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Reply
| | From:  Genie· (Original Message) | Sent: 10/5/2007 5:51 PM |
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Reply
| | | From: Genie· | Sent: 5/25/2008 9:38 PM |
Maple-Pecan Scones Wisconsin maple syrup makes its way to the breakfast table in these tender and sweet biscuit like scones from The Inn at Cedar Crossing in Door County.
3 cups all-purpose flour
1 cup chopped pecans
4 teaspoons baking powder
1/4 teaspoon salt
3/4 cup butter or margarine
1/2 cup maple syrup or maple-flavored syrup
1/2 cup milk
Maple or maple-flavored syrup
1. In a large mixing bowl, combine the flour, pecans, baking powder and salt. Cut in the butter until the mixture resembles cornmeal. 2. Combine the 1/2 cup syrup and milk. Add to the dry ingredients and stir till just combined. 3. Turn out on a floured surface and roll to 3/4-inch thickness. Cut with a 2 1/2-inch biscuit cutter. Place on ungreased baking sheet or parchment paper. Brush the tops of the scones with some additional maple syrup. 4. Bake the syrup-topped scones in a 375° oven for about 15 minutes or till golden brown. Makes 12 scones. | |
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Reply
| | | From: Genie· | Sent: 5/25/2008 9:39 PM |
CRANBERRY-TANGERINE SCONES
2 cups all purpose flour
1/3 cup sugar
2 tablespoons grated tangerine peel (I use orange peel)
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
1/2 cup dried cranberries
1/4 cup creme fraîche or sour cream
3 tablespoons fresh tangerine juice (I use fresh orange juice)
1 large egg
2 teaspoons unsalted butter, melted
2 teaspoons raw sugar*
Preheat oven to 425 degrees F. Line baking sheet with parchment paper.
Whisk flour, 1/3 cup sugar, peel, baking powder, and salt in bowl to blend. Add 1/2 cup chilled butter. Using fingertips, rub in until mixture resembles coarse meal. Mix in cranberries.
Whisk crème fraiche, tangerine juice, and egg in medium bowl to blend. Gradually add to flour mixture, using fork to toss until moist clumps form. Knead dough briefly on lightly floured surface until smooth. Pat dough into 8-inch round. Cut into 8 equal wedges. Transfer to prepared baking sheet, spacing apart. Brush with melted butter; sprinkle with raw sugar.
Bake until golden brown, about 12 minutes. Serve warm or at room temperature. (Can be made up to 1 month ahead. Cool completely. Wrap in aluminum foil; freeze. Serve at room temperature.) Serves 8
*Also called turbinado or demerara sugar; available at natural foods stores and most supermarkets. | |
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Reply
| | | From: Genie· | Sent: 6/9/2008 3:56 AM |
| Apricot-Cream Scones
Servings: Makes 6 scones
For the Scones:
1 3/4 cups all-purpose flour
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons grated orange peel
1/4 teaspoon salt
1/4 cup cold unsalted butter
1/2 cup finely chopped dried apricots* (See Note Below)
1/4 cup sour cream
1 egg
3 tablespoons milk
For the Topping:
2 teaspoons orange juice
1 tablespoon coarse sugar
Apricot-Butter Spread: (optional)
2/3 cup butter, softened
4 tablespoons apricot preserves
To Make the Scones :
Preheat oven to 375°F (190°C).
Combine 1 1/2 cups flour, 1/4 cup sugar, baking powder, baking soda, orange peel and salt in large bowl; cut in 1/4 cup cold butter until mixture resembles coarse crumbs. Coat apricots with remaining flour in small bowl; stir into flour mixture.
Combine sour cream, egg and milk in same small bowl. Stir into flour mixture just until moistened (1 minute). Turn dough onto lightly floured surface; knead 5 to times until smooth. Pat dough to 7-inch circle on greased baking sheet. Score into 6
wedges; do not separate. Topping:
Brush dough with orange juice; sprinkle with 1 tablespoon sugar. Bake for 18 to 23 minutes or until lightly browned. Serve with Apricot-Butter Spread, jam or preserves, jelly, double or clotted cream, or creme fraiche. Makes 6 scones.
To Make Apricot-Butter Spread:
Combine 2/3 cup softened butter and apricot preserves in small bowl. Cover, and refrigerate until ready to serve scones. Put two tablespoons of Apricot-Butter Spread into six (6) small butter ramekins, and serve with each scone. *Note on Substitutions* If desired, substitute 1/2 cup of your favorite dried fruit for the
dried apricots in this recipe. If you are substituting another dried fruit for the apricots, you can also substitute another flavor preserves to make the "Butter Spread" in this recipe. For example; for Peach-Butter Spread; use peach preserves instead of apricot preserves.
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Reply
| | | From: Genie· | Sent: 6/12/2008 1:52 AM |
| Irish Orange Buttermilk Scones
3 c. flour
1/3 c. sugar
2 1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
12 tbsp. cold unsalted butter
1 c. + 1 tbsp. buttermilk
3/4 c. currants
1 tsp. grated orange rind, orange
part only
GLAZE
1 tbsp. heavy cream
1/4 tsp. cinnamon
2 tbsp. sugar
1. Preheat oven to 425 degrees. Combine flour, sugar, baking powder, baking soda, and salt in a bowl. Mix well, stirring with a fork.
2. Cut the butter into the flour mixture, using a pastry blender, fingertips or 2 knives, until it looks like bread crumbs.
3. Add buttermilk, currants and orange rind. Mix until dry ingredients are moist.
4. Gather the dough on a lightly floured surface and knead lightly about 12 times. Pat the dough into a circle. Cut out with a 2 inch round biscuit cutter into approximately 18 pieces.
5. Combine the glaze ingredients, and brush glaze on biscuits. Bake for 12 minutes or until browned. 6. Serve hot with clotted cream and fruit preserves.
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Reply
| | | From: Genie· | Sent: 6/19/2008 3:44 PM |
Chocolate Chip Scones Yield: 8 servings 2 cups Flour
2 tsp Baking powder
1/2 cup Sugar
1/2 tsp Salt
1/4 cup Butter, cold cubes
2 Eggs
1/2 cup Cream
1 Egg, beaten
1 cup Chocolate Chips Sift all the flour, baking powder, sugar, and salt into a large bowl. Then cut the cold butter into cubes and mix into the dry ingredients with your hands. Mix until the butter is about pea size balls. Add the eggs one at a time and mix them in thoroughly. Then add the cream and chocolate chips and mix well. The dough will be wet. Line a baking sheet with parchment paper or spray with cooking spray to make sure the scones will not stick. Form the dough into shapes like triangles or squares. You can shape the dough into a large disc and pat it out to about 1/2 thick and score it into 6 or 8 pieces. Egg wash over the scones and bake at 375 F for about 35 minutes or until golden brown and baked through. Remove the scones from the oven and let cool. When cool, cut where you scored it serve and enjoy. | |
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Reply
| | | From: Genie· | Sent: 7/20/2008 2:21 AM |
| Blueberry Scones with Melted Peaches
2 lbs frozen sliced peaches - or
2 1/2 lbs fresh peaches, peeled and sliced
1/3 cup brown sugar
3 tbsp instant pearl tapioca
1 tsp ground cinnamon
1 tsp lemon juice
1 2/3 cup flour
3 1/2 tbsp plus 2 tsp granulated sugar
1 1/2 tbsp baking powder
1/4 tsp salt
6 tbsp butter, chilled and cut into pieces
1 1/2 cups blueberries
1/2 cup plus 2 tbsp heavy cream
Preheat oven to 350 F. Grease a 13 x 9 inch baking pish. In a large bowl, combine the peaches, brown sugar, tapioca, cinnamon, and lemon juice. Let rest, toss occasionally. In another large bowl, whisk together the flour, 3 1/2 tablespoons granulated sugar, baking powder, and salt. Using your fingers, blend in the butter until the mixture resembles coarse crumbs. Stir in the blueberries, then 1/2 cup cream. Combine until the dough just comes together. Turn out onto a floured work surface and pat into a 1-inch thick round. Cut into 8 wedges. Pour the peach mixture into the baking dish. Arrange the wedges on top. Brush with the remaining 2 tablespoons of cream and then sprinkle with the remaining 2 teaspoons of granulated sugar. Bake until the scones are golden. Let cool for 10 minutes before serving. Yield: 8 servings
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Reply
| | | From: Genie· | Sent: 8/3/2008 3:36 AM |
| Pumpkin Scones
1/2 cup sugar
3-1/2 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
3 tsp. ginger powder
1/2 cup margarine
2 cups pureed pumpkin
In a large mixing bowl, combine dry ingredients (flour, sugar, baking powder,
baking soda and ginger).
Cut in margarine, adding a bit at a time until mixed. Add pumpkin and combine
well.
On a lightly floured surface, knead dough a few times, pushing it into a
large circle, a few inches thick.
Cut into 12 or so triangular pieces. Imagine you are cutting a pizza so that
you get even, triangular slices.
Bake at 425º F., for 12 to 15 minutes, or until done.
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Reply
| | | From: Genie· | Sent: 8/13/2008 6:48 PM |
| Raspberry & Chocolate Scones
2 cups (280 grams) all purpose flour
1/3 cup (65 grams) granulated white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons (75 grams) unsalted butter, cold and cut
into pieces
2 ounces dark chocolate chunks or chips (about 1/2
cup) (50 grams)
3/4 cup fresh or frozen raspberries
1/2 cup (120 ml) whole milk plain yogurt
1 1/2 teaspoons pure vanilla extract
1 large egg, lightly beaten
Egg mixture for brushing tops of scones:
1 large egg, lightly beaten
1 tablespoon milk or cream
Preheat oven to 375 degrees F (177 degrees C) and
place rack in middle of oven. Line a baking sheet with
parchment paper.
In a large bowl, whisk together the flour, sugar,
baking powder, baking soda and salt. Cut the butter
into small pieces and blend into the flour mixture
with a pastry blender or two knives. The mixture
should look like coarse crumbs. Stir in the chocolate
chunks (chips) and raspberries. In a small measuring
cup whisk together the yogurt, vanilla extract, and
egg. Add this mixture to the flour mixture and stir
just until the dough comes together. Do not over mix.
Transfer to a lightly floured surface and knead the
dough gently four or five times and then pat, or roll,
the dough into a circle that is about 7 inches (18 cm)
round and about 11/2 inches (3.75 cm) thick. Cut the
dough into eight triangles. Place the scones on the
baking sheet. Make an egg wash of one well-beaten egg
mixed with 1 tablespoon milk and brush the tops of the
scones with this mixture.
Bake for about 18 to 20 minutes or until golden brown
and a toothpick inserted in the middle comes out
clean. Remove from oven and then turn your broiler on
high. Sprinkle confectioners (powdered or icing) sugar
over the tops of the scones and place them under the
broiler. Broil for just a few seconds, turning the pan
as necessary, until the sugar has melted and turns
golden brown. Make sure to watch the scones carefully
as the sugar will burn very quickly. Transfer to a
wire rack to cool.
Makes about 8 scones.
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Reply
| | | From: Genie· | Sent: 8/21/2008 10:38 PM |
| Double Orange Scones with Orange Butter 1 (11-ounce) can broken mandarin orange sections, drained
1 cup all-purpose flour
1 cup whole wheat flour
3 tablespoons sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons grated orange rind
1/3 cup butter, cut up
1/3 cup milk
1 large egg, lightly beaten
1 tablespoon sugar (for topping)
Press orange sections between paper towels to remove excess moisture. Set aside. Combine flours, sugar, baking powder, salt, and orange rind; cut in butter with a pastry blender until mixture is crumbly. Add orange sections, milk and egg, stirring just until moistened. Turn dough out onto a lightly floured surface; knead 5 or 6 times. Pat into an 8-inch circle on a lightly greased baking sheet. Cut into 8 wedges, and place 1 inch apart. Sprinkle with 1 tablespoon sugar. Bake at 400 degrees F for 20 minutes or until scones are golden brown.
Serve with Orange Butter.
Servings: 8
Source: Dairy Council of California
ORANGE BUTTER:
1/2 cup butter, softened
2 tablespoons orange marmalade
Combine butter and orange marmalade, stirring until blended. Yields 1/2 cup.
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Reply
| | | From: Genie· | Sent: 9/18/2008 3:46 AM |
Almond-Crumb Scones Like scones? Then you’ll love these almond-crumb delights! They bake with a sweet, buttery almond streusel topping. Yield: 8 scones Almond Streusel:
2 tablespoons butter or margarine (firm)
3 tablespoons Gold Medal® all-purpose flour
2 tablespoons sugar
2 tablespoons finely chopped almonds, toasted Dough:
1/2 cup butter or margarine (firm)
2 cups Gold Medal® all-purpose flour
1/4 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup chopped almonds, toasted
1 egg
1/2 cup half-and-half Heat oven to 400 F. Make Almond Streusel:
Cut butter into remaining ingredients until crumbly. Set aside. Make Dough:
Cut butter into flour, sugar, baking powder and salt in large bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in almonds. Stir in egg and just enough half-and-half so dough leaves side of bowl and forms a ball. Turn dough onto lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Pat or roll into 9-inch circle on ungreased cookie sheet. Sprinkle with streusel; press lightly into dough. Cut into 8 wedges, but do not separate. Bake about 15 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm. Success Hint: Count to 10! Overkneading the dough will make your scones tough. Tip: To toast almonds or other nuts, heat oven to 350 F and bake in an ungreased baking pan about 10 minutes, stirring occasionally, until golden brown. | |
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Reply
| | | From: Genie· | Sent: 10/13/2008 6:26 PM |
| Buttermilk-Cheese Scones
Prep Time: 10 minutes min
Cook Time: 20 minutes min
Ingredients
3 cups all-purpose flour
1 teaspoon baking powder
3 tablespoons cold unsalted butter, cut into small pieces
1 cup shredded Gruyère or Swiss cheese
1/2 cup grated Parmesan
1 tablespoon fresh chopped thyme
1 teaspoon hot pepper flakes
1 1/4 cups buttermilk
Preparation
Heat oven to 400º F. Lightly coat a baking sheet with vegetable
cooking spray.
In a food processor, combine the flour, baking powder, and butter and
pulse until the mixture resembles coarse breadcrumbs. Transfer to a
large bowl and add the 2 cheeses, thyme, hot pepper flakes, and
buttermilk. Stir until the mixture sticks together. (It will be
slightly crumbly.)
Transfer the dough to a work surface and knead gently until it comes
together, about 30 seconds. Shape the dough to form an even, flat
round about 1 inch thick. Cut the dough into 12 wedges. Place them
about 2 inches apart on the baking sheet.
Bake until the scones are light golden brown, 18 to 20 minutes. Remove
with a metal spatula. These are best served fresh but can be made up
to 2 days ahead. Wrap in foil and reheat in a 250º F oven for 10
minutes. Store in an airtight container.
Yield
12 scones
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