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Basil Parmesan Scones
There's a bakery near me called Aunt Mary's (are you listening, Sallie?) and they have the most wonderful basil-parmesan scones. One day I experimented and was pleased to find a pretty good facsimile.
Just add the above ingredients along with all the other dry ingredients and proceed as above. These are nice change of pace from Italian or garlic bread. Or cut with smaller cutter and serve as appetizer (don't forget to reduce baking time if smaller).
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Category: Scones
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Blueberry Scones
Place blueberries in a bowl with enough hot water to cover. Soak for about 5 minutes. Preheat oven to 450 F.
Drain blueberries. Mix together flour, baking powder, 1 Tbsp sugar and salt in a bowl. Cut in butter, using a pastry blender or two knives. Stir in blueberries.
In a separate bowl, beat eggs. Reserve 2 Tbsp and add remaining eggs to dry ingredients. Pour in cream. Combine with a few swift strokes. Place on a slightly floured board and pat or roll to a thickness of 3/4 inch. Cut with a knife into diamond shapes or into 2-inch rounds. Brush with reserved egg and sprinkle with sugar. Bake for 15 minutes.
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Category: Scones
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Breakfast Scones
Sift flour, measure, and sift with baking powder, salt, and sugar. Rub in butter with tips of fingers or cut in with 2 spatulas. Add eggs and sufficient water to make a soft dough. Turn onto lightly floured board and pat into sheet 1 inch thick. Cut into rounds or squares. Fold over double and brush with milk. Place on slightly oiled baking sheet. Dust with sugar and bake in hot oven (450 F) about 15 minutes. 8 servings.
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Category: Scones
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Brown Honey Scones
Mix wholemeal, salt and bakingpowder. Rub in the butter. Dissolve the honey in the milk, add to dry ingredients and mix to a soft dough. Rollout, cut out, and bake on a cookie sheet for 10 - 12 minutes at 425 degrees.
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Category: Scones
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Brown Sugar Scones
In a large bowl stir together flour, baking powder and sugar. Cut in butter until the mixture is like coarse meal. Mix raisins evenly through dry ingredients. Add milk and stir until sticky dough forms.
Divide dough into 3 equal portions. With floured hands and on a floured surface, pat each into a circle about 3/4 to 1 inch thick. With a sharp knife, cut each dough circle into 6 wedges. Place on ungreased baking sheets. Bake at 375 F and bake until golden brown and a toothpick inserted in the centre of one comes out clean.
Note: I find that sometimes a little more or a little less milk may be needed, probably related to the moisture content of the flour. Leave space between these since they tend to spread a little while baking.
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Category: Scones
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Buckwheat Granola Scones
Preheat oven to 375 degrees; lightly butter a cookie sheet. In a large bowl, stir together the flours, brown sugar and baking powder. Add the butter. Using a pastry cutter, cut in the butter until hte mixture is the texture of cornmeal. In a separate bowl, mix the milk, egg and vanilla extract. Stir into the flour mixture. The dough will be sticky. With lightly floured hands, knead in the granola. Use an ice cream scoop or 1/3 cup measure to spoon the dough onto the cookie sheet, spacing them 2 1/2 to 3 inches apart. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and place on wire racks. Serve warm or cold.
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Category: Scones
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Buttermilk Bran Scones
HEAT oven to 425°F.
MIX cereal and buttermilk in small bowl; let stand 5 minutes. Mix flour,sugar, baking powder and baking soda in large bowl. Cut in butter until mixture resembles coarse crumbs. Stir in cereal mixture just until soft dough forms.
KNEAD dough on lightly floured surface until smooth. Roll to 12x4-inch rectangle. Cut into 4-inch squares; cut each square into 4 triangles. Place on ungreased cookie sheet.
BAKE 12 to 15 minutes or until golden. Serve warm.
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Category: Scones
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Buttermilk Scones
Measure first 7 ingredients into large bowl. Add butter and cut in unti crumbly. Make a well in centre.
In a small bowl, beat egg until frothy. Mix in buttermilk. Stir with a fork to make a soft dough. Turn out on a lightly floured surface. Knead lightly 8 - 10 times. Divide into two parts. Pat each part into 6 inch circle. Place on greased baking sheet. Brush tops with milk. Sprinkle with sugar. Score each top into 6 pie shaped markings. Bake in 425F oven until risen and browned. Serve hot with lots of butter.
NOTE: Raisins or currants may be added if desired.
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Category: Scones
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Buttermilk Apricot Scones
Combine the dry ingredients in a bowl; cut in margarine with a pastry blender (or two forks) until the mixture resembles coarse meal. Add the apricots and toss well, making sure each piece is well coated in flour and not clumped up with other apricot pieces. Make a well in the center of the mixture. Combine buttermilk, apricot nectar, and egg; add to the well and mix with dry ingredients, until dry ingredients are moistened (dough will be sticky).
Turn dough out onto a lightly floured surface, flour you hands, and kneaded 4-5 times or knead it while still in the bowl (not traditional, but it seems to work for me). Pat dough into a 9\" circle on a baking sheet coated with cooking spray. Cut dough into 8 wedges. Bake at 400 degrees F for 15 minutes, or until golden.
Serve warm.
Each scone will be around 230 calories (30% from fat) more or less, depending on the fat content of the buttermilk. I find yogurt works as well as buttermilk in the recipe. You could also brush the top of the scones with a little beaten egg white and sprinkle with sugar before backing, for a little extra sweetness.
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Category: Scones
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Cape Breton Scones
Sift together dry ingredients and stir in the raisins. Blend the remaining ingredients and stir in the flour mixture until the dough is all together. Toss on a lightly floured surface until no longer sticky. Knead a few times. Divide the dough in half then pat each ball of dough into a 6 " circle with the top slightly rounded. Brush the tops with milk and sprinkle with sugar. Cut each circle into 6 wedges. Place 2 inches apart on a cookie sheet. Bake at 425F for 10 to 12 minutes or till golden. Serve hot with butter and jam or flavoured butter or honey.
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Category: Scones
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Cape Code Cranberry Scones
Preheat oven to 400F.
In mixing bowl, combine flour, baking powder and baking soda; cut in butter with pastry blended or two knives. Stir in cranberries, orange peel and sugar; stir in buttermilk just until ingredients are moist- ened. working on floured surface, shape dough into two 8-inch circles, 1/2-inch thick. Cut each circle into eight wedges and place on ungreased cookie sheet.
Bake for 12 to 15 minutes, until lightly browned.
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Category: Scones
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Cheese Scones
This qualifies as a savory; a bit of a change from the usual scone.
Preheat oven to 425F (220C). Lightly grease a large baking sheet; set aside. Sift all-purpose flour, baking powder, dry mustard and salt into a large bowl. Stir in the whole-wheat flour. With your fingers, rub in cold butter until mixture is crumbly. Stir in 1/2 cup cheese. Make a well in center of mixture; add milk and mix with a fork to make a dough that BARELY holds together (you may need to press dough together with your hands). Turn out onto floured surface and knead lightly. Roll out with a floured rolling pin or pat dough with your hands to make a round about 3/4-inch thick. Cut into rounds with a 2-inch fluted or plain cookie cutter. Place 1 to 1 1/2 inches apart on baking sheet; sprinkle with remaining 1/4 cup cheese. Bake 8-10 minutes or until well risen and golden. Transfer to a wire rack to cool. When cold, split and serve with butter. Makes about 12 scones.
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Category: Scones
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Cherry Apple Scones
Preheat oven to 375 degrees; coat a baking sheet with nonstick cooking spray. Combine the flours, sugar, baking powder and baking soda; stir to mix well. Stir in the egg white and just enough of the applesauce to form a stiff dough. Stir in the dried cherries. Form the dough into a ball and turn onto a lightly floured surface. With floured hands, pat the dough into a 7-inch circle. Place the dough on the baking sheet and use a sharp floured knife to cut it into 12 wedges. Pull the wedges out slightly to leave a 1/2-inch space between them. Brush the tops lightly with skim milk or beaten egg white. Bake for about 20 minutes, or until lightly browned. Transfer to a serving plate and serve hot with cherry fruit spread or apple jelly.
Nutrition Analysis: 118 calories, 3.1g protein, 0.3g fat, 0mg cholesterol, 95mg sodium.
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Category: Scones
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Chocolate Chip Orange Scones
Preheat oven o 400 degrees; butter a 9-inch circle in the center of a baking sheet. In a large bowl, stir together the flour, sugar, baking powder and salt. Cut the butter into 1/2-inchted into the center comes out clean. Remove the baking sheet to a wire rack and cool for 10 minutes. With a spatula, transfer the scones to a wire rack to cool. Recut into wedges if necessary. Serve warm or cool completely and store in an air-tig
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Category: Scones
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Chocolate Peanut Butter Scones
Break chocolate into 8 equal pieces. 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 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 in. to 3-in. 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 round. 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 17-19 minutes, or until lightly browned. Remove the baking sheet to a wire rack and cool 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. VARIATION (Randy's Preference): Make the dough as above, omitting bittersweet chocolate, substituting 1/2 c. unsalted peanuts for the chopped peanuts and kneading in 3/4 c. semisweet chocolate chips at the same time. Put the dough into a 9-inch diameter circle on a baking sheet. With a serrated knife, cut into 8 wedges. Bake 20-22 minutes, or until a cake tested or toothpick inserted into the center of a scone comes out clean. Cool as above and recut into wedges, if necessary.
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Category: Scones
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Cinnamon Walnut Scones
In a bowl, combine the first six ingredients; cut in butter until the mixture resembles coarse crumbs. Combine eggs and cream; stir into dry ingredients just until moistened. Turn onto a floured surface; gently pat into a 7-in. circle, 3/4-in. thick. Cut into eight wedges. Separate wedges; place on a lightly greased baking sheet. Brush tops with buttermilk. Let rest 15 minutes. Bake at 450 for 14-16 minutes or until golden brown.
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Category: Scones
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Cornmeal Raisin Scones
Combine the first 6 ingredients in a bowl, and cut in margarine with a pastry blender or 2 knives until mixture resembles fine meal. Add the raisins, and toss well. Combine buttermilk and egg, and add to dry ingredients, stirring just until dry ingredients are moistened (dough will be sticky). Spoon dough evenly into 5 mounds on a baking sheet coated with cooking spray. Bake at 375 degrees for a 18 minutes or until golden. serve warm.
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Category: Scones
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Cranberry Scones
Heat oven to 375 degrees. Measure buttermilk in 2 cup glass measure, beat in egg with fork. Put flour, baking powder, soda and salt into a large bowl. Stir to mix well. Add 8 tbs. butter and cut in with a pastry blender or rub in with your fingers, till mixture looks like fine granules. Add cranberries, sugar, and orange peel: toss lightly to distribute evenly. Add buttermilk mixture. Stir with a fork until a soft dough forms. Turn out dough onto a lightly floured board and give 5 to 6 kneads, just until well mixed. Form dough into a ball, cut into 8 wedges. Form each wedge into a ball and place on an ungreased cookie sheet. Bake 20 to 25 minutes or until medium brown. Remove to wire rack. Brush with the 1 tbs. of soft butter. Let cool, uncovered, at least 1 hour before serving. Serve with jams, jellies and/or plain or lemon yogurt. Makes 8 scones.
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Category: Scones
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Cranberry Buttermilk Scones
Position rack in center of oven and preheat to 375. Butter two 9" diameter cake pans. Combine flour, 1/4 c sugar, baking powder and salt in large bowl. Add butter, rub in with fingertips until mixture resembles coarse meal. Add cranberries. Whisk buttermilk and 2 eggs in small bowl. Stir into dry ingredients. Turn out on lightly floured surface. Knead gently just until soft dough forms. Divide dough into 2 pieces. Form each piece into ball. Transfer each ball to 1 prepared pan; press out dough into 8" diameter round. Using sharp knife, score top of each round into 8 wedges. Whisk remaining egg with 1 t water in small bowl. Brush mixture over scones. Sprinkle with 2 t sugar. Bake scones until golden, about 30 minutes. Cool 5 minutes. Invert scones onto platters. Turn right side up. Cut along score marks. Serve warm.
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Category: Scones
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Cape Cod Cranberry Scones
Preheat oven to 400F.
In mixing bowl, combine flour, baking powder and baking soda; cut in butter with pastry blended or two knives. Stir in cranberries, orange peel and sugar; stir in buttermilk just until ingredients are moist- ened. working on floured surface, shape dough into two 8-inch circles, 1/2-inch thick. Cut each circle into eight wedges and place on ungreased cookie sheet. Bake for 12 to 15 minutes, until lightly browned.
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Category: Scones
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