Scone Recipes #8

* Exported from MasterCook II *

Chocolate Chip Orange Scones

Recipe By : Ye Olde Nantucket House in Chatham, Massachusetts.
Serving Size : 8 Preparation Time :0:00
Categories : Scones Chocolate

Amount Measure Ingredient -- Preparation Method
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2 All-purpose flour
1/3 Granulated sugar
2 Baking powder
1/2 Salt
1/2 Unsalted butter -- chilled
2 Eggs
1/4 Orange juice
1 Vanilla extract
1/2 Orange peel -- grated
3/4 Miniature chocolate chips
1 Egg white -- mixed with
1/2 Water; for glaze -- optional

Preheat oven to 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-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 eggs, orange juice, vanilla extract and orange peel. Add to the flour mixture and stir to combine. The dough will be sticky. With lightly floured hands, knead in the chocolate chips until they are evenly distributed. With lightly floured hands, pat the dough into an 8-inch circle in the center of the baking sheet. If desired, brush the egg white mixture over the tops and sides of the dough. With a serrated knife, cut the dough into 8 wedges. Bake for 20 to 25 minutes, or until a toothpick inserted 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-tight container. These scones freeze well.

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* Exported from MasterCook II *

CHOCOLATE CHIP SCONES

Recipe By : Williams Sonoma Kitchen Library Cookbook- Chocolate
Serving Size : 12 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method
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2 cups All-purpose flour; -- sift
measuring -- plus
for working
1 tablespoon Baking powder
1/2 teaspoon Salt
1/4 cup Sugar; -- plus 2-3 tb
3/4 cup Semisweet chocolate chips -- or
4 ounces Semisweet chocolate -- roughly
into 1/2" pcs
1 1/4 cups Heavy (double) cream
3 tablespoons Unsalted butter -- melted

Position a rack in the middle of an oven and preheat the oven to 425 degrees. Select a heavy-duty baking sheet but do not grease it. Sift together the sifted flour, baking powder, salt and the 1/4 cup sugar into a bowl. Toss together with a fork to mix thoroughly. Mix in the chocolate chips or pieces. Pour in the cream and mix with the fork until the mixture holds together. The dough will be fairly sticky. Transfer the dough to a lightly floured work surface and sprinkle lightly with flour. Knead the dough 10 times, pushing it away from you with the heel of your hand, folding it back over itself and giving it a quarter turn each time. Pat into a 9-inch disk. Brush with the melted butter and then sprinkle with the 2-3 tablespoons sugar. Cut the dough into 12 pie-shaped wedges and transfer each to the baking sheet, leaving about a 1-inch space between the wedges. Bake until the tops are golden brown, 15-17 minutes. Serve warm or at room temperature.

Note: These do not keep long.

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* Exported from MasterCook II *

CHOCOLATE CHIP-OAT SCONES

Recipe By : Friendly Exchange (Farmer's Insurance Magazine), Winter 1993,
Serving Size : 12 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method
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1 1/2 cups Flour
1 1/4 cups Regular rolled oats
1/4 cup Sugar
1 tablespoon Baking powder
1/2 teaspoon Salt
2/3 cup Butter -- melted
1/3 cup Milk
1 Egg -- slightly beaten
1/2 cup Semisweet chocolate pieces
(miniature)

Combine flour, oats, sugar, baking powder and salt. Make well in center of dry ingredients. Combine butter, milk and egg. Add egg mixture all at once to dry ingredients, stirring just until moistened. Stir in chocolate pieces, then divide the dough in half. On a greased baking sheet flatten each half of dough to a 6" round. Cut each circle into 6 wedges. Do not separate wedges. Bake in a 450 oven for about 12 minutes or until golden. Remove scones from baking sheet. Cool on a wire rack for 5 minutes. Break scone circles apart into wedges and serve warm. Makes 12.

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* Exported from MasterCook II *

CHOCOLATE PEANUT BUTTER SCONES

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

Amount Measure Ingredient -- Preparation Method
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2 cups Flour
1/2 cup Sugar -- brown
2 1/2 teaspoons Baking powder
1/4 teaspoon Salt
1/4 cup Butter, sweet -- chilled
3/4 cup Peanut butter -- creamy
1/4 cup Milk
2 Egg
2 teaspoons Vanilla
1/2 cup Peanuts, unsalted -- chopped
1 1/2 ounces Chocolate -- bittersweet

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: 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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* Exported from MasterCook II *

CHOCOLATE SCONES

Recipe By : Holbrook House in Bar Harbor, Maine.
Serving Size : 12 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method
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2 1/4 cups All-purpose flour
1/4 cup Whole wheat flour
2 tablespoons Granulated sugar
1 tablespoon Baking powder
1/2 teaspoon Salt
1 teaspoon Ground cinnamon
1/2 cup Butter
1 large Egg
Milk -- as needed
1/2 cup Miniature chocolate chips
Egg whites or heavy cream

Preheat oven to 400 degrees. In a large bowl, combine the flours, sugar, baking powder, salt and cinnamon; mix well. Cut the butter into the flour mixture until it resembles small peas. Break the egg into a 1-cup measure and add milk to make 2/3 cup. Add the milk, egg and chocolate morsels to the flour mixture and combine lightly until a loose ball is formed. A light hand makes for a light scone. Hand knead the mixture in the bowl 5 to 10 times and then break into 2 equal portions. Press down each ball on an ungreased cookie sheet to form a 6-inch disc. Score each disc into 6 wedges. Brush with a wash of egg whites or heavy cream. Bake for 15 to 20 minutes.

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* Exported from MasterCook II *

CHRISTMAS SCONES

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

Amount Measure Ingredient -- Preparation Method
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1 teaspoon Ground cinnamon sugar
1 1/2 cups All-purpose flour
1 1/2 teaspoons Baking powder
1/2 teaspoon Salt
1/2 cup Butter or margarine -- 1 stick
1/2 cup Dried cranberries
Or raisins -- chopped
1/4 cup Sour cream
1/4 cup Orange juice
2 teaspoons Grated orange peel

These scones are star-shaped and make a wonderful addition to a Christmas brunch. About 30 minutes before serving or early in day: Preheat oven to 400 degrees. Grease large cookie sheet. In cup, with fork, mix cinnamon and 1 tablespoon sugar; set aside. In medium bowl, mix flour, baking powder, salt, and 1/4 cup sugar. With pastry blender or two knives used scissor-fashion, cut in margarine or butter until mixture resembles coarse crumbs. Stir in dried cranberries, sour cream, orange juice, and orange peel just until ingredients are blended. Turn dough onto lightly floured surface; with floured rolling pin, lightly roll dough to 1/2-inch thickness. Cut out scones with 3-inch star-shape cookie cutter. With pancake turner, place scones 2 inches apart on cookie sheet. Press trimmings together; roll and cut as above. Sprinkle scones with cinnamon mixture. Bake scones 10 to 12 minutes until golden. Serve scones warm. Or cool scones on wire rack; wrap in single layer with foil. Just before serving, reheat if desired. Makes about 8 scones.

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* Exported from MasterCook II *

CINNAMON-DATE 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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1/4 cup Granulated sugar -- divided
1/4 teaspoon Ground cinnamon
2 cups All-purpose flour
2 1/2 teaspoons Baking powder
1/2 teaspoon Salt
5 tablespoons Butter or margarine -- cold
1/2 cup Chopped dates
2 Eggs
1/3 cup Half and half -- or milk

Preheat oven to 425 degrees. Combine 2 tablespoons sugar and the cinnamon in a small bowl; set aside. Combine the flour, baking powder, salt and the remaining 2 tablespoons sugar in a medium bowl. Cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse crumbs. Stir in the dates. Beat the eggs in a separate small bowl with a fork. Add the half and half; beat until well blended. Reserve 1 tablespoon egg mixture in a small cup; set aside. Stir the remaining egg mixture into the flour mixture until a soft dough forms. Turn out the dough onto a well-floured surface. Knead the dough gently 10 to 12 times. Roll out the dough with a lightly floured rolling pin into a 9 x 6-inch rectangle. Cut the dough into 6 squares with a lightly floured knife. Cut each square diagonally in half, making 12 triangles. Place the triangles 2 inches apart on an ungreased baking sheet. Brush with the reserved egg mixture; sprinkle with the cinnamon sugar. Bake for 10 to 12 minutes, or until golden brown. Immediately remove from the baking sheets. Cool on wire racks for 10 minutes. Serve warm or cool completely.

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* Exported from MasterCook II *

CITRUS-CURRANT 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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1/4 cup Granulated sugar
2 teaspoons Lemon peel -- grated
orange peel
3 tablespoons Margarine -- firm
1 3/4 cups All-purpose flour
2 1/2 teaspoons Baking powder
1/4 teaspoon Salt
1/3 cup Plain lowfat yogurt -- or nonf
3 Egg whites -- slightly beaten
1/2 cup Currants -- or raisins
Skim milk

Preheat oven to 375 degrees. Mix the sugar and lemon peel; reserve 1 tablespoon. Cut the margarine into the remaining sugar mixture, the flour, baking powder and salt with a pastry blender in a large bowl until the mixture resembles fine crumbs. Stir in the yogurt, eggs and currants 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 an ungreased cookie sheet. Cut into 8 wedges, but do not separate. Brush with milk. Sprinkle with the reserved sugar mixture. Bake for 18 to 20 minutes, or until the edge is light brown. Immediately remove from the cookie sheet; carefully separate the wedges. Serve warm.

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* Exported from MasterCook II *

COCONUT-PECAN 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
3 tablespoons Granulated sugar
2 teaspoons Baking powder
1/4 teaspoon Salt
1/2 cup Pecans -- chopped
if desired
1/3 cup Coconut flakes
1 Egg
1/2 cup Half and half
Additional half and half and

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 pecans and coconut. Stir in the egg and just enough of the 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. Sprinkle with coconut. 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 *

COFFEE-RAISIN SCONES

Recipe By : Maxwell House, Coffee Makes it Delicious

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

Amount Measure Ingredient -- Preparation Method
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1 3/4 cups All-purpose flour
2 tablespoons Sugar
2 1/2 teaspoons Baking powder
1/2 teaspoon Salt
6 tablespoons Butter or margarine
1 tablespoon Instant coffee powder
1 tablespoon Water
2 Eggs -- slightly beaten
1/4 cup Milk
1 cup Grape-nuts
1/2 cup Raisins
Sugar glaze:
1/8 teaspoon Instant coffee powder
1 tablespoon Water
1/4 cup Powdered sugar

Preheat oven to 425 degrees; grease baking sheets. Mix flour with sugar, baking powder and salt. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Dissolve instant coffee in water; combine eggs and milk, and add coffee. Stir into flour mixture, blending well. Add cereal and raisins. Turn dough out onto a floured surface; pat into a 12 x 4-inch rectangle. With a sharp knife, cut dough into three 4-inch squares; cut each square into 4 triangles. Place on baking sheets and bake for 10 to 12 minutes. To prepare glaze, dissolve instant coffee in water. Add to powdered sugar and blend well. Brush over warm scones.

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