How To make Welsh Batch Scone
2 c Self-rising flour
1/4 ts Ground cinnamon
1/4 ts Ground ginger
1/4 ts Ground cloves
1/4 ts Ground mace
1/4 ts Ground coriander
1/2 c Solid vegetable shortening,
-cut in chunks 3/4 c Superfine sugar
1/4 c Raisins (plumped)
1/3 c Pitted dates, quartered
1/4 c Milk (about)
1 Egg yolk, beaten
1 tb Packed light brown sugar
Butter Rich and spicy, the scone is baked in one piece. Preheat oven to 400F (205C). Grease a large baking sheet; set aside. Sift flour, cinnamon, ginger, cloves, mace and coriander unto a large bowl. With your fingers, rub in shortening until mixture is crumbly. Add sugar, raisins, and dates; mix well. Turn out onto baking sheet and pat with your hands to make an 8-inch round about 3/4-inch thick. With a sharp knife, score top in 8 wedges. Brush with egg yolk and sprinkle with brown sugar. Bake about 20 minutes or until golden brown. Transfer to wire rack and cool about 5 minutes. Serve warm with butter.
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An English scone is a quick bread with ties to the U.K. It is enjoyed at teatime with clotted cream, jams, or marmalades. But most people doesn't know the history and origin of this delicious baked goods.
So in today's video, we are going to dive into the world of English scones about their taste, variations, and more! Watch until the end of the video on how to make a delicious English scone recipe for home!
Check out our delicious English scones here! ????????
Full article about English Scones ????
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00:00 - Intro
00:22 - What Is A Scone?
00:51 - Where Do Scones Come From?
01:46 - Did Scones Originate In England Or Scotland?
02:52 - What Are English Scones Made Of?
03:18 - What Are Scones Known As Here In America?
03:50 - How Do American Scones Differ From English Scones
04:50 - What Does A Scone Taste Like?
05:18 - Flavors Of English Scones
05:47 - English Scones Recipe
08:02 - Craving A Good Scone Now?
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English Scones Recipe
Ingredients
2 cups (500 grams) of all-purpose flour
2 tablespoons (28 grams) of baking powder
⅛ cup (28 grams) of water
6 tablespoons of real butter
⅔ cup (86 grams) of sugar
2 eggs
9 tablespoons (140 ml) buttermilk
1 cup of raisins or currants
Whites of 1 egg in a bowl to be used for egg wash
Instructions
Soak the raisins in hot water for 30 minutes (covered.) Preheat the oven to 350 degrees (F) (180 C.) Combine the flour, baking powder, butter, and sugar in a mixing bowl.
Mix well until the dough is crumbly. Whisk two eggs and buttermilk together in a separate bowl. Add the egg/buttermilk mixture to the dough.
Place the soaked raisins into a strainer until all water is gone. Add the raisins to the dough and mix. Lightly flour a flat surface to work with the dough.
english scones and clotted cream
Dump the dough onto the floured surface. Work it into a flat shape about 2 inches thick. Cover and allow it to rest for 30 minutes. Remove the cover and cut with a biscuit cutter.
Place onto a parchment-lined cookie pan. Allow the scones to rest another 20 minutes on the pan before continuing.
Use a pastry brush and gently brush some egg whites onto the top of the scone. Place the scones into the oven and bake for 12-15 minutes. Remove from the oven.
Enjoy with a dollop of clotted cream and jam/marmalade.
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English Cream Scones Ep. 20
English Cream Scones are soft, light, and elegant in their simplicity. Top them with clotted cream and jam for Afternoon Tea! Printable recipe is on my website (see below).
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EQUIPMENT USED IN THIS EPISODE:
Pastry cloth (frame):
French rolling pin:
Cuisinart Elite Food Processor: