Scone Recipes #6

Scone Recipes

* Exported from MasterCook II *

BACON-CORNMEAL 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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2 cups All-purpose flour
2 cups Yellow cornmeal
4 teaspoons Baking powder
1 tablespoon Sugar
1/2 teaspoon Baking soda
1/2 teaspoon Salt
2/3 cup Vegetable shortening
8 Bacon slices; cooked -- crumbl
1 1/3 cups Buttermilk

Preheat oven to 425 degrees; grease a large baking sheet. In a large bowl, combine flour, cornmeal, baking powder, sugar, baking soda and salt. With a pastry blender, or two knives, cut in the shortening until mixture resembles coarse crumbs. Set aside 2 tablespoons crumbled bacon. Add buttermilk and remaining bacon to dry ingredients and 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 water and sprinkle with reserved bacon. Bake for 15 to 18 minutes, or until golden brown. Serve warm.

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* Exported from MasterCook II *

BASIC BANNOCK/SCONE MIXTURE

Recipe By : PHILLY.INQUIRER
Serving Size : 6 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method
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4 cups All purpose flour
2 tablespoons Baking powder
1 teaspoon Salt
1 teaspoon Sugar
2 tablespoons Butter -- cut in 6 pieces

In a food processor with steel blade, combine flour, baking powder, salt and sugar for 3 to 4 seconds. Add butter and process to consistancy of fine breadcrumbs. Alternately, cut butter into dry ingredients with pastry blender or rub in with fingers. Store in airtight container in cool,dry place. Makes 5 1/2 to 6 cups mixture. Scone recipe under seperate post.

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* Exported from MasterCook II *

BASIC SCONES BY JOAN

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method
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2 cups Flour
1 tablespoon Baking powder
1/2 teaspoon Salt
2 tablespoons Sugar
5 tablespoons Butter
1/4 cup Shortening -- vegetable
1/3 cup Milk
1 Egg

Sift together, twice, the flour, baking powder, salt, and sugar. Blend with pastry blender the butter and shortening into the sifted ingredients. Make "well" in center of ingredients; stir in milk that is mixed with the egg. Mix with fork to soft dough. Knead lightly on floured board. Break into two pieces. Flatten each out to 3/4 inch thick circle. Cut into 8 pie wedge shapes (like pizza), repeat on other circle. Preheat oven to 450. Preheat cookie sheet in oven for 5 minutes. Bake at 450 for 10-15 minutes until lightly brown.

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* Exported from MasterCook II *

BASIL PARMESAN SCONES

Recipe By : Pillsbury, The Complete Book of Baking

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

Amount Measure Ingredient -- Preparation Method
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1 1/4 cups All-purpose flour -- to 1 1/2
3 tablespoons Oat bran
2 tablespoons Grated parmesan cheese
2 teaspoons Baking powder
1 teaspoon Dried basil
1/2 teaspoon Salt
1 cup Whipping cream
1 teaspoon Oat bran

Preheat oven to 425 degrees; grease a cookie sheet. In a large bowl, combine 1 1/4 cups flour, 3 tablespoons oat bran, cheese, baking powder, basil and salt; blend well. Reserve 1 teaspoon whipping cream. Add the remaining cream to the flour mixture, stirring just until a soft dough forms. If the dough is too wet, stir in additional flour, one tablespoon at a time. On a floured surface, gently knead the dough to form a smooth ball. Place on the cookie sheet; pat or roll into a 6-inch circle. Cut into 8 wedges; do not separate. Brush with the reserved whipping cream; sprinkle with 1 teaspoon oat bran. Bake for 15 to 18 minutes, or until lightly browned. Cut into wedges; serve warm.

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* Exported from MasterCook II *

BLACK PEPPER AND ONION SCONES

Recipe By : Pillsbury, The Complete Book of Baking

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

Amount Measure Ingredient -- Preparation Method
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3/4 cup Chopped onions
1/4 cup Butter or margarine
2 cups All-purpose flour
2 tablespoons Granulated sugar
3 teaspoons Baking powder
1/2 teaspoon Black pepper -- coarsely groun
1 teaspoon
1/2 cup Whipping cream
1 Egg
Butter or margarine -- melted

Preheat oven to 400 degrees. In a small skillet, cook the onions in 1/4 cup margarine until crisp-tender; set aside and cool slightly. In a medium bowl, combine the flour, sugar, baking powder, salt and pepper; blend well. Add the whipping cream, egg and onions; stir just until moistened. On a floured surface, gently knead the dough 5 or 6 times. Place on an ungreased cookie sheet; press into an 8-inch circle, about 1/2 inch thick. Cut into 8 wedges; separate slightly. Bake for 12 to 16 minutes, or until very light brown. Brush with melted margarine. Cut into wedges; serve warm.

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* Exported from MasterCook II *

BLUEBERRY OAT BRAN SCONES

Recipe By : American Country Inn and Bed & Breakfast

Serving Size : 12 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method
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1 1/2 cups Oat bran
1 1/2 cups All-purpose flour
1/3 cup Light brown sugar -- packed
2 teaspoons Baking powder
1 teaspoon Cream of tartar
1/2 cup Butter
2 Eggs
1/3 cup Plain yogurt
1 teaspoon Vanilla extract
1 1/2 cups Blueberries

Preheat oven to 400 degrees; grease a baking sheet. In a large bowl, mix the bran, flour, sugar, baking powder and cream of tartar together. Cut in the butter. In a separate bowl, mix the eggs, yogurt and vanilla extract. Blend into the dry ingredients. Fold in the blueberries carefully. Pat into a circle on the baking sheet. Cut into wedges, wiping the knife each time. Bake for 20 to 25 minutes.

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* Exported from MasterCook II *

BLUEBERRY SCONE CAKE

Recipe By : So Fat, Low Fat, No Fat
Serving Size : 4 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method
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1 15 oz. pkg. nut or banana br
1/3 cup Low-fat buttermilk -- 1 gram f
1/4 cup Egg beaters
1 cup Fresh or frozen blueberries
2 teaspoon Sugar

Preheat the oven to 400 degrees. Spray a cookie sheet with vegetable oil cooking spray. Combine the bread mix, buttermilk, and egg beaters. Stir 50 to 75 strokes by hand, just until the dry particles are moistened. Fold in the blueberries. Turn the dough onto the cookie sheet. Using floured fingers, shape into an 8" circle. Sprinkle with sugar. Bake for 20 to 25 minutes, or until golden brown and a toothpick inserted into center comes out clean. Serve warm, cut into pie-shaped wedges.

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* Exported from MasterCook II *

BLUEBERRY SCONES

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method
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3/4 cup Blueberries -- dried
1 3/4 cups Flour -- sifted
2 1/4 teaspoons Baking powder
1 tablespoon Sugar -- plus a little more
1/2 teaspoon Salt
1/4 cup Butter
2 Egg
1/3 cup Cream

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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* Exported from MasterCook II *

BRAN SCONES

Recipe By : American Country Inn and Bed & Breakfast
Serving Size : 18 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method
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3 cups Whole meal self-rising flour -- -sifted
1 cup Bran
2 tablespoons Brown sugar -- packed
1/2 cup Chopped dates
1 teaspoon Mixed spice
1/4 cup Butter or margarine
2 tablespoons Honey
1 cup Milk -- to 1 1/2 cups

Preheat oven to 425 degrees. In a large bowl, combine the flour, bran, brown sugar, dates and spice. In a small saucepan combine the butter, honey and milk. Heat until the butter is melted; pour into the dry ingredients. Turn onto a floured surface and knead lightly. Roll the dough to about 1/2-inch thick. Cut out the scones using a 2 1/2-inch round cutter. Place the scones on a baking sheet and brush with milk. Bake for 12 to 14 minutes, or until golden brown.

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* Exported from MasterCook II *

BREAKFAST SCONES

Recipe By : Jack Daniels Hometown Celebration Cookbook
Serving Size : 120 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method
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Christensen (cpvm71a)
1 quart Ice water
5 pounds Biscuit mix
1 cup Sugar
2 cups Raisins or currants
1/2 teaspoon Nutmeg
3 tablespoons Lemon extract
2 Eggs
1/2 cup Milk
Sugar

Preheat oven to 450 In large mixing bowl, pour in ice water, making sure no ice remains. Add biscuit mix, sugar, raisins, nutmeg and lemon extract. Mix with electric mixer on low speed for two minutes, scraping sides often to blend well. Roll dough onto a floured board to form an 8.20 inch rectangle. Cut dough into 2-inch squares (60: cut squares into little triangles (120. Place triangles on buttered baking sheets. Whisk eggs and milk together. Brush over scones. Sprinkle heavily with sugar. Bake for 7-10 minutes or until golden brown. Serve hot.

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* Exported from MasterCook II *

BROWN BREAD SCONES

Recipe By : American Country Inn and Bed & Breakfast
Serving Size : 15 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method
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SOLOMON (JJGF65A)
-----PHILLY.INQUIRER-----
-----BRITTINGHAM'S PUB-----
2 cups Unbleached flour
1 teaspoon Baking powder
1 teaspoon Baking soda
1/2 teaspoon Salt
2 cups Whole wheat flour
2 tablespoons Sugar
6 tablespoons Unsalted butter,cold -- cut
Into small pieces (3/4 stick
1 1/2 To 1 3/4 cups cold milk

Preheat oven to 375 deg. Lightly grease and flour baking sheet and set aside. Sift together the unbleached flour, baking powder, baking soda and salt. Sift in the whole wheat flour and mix in the sugar. Using your hands, a pastry blender or a food processor fitted with a steel blade, cut in the butter until mixture looks grainy. Stir in 1 1/2 cups milk until mixture forms a soft dough. Add more milk if necessary. Turn dough out onto a floured board and roll out to a thickness of 1/2". Cut into 2 inch rounds with a glass or a cookie cutter, place on prepared baking sheet and bake for 20 minutes. Makes 15 scones..

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* Exported from MasterCook II *

BUCKWHEAT GRANOLA SCONES

Recipe By : American Country Inn and Bed & Breakfast
Serving Size : 8 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method
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1 1/3 cups All-purpose flour
2/3 cup Buckwheat flour
1/4 cup Brown sugar -- packed
2 1/4 teaspoons Baking powder
1/3 cup Butter; chilled -- cut up
1/3 cup Milk
1 large Egg
1 teaspoon Vanilla extract -- or maple ex
1 1/2 cups Granola -- homemade preferred

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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* Exported from MasterCook II *

BUTTERMILK OATMEAL SCONES

Recipe By : Best Recipes, Muffins & Quick Breads
Serving Size : 30 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method
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2 cups All-purpose flour -- sifted
1 cup Rolled oats -- uncooked
1/3 cup Granulated sugar
1 tablespoon Baking powder
1/2 teaspoon Baking soda
1/8 teaspoon Salt
6 tablespoons Unsalted margarine; cold -- cu
1 cup Buttermilk

Preheat oven to 375 degrees; grease baking sheets. Combine the flour, oats, sugar, baking powder, baking soda and salt in a large bowl. Cut in the margarine with a pastry blender or process in a food processor until the mixture resembles coarse crumbs. Add the buttermilk; stir with a fork until a soft dough forms. Turn the dough out onto a lightly floured surface; knead 10 to 12 times. Roll out the dough to a 1/2-inch thick rectangle with a lightly floured rolling pin. Cut the dough into circles with a lightly floured 1 1/2-inch biscuit cutter. Place on the baking sheets. Brush the tops with buttermilk and sprinkle with sugar. Bake for 18 to 20 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Remove from the baking sheets. Coll on wire racks for 10 minutes. Serve warm or cool completely.

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* Exported from MasterCook II *

BUTTERMILK SCONES

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

Amount Measure Ingredient -- Preparation Method
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3 cups Flour
1/3 cup Sugar
2 1/2 teaspoons Baking powder
1/2 teaspoon Baking soda
3/4 teaspoon Salt
12 tablespoons Butter
1 cup Buttermilk
3/4 cup Currants
1 teaspoon Grated orange rind -- (orange

1 tablespoon Heavy cream
1/4 teaspoon Cinnamon
2 tablespoons Sugar

PREHEAT THE OVEN TO 425F. Use an ungreased baking sheet. Combine the flour, sugar, baking powder, baking soda and salt in a mixing bowl. Stir well with a fork to mix and aerate. Add the butter and cut into the flour mixture, using a pastry blender or two knives, or work in, using your fingertips, until the mixture looks like fresh bread crumbs. Add the buttermilk, currants and orange rind. Mix only until the dry ingredients are moistened. Gather the dough into a ball and press so it holds together. Turn the dough out onto a lightly floured surface. Knead lightly 12 times. Pat the dough into a circle 1/2-inch thick.

TO MAKE THE GLAZE: In a small bowl combine the cream, cinnamon and sugar; stir to blend. Brush the dough with the glaze. Cut the dough into 18 pie-shaped pieces. Place the scones 1 inch apart on the baking sheet. Bake for about 12 minutes or until the tops are browned. Serve hot.

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