Why do you sprinkle flour on the baking tray before setting on the scones?

How much baking powder do you put in scones?

yes you should use baking powder in scones because that makes the scones rise when they bake.

Can glass baking dish be used for scones or cornbread?

Yes, both cornbread and scones can be baked in glass baking dishes.

What ingredients do you ned to make 12 basic scones?

Scones have the following basic ingredients: * wheat flour * baking powder * baking soda * milk * butter

How do you bake soft scones?

Shape dough into a 6-inch circle, about 1 inch thick. Using a sharp knife, cut dough into 8 equal wedges. Place scones on prepared baking sheet; lightly brush tops with heavy cream and sprinkle with sugar. Bake until golden brown, 12 to 14 minutes.

Can scone dough be frozen or is it better to freeze the cooked scones?

You can freeze the dough and then thaw it before baking. A baked scone will last in the freezer at best two weeks.

Where can one find information on recipes for scones?

One can find information on recipes for scones at All Recipes, cookbooks, BBC Good Food, Joy of Baking, Breakfast section in Food site, Martha Stewart.

Should scones have salted or unsalted butter in?

Generally when baking unsalted butter is used unless the recipie calls for salted.

What is the collective noun for scones?

A batch of scones.

Why is self raising flour used for scones?

Helps them rise Self raising flour is plain flour with a little baking soda in!

How do you make scone?

MethodPreheat oven to 220°C. Measure all your ingredients. Combine the self-raising flour and caster sugar in a medium bowl. Use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs. To help incorporate some air into the mixture, keep the palms of your hands face-up as you lift the flour to rub in the butter. This will help make the scones lighter in texture. I have found that room-temperature butter gives a better result than chilled butter in scones. It is also easier to incorporate into the flour when at room temperature. Butter helps give the scones a tender texture as well as adding flavour.Add the milk all at once. Use a round- bladed knife to mix together using a cutting motion until evenly incorporated and the mixture begins to hold together. Do not over mix. Again, I have found that room-temperature milk is better to use in scones than milk straight from the fridge. The flour mixture needs less mixing to incorporate the room-temperature milk evenly, resulting in a lighter texture. The dough should be soft but not sticky. If it is a little dry, simply add a little more milk. Then bring dough together with your hands.Turn the dough onto a lightly floured surface and knead gently about 4-5 times with your hands, by pressing and then turning, until the dough is just smooth. It is important that you knead gently and don't handle the dough too much. If it is overworked, gluten in the flour will develop which will cause the scones to be tough in texture and heavy.Use a lightly floured rolling pin to roll out the dough until about 2cm thick. (Alternatively, you can flatten the dough with the palm of your hand). Then use a round 5cm pastry cutter to cut out the scones. Dip the cutter into the extra flour before cutting out each scone. Use a straight-down motion to cut out the scones. Do not twist the cutter as this will cause the scones to rise unevenly during cooking. You can re-roll any scraps and cut more scones; however, these will be slightly less tender than the scones cut from the original dough and will rise less evenly.As you cut out the scones, place them on a baking tray about 1cm apart. Placing them this close together will also help them rise evenly. I have found there is no need to grease or flour the tray. Sprinkle the tops of the scones with a little extra flour. Bake in preheated oven for 10-12 minutes or until golden and cooked through. The best way to tell if the scones are cooked is to tap the top of one with your fingertips - if it sounds hollow when tapped, they are ready. Alternatively, insert a skewer into a scone - if it comes out clean, they are ready.Remove the scones from the oven and immediately wrap them in a clean tea towel. Wrapping the scones will keep them warm and will give them a soft crust. Serve warm with lashings of butter or with jam and whipped or thick cream.NotesVariations:Wholemeal scones: Replace 150g (1 cup) of the self-raising flour with 160g (1 cup) wholemeal self-raising flour and add an extra tbs of milk. Continue as in the basic recipe.Herb scones: Add 2 tbs chopped fresh continental parsley, 2 tbs chopped fresh chives and 4 chopped green shallots to the flour mixture before adding the milk. Continue as in the basic recipe.Buttermilk brown sugar scones: Replace the caster sugar with brown sugar and replace the milk with buttermilk. Sprinkle the scones with a little extra brown sugar instead of the flour before baking. Continue as in the basic recipe.Cheddar scones: Leave out the caster sugar. Add 55g (1/2 cup) coarsely grated cheddar and 1/2 tsp cayenne pepper to the flour mixture before adding the milk. Sprinkle the scones with 25g (1/4 cup) extra grated cheddar instead of the flour before baking. Continue as in the basic recipe.Spiced currant scones: Combine 75g (1/2 cup) currants and 60mls (1/4 cup) water in a small saucepan and cook over low heat for 5 minutes or until all the liquid is absorbed. Set aside to cool for 5 minutes. Add 1 1/2 tsp mixed spice to the flour mixture before rubbing in the butter. Add the currants to the flour mixtue before adding the milk. Sprinkle the scones with a little sugar instead of flour before baking. Continue as in the basic recipe.With autumn upon us at Taste.com.au, we're turning to autumn recipes, savoury pie recipes and curry recipes.

What is the cooling rack used for?

A cooling rack is used to allow the free flow of cool air around freshly baked cakes, buiscuits, scones, bread and pies to cool them down quicker.

Where do you get scones?

there are loads of scones blueberry, strawberry ,chocolate,cheese, apricot , raspberry ,plain , and cherry scones !Read more: Different_types_of_scones