Scones have the following basic ingredients: * wheat flour * baking powder * baking soda * milk * butter
Yes, butter works well. Some people believe the best result is half butter and half shortening.
yes you should use baking powder in scones because that makes the scones rise when they bake.
shortening helps make scones light, fluffy and flaky. google subsitutes for shortening to see if there is one. butter will probably be listed as one. if you're looking to lighten up the recipe and omit shortening, try a whipped butter. same effect, not so heavy & less calories.
you can enjoy a scone with sweet butter, clotted cream, or fresh lemon curd:)
Adds flavor to the scone.
A batch of scones.
Scones are formally eaten with a cup of tea and are for any time of the day. If you plan on meeting a friend for a chat and you are very posh you would probably give them a cup of tea and some scones. (*or get somebody to make them)
The fat in scones is what makes them light and crumbly, as opposed to rock-like. You may be able to reduce the fat content slightly (if it's quite a high proportion of fat to flour, you should be able to reduce the fat by about 1/4 -1/3), but the scones will not have a pleasant texture if all of the fat is removed. If you just want to cut down the fat content, try using margarine. Margarine still results in scones with a reasonable texture, but since it contains more liquid than butter, you will probably need to reduce the amount of milk that you add when you form a dough. (Otherwise the dough is very sloppy).
In Scotland, majority of people will fry there potato scones for around 2 minutes on each side and severed alongside square sausage, bacon, beans and a fried tomato. However, they are very versatile, they can also be toasted and served with butter, or can also be ate straight our of the packet with butter and jam.
there are loads of scones blueberry, strawberry ,chocolate,cheese, apricot , raspberry ,plain , and cherry scones !Read more: Different_types_of_scones
Scones