(Since 1999)


Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   RECIPES   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

Recipe Section - Over 10,000 Recipes


You are here > Home > Recipes

Bread Recipes 4SCONE RECIPES >>>>> >  Basic Scone Recipe



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

BASIC SCONES, Classic Scone Recipe


Classic Breads
by Manuela Caldirola, Nicoletta Negri & Nathalie Aru
A purely English tradition, scones spread with honey, butter, and jam are never lacking at breakfast and teatime.
Preparation time: 25 minutes.
Baking time: 25 minutes.

Ingredients for 35 scones, 5 cm in diameter:

• 2 cups + 4 tsp (250 g) flour
• 1 tsp (4.5 g) baking soda
• 1 tsp (5 g) salt
• 1 tsp (4.5 g) cream of tartar
• 1 egg
• 5 oz (150 mL) luke-warm milk
• 1 3/4 Tbsp (25 g) butter
• 2 1/2 tsp (10g) sugar

For the glaze:
• 1 egg
• milk

Melt the butter over low heat. Let cool to lukewarm. Sift the flour, the baking soda, salt, and the cream of tartar together. Make a well in the center and crack an egg into the center of the well. Steadily pour in the milk and the melted butter, add the sugar, and begin to mix. Knead until you obtain a smooth, soft, and compact dough. Roll out the dough to be 3/4 inch thick (2 cm).

2. With a cookie cutter 2 inches (5 cm) in diameter, cut out many circles. Brush with the remaining egg, lightly mixed with a few spoonfuls of milk, and bake in an oven preheated to 355°F (180°C) for not more than 15 minutes.


  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2019 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages