How do you make scones?!
Answers:
* Cherry & White Chocolate Scones
Ingredients:
2 Cups all purpose flour
1/4 Cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 dried tart Michigan Cherries
1/2 cup white chocolate chips
1 teaspoon grated lemon peel
1 1/3 Cups whipping (heavy) cream
1 Cup powdered sugar
2 to 3 tablespoons lemon juice
1!. Heat oven to 400 degrees F!. Line a cookie sheet with parchment paper!.
2!. In large bowl, mix flour, granulated sugar, baking powder and salt withfork!. Mix in dried cherries, white chocolate chips, and lemon peel!. Add whipping cream all at once; stir just until dry ingredients are moistened!.
3!. On floured surface, gently knead dough 6 or 7 times or until smooth!. Divide dough into 2 equal amounts!. Pat each into a round, about 3/4 inchthick!. Cut each round into 6 or 8 sections like a pie, (depending on your preference)!. Place the triangles onto the cookie sheet, spacing about 2 inches apart!.
4!. Bake 11-13 minutes or until light golden brown!. Cool 15 minutes!. Meanwhile, in a small bowl, stir powdered sugar and enough lemon juice until smooth and think enough to drizzle!. Drizzle over scones!. Serve warm or at room temperature!.
Note: The drizzle is optional, these scones are equally tasty without the drizzle!. also these freeze well wrapped in foil and placed in plastic bags,so you always have something to pull out of the freezer when company comes!
*Walnut Raisin Scones
INGREDIENTS
2 cups all-purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon grated lemon zest
1/2 cup butter, cubed
3/4 cup chopped walnuts
1/2 cup raisins
3/4 cup buttermilk
2 tablespoons buttermilk
2 tablespoons white sugar
2 tablespoons chopped walnuts
DIRECTIONS
1!.In a large bowl combine flour, sugar, baking powder, baking soda, salt and lemon peel!.
2!.With a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal!. Mix in all but 2 tablespoons of the nuts and the raisins!. Mix in buttermilk with fork!.
3!.Gather the dough into a ball and knead for about 2 minutes on lightly floured board!.
4!.Roll or pat out 3/4 inch thick!. With a chef's knife cut into 3 inch triangles!. Place, spaced 1inch apart, on a greased baking sheet!. Brush tops with remaining 1 tablespoon buttermilk; sprinkle with the remaining sugar and the nuts!.
5!.Bake in center of 425 degree F (220 degrees C) oven about 15 minutes or until nicely browned!. Serve warm with butter or jam!.
*Cream Scones
2 cups (280 grams) all-purpose flour
1/4 cup (50 grams) granulated white sugar
2 teaspoons (10 grams) baking powder
1/8 teaspoon salt
1/3 cup (76 grams) cold unsalted butter
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1/2 cup (120 ml) heavy whipping cream or milk
Glaze:
1 large egg, lightly beaten
1 tablespoon cream or milk
Garnish:
Jam or Preserves
Clotted or Whipped Cream
Direction!.
1!.Preheat oven to 375 degrees F (190 degrees C) and place rack in middle of oven!. Line a cookie sheet with parchment paper!.
2!.In a large bowl, whisk together the flour, sugar, baking powder 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!. In a small measuring cup combine the whipping cream, beaten egg and vanilla!. Add this mixture to the flour mixture!. Stir until just combined!. Do not over mix!.
3!.Knead dough gently on a lightly floured surface!. Roll or pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3!.75 cm) thick!. Cut this circle into 8 triangular sections!. Alternatively, you can cut the dough into rounds with a 2 1/2 inch (6!.5 cm) cookie cutter!. Make a glaze of one well-beaten egg with 1 tablespoon cream or milk!. Brush the tops of the scones with this mixture!. This helps to brown the tops of the scones during baking!.
4!.Bake for about 15 - 18 minutes or until lightly browned and a toothpick inserted into the center of a scone comes out clean!. Remove from oven and then turn your broiler on high!. Sift confectioners (powdered or icing) sugar heavily 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!. Serve with Devon cream or softly whipped cream and your favorite jam!.
These scones freeze very well!.
#Makes 8 triangular scones or 10 - 2 1/2 inch (6!.5 cm) round scones!.
*Dried Fruit Scones
2 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons sugar
1/2 teaspoon salt
3 tablespoons butter
1 egg, beaten
3/4 cup milk (approx!.)
1/2 cup raisins, currants, cranberries, or chopped dried apricots & cheese!.
Direction!.
1!.Mix the dry ingredients together in a medium bowl!. Cut in thWww@FoodAQ@Com
Ingredients:
2 Cups all purpose flour
1/4 Cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 dried tart Michigan Cherries
1/2 cup white chocolate chips
1 teaspoon grated lemon peel
1 1/3 Cups whipping (heavy) cream
1 Cup powdered sugar
2 to 3 tablespoons lemon juice
1!. Heat oven to 400 degrees F!. Line a cookie sheet with parchment paper!.
2!. In large bowl, mix flour, granulated sugar, baking powder and salt withfork!. Mix in dried cherries, white chocolate chips, and lemon peel!. Add whipping cream all at once; stir just until dry ingredients are moistened!.
3!. On floured surface, gently knead dough 6 or 7 times or until smooth!. Divide dough into 2 equal amounts!. Pat each into a round, about 3/4 inchthick!. Cut each round into 6 or 8 sections like a pie, (depending on your preference)!. Place the triangles onto the cookie sheet, spacing about 2 inches apart!.
4!. Bake 11-13 minutes or until light golden brown!. Cool 15 minutes!. Meanwhile, in a small bowl, stir powdered sugar and enough lemon juice until smooth and think enough to drizzle!. Drizzle over scones!. Serve warm or at room temperature!.
Note: The drizzle is optional, these scones are equally tasty without the drizzle!. also these freeze well wrapped in foil and placed in plastic bags,so you always have something to pull out of the freezer when company comes!
*Walnut Raisin Scones
INGREDIENTS
2 cups all-purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon grated lemon zest
1/2 cup butter, cubed
3/4 cup chopped walnuts
1/2 cup raisins
3/4 cup buttermilk
2 tablespoons buttermilk
2 tablespoons white sugar
2 tablespoons chopped walnuts
DIRECTIONS
1!.In a large bowl combine flour, sugar, baking powder, baking soda, salt and lemon peel!.
2!.With a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal!. Mix in all but 2 tablespoons of the nuts and the raisins!. Mix in buttermilk with fork!.
3!.Gather the dough into a ball and knead for about 2 minutes on lightly floured board!.
4!.Roll or pat out 3/4 inch thick!. With a chef's knife cut into 3 inch triangles!. Place, spaced 1inch apart, on a greased baking sheet!. Brush tops with remaining 1 tablespoon buttermilk; sprinkle with the remaining sugar and the nuts!.
5!.Bake in center of 425 degree F (220 degrees C) oven about 15 minutes or until nicely browned!. Serve warm with butter or jam!.
*Cream Scones
2 cups (280 grams) all-purpose flour
1/4 cup (50 grams) granulated white sugar
2 teaspoons (10 grams) baking powder
1/8 teaspoon salt
1/3 cup (76 grams) cold unsalted butter
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1/2 cup (120 ml) heavy whipping cream or milk
Glaze:
1 large egg, lightly beaten
1 tablespoon cream or milk
Garnish:
Jam or Preserves
Clotted or Whipped Cream
Direction!.
1!.Preheat oven to 375 degrees F (190 degrees C) and place rack in middle of oven!. Line a cookie sheet with parchment paper!.
2!.In a large bowl, whisk together the flour, sugar, baking powder 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!. In a small measuring cup combine the whipping cream, beaten egg and vanilla!. Add this mixture to the flour mixture!. Stir until just combined!. Do not over mix!.
3!.Knead dough gently on a lightly floured surface!. Roll or pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3!.75 cm) thick!. Cut this circle into 8 triangular sections!. Alternatively, you can cut the dough into rounds with a 2 1/2 inch (6!.5 cm) cookie cutter!. Make a glaze of one well-beaten egg with 1 tablespoon cream or milk!. Brush the tops of the scones with this mixture!. This helps to brown the tops of the scones during baking!.
4!.Bake for about 15 - 18 minutes or until lightly browned and a toothpick inserted into the center of a scone comes out clean!. Remove from oven and then turn your broiler on high!. Sift confectioners (powdered or icing) sugar heavily 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!. Serve with Devon cream or softly whipped cream and your favorite jam!.
These scones freeze very well!.
#Makes 8 triangular scones or 10 - 2 1/2 inch (6!.5 cm) round scones!.
*Dried Fruit Scones
2 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons sugar
1/2 teaspoon salt
3 tablespoons butter
1 egg, beaten
3/4 cup milk (approx!.)
1/2 cup raisins, currants, cranberries, or chopped dried apricots & cheese!.
Direction!.
1!.Mix the dry ingredients together in a medium bowl!. Cut in thWww@FoodAQ@Com
This are really good i eat then when i get a chance
Maple Pecan Scones
3 1/2 cups All-purpose flour
1 cup Pecans -- finely chopped
4 teaspoons Baking powder
1 teaspoon Salt
2/3 cup Vegetable shortening
1 cup Milk
1/2 cup Maple syrup
1/2 teaspoon Maple flavoring
Preheat oven to 425 degrees; grease a large baking sheet!.
In a large bowl, combine flour, pecans, baking powder and salt!. With a pastry blender, or two knives, cut in the shortening until mixture resembles coarse crumbs!.
Add milk, 1/3 cup of the syrup and the maple flavoring 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 remaining maple syrup!.
Bake for 15 to 18 minutes, or until golden brown!. Serve warm!.
Marble Scones
4 cups Unsifted all-purpose flour
1/3 cup Sugar
4 teaspoons Baking powder
1 teaspoon Salt
1/2 teaspoon Baking soda
2/3 cup Butter
1 1/3 cups Buttermilk
2 teaspoons 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 dough 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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Maple Pecan Scones
3 1/2 cups All-purpose flour
1 cup Pecans -- finely chopped
4 teaspoons Baking powder
1 teaspoon Salt
2/3 cup Vegetable shortening
1 cup Milk
1/2 cup Maple syrup
1/2 teaspoon Maple flavoring
Preheat oven to 425 degrees; grease a large baking sheet!.
In a large bowl, combine flour, pecans, baking powder and salt!. With a pastry blender, or two knives, cut in the shortening until mixture resembles coarse crumbs!.
Add milk, 1/3 cup of the syrup and the maple flavoring 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 remaining maple syrup!.
Bake for 15 to 18 minutes, or until golden brown!. Serve warm!.
Marble Scones
4 cups Unsifted all-purpose flour
1/3 cup Sugar
4 teaspoons Baking powder
1 teaspoon Salt
1/2 teaspoon Baking soda
2/3 cup Butter
1 1/3 cups Buttermilk
2 teaspoons 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 dough 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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