes the scone super flaky!
Full Recipe Details:
Ingredients:
1 1/4 cup all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon baking powder
4 tablespoons unsalted butter, cold
1/3 cup + 2 tablespoons heavy cream, plus extra for brushing
1 large egg yolk
zest of 2 Meyer lemons*
For the optional glaze:
1/3 cup powdered sugar
1 teaspoon heavy cream
2 teaspoons freshly squeezed Meyer lemon juice
Equipment:
Mixing Bowl:
Pastry Blender:
Measuring Cup:
Baking Sheet:
Lemon Squeezer:
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Lemon Blueberry Scones - You Suck at Cooking (episode 78)
The YSAC Cook Book is now available:
I accidentally cut out the SALT clip. Add a dash of salt to those dry ingredients.
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How to make these scones:
2 cups of all purpose flour
3 tablespoons of sugar (if you want them sweeter add more...amazing how that works)
1 tablespoon of baking powder
A PINCH OF SALT! I accidentally cut it out of the video DAMMIT.
1 gallon of baking soda to keep you cool
Wangjangle those ingredients together
Chop up most of a stick of butter into little bits
Mix them in and go chunk hunting
Add in 1.5 cups of blueberries and some exterior lemon skin scrapings (I like a tablespoon ish)
Make a little volcano cavity chamber impression
Pour in one cup of cream...if you want your scones to be more cakey use half a cup of cream and 2 eggs. They'll also be more yellow.
Barely mix the dough, don't overwerk it
Put the dough on a floured surface and form it into some kind of rectangular shape
Cut it in half. Then in half. Then in half. Then in half.
Separate the pieces on a parchment papered pan. They are going to expand, just like the universe. Checkmate atheists.
Bake them for around 20-24 minutes on 4 hundo.
They're so good when they're still warm omg, with even more butter on them, OMFG SERIOUSLY.
Also I want to try to Scottish British UK scones with clotted cream. Because even though the term clotted cream is the most unappetizing two words ever written, it looks incredible.
Or use one of these which is where I started: