A Scone Selection by brianjwood

[rottiedogs]

A Scone Selection
Submitted by brianjwood on November 21, 2002 at 7:25 am

DESCRIPTION
A Scone Selection

SUMMARY
Yield 0 File under Muffins Quickbreads Scones

INSTRUCTIONS
Get lots of strawberry jam and clotted cream in.
Cheers, brian

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Title: Lemon Scones
Categories: Breads,Breakfast
Yield: 16 Servings

4 c All-purpose flour 3,Sifted
-times with 2 Tbs
Baking powder
1/4 c Sugar
1/4 t Salt
3 T lemon peel,Grated
1/2 c (1 stick) butter,Unsalted
-cut into 1/2-inch
Pieces
2 Eggs,room temperature,
-beaten to blend
2/3 c Milk (or buttermilk)
All-purpose flour (for
-rolling)
Whipping cream

Makes 16 to 20

Preheat oven to 450 F. Grease and flour baking sheets. Sift flour, sugar and salt into deep bowl. Stir in peel. Cut in butter until mixture resembles coarse meal. Blend in eggs and just enough milk or buttermilk to form soft but not sticky dough. Turn dough out onto lightly floured surface. Gently roll or pat dough to about 1/2-inch thickness, lightly flouring as necessary to prevent sticking. Cut out rounds using 2-inch flourd biscuit cutter. Set 1/2 inch apart on prepared baking sheets. Brush with cream. Bake until scones are golden brown, 12 to 15 minutes.

Bon Appetite

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Title: Lemon Walnut Scones
Categories: Breads
Yield: 6 Servings

1 1/3 c Unbleached all-purpose flour
1/4 c light brown,Firmly Packed
-sugar
1 T Double-acting baking powder
3/4 t Baking soda
1 t Salt
3/4 Stick (6 Tbsp) cold,Unsalted
-butter,cut into bits
2/3 c Whole-wheat flour
1/3 c Miller's bran (try a natural
-food store)
3/4 c walnuts,Chopped
2/3 c Raisins
1 1/2 T lemon rind,Freshly Grated
1 lg Egg
1/2 c Buttermilk

* egg wash, made by beating 1 large egg yolk with 1 tsp water *
softened butter, assorted jams as accompaniments .Into a bowl, sift together the unbleached flour, brown sugar, baking powder, soda & salt. Blend in the butter until mixture resembles coarse meal, and stir in the whole-wheat flour, bran, walnuts & raisins until the mixture is combined. In a small bowl, whisk together the rind, egg & buttermilk, add this mixture to the flour mixture and stir the mixture with a fork until it just forms a sticky but manageable dough. Knead the dough lightly on a floured surface for 30 seconds and pat it gently into a 3/4 inch thick round. Cut out rounds with a 2 or 2-1/4 inch cutter dipped in flour and arrange them on a buttered baking sheet. Form the scraps into a ball, pat into 3/4 inch thick round & repeat. Arrange the rounds on the baking sheet, brush the
tops with the egg wash, and bake the scones in the middle of a
pre-heated 400 degree oven for 15 - 17 minutes or until golden. Serve the scones warm with the butter and jams. Per Serving: 230 calories, 5 gm protein, 30 gm carbohydrate, 11 gm fat, 39 mg cholestrol, 329 mg sodium.

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Title: Maple Pecan Scones
Categories: Breakfast
Yield: 12 Servings

3 c Flour
1 c Pecans,chopped
1 1/2 T Baking powder
3/4 t Salt
3/4 c Cold butter,Unsalted
2/3 c Maple syrup plus a little
-extra for brushing
1/3 c Heavy cream

Heat oven to 350'F. Grease and flour a 9-x-13 baking sheet. In a
large bowl stir together the flour, pecans, baking powder, and salt. Cut in the butter until the mixture resembles coarse meal. Set aside. In another bowl, whisk together the maple syrup and cream. Make a well in the center of the dry ingredients and pour in the liquid mixture, combining with swift strokes until the dough clings together. Roll out about two inches thick on a lightly floured surface. Cut scones with a three-inch round biscuit cutter and place on baking sheet about two inches apart. Brush tops with additional maple syrup, and bake for fifteen to twenty minutes or until lightly browned. Transfer to a rack and cool.

Source: Americas, September, 1995

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Title: Marble Scones - Country Cooking
Categories: Breads,Chocolate
Yield: 8 Servings

4 c Unsiftcd all-purpose flour
1/3 c Sugar
4 t Baking powder
1 t Salt
1/2 t Baking soda
2/3 c Butter
1 1/3 c Buttermilk
2 t Vanilla extract
2 1-oz squares semisweet
-chocolate,melted

Heat oven to 425'F. Grease large baking sheet. In large bowl,
combine flour, sugar, baking powder, salt, and baking soda. With
pastry blender or 2 knives, cut the butter in until mixture resembles coarse crumbs. Remove 1 1/4 C flour mixture to medium-size bowl. In small bowl, combine buttermilk and vanilla. In cup, combine 1/4 C buttermilk mixture and the chocolate. Add remaining buttermilk mixture to remaining flour mixture in large bowl and mix lightly with fork until it clings together and forms a soft dough. Add chocolate mixture to the reserved 1 1/4 C flour mixture in medium-size bowl and stir with fork until it forms a soft dough. Turn both doughs out onto lightly floured surface; divide chocolate dough into 6 pieces. Dot 3 chocolate pieces over surface of plain dough. Fold plain dough
over and dot with remaining 3 pieces chocolate dough; knead 5 or 6 times to marbleize dough. Divide dough in half. With lightly floured rolling pin, roll one half of dough into a 7-inch round. Cut into 4 wedges. Repeat with remaining half of dough. Place scones, 1 inch apart, on greased baking sheet. Pierce tops with tines of fork. Bake scones 15 to 18 minutes or until golden brown. Serve warm.

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Title: Margaret's Scones
Categories: Breads
Yield: 12 Servings

2 c All Purpose Flour
3 t Baking Powder
1/2 t Salt
2 T Granulated Sugar
2 T Shortening,chilled
2 Eggs
1/3 c Milk
3/4 c Raisins

Servings: 12

Sift dry ingredients together in a mixing bowl. Cut in shortening until it is the size of small peas. Using a small bowl, beat eggs, then beat in milk and pour into flour mixture. Stir just until blended; do not overmix or dough will become tough. Fold in raisins. Roll out dough on floured surface until 2 inches thick, then cut into rounds on greased baking sheet. Bake in oven preheated ot 425 degrees for 12 - 15 minutes, or until lightly browned. Makes about a dozen.

Recipe by Margaret Hayes. These scones appear in the movie The Dance Goes On. Montreal actress Louise Marleau takes them to a Gaspe fair.

From The Gazette, 91/09/18. Posted by James Lor.

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Title: Molasses & Ginger Scones
Categories: Breads
Yield: 6 Servings

1 7/8 c Whole wheat flour,-OR-
2 c Unbleached white
2 T Brown sugar,firmly packed
1/2 t Baking soda
1 T Baking powder
1/2 t Ginger
4 T Butter,cut into bits
1 lg Egg,beaten
2 T Molasses
1/2 c Lowfat yogurt
1/4 c Raisins

PREHEAT OVEN TO 425F. Line a cookie sheet with parchment. Using a wooden spoon, mix the flour, sugar, baking soda and powder and ginger together. Stir in the butter, then the egg, followed by the molasses, yogurt and raisins. Mix until too thick to stir. Flour a flat surface and turn the dough onto it. Form the dough into a ball and knead until it holds together nicely, adding flour if the dough sticks to your hands. The dough should be slightly tacky. Pat the ball down to 1/2-inch thickness, and cut hearts from it. Place the hearts on the
cookie sheet and bake until golden brown and firm, about 15 minutes. Serve with jam and tea. Makes 6 large heart-shaped scones.

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Title: Old Fashioned Cream Scones
Categories: Scones
Yield: 1 Servings

2 c Unsifted all purpose flour
3 t Baking powder
2 T Sugar
1/2 t Salt
4 T Butter
2 Eggs,beaten -- see note
1/3 c Heavy cream
2 t Sugar

I often add dried cranberries and minced orange zest to the dry
ingredients before adding the eggs and cream.

Note: Reserve 1 Tablespoon egg white for brushing on top.

Preheat oven to 400 degrees.

Combine flour, baking powder, 2 Tablespoons sugar and salt. Cut in butter with your fingers, a fork or two knives. Beat eggs slightly with cream, and stir into flour mixture. Turn out onto a lightly floured surface and knead only until dough sticks together. Divide in two parts. Rolls each part out into a circle that is 1" thick and 6" in diameter. Cut each circle into 4 wedges, and put wedges on ungreased baking sheet. Bake for 15 minutes.

Recipe By : From the 1966 _SUNSET_Cook_Book_of_Breads_

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