Today’s housewives really have a lot of conveniences – everything you can imagine can be bought in supermarkets. From ready-made cakes, tarts, savory dishes, all the way to pastries. And so, hardly anyone decides to prepare a homemade scone.
In the past, our grandmothers used to knead bread every day, and that bread is considered the tastiest. A lot of love, but also knowledge and skills were put into the preparation, which is why it is so popular.
Now, when we have such a variety of pastries in stores and bakeries, we hate to roll up our sleeves and prepare a scone ourselves. And that’s a mistake, because there is nothing softer and tastier than home-made fragrant bread.
There is no science here, because all you need for the kitchen is love for it, as well as the will to delight your loved ones with beautiful tastes.
When the holidays arrive, and when you are all together, take the opportunity to enjoy the magic of homemade food that it provides. Enrich your table with soft homemade bread.
Homemade scone – basic recipe
In fact, every housewife has her own basic recipe, which is the only good and real one. That, of course, all depends on your taste and needs. In order to make a homemade scone, you will need a few basic ingredients, and yeast is mandatory in this case, so that the scone rises nicely.
The necessary ingredients for preparation are:
- 1 kilogram of wheat flour
- 200 milliliters of milk
- 1 cube of fresh yeast
- 1 teaspoon of sugar
- 200 milliliters of yogurt
- 200 milliliters of oil
- 3 eggs
- Salt to taste
Preparation procedure:
Heat the milk so that it is warm, then add crushed yeast, a teaspoon of sugar and a spoonful of flour to it. Sugar helps the yeast grow, so don’t leave it out. Stir well to combine everything, then leave the yeast in a warm place to rise.
When foam forms above, that is, when the yeast visibly grows (doubles), it is ready.
Now pour the flour into the appropriate pan, then make a small hole in the middle and pour the rest of the ingredients there – yogurt, oil, eggs and a little salt (we recommend coarse sea salt). Then pour the yeast into that hole, and start mixing the dough.
First, you can mix with a mixer, then when the dough becomes thick, continue to mix with your hands. It is necessary that the dough is nice and soft, but that it does not stick to the hands, but separates from the vangla and fingers. Shape it nicely, then cover the pan with a cloth and let the dough rise.
If you are in a hurry, leave the dough next to a warm stove, radiator, or hot plate, as it will rise faster that way. The better it rises, the softer the dough and the tastier the cake.
When the dough has risen nicely, knead it on a floured table and shape it to your liking. You can prepare the scone in many ways, and you can just bake the finished dough.
We recommend that you divide the dough into two parts and form two smaller cakes, coat both with a little margarine and egg yolk, and bake at 200 degrees until it is nicely browned. Take the finished cake out of the oven and immediately wrap it in a clean cloth and leave it to “suffocate”, i.e. soften. The scone is best while still warm, with some cream or cheese…yummy.
Homemade cake with soda
The basic recipe should actually be exactly this. The reason for this is that our grandmothers rarely used yeast, and many never did. Soda was much more popular then, and it was used to prepare scones. Back then, there were no pastries or dry yeast, so soda was most often used.
The cake with soda is very tasty, but it does not rise like the one prepared with yeast. However, it is very soft and has its own – special taste.
The necessary ingredients for preparation are:
- 500 grams of wheat flour
- 2 teaspoons of baking soda
- 3 tablespoons of oil
- 2 tablespoons of vinegar
- Salt to taste
- 300 milliliters of water
Preparation procedure:
Mix the flour with soda, and make a hole in the middle. Pour oil and vinegar into that hole, then salt to taste, and finally water. Start mixing the dough, then judge whether it is necessary to add a little more water or flour.
There is no exact measure when it comes to dough, because it all depends on the type of flour, some drink less, some more water, so adjust accordingly. Certainly, it is necessary that the dough be nice and soft and that it separates from the hands and the edges of the vangla.
Once you have kneaded it and shaped it, cover the vangla with a cloth for about 10 minutes, so that the dough rests a bit. Although there is no yeast, it is necessary for the dough to bind and the baking soda to release what is needed, so that the dough is soft.
If you have time, you can leave the dough to rest for longer, and if you don’t have it, then after those 10 minutes, immediately knead it on a floured table and shape it as desired. Bake the scone at 200 degrees until it is nicely browned, and to make it nicely browned, you can coat it with egg yolk before baking.
Wrap the finished scone in a cloth and wait for it to cool down and soften further, and only then serve.
Homemade cake with margarine
Many people’s favorite, the most favorite… When you try it, everything will be clear to you, we’ll just say – soft as a soul!
The necessary ingredients for preparation are:
- 1 kilogram of wheat flour
- 500 milliliters of milk
- 1 cube of fresh yeast
- 1 teaspoon of sugar
- 4 tablespoons of oil
- 4 eggs
- Salt to taste
- 250 grams of margarine
Preparation procedure:
Heat the milk so that it is warm, then add crushed yeast, a teaspoon of sugar and a spoonful of flour to it. Mix well to combine, then leave the yeast in a warm place to rise.
In the meantime, pour flour into a suitable pan and make a hole in the middle. Pour oil into that hole, add eggs and salt to taste. As soon as the yeast rises nicely, add it to the flour and start mixing the dough.
You can first knead with a mixer, then when the dough becomes thick, knead with your hands. Knead the dough until it starts to come away from your hands, and it needs to be soft.
Cover the pan with a cloth and leave the dough in a warm place to rise. When it rises, spread it on a floured table.
Beat the margarine until foamy, and you will now coat the dough with it. Then fold the dough on all sides, and let it rest for at least 15 minutes. If you have more time, let it stand for half an hour. Then shape the dough according to your taste, and bake it at 200 degrees.
We recommend that you roll the dough into a roll, then cut equal circles and arrange them in the pan. It is the so-called cake flower. You can brush with egg yolk and sprinkle with seeds, so that the scones look nice.
It is indescribably soft, and when you take it out of the oven, be sure to wrap it in a cloth and leave it like that for about 15 minutes. It will cool down a bit, and it will be even softer and airier. The taste is really amazing!
Homemade cake with yogurt
A quick scone with yogurt is ideal when you don’t have time for the kitchen, but you want to prepare homemade bread, that is, a scone. Although it is quick to make, it is no less delicious than the previous versions. Yogurt makes the cake soft and puffy.
The necessary ingredients for preparation are:
- 500 grams of wheat flour
- 1 teaspoon of soda
- 1 bag of baking powder
- 250 milliliters of thick yogurt
- 50 milliliters of oil
- 1 egg
- Salt to taste
Preparation procedure:
Pour the flour into the appropriate bowl, then add the soda and baking powder and mix. Immediately add the yogurt and oil, then the egg (it is not necessary, but the scone is a nicer color) and salt to taste. Knead the dough until it is soft and comes away from your fingers.
If necessary, add a little more flour or yogurt, if this amount is not correct for you – it all depends on the type of flour you use. Make sure that it is always soft flour, or a combination of soft and hard.
When you have kneaded the scone, leave it for a few minutes for the ingredients to settle a little, then shape it according to your taste and bake it at 200 degrees until it is nicely browned. Wrap the finished scone in a cloth for a few minutes to let it suffocate a little, then cut it and enjoy the wonderful taste.
Tip +
If you want to prepare a lean homemade scone, wherever it says milk, use water. Also throw out the eggs. Low-fat scones are also very tasty, and they are also healthier because they do not contain fat from dairy products and eggs. Prepare both variants as needed and desired.
Eggs are certainly not necessary for preparation, but they give color to the scones and contribute to the taste slightly. Instead of ordinary chickens, you can use morkin, guchi and the like.
We would like to mention that for the preparation you can use olive oil, or any other to taste, which belongs to the healthier variants. You can definitely use sunflower oil, but make sure to replace it with better oils whenever you get the chance.
As for flour, we mentioned throughout the text that soft flour is good for scones, and a combination of soft and hard wheat flour is even better. If you avoid wheat, at least this white, then you can use some other, healthier varieties.
You can always consider spelled flour, which is just as easy to mix as wheat flour. Whole wheat is also a good choice, and you also have rye, oat, buckwheat and the like.
Try as many variants as you can, because that’s the only way you’ll find the ones that suit you. To begin with, follow the recipes that we have written, then if needed and desired, later reduce individual ingredients and make your own – unique recipe.