Love Making Tips - Baked goods | Scones - [1]

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Gold Room Scones

Preheat the oven to 425 degrees. Combine the flour, sugar, baking powder and salt in a large bowl. Mix well. Cut the butter into the flour mixture with a pastry blender until the mixture resembles coarse cornmeal.
Add the eggs, milk and raisins. Stir quickly with a fork until the dough leaves the sides of the bowl and forms a ball. Spoon onto an ungreased cookie sheet to form the desired number of scones. Leave at least 1" between scones. Bake until golden (12-15 minutes). Remove to a wire rack. Brush immediately with honey. Serve at once with butter, jam and whipped cream.

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Sense and Sensibility Scones

Preheat oven to 400 degrees. Grease a baking sheet. Sift flour with baking powder and salt. Cut in butter until mixture resembles coarse cornmeal. Stir in currants and add enough milk to make a soft dough. Roll out dough on a floured surface to a 1/2-inch thickness. Cut out 2-inch circles with a biscuit cutter or glass, and place on a baking sheet. Bake for 15 minutes, or until well-risen and lightly browned. Serve hot, sliced crosswise, with butter and jam.
Nutritional info per serving: 135 cal: 3g pro, 21g carb, 4g fat(29%)

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Apple and Raisin Scones

Preheat oven to 400 degrees. Coarsely chop the apples; set aside. Combine the wheat germ, flour, sugar, and baking powder. Cut in the margarine until the mixture resembles coarse crumbs. Stir in the raisins and apples. Combine the milk and egg whites; add to the dry ingredients, mixing just until moistened. Turn the dough out onto an ungreased cookie sheet; pat into a 9-inch circle. Cut into eight wedges; do not separate. Bake for 12 to 15 minutes, or until light golden brown. Break apart; serve warm with margarine, fruit spread or honey, if desired.
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Apple N Honey Scones

Heat oven 400 degrees. Lightly spray large cookie sheet with nonstick cooking spray or grease lightly. Handle the dough gently. Over mixing scones can make them tough. Combine flour, wheat germ, baking powder, spices, baking soda and salt (if using). Cut in margarine until mixture resembles coarse crumbs. Add combined apple, milk and honey, mixing just until dry ingredients are moistened. Turn dough out onto lightly floured surface; knead gently 5 to 6 times. Pat dough into 9-inch circle. Mix together topping ingredients. Sprinkle over dough. Cut dough into 10 wedges. Place 1/2-inch apart on prepared cookie sheet. Bake 16 to 18 minutes or until light golden brown.
Per serving: 220 calories; 6 g pro, 34 g carb, 7 g fat, 0 mg chol, 210
mg sod.

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Apple And Honey Scones With Sweet Cinnamon Topping

1. Heat oven 400F. Lightly spray large cookie sheet with non-stick cooking spray or grease lightly. Handle the dough gently, over-mixing scones can make them tough. 2. Combine flour, wheat germ, baking powder, spices, baking soda and salt. Cut in margarine until mixture resembles coarse crumbs. Add combined apple, milk and honey, mixing just until dry ingredients are moistened. 3. Turn dough out onto lightly floured surface; knead gently 5 to 6 times. Pat dough into 9-inch circle. 4. Mix together topping ingredients. Sprinkle over dough. Cut dough into 10 wedges. Place 1/2-inch apart on prepared cookie sheet. Bake 16 to 18 minutes or until light golden brown. NUTRITIONAL INFORMATION per scone: 220 calories; 6g protein; 34g carbohydrate; 7 g fat; 210 mg sodium


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Apple Butter Scones

Preheat oven to 425°F. In a large bowl combine flour, sugar, baking powder and baking soda. Cut in butter or margarine with pastry cutter or fork until mixture resembles coarse crumbs. Add raisins.
In a separate bowl combine apple butter and egg. Add flour mixture, stirring just until dry ingredients are moistened.
Spray 2 1/2 inch muffin tins with vegetable cooking spray. Fill almost full with batter. Bake at 425°F for 14 to 16 minutes or until lightly browned.
Cool slightly. Serve warm with additional apple butter.

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Apple Cheddar Nut Scones

Heat oven to 400F. In medium bowl, combine flour, baking powder, baking soda and salt. Using pastry blender or fork, cut in margarine until mixture is crumbly. Stir in cheese and nuts. Add apple sauce; stir just until moistened. On floured surface, knead dough gently 5 or 6 times. Place on ungreased cookie sheet; press into 8-inch circle, about 1/2 inch thick. Cut into wedges; separate slightly. Bake at 400F for 12 to 16 minutes or until lightly browned. Serve warm. 8 to 12 servings.
*The booklet suggests serving these with chili.

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Apple Scones

Preheat oven to 400 deg F.
Mix together dry ingredients. Cut in shortening as you would for a pie crust. Stir in apples and raisins. Add enough juice to make a stiff dough. On floured surface, roll dough about 1/2" thick. Cut into triangles and bake on cookie sheet for 10 minutes, or until light brown.


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Apple Date Scones

Preheat oven to 400 degrees. Cut the margarine into the flour, sugar, baking powder, cinnamon and salt with a pastry blender in a large bowl until the mixture resembles fine crumbs. Stir in the oats, apple and dates. Stir in the egg and just enough half and half so that the dough leaves the side of the bowl and forms a ball. Turn the dough onto a lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Pat or roll into an 8-inch circle on an ungreased cookie sheet. Cut into 8 wedges, but do not separate. Brush with half and half and sprinkle with sugar, if desired. Bake for 16 to 18 minutes, or until golden brown. Immediately remove from the cookie sheet; carefully separate the wedges. Serve warm.
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Apple Oat Bran Scones

Preheat oven to 425 degrees; grease a large baking sheet. In a large bowl, combine flour, cereal, baking powder, cinnamon and salt. In a medium bowl, beat together milk, oil, sugar and egg. Add to dry ingredients along with chopped apple; mix lightly with a fork until mixture clings together and forms a soft dough. Turn dough out onto a lightly floured surface and knead gently 5 or 6 times. Divide dough in half. With a lightly floured rolling pin, roll one half of the dough into a 7-inch round; cut into 4 wedges. Repeat with remaining dough. Place scones one inch apart on prepared pan. Pierce tops with the tines of a fork. Brush tops with melted butter and sprinkle with additional cinnamon, if desired. Bake for 15 to 18 minutes, or until golden brown. Serve warm.
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Apricot White Chocolate Walnut Scones

I noticed someone in here was requesting apricot recipes and someone else is partial to white chocolate, so to kill two birds with one scone (ga ka ka ka ka) here is a delicious scone recipe from one of my parents' cookbooks. They lived in England for three years, where scones are virtually the staff of life.

Preheat oven to 375 degrees. In a large bowl, stir together the flour, 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 cream, egg, and vanilla. Add the cream mixture to the flour mixture and knead until combined. Knead in the white chocolate, walnuts, and apricots.

With lightly floured hands, pat the dough out on a floured work surface to a thickness of 5/8 inch. Cut circles in the dough with a biscuit cutter. Gather the scraps of dough together and repeat till all the dough is used. Bake scones on ungreased baking sheet for 15 to 20 minutes, or until lightly browned on top. Place baking sheet on wire rack for 5 minutes, then transfer scones to wire rack to cool. Serve warm or cool completely and store in an airtight container. Makes 8 or 9 scones.

* (Sue speaking) You can use those "Nestles Treasures" white chocolate chips, but before they came out with those, I used to use a Nestle Alpine White With Almonds bar, smashed into pieces. I would then omit the walnuts and substitute half the vanilla extract with almond extract for a delicious variation.

** To toast walnuts, place the walnuts in a single layer on a baking sheet and bake at 375 degrees for 5 to 7 minutes, shaking the sheet a couple of times, until the nuts are fragrant.

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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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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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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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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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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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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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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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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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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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