Here today, scone tomorrow

Here Today, Scone tomorrow

Delicious Scone recipes by sconerecipe.net

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Cheese Scones

• Ingredients

• 2 c All-Purpose Flour3/4 c Grated Parmesan Cheese2 ts Baking Powder1 ts Dried Oregano, Crumbled1/4 ts Salt4 tb Butter, Chilled And Cut Into- Small Pieces1/2 c Milk2 lg Eggs, Lightly Beaten1 ts Tabasco Pepper Sauce3/4 c Finely Chopped Onion

• Instructions

• To vary the flavor, throw in a half cup of chopped reconstituted sun-dried tomatoes, make them with Cheddar cheese instead of Parmesan, or try other herbs such as basil or dill.

• Preheat the oven to 400 degrees F. In a large bowl or a food processor, mix the flour, cheese, baking powder, oregano and salt.Cut in the butter, using a pastry blender, two knives, or pulses of the food processor, until the mixture resembles coarse crumbs.Transfer the mixture to a large bowl, if blended in a food processor.

• In a small bowl, stir together the milk, eggs and Tabasco sauce. Make a well in the center of the dry ingredients and add the milkmixture, stirring to combine. Mix in the onion. The dough will be sticky.

• Lightly butter a baking sheet. With lightly floured hands, pat the dough into a 9 inch circle in the center of the baking sheet. Cutthe circle into 8 wedges. Bake the scones for 20 to 25 minutes, or until lightly browned.

• Recipe from http://www.sconerecipe.net/


Herb Scones

Ingredients•1/2 lb Mealy potatoes4 tb Flour1/4 ts Salt4 tb Oil2 tb Chopped parsley1/2 ts Dried dill1/4 ts Savory1/4 ts Marjoram1/4 ts Powdered sageOil for frying

•Instructions

•Boil or bake the potatoes, then pass through a foodmill. Mix the flour, salt, oil & herbs with the potatoes. On a floured board, rollthis dough to a thickness of about 1/4 inch.•Cut into triangles 3 or 4 inches wide. Fry in very hot oil on both sides until light golden.

•Recipe from http://www.sconerecipe.net/


Raisin Scones

•Ingredients

• 2 c Flour2 ts Baking powder1/2 ts Baking soda1/2 ts Ground nutmeg8 tb (1 stick) cold unsalted butter, cut up1 c Raisins2 tb Sugar1 Yolk of a large egg3/4 c Buttermilk or plain yogurt1 White of a large eggAdditional sugar for sprinkling

• Instructions• 1. Heat oven to 375F. Put flour, baking powder, soda, nutmeg, and salt into a large bowl. Stir to mix well. Add butter and cut in with a pastry blender

or rub in with your fingers, until the mixture looks like fine granules. Add raisins and sugar; toss to distribute evenly.• 2. Add egg yolk to buttermilk in a measuring cup and whisk with a fork to blend. Pour over the flour mixture and stir with a fork until a soft dough

forms.• 3. Turn out dough onto a lightly floured surface and give 10-12 kneads. Cut dough in half. Knead each half briefly into a ball; turn smooth side up and

pat into a 6 inch circle. Cut in 6 wedges, but do not separate wedges.• 4. In a small bowl, beat the egg white with a fork until just broken up. Brush to top of each scone with the egg white, and sprinkle

lightly with sugar. With a pancake turner, carefully transfer the two cut circles to an ungreased cookie sheet. If necessary, reshapecircles so that the 6 wedges in each are touching. This will keep the raisins from burning. 5. Bake 18-22 minutes or until medium brown.Cool on a wire rack. After 5 minutes pull the wedges apart and cover loosely with a dish towel.

• Note: Egg white and sugar can be added before freezing the unbakedscones.



Lemon Scones

•Ingredients

• 2 c Flour; sifted2 tb Sugar2 tb Lemon Peel; grated2 tb Baking Powder1/2 ts Salt1/2 c Butter; chilled1 Egg; slightly beaten2/3 c Buttermilk; at room-temperature1 ts Lemon Extract1/4 c Currants; optional1/4 c Almonds; blanched and-chopped

• GLAZE1 1/2 tb Fresh Lemon Juice1 tb Sugar

• Instructions

• Preheat oven to 425øF. Lightly grease a baking sheet or use nonstick cooking spray. Combine flour, sugar, lemon peel, baking powder and salt. With a pastry blender or food processor, cut butter into flour mixture until the texture of coarse meal. Add egg, 1/3 cup of the buttermilk and lemon extract. Add remaining buttermilk, a tablespoon at a time, if needed, to make a soft dough.

• Turn dough onto a lightly floured board and knead in currants and almonds. Divide dough into half. Shape each half into a smooth ball. Press out each ball with your hand into a 6" round. Cut each round into 4 wedges. For glaze, mix lemon juice with sugar, brush over scones. Place on baking sheet 1" apart. Bake in the top third of oven 15 minutes or until golden brown. Remove from pan and cool slightly on wire rack. Serve warm. Reheat on oven rack at lowest position under broiler for 2 minutes.


Apple Scones

•Ingredients

• 2 cups All purpose flour1/4 cups Granulated sugar2 teaspoons Baking powder1/2 teaspoons Baking soda1/2 teaspoons Salt1/4 cups Cold butter or margarine1 Shredded apple1/2 cups Milk

• Milk for brushing topsSugar for sprinklingCinnamon for sprinkling

• Instructions

• Measure flour, sugar, baking powder, soda and salt into large bowl. Cut in butter until crumbly. Add shredded apple and milk. Stir to form stiff dough. Turn out on lightly floured surface. Knead gently 8-10 times. Pat into two six inch circles. Place on greased baking sheet. Brush tops with milk. Sprinkle with sugar and cinnamon.

• Score each top into 6 pie shaped wedges. Bake in 425 F oven for 15 minutes until browned and risen. Serve warm with butter.


Basic Scone recipe

•Ingredients

• 2 cups All purpose flour1 tablespoon Baking powder1/2 teaspoons Salt5 tablespoons Sweet butter1/4 cups Vegetable shortening1/3 cups Milk

• Instructions

• Place the baking sheet in the oven and preheat to 450 degrees F. Sift the measured flour twice with the baking powder, salt, and other fine ingredients such as powdered mustard (which you would use if you were making cheese scones).

• Dice the fats into the dry ingredients, then lightly rub in with cool fingertips or a pastry blender until completely blended. Make a well in the center and stir in the milk.

• Lightly mix with a fork until the ingredients form a soft dough. Turn out onto a floured board and knead very lightly for about 30 seconds to a loose, smooth dough. Roll out with a rolling pin to approximately 3/4 inch thick. Stamp out with a 2-inch cutter or cut into triangles with a sharp knife. Lightly knead together any trimmings and roll and stamp out again. Lift with a spatula onto the HOT baking sheet, placing 1 inch apart. Brush only the tops with lightly beaten egg or milk. Bake toward the top of the oven for approximately 10 minutes, or until well risen and golden brown.

• Lift onto a wire rack with the spatula to cool.


Apricot Scones

•Ingredients

• 1 1/2 cups Flour1 cup Oat bran2 tablespoons Sugar1 tablespoon Baking powder1/2 teaspoons Salt1/2 cups Butter1 Egg, lightly beaten3 tablespoons Milk1 can (17oz) apricot halves, Drained and chopped

• Instructions• Preheat oven to 400F.• Combine flour, oat bran, sugar, baking powder and salt. Cut in butter until mixture resembles fine crumbs. Stir in

egg, milk and apricots just until dough leaves sides of bowl.• Divide dough in half; place on a lightly floured board and coat both sides with flour to seal. Form a 6" round 1" high

circle; cut into 6 wedges with a floured knife. Seperate wedges and bake 12 minutes on an ungreased cookie sheet until golden brown. Cool slightly on a wire rack; serve warm.


Mandarin Orange Scones

•Ingredients

• 1 3/4 cups all-purpose flour2 tablespoons granulated sugar1 1/4 teaspoons baking powder1/4 teaspoon baking soda1/2 teaspoon salt6 tablespoons butter1/2 cup buttermilkZest of 1 orange1 can mandarin oranges, chopped

• Instructions• Preheat oven to 425 degrees F.• By hand, mix flour, sugar, baking powder, baking soda and salt. Cut in butter. Add buttermilk, orange zest and Mandarin oranges. Turn dough onto

well-floured board. Add flour as needed. Knead dough; make eight 1-inch round wedges. Score the eight wedges. Bake for 12 to 16 minutes.

• Glaze1 cup confectioners' sugar1 teaspoon orange zest3 drops orange flavoringFresh orange juice

• Combine confectioners' sugar, orange zest, orange flavoring and enough fresh orange juice to make a runny glaze. Pour glaze over warm scones.


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