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* Exported from MasterCook II *
FRUITFUL SCONES
Recipe By : Secrets of Fat-Free Baking, Sandra Woodruff
Serving Size : 12 Preparation Time :0:00
Categories : Scones
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups All-purpose flour -- unbleache
3/4 cup Whole wheat flour
3/4 teaspoon Baking soda
1/2 teaspoon Baking powder
1/4 cup Prune butter -- plus
2 tablespoons Prune butter -- separate recip
1 Egg white
3/4 cup Nonfat plain yogurt
1/4 cup Raisins -- or dried cranberrie
1/4 cup Chopped nuts -- walnuts or pec
Skim milk
Cinnamon sugar
Preheat oven to 375 degrees; coat a baking sheet with nonstick cooking spray. Combine the flours, baking soda and baking powder; stir to mix well. In a separate bowl, combine the Prune Butter, egg white and yogurt and stir to mix well. Add just enough of the prune mixture to the flour mixture to form a stiff dough. Stir in the raisins and nuts, if desired. 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 and sprinkle with cinnamon sugar, if desired. Bake for 18 to 20 inutes, or until golden brown. Transfer to a serving plate and serve hot. Penny Halsey (ATBN65B).
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* Exported from MasterCook II *
GALISTEO CORN MEAL SCONES
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Scones
Amount Measure Ingredient -- Preparation Method
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2 cups White flour -- unbleached
1 cup Cornmeal -- yellow or blue
1/3 cup Granulated sugar
1 tablespoon Baking powder
1/2 teaspoon Baking soda
3/4 teaspoon Salt
1 teaspoon Ground cinnamon
3/4 cup Unsalted butter -- -cut in small pieces
3/4 cup Currants, nuts, dried fruit -- -optional
1 cup Buttermilk
1/2 cup Cornmeal
Preheat oven to 425 degrees. Combine the flour, cornmeal, sugar, baking powder, baking soda, salt and cinnamon. Cut the butter into the flour mixture with a food processor or pastry cutter until it resembles small peas. Mix in the nuts and/or fruit. Mix in the buttermilk and turn onto a board sprinkled with about 1/2 cup cornmeal. Knead lightly, then roll out to about 1/2-inch thick. Try to keep the dough in as much of a square shap as possible - this will facilitate cutting it. With a knife or pizza cutter, cut the dough into triangles, squares or rectangles; cookie cutters may also be used. Place the scones on an ungreased cookie sheet and bake for 12 minutes, rotating the pan halfway through the cooking time to insure even baking. Serve with jam. Penny Halsey (ATBN65B).
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* Exported from MasterCook II *
GINGERBREAD SCONES WITH LEMON BREAKFAST CREAM
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Scones
Amount Measure Ingredient -- Preparation Method
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-----SCONES-----
1/4 cup Granulated sugar -- divided
1 3/4 cups All-purpose flour
3/4 cup Quick-cooking or -- old-fashioned oatmea
4 teaspoons Baking powder
1 teaspoon Ground ginger
1/2 teaspoon Ground cinnamon
1/4 teaspoon Ground nutmeg -- optional
1/8 teaspoon Ground cloves
1/3 cup Margarine
1/3 cup Skim milk
1/3 cup Dried currants or raisins
2 Egg whites -- slightly beaten
2 tablespoons Molasses
Lemon Breakfast Cream:
3/4 cup Part-skim ricotta cheese
2 tablespoons Frozen lemonade concentrate -- thawed
To prepare Scones: Preheat oven to 425 degrees. Reserve 1 teaspoon of sugar. In a large bowl, combine remaining sugar with flour, oatmeal, baking powder, ginger, cinnamon, nutmeg, if used, and cloves, mixing well. Cut in margarine until crumbly. In a small bowl, combine milk, currants, egg whites and molasses. Add to dry ingredients and mix just until moistened.
Turn dough onto lightly floured surface; knead gently 5 to 10 times. Pat dough to 3/4-inch thickness. Cut with 2 1/2-inch heart-shaped or round biscuit cutter.
Place on ungreased cookie sheet. Sprinkle tops with reserved 1 teaspoon sugar. Bake for 9 to 11 minutes or until golden brown. Serve with Lemon Breakfast Cream.
To make Lemon Breakfast Cream: Place cheese and lemonade concentrate in blender container or the bowl of a food processor. Cover and blend on high speed or process until smooth. Serve with warm scones.
Variation: For a thinner consistency to Lemon Breakfast Cream, add 1/2 cup low-fat lemon yogurt.
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* Exported from MasterCook II *
GRAHAM SCONES WITH PINE NUTS AND GOLDEN RAISI
Recipe By : The Art of Quick Breads, Beth Hensperger
Serving Size : 8 Preparation Time :0:00
Categories : Scones
Amount Measure Ingredient -- Preparation Method
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2 1/4 cups Graham flour -- -or finely ground wh
3 tablespoons Light brown sugar -- packed
2 teaspoons Baking powder
1/2 teaspoon Baking soda
1/4 teaspoon Salt
1/2 cup Unsalted butter -- cold
into pieces
1/2 cup Pine nuts
1/2 cup Golden raisins
2 Eggs
2/3 cup Buttermilk
Preheat oven to 400 degrees; grease a baking sheet or line with parchment. In a medium bowl, combine the flour, brown sugar, baking powder, baking soda and salt. Cut in the butter with a fork or a heavy-duty electric mixer until the mixture resembles coarse crumbs. Add the pine nuts and the raisins; toss to combine. In a small bowl, whisk together the eggs and buttermilk. Add to the dry mixture and stir until a sticky dough is formed. Turn out the shaggy dough onto a lightly floured surface and knead about 6 times, just until the dough holds together. Divide into three equal portions and pat each into a 1-inch thick round about 6 inches in diameter. With a knife or straight edge, cut each round into quarters, making 4 wedges. The scones can also be formed by cutting out with a 2-inch biscuit cutter to make 12 to 14 smaller scones. Place the scones about 1 inch apart on the baking sheet. Bake for 15 to 20 minutes until crusty and golden brown. Serve immediately. Penny Halsey (ATBN65B).
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* Exported from MasterCook II *
HONEY CURRANT SCONES
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Scones
Amount Measure Ingredient -- Preparation Method
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2 1/2 cups All-purpose flour
2 teaspoons Orange peel -- grated
1 teaspoon Baking powder
1/2 teaspoon Baking soda
1/2 teaspoon Salt
1/2 cup Butter or margarine
1/2 cup Currants
1/2 cup Sour cream
1/3 cup Honey
1 Egg -- slightly beaten
Preheat oven to 375 degrees; grease a baking sheet. Combine the flour, orange peel, baking powder, baking soda and salt in a large bowl. Cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse crumbs. Add the currants. Combine the sour cream, honey and egg in a medium bowl until well blended. Stir into the flour mixture until a soft dough forms. Turn out the dough onto a lightly floured surface. Knead the dough 10 times. Shape the dough into an 8-inch square; cut into 4 squares and cut each in half diagonally, making 8 triangles. Place the triangles 1 inch apart on the baking sheet. Bake for 15 to 20 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Remove from the baking sheet. Cool on a wire rack for 10 minutes. Serve warm or cool completely. Penny Halsey (ATBN65B).
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* Exported from MasterCook II *
HONEY OAT SCONES
Recipe By : Secrets of Fat-Free Baking, Sandra Woodruff
Serving Size : 12 Preparation Time :0:00
Categories : Scones
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups All-purpose flour -- unbleache
1 cup Rolled oats -- quick-cooking
1 tablespoon Baking powder
1/4 cup Honey
3 tablespoons Liquid egg substitute -- fat f
1/3 cup Raisins
1/4 cup Buttermilk; nonfat -- plus
2 tablespoons Buttermilk -- nonfat
Skim milk
Preheat oven to 375 degrees; coat a baking sheet with nonstick cooking spray. Combine the flour, oats and baking powder; stir to mix well. Stir in the honey, egg substitute, raisins and buttermilk, adding just enough of the buttermilk to form a stiff dough. 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. Bake for about 20 minutes, or until lightly browned. Transfer to a serving plate and serve hot. Penny Halsey (ATBN65B).
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* Exported from MasterCook II *
HONEY-MUSTARD SCONES
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Scones
Amount Measure Ingredient -- Preparation Method
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3 1/2 cups All-purpose flour -- to 3 3/4
5 teaspoons Baking powder
1 teaspoon Salt
3/4 cup Margarine
3 Eggs
1/2 cup Milk
1/3 cup Grey poupon country dijon mu
1/4 cup Honey
1/2 teaspoon A-1 steak sauce
3/4 cup Ham -- finely chopped
Preheat oven to 425 degrees; grease baking sheets. In a large bowl, mix 3 1/2 cups flour, baking powder and salt. With a pastry blender, cut in the margarine until the mixture resembles coarse crumbs; set aside. In a small bowl, with a wire whisk, beat 2 eggs, milk, mustard, honey and steak sauce; add the ham. Stir into the flour mixture just until blended, adding extra flour if necessary to make a soft dough. On a lightly floured surface, roll the dough into a 12 x 8-inch rectangle. Cut the dough into eight 4 x 3-inch rectangles; cut each rectangle into 2 triangles. Place on the baking sheets about 2 inches apart. Beat the remaining egg; brush the tops of the scones with the egg. Bake for 10 minutes, or until golden brown. Penny Halsey (ATBN65B).
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* Exported from MasterCook II *
HONEY-WHOLE WHEAT SCONES
Recipe By : Secrets of Fat-Free Baking, Sandra Woodruff
Serving Size : 8 Preparation Time :0:00
Categories : Scones
Amount Measure Ingredient -- Preparation Method
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1/4 cup Margarine -- firm
2 cups Whole wheat flour
2 teaspoons Baking powder
1/2 teaspoon Ground cinnamon
1/4 teaspoon Salt
1/3 cup Plain lowfat yogurt -- or nonf
1/4 cup Honey
3 Egg whites -- slightly beaten
1 tablespoon Cracked wheat -- uncooked
Preheat oven to 375 degrees; spray a cookie sheet lightly with nonstick cooking spray. Cut the margarine into the flour, baking powder, cinnamon and salt with a pastry blender in a large bowl until the mixture resembles fine crumbs. Stir in the yogurt, honey and egg whites until 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 the cookie sheet with floured hands. Cut into 8 wedges, but do not separate. Sprinkle with the cracked wheat; press lightly into the dough. Bake for 19 to 21 minutes, or until the edge is light brown. Immediately remove from the cookie sheet; carefully separate the wedges. Serve warm. Penny Halsey (ATBN65B).
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* Exported from MasterCook II *
HOT RAISIN SCONES
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Scones
Amount Measure Ingredient -- Preparation Method
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2 cups All-purpose flour
2 teaspoons Baking powder
1/2 teaspoon Baking soda
1/4 teaspoon Salt
2 tablespoons Sugar
1 teaspoon Grated lemon rind
1/2 cup Cold butter or margarine
1/2 cup Raisins
1/4 cup Buttermilk
Combine first 6 ingredients; cut in butter with a pastry blender until mixture is crumbly. Add raisins, tossing lightly. Add buttermilk, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 6 times. Divide dough in half. Shape each portion into a 7-inch circle on an ungreased cookie sheet; cut each circle into 6 wedges. Bake at 425 degrees for 10 minutes. Cool on wire racks. Place scones on 2 (8-inch) cake boards; wrap with heavy-duty plastic wrap. Freeze up to 1 month. Directions for gift card: Thaw scone at room temperature; bake at 425 degrees for 6 to 7 minutes or until thoroughly heated.
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* Exported from MasterCook II *
Hot-pepper Pumpkin Scones
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Scones
Amount Measure Ingredient -- Preparation Method
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1 Stick unsalted butter
1/2 small Onion -- finely chopped
1 Jalapeno peppers, stemmed -- seeded, and finely d
2 cups Flour
2 teaspoons Baking powder
1/2 teaspoon Baking soda
1/2 teaspoon Ground cinnamon
1/4 teaspoon Ground ginger
1/8 teaspoon Ground allspice
1/4 teaspoon Salt
1/4 cup Sugar
3/4 cup Pumpkin puree
6 tablespoons Buttermilk or plain yogurt
1 Egg
1/4 cup Honey
1 tablespoon Tabasco -- or other hot sauce
Preheat oven to 375 degrees. In a small skillet, melt the butter over medium heat, add chopped onion and jalapeno and stir until onion is soft (about 2 minutes). Set aside to cool. In a large bowl, mix the flour, baking powder, soda, cinnamon, ginger, allspice, salt, and sugar. MIx in the melted butter until mixture resembles grains of rice. Make a well in the center and add buttermilk, pumpkin puree and egg to the well. Mix together with a fork and gradually work in the mixture until a soft, cohesive dough forms. Drop the batter 1/3 cupful at a time 2 inches apart on a lightly greased cookie sheet. Bake in a preheated oven for 20 minutes, until puffed and firm on surface, but fluffy in the center. Transfer to a cooling rack, cover loosely with a dish towel and cool for at least 5 minuntes. Mix honey with the jalapeno sauce and brush tops of the scones with this mixture before serving.
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* Exported from MasterCook II *
I-LOVE-YOU SCONES
Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Scones
Amount Measure Ingredient -- Preparation Method
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1 Egg
1/3 cup Milk
1/4 cup Applesauce
2 tablespoons Margarine or butter -- melted
1 teaspoon Almond extract
2 cups All-purpose flour
1/2 cup Almonds -- sliced
1/3 cup Granulated sugar
3 teaspoons Baking powder
1/2 teaspoon Salt
4 1/2 teaspoons Strawberry or raspberry -- preserves
Powdered sugar
Heat oven to 400-degrees. Grease cookie sheet. Beat egg slightly in medium bowl. Stir in milk, applesauce, margarine and almond extract. Stir in remaining ingredients except preserves and powdered sugar just until moistened.
Drop dough by 1/4 cupfuls about 3" apart onto cookie sheet. Pat into heart shapes about 3" wide and 1/2" high, using fingers dusted with flour. Make shallow well in center of each heart, using back of spoon dipped into flour. Place 1/2 teaspoon preserves in each well. Bake 12-15 minutes or until golden brown. Sprinkle with powdered sugar while warm. Serve warm.
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