Professional Baker Teaches You How To Make CITRUS SCONES!
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- เผยแพร่เมื่อ 8 ก.ย. 2024
- Tea scones are delicious, but what do you do when you want to bring a great looking and great tasting treat to your next gathering? You add Currants and Oranges into the mix! Follow along as Chef Anna Olson teaches you how to make amazing Currant Orange Tea Scones. Don't forget to use the recipe in the description!
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Recipe (a list of substitutions are at the end of the recipe)
Makes about 16 tea (small) scones
Prep Time: 15 minutes
Bake Time: 18 minutes
Ingredients
3 cups (450 g) all-purpose flour
¼ cup (50 g) granulated sugar
4 tsp (12 g) baking powder
½ tsp (2.5 g) salt
2 tsp (10 mL) finely grated citrus zest (lemon, lime or orange)
¾ cup (175 g) cold butter, cut into pieces
¾ cup (175 mL) cold milk (1% or 2%)
1 large egg
1 large egg yolk (reserve the white for brushing the scones)
½ cup (125 mL) add-ins (**see note below)
cinnamon sugar for sprinkling
Directions
1. Preheat the oven to 375 °F (190 °C) and line 1-2 baking trays with parchment paper.
2. Sift the flour, sugar, baking powder and salt into a large mixing bowl. Add the grated citrus zest and mix in. Add the butter and cut this in using a pastry cutter, two butter knives or your fingertips, until no large pieces are visible and the mixture is a rough, crumbly texture. Use your hands to rub the mixture between your palms to flatten any butter pieces - this helps to make the scones flaky.
3. In a separate bowl, whisk the milk, egg and egg yolk together. Make a well in the centre of the flour mixture and add the milk all at once. Use a spatula or wooden spoon to mix everything together just until it starts to come together but it is still rough and crumbly. Turn everything out onto a clean surface and sprinkle the add-ins overtop. Use your hands to bring the dough together, and to flatten and fold the dough over a few times - this works the currants into the dough and helps build layers to promote flakiness.
4. Flatten the dough with your hands, to just under an inch (2.5 cm) thick and use a 2 ½-inch (7.5 cm) round cutter to cut out scones. Arrange these on the baking tray, leaving 2 inches (5 cm) between them. Brush the tops of the scones with the egg white and sprinkle with cinnamon sugar. Bake the scones for about 18 minutes, until golden brown on the bottom and lightly browned on top. Cool the scones on a rack
The scones are best enjoyed the day they are baked.
**Add-ins
Raisins
Dried currants
Dried cranberries, blueberries, cherries or other chopped dried fruit
Chopped pecans
Chopped Walnuts
Chocolate Chips (white, milk or dark)
Any combination of the above you might like, to total of ½ cup (125 mL)
Or, for savoury:
1 cup (110g) grated cheese (skip the cinnamon sugar)
1 Tbsp chopped chives, green onions, rosemary or basil
Substitutions
For all-purpose flour:
whole wheat flour, gluten-free flour blend, bread flour
For sugar:
Brown sugar, coconut palm sugar
Maple syrup or honey (reduce milk to ½ cup/125 mL)
For baking powder:
1 ½ tsp baking soda + 1 Tbsp lemon juice added with milk
½ tsp instant yeast (let scone dough sit in fridge overnight)
¼ cup (60 mL) sourdough discard (reduce milk by ¼ cup/60 mL)
For butter:
Salted butter (omit salt)
Virgin coconut oil, margarine (vegan if necessary, not soft, omit salt)
For milk:
Oat, almond, soy or rice milk
Evaporated milk, tinned coconut milk
In a pinch, juice, cold tea or water
For egg & yolk:
Stir 2 Tbsp ground flaxseed into 3 Tbsp water and let sit 1 minute
90 g silken tofu, well-beaten
6 Tbsp (90 mL) additional milk
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Why do I love so much watching her describing what she prepares?
Just want to let you know, I made this scone and loved it. Not too sweet, love the lemon/orange flavor a little. I always use this video as my base for any fruit i want to put on my scone. Thankyou
I love the way you list the ingredients (including grams, ml, etc), directions, addins, and substitutes! Having everything I need below the video makes everything so much easier!
My Scottish grandmother made the best scones! All by hand...no machines! Just her beautiful soft hands. She also used buttermilk, currants no egg...and she made the best orange marmalade...my favorite was Cornish Clotted cream! 😋 yum! I will have to try urs Anna! Look so yummy!
Can you share the eggless receipi
Yes please
Mike Ivy hum sounds good, can you share the recipe please. Thanks
An old English lady also taught my mom a recipe without eggs... It seems everyday scones didn't get any.
I make them with buttermilk as well. Just mix the dough like you do when you pour the buttermilk. So yummy and so light.
Wow I made these last night and I can say with confidence I have never found a recipe as good as this! They are perfect 😍. The only thing I changed is I added a little buttermilk. It’s a keeper
I made these yesterday, following your recipe and it was the best tasting scones ever! That orange zests ... 🥰
Anna, thank you for your passionate illustrations of how science works on the flour, sugar, egg. It is the fundamental that I always scream for answers! 👍🏻You are truly my favourite 👩🍳. Love ❤️ your creativity and energy...keep going 🥧🧁🍰🥞🥖🤜🏻👍🏻. I will follow you...
I love how you understand the science behind baking the reason for each ingredient and the role they play.
You’re not British but you really made a perfect scone 😊
Ann when you were trying a bite ,my mouth was open widen ,like I am the one was eating it . 😂😂😂😂💕💕💕💕
Vicarious tasting!
Oh i feel you😃
I’m trying these this weekend and ask my favorite baking fan, my wife....she tells me I’m a gr8 creative cook. I love to cook, bake, make roux’s, creme brûlée’s! Etc...and I thank u so much for that gr8 cheese cake and short bread recipes. Gr8 success1
Yum yum! Made these today, so easy! Added frozen cranberries and with the orange flavour bursting through, it was heaven.
I understand now! Your technique is on point Chef. I learned a lot from this. Thank you
Thank you for your step by step recipe and listen the ingredients and measurement may God Bless 🙏
I've made this gazillion times and even sell them too. Thanks Anna for the recipe and and instructions 😊
All your amazing recipes have made many households filled with joy & happiness making homemade baking & cooking meals rather than takeaways or junk food. Keep bringing us new recipes & thank you for your passion in sharing your videos with all of the world ❤
These look perfect, and the recipe is simple enough for an older guy like me. I like that the dough doesn't require a more thorough mixing. :) Am going to try making clotted cream for the scones also.
I love the way she tastes the pastries and the comments she makes after 😀😀
I just want to say, this recipe is amazing!
I've never baked scones before and it was successful the first time. I made half the quantity stated, and blended 1tsp lavender flowers into the milk. The rest was the same.
It came out delicious on its own even without jam. What I liked most is the texture.. it's crumbly and flaky and buttery! Love it! I already ate 2 of them. Thank you Anna for this amazing video and recipe!🥰
F.ling I am planning on doing half the quantity too, but I was wondering about the egg reduction. Since it’s only one (plus, and egg yolk), how did you go about it?
@@katrinacherkasskikh9570 Hi, half portion eggs mean 1 egg yolk, half egg white... I put in the full yolk, and simply add half egg white... the rest of egg white, I use it for egg wash
I made these scones today. OMGoodness!! ❤❤❤
God Bless you Anna. Thank you for sharing your recipes and knowledge of cooking with us.
Thank you for the recipe, Anna! I would love to see full episodes of Bake on your channel!
I don't use milk, I got my recipe for scones from the Savoy Hotel in England and they use cream, it makes a huge difference. I also add raisins or cranberries, delicious.
Tried this recipe and the scones were amazing the best I've ever made...thank you!
Wow I made it and it turned out flaky but still moist inside. Thank Anna😊 This recipe is absolutely fantastic!!
Anna these are gorgeous scones, i have made them twice now and both times turned out perfect. They are popular with my friends, family and neighbors. I'm lucky if i get one. I will be making these for the Children in Need cake stall later on in the year. Thank you once again.
Wow!
Finally the recipe that I would really keep. Big thank you. I also did this with lemon and raisins. Oh my, so Yum!
How do you change with what quantities for raisins and lemon
Dharshani Dharmadasa same quantities of orange zest and currants. I just made it again over the weekend. 😊
the lemon zest adds a pleasantly light, tangy flavour. this recipe is amazing.
Anna, that's how I love my scones, with a cup of tea! 🙆♀️ you can add almost anything to them! Once I made them from scratch, no more store bought for me!! 🙏🇨🇦❤
Homemade is always better than store bought!
Tried these tonight. Came out really well. I find zest doesn't provide enough flavour so i agreed teaspoon of orange essence extract.
Ate one with butter but they're light enough to eat in its own and you get better flavour coming through
Tip ;
Try with butter and orange marmelade/ lemon curd !
Or the odd one ; Sour cream plus jam. 🤗
Wow anna first you made a classic Italian pastry then you made a classic German bread and now a classic English favourite I really appreciate you making a bunch of European inspired pastries ♥️♥️
The common thread: they are all delicious!
I’m chilling a batch of these right now before they go in the oven!
I want to see if I get a different result, rather than going right into the oven.
Delicious ☕ I have never sprinkled cinnamon sugar until now. ❤🇦🇺
Just love how you explain the processes xxxx
just tried this recipe and it tastes AMAZING! however i wanted a bit more of flavour in my scones so i added more orange zest as well as sugar. they taste really good 👍🏻
I love scones with clotted cream and jam! Thanks for the pro tips Anna on how to blend the ingredients together, and saving the egg white for the wash. Very helpful!
Glad you enjoyed the video Karlene!
Thank you chef Ana for being very nice sharing your recipe inside your description box😍😍😍God bless chef😍😘
Hi Anna
I really really love and adore your work,
These were by far the best scones i have ever had
Thank you so much, If I could, I would send some pictures
Though mine don't have the berries, but they still amazing
Keep up the good work
I tried baking this recipe today and it is sooo delicious ❤❤❤
Thank you for posting this recipe
Thank you for the recipe made this for my family yummy yummy
Hi Anna. These look really 'yum'. Could you please share a recipe without egg?
These look amazing. Anna makes it look so easy, but I bet getting that dough texture right takes a lot of practice.
They turned out amazing. Superb recipe ❤
Thanks for sharing. I baked this one twice. I found the liquid part a bit too much and the oven time too short. I would reduce the milk to 130 ml and increase the oven time to 21 minutes. Those settings worked perfectly for me. 😊
Look delicious 😋
I have to make these soon 😊. They look so delicious 😋 and I want to eat now 😅xxx 💝
I used this recipe as a base for plain scones and a cranberry/walnut flavor, both were amazing! It's flaky and crisp on the outside but moist and a bit cakey in the middle ❤️
Thank you for listing ingredient substitutions. During this time it is difficult to get to the store and many times there are rations or shelves are empty.
Thank you for the list of Add-ins, so handy. Keep up the great work! I'm improving my scone baking everyday!
Just baked this!! I made them with blueberries, love them! Thank you💕
These look amazing. When I make them, I shall use the juice of the orange as part, or all, of the liquid. I love the flavor of orange so I will also not measure the rind but use all that the orange provides.This will be my weekend baking project.
This scones recipe is the best I've ever tried!!! 👏👏👏👏👏Thank you so much😉
I adore scones! A Scottsman taught me how to make his version. Loads of butter!
Sounds like a true Scotsman to me!
Una genia cocinando, fácil y rápido!
Always nice to see your presentation I already try to make the scone they are yummy 😋..thank you for sharing ❤️❤️❤️❤️
🤤mmmmmm They look lovely and yummy. Start the diet next week
Making these regularly now..but being lazy I process the fat with the flour first in food processor to breadcrumbs ...it still produces great results :-)
The best among the best, thanks for your teaching method. Keep up the good work.
I LOVE scones!
I really need to buy a pastry cutter🤔 I love scones so much! My mom told me they were really hard to master, but I've got to at least try....
Melindah Mkhwanazi I don’t have a pastry cutter and I have always made them by hand. They are surprisingly easy to make! Just rub the butter and flour between your fingers then switch to the sliding motion she mentioned. Works every time!
Oh goodness, no...these are so easy. You can whip them up in a snap. Make them often...until you get used to working with the dough. Do not overwork the dough as presented in the video. Go for it! Before you know it, you will have it mastered and won’t be able to stop making them. Ha Ha. 😊
I used to use a pastry blender but with arthritis now it's easier to use a food processor. As long as you don't overprocess the mixture it comes out just perfect. I usually only pulse briefly and then do the final rub between my hands as Anna did for a perfect scone. Sometimes I'll use cranberries instead of currants w/ the orange zest. Very nice.
Great demonstration. Thank you.
Your receipe is yummy delicious! Thank you!🙏🏻
thank you so mush i love black Tea with Scones to
Look lovely
Thank you Ann... So glad I found you!
I tried your recipe and it came out great 👍..thanks for sharing..
Wow amazing flavor 🤗👌👍
I wish every of your books would be available as an ebook, not just the newest ones!
"Clotted Cream". Such an appetizing name. 😉
Clotted cream is very popular over here in the UK especially with scones. A speciality in Cornwall is Scones with clotted cream and 'jam' (or as it's called in the US 'jelly'). Personally I don't like cream at all but my husband does and he loves scones with clotted cream and jam.
Wow it's wonderful thank you for sharing this lovely recipe God bless you!
Absolutely beautiful.
Best scones to bake! Tasty!
Anna Olson is such a skinny legend and she is making me sister shook
Simple and amazing yum easy peazy
Hay Ana,
la verdad eres maravillosa la numero de todas te queremos en Colombia 😘
.
Looking so goodness delicious ❤👍
Tea time ➡🕒
Perfect chef ANNA ~🌹
Thank you!
My mouth is watering I want to try it right now all the recipes I've tried from you are delicious I love the way you explain without any mistake you are the best
Hi. I really recommend you try these, they are super delicious and so light. I think the trick is not to handle the dough too much and just to fold together with the scraper as Anna suggests. Give them a go, you won't be disappointed, they are the best i've ever made. Regards
@@MrsSmudger1 thank you
@@aurelsheremetaj4183 You're welcome.
I love it..simply amazing
Hola. Me encanta tu canal.
Anteriormente ponían las recetas en español, qué pasó?
Me agradaría enormemente que hicieras la traducción de tus excelentes recetas (el audio) al español.
Saludos desde Poza Rica, Veracruz, México.
Is so good I love your recipe thank you
Hello and thanks for another great video. Can you use self-rising flour? and if you do, do you still need to add any baking powder? Thanks
Is so good I love
Love this scons 🤩
Thank you so very much. Will give it a try!
Gooosh I'm drooling😵
Hola soy meme de Chile me gustan mucho las recetas de Anna Olson he podido hacer varias de ella son muy ricas me gustaría que las recetas fueran en español para poder entender mejor los ingredientes se los agradecería muchos
Delicious, will make these this weekend, love scones. But I have to admit, I am lazy, I freeze my butter for a little while then grate it on a cheese grater. For me it is easier then using a pastry cutter.
,merci de votre magnifique gâteau
Just made these, delicious!
THE SCONES WE MADE ARE EXTREMELY DELICIOUS so much so I didn’t even realize that they did not rise. What do you think went wrong?
One other thing we must be in a very hot area because we used frozen butter, tried not to stir too much and the butter still melted as my daughter and I were making them.
Good job !
Thank you for your nice show
Thank you Anna...
So so glad I found this channel!
These look amazing. I make scones with buttermilk. Is the ratio the same to regular milk? Thank you so much.
Can you make a video on beginner baking n what not to do
Anna, love your recipes. What are your thoughts on grated cold butter rather than cubed?
Very nice, ty.
Thank you for watching!
Scones were delicious and my neighbour enjoyed them as well. Heading to the Sacher Torte before Christmas! Yikes
You’re so inspiring
finally, real scones.. that are not triangular. thks.
Absolutely perfect!! 👏👏👏💐💐💐
Mmmm looks delicious and add a cup of coffee 😋👍
Very enjoyable😍