Tasty scones
Discover the timeless delight of Tasty scones with this simple recipe. Made with all-purpose flour, baking powder, a touch of sugar, and enriched with egg, canola oil, and milk, these classic scones are perfect for any occasion. Light, fluffy, and oh-so-delicious!
- 01 Apr 2025
- Cook time 10 min
- Prep time 15 min
- 4 Servings
- 7 Ingredients
Tasty scones are a timeless treat that brings back the warmth and comfort of home. These scones are simple to make with a few basic ingredients, yet they are deliciously fluffy and perfect for any occasion. Follow this recipe to recreate the classic scones and enjoy them with a hot cup of tea or coffee.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C). Prepare a baking sheet by lightly greasing it or lining it with parchment paper.
- In a large mixing bowl, combine the all-purpose flour, baking powder, and sugar. Stir well to ensure the baking powder is evenly distributed throughout the flour.
- In a separate bowl, beat the egg thoroughly. Add the canola oil, milk, and water to the beaten egg and mix until well combined.
- Gradually add the wet mixture to the dry mixture. Gently stir with a wooden spoon or spatula until the dough comes together. Be careful not to overmix; the dough should be slightly sticky but manageable.
- Turn the dough out onto a lightly floured surface. Knead it gently a few times (about 4-5 times) to bring it all together. Flatten the dough to about 1-inch thickness.
- Use a round biscuit cutter or a glass to cut out individual scones. Place the cut scones onto the prepared baking sheet, ensuring they are spaced slightly apart.
- Place the baking sheet in the preheated oven. Bake for about 12-15 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Remove the scones from the oven and allow them to cool on a wire rack for a few minutes. Serve warm or at room temperature, with butter, jam, or cream.
Tips:
- Cold Ingredients: Make sure your milk, water, and egg are cold before mixing. This helps to create a better rise and a flakier texture in the scones.
- Do Not Overmix: When combining the wet and dry ingredients, mix until just combined to prevent the scones from becoming dense. A few lumps in the batter are okay.
- Chill the Dough: Let the dough rest in the refrigerator for about 15-20 minutes before baking. This helps to keep the scones' shape and create a better texture.
- Proper Baking Temperature: Bake the scones in a preheated oven at the correct temperature to ensure they cook evenly and rise properly.
- Timing is Key: Keep an eye on the scones in the oven and avoid opening the door frequently, as this can cause the temperature to drop and affect the rise.
There you have it – Tasty scones, ready to be enjoyed fresh from the oven. With their light and fluffy texture, these scones are sure to become a favorite in your household. Whether you serve them with butter, jam, or clotted cream, these scones are perfect for breakfast, brunch, or an afternoon snack. Happy baking!
| Nutrition Facts | |
|---|---|
| Serving Size | 160 grams |
| Energy | |
| Calories 440kcal | 22% |
| Protein | |
| Protein 10g | 6% |
| Carbohydrates | |
| Carbohydrates 55g | 15% |
| Fiber 1.89g | 5% |
| Sugar 4.92g | 5% |
| Fat | |
| Fat 22g | 25% |
| Saturated 1.86g | 6% |
| Cholesterol 50mg | - |
| Vitamins | |
| Vitamin A 33ug | 4% |
| Choline 50mg | 9% |
| Vitamin B1 0.21mg | 17% |
| Vitamin B2 0.08mg | 6% |
| Vitamin B3 1.02mg | 6% |
| Vitamin B6 0.07mg | 4% |
| Vitamin B9 24ug | 6% |
| Vitamin B12 0.25ug | 10% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 3.46mg | 23% |
| Vitamin K 14ug | 11% |
| Minerals | |
| Calcium, Ca 490mg | 38% |
| Copper, Cu 0.14mg | 15% |
| Iron, Fe 1.77mg | 16% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 290mg | 23% |
| Potassium, K 140mg | 4% |
| Selenium, Se 16ug | 31% |
| Sodium, Na 820mg | 55% |
| Zinc, Zn 0.96mg | 9% |
| Water | |
| Water 63g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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