Recipe(tried): Basic Scones [6 recipes] Basic Muffins [5 recipes] (2024)

The recipes that I finally settled on are marked with {*}

SCONES
2 cups self-raising[self-rising] flour
1/4 teaspoon salt
4 teaspoons butter
3/4 cup milk
Measure out flour and salt. Rub in butter. Mix lightly to soft dough with milk. Handle minimally to a slab 3/4" thick and cut into shape on floured board. Glaze with milk. Place close together on greased and floured tray. Bake in hot (400-450F) oven 12 - 15 minutes.

SCONES
2 cups self-raising[self-rising] flour
1/2 teaspoon baking soda
3/4 cup buttermilk
milk or egg for glaze, if desired
Heat oven to 400 degrees. Sift flour into the mixing bowl. Stir soda into buttermilk until it begins
to foam. Pour into well in center of flour and stir with fork incorporating just enough flour to make a very soft dough. Gather into ball and place on lightly floured board. Pat or roll into a circle, kneading very lightly. Use spatula to cut into 8 or 10 wedges. transfer to greased baking sheet. Bake for 10 to 12 minutes in upper third of oven. Wrap in cloth and serve soon. Makes 8 scones.

SCONES*
3 cups self-raising[self-rising] flour
1 tsp salt
2 tsp sugar
2 oz butter
1 cup milk
Set the oven at very hot (230C/450F) and arrange a shelf in the top third of the oven. Sift the flour and salt into a bowl, then stit in the sugar and rub in the butter. Make a well in the centre and add the milk in a steady stream, stirring in the flour to make a soft dough.
Pat into a rectangle about 2 cm (3/4") thick. Cut into square or rounds with a 4 cm (1 1/2") floured cutter. Arrange on a lightly greased scone tray and brush tops with a little milk to glaze. Bake for 12 to 15 minutes , until well risen and golden brown. Makes 12.

SCONES
2 1/4 cups flour
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
3 tablespoons unsalted butter
1 cup buttermilk
Preheat oven to 450 degrees. Sift together flour, sugar, baking powder, and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk and mix until dough is soft but not sticky. Do not knead dough. Pat out on a lightly floured surface and cut into 8 or 10 wedges. Place on greased cookie sheet, brush tops with milk and bake at 450 degrees for 18 minutes.

SCONES
3 cups flour
4 1/2 teaspoons baking powder
1/4 teaspoon salt
1 oz butter
1 cup milk approx
Sift dry ingredients, rub in butter and mix to a soft dough with milk. Pat out, cut, place on lightly greased and floured tray and bake in a hot oven 230C (450F) for 10-15 minutes or until golden brown.

SCONES
2 cups flour
1 tsp. baking soda
1 tsp. cream of tartar
2 tbsp. sugar
1/4 tsp. salt
2 tbsp. margarine
3/4 cup soured skim milk*
*1 tbsp vinegar in the milk
Measure dry ingredients into a bowl. Cut in margarine until crumbly. Add sour milk. Stir just until a soft ball forms. Divide into 4 equal balls. Now divide each ball into 4 pieces. Arrange on ungreased baking sheet. Bake in 425oF oven for about 10 to 15 minutes until risen and browned. Makes 16 small scones.

SCONE MAKING HINTS
Traditional scones contain no eggs.
Sift dry ingredients.
Rub in butter thoroughly but quickly until mixture resembles breadcrumbs:a food processor can cut the butter into the flour mixture.
Mix in milk lightly and quickly, using a broad blade knife[spatula].
Make a soft dough but not sticky.
Turn on a lightly floured board and pat out lightly to about 12-20mm (1/2 to 3/4 inch) thick. DO NOT KNEAD.
The traditional shape is a circle marked into 8 wedges: or cut into shapes with sharp cutters: or pat into a rectangle on the baking tray then cut into squares with a sharp knife.
Hot hands or overhandling will result in a tougher product.
Bake in a hot oven for a quick rise.

PLAIN MUFFINS*
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 cup milk
4 tablespoons shortening
1 egg
Cream shortening and sugar, then beat in well beaten egg. Add sifted dry ingredients alternately with milk. Fill muffin tins 2/3 full. Bake in moderate oven. Makes 12 muffins

PLAIN MUFFINS
2 cups cake flour
2 teaspoons baking powder
3/4 teaspoon salt
1/4 cup sugar
3/4 cup milk
2 tablespoons melted butter
2 eggs
Measure sifted flour. Re-sift with remaining dry ingredients. Bake eggs until light; blend in melted butter and milk. Stir liquid into dry ingredients with a few swift strokes. Batter will be lumpy but do not attempt to beat out lumps. Overhandling makes muffins tough and soggy. Pour batter into greased muffin tins, filling them 1/2 full. Bake 15 to 20 minutes at 425 degrees. Remove from pans as soon as baked. Yield: about 2 dozen muffins

PLAIN MUFFINS
1 3/4 cups flour
2 1/2 tsps. baking powder
3/4 tsp. salt
1/4 cup sugar
3/4 cup milk
1/3 cup oil
1 egg
Mix flour with sugar, baking powder and salt. Add egg and oil to the milk. Fill tins full. Bake 15-20 minutes at 375 F. Make approx 8 muffins.

PLAIN MUFFINS
2 c self rising [self raising] flour
4 tb Sugar
1 c Milk
1 Egg, well beaten
3 tb Melted shortening
Sift prepared flour, measure, and sift. Combine egg, shortening, milk, and sugar. Add sifted flour and beat only until smooth. Fill well-oiled muffin tins 2/3 full. Bake in hot oven (425° F) 15-20 minutes. 10 servings. The Household Searchlight - 1941

BASIC MUFFINS
2 1/2 cups self-raising flour
1/4 cup butter
1/2 cup sugar
2 eggs
1 cup milk
Preheat oven to 400F, prepare pans. Blend thoroughly the butter and sugar. Beat in the eggs and then the milk. Carefully fold in the flour taking care not to overmix. Spoon into pans and bake for 20-25 mins. Makes 10-12.

MUFFIN MAKING HINTS
1. Sift together dry ingredients, flour, baking powder sugar and salt.
2. Combine wet ingredients, eggs, milk and melted fat.
3. Add wet to dry and stir ONLY until flour is moistened.
4. Do NOT overmix.
5. Fill greased muffin pans 2/3 full.
6. Bake in hot oven (400-425 F,) 20 minutes, or until done.