Scones (quick buns): cooking options

Try new yeast-free baked goods for your bread basket. Quick baking recipes by ingredients.

In the photo: with pumpkin and seeds, with cranberries and walnuts, with lemon and poppy seeds, with cheddar and chives, with bacon and sage, with olives and rosemary

1. Choose flour.

In total you need 2.5 cups, of which at least 1.5 cups of premium wheat flour.

Premium flour
Whole grain flour
Rye flour
Corn flour (no more than 1/2 cup)

2. Choose supplements from one or both groups.

For plain scones, skip this step.

Group A (no more than 2 types; 1/2 cup of each)

Cheddar, Gouda or Havarti, grated
Parmesan, grate
Bacon, cook and crumble
Green onions, sliced
Olives, remove pits and chop
Pumpkin puree
Nuts, chop
Dried fruits, large, cut

Group B (no more than 2 types; 1/4 cup of each)

Pickled hot peppers, dry and chop
Seeds (pumpkin, poppy, sunflower or sesame)
Chives, parsley or dill, chopped
Rosemary, thyme or sage, chopped (no more than 2 tbsp.)

3. Prepare the scones.

Preheat oven to 220°C (425°F). Place flour (or more than one), 2 tablespoons baking powder, 1 tablespoon sugar, and 1.5 teaspoons coarse salt in a food processor and pulse until combined. Add 110g (4 oz) cold, cubed butter and pulse until the mixture resembles coarse flour with pea-sized pieces of butter. Add the ingredients from step 2, then 1/2 teaspoon finely grated lemon or orange zest, if desired.

Add 1 cup of buttermilk or whole milk to the processor. Pulse a couple of times until the dough forms. Turn it out onto a floured surface; using your hands, smooth the dough into a 5 x 10-inch rectangle, about 0.8 inches thick. Fold in half and smooth again; repeat. Cut out shapes using a floured 2.5-inch cookie cutter; gather the dough scraps together and re-roll, cutting out more shapes.

Place the dough pieces on a baking sheet; brush the tops with milk. Bake for 12-15 minutes until golden brown.

Exit: 10-14 pcs.

Votes: 4