Scone Recipes #5

Scone Recipes

* Exported from MasterCook II *

AMERICAN RAISIN SCONES

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Scones Frugal G.

Amount Measure Ingredient -- Preparation Method
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2 cups Flour
1/2 teaspoon Salt
3 teaspoons Baking powder
2 tablespoons Sugar
1/4 cup Cold butter
1/2 cup Raisins *
1/2 cup Half and half or cream
1 Egg -- beaten

* Note: Soak raisins in hot water for 1/2 hour. Drain.

Sift the dry ingredients together. Cut the butter into the dry ingredients, using a pastry blender. Add the drained raisins to the flour mixture. Mix the half-and-half with the beaten egg and stir into the flour mixture. Use a fork and do not overmix. It should take only a few turns to get a dough. Divide the dough into three balls and pat each out into a 1/2-inch-thick circle. Cut each into four triangular scones. Bake on an ungreased baking sheet at 450 degrees for about 12 minutes or until golden brown. Serve with butter and raspberry jam. Makes 12 scones.

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* Exported from MasterCook II *

AMERICAN SCONES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method
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1 quart Buttermilk -- 115~
2 Eggs
2 tablespoons Oil
2 Yeast cakes -- soften in
c warm water
8 cups Flour
2 tablespoons Sugar
1 1/2 teaspoons Salt
3 teaspoons Baking powder
1/2 teaspoon Soda

Mix first buttermilk, eggs, oil and yeast mixture with mixer with 4 cups of flour. Add balance of flour. Let rise until double. Punch down and cover. Roll dough out on floured cloth. It will be sticky. Cut dough in desired size and fry in deep fat at 400~. Dough will keep for several days in refrigerator. This is a big batch. A little or 1/2 batch will make about 15 or 20 scones depending on how you cut them or on how thick you roll them.

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* Exported from MasterCook II *

Apple Cheddar Nut Scones

Recipe By : MOTT'S Apple Sauce Recipe Booklet
Serving Size : 8 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method
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1 1/2 cups All-purpose flour
1/4 cup Margarine or butter
1/2 teaspoon Baking powder
8 ounces (2 cups) shredded Cheddar
1/2 teaspoon Baking soda
1/4 cup Unsalted sunflower nuts
1/4 teaspoon Salt
1/2 cup MOTT'S Regular Apple Sauce

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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* Exported from MasterCook II *

APPLE CHEDDAR SCONES

Recipe By : Best Recipes, Muffins & Quick Breads
Serving Size : 6 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method
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1 1/2 cups All-purpose flour
1/2 cup Toasted wheat germ
3 tablespoons Granulated sugar
2 teaspoons Baking powder
1/2 teaspoon Salt
2 tablespoons Butter
1 small Rome apple -- chopped
1/4 cup Shredded cheddar cheese
1 large Egg white
1/2 cup Lowfat 1% milk

Preheat oven to 400 degrees; grease an 8-inch round cake pan. In a medium bowl, combine the flour, wheat germ, sugar, baking powder and salt. With 2 knives or a pastry blender, cut in the butter until the size of coarse crumbs. Toss the chopped apple and cheese in the flour mixture. Beat together the egg white and milk until well combined. Add to the flour mixture, mixing with a fork until a dough forms. Turn the dough out onto a lightly floured surface and knead 6 times. Spread the dough evenly in the cake pan and score deeply with a knife into 6 wedges. Bake for 25 to 30 minutes, or until the top springs back when gently pressed. Let stand for 5 minutes; remove from the pan. Cool before serving.

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* Exported from MasterCook II *

APPLE SCONES

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method
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2 cups Flour
3 teaspoons Baking Powder
2 tablespoons Sugar
1/2 teaspoon Cinnamon
1/2 teaspoon Salt
6 tablespoons Shortening
1/2 cup Apples, peeled -- chopped fine
1/2 cup Raisins
4 tablespoons Cold Apple juice or water

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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* Exported from MasterCook II *

APPLE-DATE SCONES

Recipe By : Betty Crocker's Homemade Quick Breads

Serving Size : 8 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method
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1/3 cup Butter or margarine -- firm
1 1/2 cups All-purpose flour
2 tablespoons Granulated sugar
2 teaspoons Baking powder
1/2 teaspoon Ground cinnamon
1/4 teaspoon Salt
1/2 cup Rolled oats -- -old fashioned or qu
1/2 cup Apple; unpeeled -- chopped
1 small apple
1/4 cup Chopped dates
1 Egg
1/3 cup Half and half

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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* Exported from MasterCook II *

APPLE-GINGER SCONES

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method
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2 c Bisquick
1/2 c Apple -- chopped, peeled
3 tb Brown sugar
1/4 ts Ginger
1/3 c Milk
1 Egg -- or 2 egg whites
-or 1/4 c egg substitute
Milk
Sugar

Heat oven to 425F. Grease cookie sheet. Mix bisquick, apple, brown sugar, ginger, milk and egg until dough forms. Knead 10 times. Pat dough into 8 inch wide circle on cookie sheet. Brush with milk. Sprinkle with sugar. Cut into 8 wedges. Bake about 14 minutes or untl golden brown. Serve warm.

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* Exported from MasterCook II *

APPLE-OAT BRAN SCONES

Recipe By : Country Cooking, Summer 1994
Serving Size : 8 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method
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3 cups All-purpose flour
1 cup Bran flakes cereal -- oat or w
4 teaspoons Baking powder
1 teaspoon Ground cinnamon
1/2 teaspoon Salt
3/4 cup Milk
1/4 cup Vegetable oil
1/4 cup Light brown sugar -- packed
1 large Egg
1 large Red apple -- cored
and coarsely chop
1 tablespoon Butter -- melted
Ground cinnamon -- optional

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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* Exported from MasterCook II *

APRICOT OR DATE SCONES

Recipe By :American Country Inn and Bed & Breakfast
Serving Size : 6 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method
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4 cups All-purpose flour
1/2 cup Granulated sugar
4 teaspoons Baking powder
1 teaspoon Salt
1/2 teaspoon Cream of tartar
3/4 cup Butter
2 tablespoons Orange peel -- grated
1 cup Dried apricots; or dates -- ch
1 Egg
1 cup Cream
1/2 cup Orange juice
Cream and granulated sugar

Preheat oven to 425 degrees; grease a large baking sheet. In a large bowl, combine the flour, sugar, baking powder, salt and cream of tartar. Cut in the butter until the mixture resembles coarse crumbs. Add the orange peel and apricots or dates. In a small bowl, beat together the egg, cream and orange juice. Add to the dry ingredients and mix lightly with a fork until a soft dough forms. Turn the dough out onto a lightly floured surface and knead gently 5 or 6 times. Divide the dough into quarters and roll each to a 1/2-inch thickness. Cut into wedges. Place the scones on the prepared baking sheet. Brush with cream and sprinkle with sugar. Bake for 15 to 18 minutes.

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* Exported from MasterCook II *

APRICOT SCONES

Recipe By :Best Recipes, Muffins & Quick Breads
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
1 cup Oat bran -- uncooked
2 tablespoons Granulated sugar
1 tablespoon Baking powder
1/2 teaspoon Salt
1/2 cup Margarine
1 Egg -- beaten
3 tablespoons Lowfat 1% milk
17 ounces Apricot halves; drained -- cho

Preheat oven to 400 degrees. Combine the flour, oat bran, sugar, baking powder and salt in a large bowl. Cut in the margarine with a pastry blender or 2 knives until the mixture resembles fine crumbs. Add the egg, milk and apricots; stir just until the dough leaves the side of the bowl. Divide the dough in half; place on a lightly floured surface. Sprinkle the surface of the dough with additional flour. Roll or pat the dough into a 6-inch circle, 1 inch thick.
Repeat with the remaining dough. Cut each circle into six wedges with a lightly floured knife. Place on an ungreased baking sheet. Bake for 12 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.

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* Exported from MasterCook II *

APRICOT WHITE CHOCOLATE WALNUT SCONES

Recipe By : Simply Scones_ by Leslie Weiner and Barbara Albright
Serving Size : 8 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method
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2 cups All-purpose flour
1/3 cup Granulated sugar
2 teaspoons Baking powder
1/2 teaspoon Salt
1/4 cup Unsalted butter -- chilled
1/2 cup Heavy (whipping) cream
1 large Egg
1 1/2 teaspoons Vanilla extract
6 ounces White chocolate -- cut into
inch chunks*
1 cup Toasted coarsely broken -- walnuts**
1 cup Finely chopped dried -- apricots

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.

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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* Exported from MasterCook II *

APRICOT-WHITE CHOCOLATE SCONES

Recipe By : Betty Crocker's Homemade Quick Breads

Serving Size : 8 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method
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1/3 cup Butter or margarine -- firm
1 3/4 cups All-purpose flour
1/4 cup Granulated sugar
2 teaspoons Baking powder
1/4 teaspoon Salt
1/3 cup Dried apricots -- finely chopp
1/3 cup Vanilla milk chips
1 Egg
1/3 cup Half and half

Preheat oven to 400 degrees. Cut the margarine into the flour, sugar, baking powder and salt with a pastry blender in a large bowl until the mixture resembles fine crumbs. Stir in the apricots and vanilla milk chips. 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. 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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