AuthorSteve Nubie
Scones are a classic breakfast and dessert treat that are both flaky and sweet. They’re essentially a triangle of a rich dough that’s easy to make in the bread machine, and then finished in the oven. Typically, they’re dusted with a topping of powdered sugar. They’re great at tea-time or with coffee and can be dipped into both.
Scones are a baking powder recipe meaning that baking powder is used to substitute for the usual yeast in many bread or pastry recipes. They rise in the oven while baking and for that reason don’t need to rise like most bread recipes. For this reason, a setting like a cake bread, pasta dough or pizza dough setting is used to mix and knead the batter. They do not have a rising cycle that you would typically find with a yeast bread. If your machine does not have one of these settings you can use the basic dough setting present on most machines, but you should pour out the batter before the rising cycle begins which is common with most basic dough settings.
The batter will actually be a dough-like consistency and should be rolled out and cut into wedges before baking. The directions following the ingredients detail how to do this.
Preheat the oven to 400 degrees F (200 degrees C). and lightly grease a baking sheet.
Add the ingredients to the bread pan and select a setting that does not have a rising cycle like a pizza, pasta or cookie dough setting. If all you have is a basic dough setting, turn out the batter/dough before the rising cycle commences.
Pour onto a flour dusted surface and rollout until about ½ inch thick.
Cut into about 8 to 12 wedges and place on the greased or buttered baking sheet.
Bake 15 minutes until golden brown.
Remove and dust with powdered sugar if you like. Serve.
Ingredients
Directions
Preheat the oven to 400 degrees F (200 degrees C). and lightly grease a baking sheet.
Add the ingredients to the bread pan and select a setting that does not have a rising cycle like a pizza, pasta or cookie dough setting. If all you have is a basic dough setting, turn out the batter/dough before the rising cycle commences.
Pour onto a flour dusted surface and rollout until about ½ inch thick.
Cut into about 8 to 12 wedges and place on the greased or buttered baking sheet.
Bake 15 minutes until golden brown.
Remove and dust with powdered sugar if you like. Serve.
“Dough” came out like a thick pancake batter, way too wet to have a chance of being rolled out even after mixing in a lot more flour.
Although these look delicious, they are not scones (in the traditional sense)
Thank you for the recipe!
Since there is not a rising process, could this same recipe be used in a kitchen aid mixer with a dough hook?