Date Drop Scones
Scones are the Scottish cousins of biscuits but noticeably richer
because they include eggs and cream.
2 cups all-purpose flour*
1/4 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 cup chilled unsalted butter, cut into 1/4-inch pieces
1/2 cup chopped dates
1 egg, beaten
2/3 cup buttermilk
Preheat oven to 425 degrees F. Lightly spray a large baking sheet with
vegetable-oil cooking spray. In a large bowl, sift together flour,
sugar, baking powder, salt, baking soda, and nutmeg. With a pastry
blender or two knives, cut butter into flour mixture until particles are
the size of small peas; stir in dates. Add egg and buttermilk; stir just
until mixed. NOTE: When making scones, work the dough quickly and do
not overmix.
Drop by heaping tablespoonfuls onto prepared baking sheet, 2 inches
apart to allow for spreading, making 10 mounds. Bake 15 to 18 minutes or
until golden brown. Remove from oven and serve warm.
Yields 10 scones.
*................................................. ......
Apricot White Chocolate Walnut Scones
Serves/Makes: 8 ** | **Difficulty Level: 3 ** | **Ready
In: 30 minutes
Ingredients:
2 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup unsalted butter; chilled
1/2 cup heavy (whipping) cream
1 large egg
1 1/2 teaspoon vanilla extract
6 ounces white chocolate; cut in 1-in chunks
1 cup walnuts; toasted, coarsely broken
1 cup dried apricots; finely chopped
Directions:
Preheat oven to 375 degrees. In a large bowl, stir together the flour,
sugar, baking powder, and salt. Cut the butter into 1/2 inch cubes and
distribute them over the flour mixture. With a pastry blender or two
knives used scissors fashion, cut in the butter until the mixture
resembles coarse crumbs. In a small bowl, stir together the cream, egg,
and vanilla. Add the cream mixture to the flour mixture and knead until
combined. Knead in the white chocolate, walnuts, and apricots. With
lightly floured hands, pat the dough out on a floured work surface to a
thickness of 5/8 inch. Cut circles in the dough with a biscuit cutter.
Gather the scraps of dough together and repeat till all the dough is
used. Bake scones on ungreased baking sheet for 15 to 20 minutes, or
until lightly browned on top. Place baking sheet on wire rack for 5
minutes, then transfer scones to wire rack to cool. Serve warm or cool
completely and store in an airtight container.
** To toast walnuts, place the walnuts in a single layer on a baking
sheet and bake at 375 degrees for 5 to 7 minutes, shaking the sheet a
couple of times, until the nuts are fragrant.
This recipe is from CDKitchen http://www.cdkitchen.com
© 1995-2005 CDKitchen, Inc.