How To make Marble Scones Country Cooking
4 c Unsiftcd all-purpose flour
1/3 c Sugar
4 ts Baking powder
1 t Salt
1/2 ts Baking soda
2/3 c Butter
1 1/3 c Buttermilk
2 ts Vanilla extract
2 1-oz squares semisweet
-chocolate, melted
1. Heat oven to 425'F. Grease large baking sheet. In
large bowl, combine flour, sugar, baking powder, salt, and baking soda. With pastry blender or 2 knives, cut the butter in until mixture resembles coarse crumbs. Remove 1 1/4 C flour mixture to medium-size bowl. 2. In small bowl, combine buttermilk and vanilla. In cup, combine 1/4 C buttermilk mixture and the chocolate. Add remaining buttermilk mixture to remaining flour mixture in large bowl and mix lightly with fork until it clings together and forms a soft dough. Add chocolate mixture to the reserved 1 1/4 C flour mixture in medium-size bowl and stir with fork until it forms a soft dough. 3. Turn both doughs out onto lightly floured surface; divide chocolate dough into 6 pieces. Dot 3 chocolate pieces over surface of plain dough. Fold plain dough over and dot with remaining 3 pieces chocolate dough; knead 5 or 6 times to marbleize dough. Divide dough in half. With lightly floured rolling pin, roll one half of dough into a 7-inch round. Cut into 4 wedges. Repeat with remaining
half of dough. 4. Place scones, 1 inch apart, on greased baking
sheet. Pierce tops with tines of fork. 5. Bake scones 15 to 18 minutes or until golden brown.
Serve warm.
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How to Make Scones (the BEST Scone recipe!)
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Ingredients
2 cups all-purpose flour (250g)
1/4 cup granulated sugar (50g)
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup very cold unsalted butter I like to place my butter in the freezer 15 minutes before beginning to ensure it is cold (113g)
1/2 cup heavy cream (120ml)
1/4 teaspoon vanilla extract
1/2 cup your favorite add-ins optional: frozen berries, chocolate chips, nuts, etc.
Additional heavy cream for brushing over scones optional
Additional sugar for sprinkling over scones optional
Instructions
00:00 Introduction
Preheat your oven to 375F (190C) and line a baking sheet with parchment paper. Set aside.
01:13 Combine flour, sugar, baking powder, and salt in the basin of a food processor and pulse to combine.
01:33 Cut butter into Tablespoon-sized pieces and scatter over flour mixture, pulse until butter is cut up into the flour mixture and butter pieces are no longer visible.
02:33 Combine the heavy cream and vanilla extract in a measuring cup and pour heavy cream over your flour mixture.
Pulse until dough begins to clump together.
03:10 Transfer dough to a lightly floured surface and (handling lightly, as you don’t want to over-work this dough) add any add-ins at this point, gently working them into the dough. Fold the dough in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5 times and taking care to not overwork the dough.
04:09 Form the dough into a smooth disk about 1” think by 6” round.Cut the disk into 8 wedges, pressing the knife straight down with each cut.
Transfer wedges to prepared baking sheet and place about 2” apart. Brush lightly with heavy cream and sprinkle with sugar.Bake on 375F (190C) for 14-16 minutes or until edges are just beginning to turn golden brown. Don’t over-bake your scones or they will be dry and tough.Allow scones to cool on baking sheet before serving and enjoying.
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KETO CHOCOLATE VANILLA MARBLE POUND CAKE & LOW CARB PUMPKIN SCONES RECIPES
It’s my first time to try these keto bread recipes last year (2019) It’s good I had the video and pics with me..Thank God for the provions and wisdom.
It’s been a year since I am in LC (low carb) diet. I love it because I lost6 to 7 kilos.. I feel light now and feeling younger..Just keep on trying a healthy diet that will make you feel confident and healthy as well. We must take care of ourselves, since no one can do that for you. You can control what food you want to put into your body. Stay awat from sweets/sugary food. Self discipline , determination and patience is the key. If they can do it. I and you can do it too..With God all things are possible!
Scones
Baking scones at the Town Mill Bakery on a Tuesday Morning.
The Town Mill Bakery, Lyme Regis:
Video by innov8design:
BLUEBERRY LEMON SCONES
This video is about BLUEBERRY LEMON SCONES
Scoring a batard - simple wheat stalk
Barry Bakes: Scones
Recipe:
450g plain flour
20g baking powder
pinch of salt
25g caster sugar
75g butter
2 eggs
200 ml milk
75g raisins or sultanas (optional)
1 small beaten egg (if there is no liquid left from the scones)
granulated sugar
Method:
To make the scones, preheat the oven to 230°C (450°F), Gas mark 8.
Sieve the flour, salt and baking powder into a large bowl, add the caster sugar and mix. Rub in the butter and make a well in the centre. In another bowl, whisk the eggs and then add the milk. Pour all but 60ml of this liquid into the dry ingredients and, using one hand, mix to a soft dough, adding more liquid if necessary.
Turn out onto a floured work surface and knead until a dough is formed. Sprinkle with flour and gently roll out until it's 2--5cm (3/4--2in) thick. Cut with a knife or a round 5cm (2in) cutter into scones. Place on a lightly floured baking tray.
If you opt for a crunchy glaze, brush the scones with the liquid left in the bowl or with a beaten egg, then dip each one, wet side down, into the granulated sugar. Return to the baking tray, sugared side up.
Bake in the centre of the oven for 7--10 minutes until golden brown on top. Cool on a wire rack. Serve split with butter and jam or with jam and a blob of whipped cream or clotted cream.
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