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sheet. Bake at 425F for 10 to 12 minutes or till golden. Serve hot
with butter and jam or flavoured butter or honey.
CAPE COD CRANBERRY SCONES
From: ak399@cleveland.Freenet.Edu (Carole A. Resnick)
Source: Cleveland Plain Dealer, 11/07/91
Ingredients:
------------
2 1/2 cups all purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup butter or margarine
1 cup cranberries, coarsely chopped
2 tsp grated orange peel
2/3 cup sugar
1/2 cup buttermilk or sour milk
Instructions:
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Preheat oven to 400F.
In mixing bowl, combine flour, baking powder and baking soda; cut in
butter with pastry blended or two knives. Stir in cranberries, orange
peel and sugar; stir in buttermilk just until ingredients are moistened.
Working on floured surface, shape dough into two 8-inch circles,
1/2-inch thick. Cut each circle into eight wedges and place on
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ungreased cookie sheet. Bake for 12 to 15 minutes, until lightly
browned.
CARDAMOM PINE NUT SCONES
From: c508723@umcvmb.missouri.edu (Deva)
Ingredients:
------------
1 1/2 c flour
1/2 c oat flour
1/2 c sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp (to taste) ground cardamom
1/4 c pine nuts, ground
4 tbs butter
2 eggs, lightly beaten
1/2 c cream (as needed)
Instructions:
-------------
Place the dry ingredients in a bowl and stir to mix. Add the pine nuts
and the butter and cut into the flour mixture. Stir in the eggs and add
just enough cream to make a stif dough. Put the dough on a floured
board and pat it out into a circle about 1/4-1/2 inch thick. Cut into
wedges and place wedges on a cookie sheet at least one inch apart. Bake
at 400 degrees for 15 minutes or til nicely browned. Sprinkle with
additional cardamom and serve with plum jam.
Note:
-----
You may increase the amount of cardamom or substitute coriander for a
stronger flavor. You can also leave out the pine nuts and add a small
amount of additional butter.
CHEDDAR DILL SCONES
From: vigil@esca.com (Sandra)
Ingredients:
------------
2 1/2 Cup all-purpose flour
1 Cup (4 oz.) shredded Cheddar cheese
1/4 Cup chopped fresh parsley
1 Tbsp baking powder
2 tsp dill weed
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1/2 tsp salt
3/4 Cup butter or margarine
2 eggs, slightly beaten
1/2 Cup half-and-half
Instructions:
-------------
Heat oven to 400 degrees. In medium bowl combine all ingredients EXCEPT
butter, eggs and half-and-half. Cut in butter until crumbly. Stir in
eggs and half-and-half just until moistened. Turn dough onto lightly
floured surface; knead until smooth (1 min.). Divide dough in half;
roll each half into 8" circle. Cut each circle into 8 pie-shaped
wedges. Place 1" apart on cookie sheets. Bake for 15 to 20 minutes or
until lightly browned.
FRUITED OAT SCONES
From: chrisb@hubcap.clemson.edu (Chris Behrens)
Source: Quaker Oat pamphlet received in mail
Ingredients :
-------------
1 1/2 cups all-purpose flour
1 1/4 cups Quaker Oats (Quick or Old Fashioned, uncooked)
1/4 cup sugar
1 tblsp baking powder
1/4 tsp salt (optional)
1/3 cup margarine
6 oz. pkg (1 1/3 cups) diced dried mixed fruit
1/2 cup milk
1 egg, lightly beaten
1 tsp sugar
1/8 tsp cinnamon (a dash, I'll use more next time)
Instructions:
-------------
Heat oven to 375 deg F. Combine flour, oats, sugar, baking powder, and
salt. Cut in margarine until mixture resembles course crumbs; stir in
fruit. Add combined milk and eggs, mixing just until moistened. Shape
dough to form a ball. Turn out onto lightly floured surface; knead
gently 6 times. On lightly greased cookie sheet, pat out dough to form
8-inch circle. With sharp knife, score round into 12 wedges.; sprinkle
with combined sugar and cinnamon. Bake 20 to 25 minutes or until golden
brown. Break apart; serve warm. Makes 1 scone with as many wedges as
you scored.
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COLLECTION: Scones
KILLER BUTTERMILK SCONES
From: vigil@esca.com (Sandra)
Ingredients:
------------
2 1/4 Cup flour
2 1/2 tsp baking powder
1/2 tsp salt
1/2 cup currants
1 egg, slightly beaten
2 Tbsp sugar
1/2 tsp baking soda
1/2 cup cold butter, cubed
1 cup buttermilk
Instructions:
-------------
Preheat oven to 425 (F).
Mix flour, sugar, baking powder, baking soda, and salt in the bowl of a
food processor; add butter and process until the mixture ressembles
coarsely ground meal. Transfer to a bowl. [Use a pastry cutter if you
don't have a food processor.]
Add currants, then buttermilk, stirring quickly with a fork until the
dough is soft and slightly sticky. With floured hands, press the dough
into a ball. Knead delicately a dozen times.
Flatten the dough into a 1" thick circle. Cut into 3" disks. Repeat
this with remaining dough.
Paint the scones with egg. Bake 12-15 minutes.
OLD FASHIONED ORANGE SCONE
From: vigil@esca.com (Sandra)
Ingredients:
------------
2 Cups flour
1 Tbsp baking powder
1/4 cup butter
1 tsp grated orange rind
3/4 cup cream
1/4 cup sugar
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1/2 tsp salt
1/2 cup currants
1 egg
Instructions:
-------------
Mix all together and pat into a 6 inch round baking pan. Cut into
quarters. Bake at 350F about 25 minutes.
ORANGE DATE SCONES
From: jamie.wernitznig@his.com (Jamie Wernitznig
Ingredients:
------------
1 3/4 cups flour
1/2 cup sugar
3/4 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 cup butter
1 egg
2 tblsp milk
1 tsp orange peel
1/2 tsp vanilla
2/3 cup chopped dates
Instructions:
-------------
1. Combine all dry ingredients. Cut in butter, add dates.
2. Combine all liquids, beat slightly to break up the egg, and add to
dry ingredients.
3. Gently shape dough into a ball; place on floured board and pat into
a large circle about 1/2" thick.
4. Cut into wedges, place on baking sheet and bake at 350 degrees F.
about 15 to 20 minutes.
ORANGE POPPYSEED SCONES
From: jamie.wernitznig@his.com (Jamie Wernitznig)
Ingredients:
------------
2 1/4 cups flour
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