RECIPES
Apple Cinnamon Scones
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1/2 cup flour1/2 cup whole wheat flour
1 1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/3 cup margarine
1 apple, chopped
1 cup quick-cooking oats
2 egg whites
2 tablespoons milk or apple juice
2 tablespoons honey
Combine dry ingredients. Cut in margarine til mix resembles coarse crumbs. Chop apple and stir it and oats into flour. Add liquids; dough will be sticky. Grease baking sheet. Pat dough into 7" circle. Cut into 12 wedges; separate and pull apart, leaving 1/4" between each. Brush with milk. Bake at 400F for 10-12 minutes.
Apricot and White Chocolate Scones
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2/3 cup butter3 1/2 cups flour
1/2 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
2/3 cup finely chopped dried apricots or dates
1 cup white chocolate chips
2 eggs
2/3 cup half and half
Preheat oven to 400F. Process butter, flour, sugar, baking powder and salt in a food processor until mixture is crumbly. Stir in apricots and white chocolate chips. By hand, add eggs and just enough half and half so dough forms a ball. Turn onto a floured surface and knead lightly 10 times. Roll out to 1/4" to 1/3". Using a biscuit cutter or a small juice glass (floured) cut into small round discs. Sprinkle with granulated sugar Bake on greased (or use parchment paper) cooking sheet approximately 15 minutes until golden color. Serve warm.
Buttermilk Date Scones
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1 1/2 cups whole wheat flour1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
2 tablespoons butter
3/4 cup dried dates, pitted and chopped
1/2 cup buttermilk
Combine flour, salt, baking soda and cream of tartar together. Rub in the butter until the mixture resembles breadcrumbs. Add the chopped dates, then the buttermilk and mix quickly to form a soft dough. Turn onto a floured surface, knead lightly and roll out to a thickness of 1 inch. Cut into rounds or triangles and bake on a lightly floured baking sheet for 15 minutes at 425F until golden brown.
Chocolate Peanut Butter Scones
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2 cups flour1/2 cup brown sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter
3/4 cup peanut butter
1/4 cup milk
2 eggs
2 teaspoons vanilla
1/2 cup peanuts, chopped
1 1/2 ounces chocolate
Preheat oven to 375F. In a large bowl, stir together the flour, brown sugar, baking powder, and salt. Cut the butter into 1/2-inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the peanut butter, milk, eggs, and vanilla. Add the peanut butter mixture to the flour mixture and knead until combined. Knead in the peanuts. Pat the dough out into a 1/2-inch thickness on a cutting board. Using a floured 2-1/2-inch to 3-inch diameter crinkled round biscuit cutter, cut out rounds from the dough. Gather the scraps together and repeat until all the dough is used and there are 16 rounds. Place 8 of the rounds on an ungreased baking sheet. Top each round with a piece of the chocolate and one of the remaining circles of dough. Press the edges gently to seal. Bake for 17 to 19 minutes, or until lightly browned. Remove the baking sheet to a wire rack and cool for 5 minutes. Using a spatula, transfer the scones to the wire rack to cool. Serve warm or cool completely and store in an airtight container. Yield: 8 scones
Chocolate Scones
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2 cups all-purpose flour1/2 cup granulated sugar
1/3 cup unsweetened Dutch process cocoa powder
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold butter
2/3 cup chopped walnuts
2/3 cup heavy cream
1 egg, beaten
Preheat oven to 375F. In bowl combine flour, sugar, cocoa powder, baking powder, and salt. Cut in butter with a pastry blender or two knives, forming coarse crumbs. Stir in walnuts. Combine beaten egg with cream and add to dry ingredients. Mix to combine and form a soft dough. Turn dough out onto a floured surface and knead softly, just until all flour is incorporated. Divide dough into two equal portions; flatten each portion into a circle about 3/4 inch thick. Slice each circle into 8 wedges. Place wedges onto a lightly greased cookie sheet. Bake the scones 15 to 20 minutes. A toothpick inserted in the center will emerge with a few moist crumbs still clinging to it. Do not over bake. Remove to a rack to cool slightly. Serve warm or cold.
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