Super Scone Recipes – How to Bake Scones Like A Pro!
Scones are the quintessential English tea time handle. Whether served as a traditional cream tea with cream and jam, merely buttered, or just eaten as they are scones are a company favorite of youthful and old alike.
The very best thing about scones is that, with the correct recipe, they are equally easy and quick to make. Have visitors arriving in 30 minutes? No issue, you can have a tray of freshly baked scones waiting around for them when they show up.
Greatest promoting writer of the “Bake like a professional” collection, Judith Stone has put together a concise assortment of twenty five effortless to follow and scrumptious scone recipes., Start with a basic basic scone, this assortment consists of sweet and savory scones for all situations.
Table of contents
Introduction
one. Basic Scones
2. Cranberry Scones
3. Potato Scones
4. Spicy Scones
5. Caraway Scones
six. Scotch Scones
7. Pear Scones
eight. Valentine Scones
nine. Corn Scones
10. Gingerbread Scones
Recipe For Scones. Make sure you examine whole particulars before answering!!!
I am not sure what it is called precisely, I feel it is a “Scone”, but it is NOT the muffin variety of scone. It is NOT the variety you bake in the oven.
I am seeking for the kind of scone that you fry in oil on the stovetop!! I just need to have a easy scone recipe. Yet again, NOT the type you bake in the oven. Be sure to, I would like to make some for my hubby’s birthday and these are the only variety he likes.
Below is a website link to a photo of the kind of scone I am hunting for:
http://www.roadfood.com/images/9706.jpg
Thanks in progress for your assist!! 
)
Solution by me
attempt heading to
www.recipes.com
Answer by myfrenzcallmeheath FM
i believe these are referred to as fritters… unwell see if i can locate something for ya….
Very simple to follow,
I’ve only tried the first, basic scones recipe so far but they turned out very good. This is the second of Judith’s books I’ve got, the first one was downloaded as a freebie and I’ve been very impressed with her material so far. Simple, well laid out, and easy to follow.
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|looks like a sopapilla, only flat.
this one is fried in butter
http://www.cooks.com/rec/view/0,164,146183-246203,00.html
this one is deep fried:
http://www.cooks.com/rec/doc/0,194,151161-235200,00.html
this one is also deep fried:
http://www.cooks.com/rec/doc/0,174,153175-247201,00.html
I went to cooks.com and typed in “fried scone” in the search bar….lots more came up too.
drop scone
Ingredients
4 oz. flour.
I oz. sugar.
1 Egg
½ teaspoonful cream of tartar.
½ teaspoonful bicarbonate of Soda.
Pinch of Salt
Milk (sour if possible)
Method
Sieve together into a basin the flour and salt, the beaten egg and enough milk to make a stiff batter. Add the sugar, beat well, and let stand for half an hour. Stir in the soda and tartar. Heat a girdle-plate, and drop the mixture, a spoonful at a time, on to a lightly greased surface; bake 3 to 5 minutes, turning once.
N.B. – The griddle should be lightly greased between each lot of baking. If no griddle is available a thick frying pan may be used.
that looks like malasadas also known as fried dough.
1 c. flour
1 tsp. baking powder
1 tbsp. sugar
1/4 tsp. salt
1 tbsp. shortening
1/3 c. milk
Mix dry ingredients in large bowl. Blend in shortening with pastry blender. Stir in milk with a fork until soft dough is formed. On lightly floured surface, knead dough 2 or 3 times. Pat smooth to 1/2 inch thickness. Cut into fourths with a floured knife.
Place two at a time into the deep fat fryer, turning often once they reach the top to brown evenly. Cook for 4-5 minutes. Drain on paper towels. You may sprinkle with cinnamon, confectioners’ sugar or butter. Sit and eat.
These are the kind I know, called Welsh Cakes.
research recipes on yahoo
i think you’ll get an answer
I thought I might be able to assist you until I saw the picture and that picture looks like Fried Italian Bread Dough which I also do but it’s not a scone.
I thought you have meant a cream scone or soda scone baked on griddle on the stove top first. Fried after it was finished top baking. I make soda scones myself because I can’t buy them here.
If you can add any more information, I’ll check back.
I’m an ex pat from Scotland.
Malassadas (Portuguese Doughnuts)
The traditional method of preparation calls for the dough to rest for 6 hours in a dry place. Pieces of dough should be well stretched before frying.
7 cups all-purpose flour
1 tablespoon unsalted butter, melted
2 tablespoons sugar
1/4 cup clear brandy or aguardente
5 large eggs
2 ounces baker’s yeast
1/4 cup warm milk (110þF – 115þF)
Vegetable oil for frying
1/2 cup sugar
2 tablespoons ground cinnamon
Method:
Pour the flour into a large bowl; add the melted butter, sugar, and the brandy and mix well. Then add the eggs, one at a time, incorporating the egg after each addition.
Mix the baker’s yeast with the warm milk and add to the flour mixture. If the mixture is too dry add a little more warm milk. Knead the dough briefly and place in a large bowl. Let rise in a warm place for 6 hours.
Grease hands with some oil. Tear off a small piece of dough and stretch it out by hand into the shape of a triangle. Fry in small batches of in 1 or 2 inches of hot oil (350°F/180°C). Mix sugar and cinnamon and sprinkle over warm malassadas. Serve warm or at room temperature.
FILHOS (PORTUGUESE DONUTS)
5 lbs. flour
2 doz. eggs
2 cubes butter
2 yeast cakes
2 tbsp. salt
2 c. sugar
3/4 c. milk
Dissolve butter in lukewarm milk, then dissolve yeast cakes. Beat eggs until very light, add to butter, yeast and milk mixture. Mix remaining ingredients into liquid mixture, mixing well. Let rise until double in size. Stretch small amount of dough into shape, leaving a hole in the middle, fry in oil until browned on both sides. Makes 80 good size Filhos.
German Scones (deep fried)
2-3 dozen
2 packages dry yeast (roughly 2 tablespoons)
1/2 cup water
1 tablespoon sugar
1/2 cup sugar
1 cup boiling water
1/2 cup margarine or butter
2 teaspoons salt
3 eggs, beaten
4 1/2 cups flour
Preparation:
Dissolve yeast in warm water.
Add the 1 tablespoon sugar, and set aside.
Pour boiling water over the remaining 1/2 cup sugar, the margarine, and salt.
Add eggs, and stir well.
Then add in the yeast mixture, and 2 cups of the flour.
Beat with mixer until smooth.
Add the rest of the flour (2 1/2 cups).
Let rise for one hour, then refrigerate until cold.
(Note: can be refigerated overnight)
Roll out very thin (about 1/4-inch) on floured surface, and cut into 3-inch squares.
Fry in hot oil until golden brown and puffy.
Serve with butter and honey, or coated with granulated sugar.
hope this helps. good luck and enjoy.
DROP SCONES
1 egg
1 c. milk
1/2 c. sifted flour
1 tsp. baking powder
Butter for frying
Beat egg and milk together in bowl. Sift flour and baking powder together. Add to previous mixture, mix until smooth. Batter should be consistency of cream. Add more flour, if necessary. Grease griddle or large frying pan lightly. Drop batter by tablespoons. Bake over low heat until lightly browned on both sides.
Serve with plenty of butter and jelly, if desired. This is a favorite tea time specialty. Serves 4-6.
Looks like fried dough or could be “Elephant Ears”, found at carnivals, which can be served with an array of yummy toppings including: powdered sugar, chocolate, cinnamon, whipped cream…
Try any of these really good!! Indian call it fry bread
Now here’s the recipe:
2 packages dry yeast (roughly 2 tablespoons)
1/2 cup water
1 tablespoon sugar
1/2 cup sugar
1 cup boiling water
1/2 cup margarine or butter
2 teaspoons salt
3 eggs, beaten
4 1/2 cups flour
Dissolve yeast in warm water.
Add the 1 tablespoon sugar, and set aside.
Pour boiling water over the remaining 1/2 cup sugar, the margarine, and salt.
Add eggs, and stir well.
Then add in the yeast mixture, and 2 cups of the flour.
Beat with mixer until smooth.
Add the rest of the flour (2 1/2 cups).
Let rise for one hour, then refrigerate until cold.
(Note: can be refigerated overnight) Roll out very thin (about 1/4-inch) on floured surface, and cut into 3-inch squares.
Fry in hot oil until golden brown and puffy.
Serve with butter and honey, or coated with granulated sugar.
I am sorry that I don’t have a great tried-and-true recipe to share with you but you are looking for a Scotch scone. However, a lot of people are starting to bake Scotch scones so if you search for a “No Bake Scotch Scone” you will have much better luck!
http://allrecipes.com/Recipe/Scotch-Scones/Detail.aspx
http://www.recipezaar.com/12840
You may also want to look up bannock which is a griddle flat bread. Good luck and great idea.