Strawberry Shortcake Scones
Orange Almond Buttermilk Scones
Heart-Shaped Cheese Scones
Lemon Scones
Ginger Scones
Peach Nutmeg Scones
Mandarin Orange Scones
Orange Marmalade Scones
Spiced Pineapple Scones
Lemonade Scones
Rich Raspberry Scones
Pina Colada Scones



Strawberry Shortcake Scones

Posted by bettyboop50 at recipegoldmine.com May 9, 2001

12 scones

1 1/2 cups strawberries, hulled and cut
2 1/4 cups flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons sweet butter
2/3 cups milk

Preheat oven to 425 degrees F.
Cut strawberries into 1/2-inch pieces and sprinkle with a little sugar
to bring out the juices and set aside.
In a large mixing bowl, mix flour, sugar, baking powder and salt. Cut
butter into several pieces and add to flour mixture. Using a pastry
cutter or your fingers, cut the butter into the flour until the butter
looks like small peas.
Stir in strawberries and gently stir to coat. Add milk and gently stir
again until dough begins to form.
Using your hands, for a ball out of dough. Then roll out on a floured
board until 1/2-inch thick.
Cut the dough using a 2-inch or larger circle cutter. Place on greased
baking sheet and sprinkle tops with some sugar.
Bake 12 minutes or until golden.





Orange Almond Buttermilk Scones


3 1/2 cups flour
1/2 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter, chilled and cut into small pieces
1 roll almond paste (7 ounces), chilled
1 tablespoon grated orange rind, no pith
1 cup buttermilk
2 eggs
1 teaspoon pure almond extract
Sugar and crushed almonds, optional garnish

Preheat oven to 400 degrees F. Line two baking sheets with parchment
paper or butter and flour them.
In a large bowl, sift together flour, sugar, baking powder, salt and
baking soda.
Cut butter into the flour mixture using a pastry blender or food
processor until mixture has a coarse texture, with small-pea-size
pieces of butter visible.
Using the large-hole side of a box grater, grate the chilled almond
paste into the bowl of flour mixture and toss until completely mixed in.
In a medium bowl using an electric mixer, mix orange rind, buttermilk,
1 egg and almond extract, until well blended.
Add buttermilk mixture to flour mixture and stir vigorously until
dough forms a ball.
Turn out onto a lightly floured work table and knead 6 to 8 turns.
Shape into a rectangle and roll out to a 1/2-inch thickness. Using a 2
1/2-inch round cookie cutter, cut out scones and place on the cookie
sheets.
In a small bowl, beat remaining egg with a tablespoon of water; use
this to brush the tops of the scones. If desired, sprinkle the tops
with sugar and-or crushed almonds. Bake for 14 to 16 minutes, or until
lightly golden. Cool on wire racks.

Makes 20 scones




Heart-Shaped Cheese Scones


2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups (6 ounces) shredded Cheddar cheese
1 egg
1/2 cup sour cream
1/4 cup vegetable oil
3 tablespoons milk

In a large bowl, combine flour, sugar, baking powder, salt and baking
soda; stir in cheese. In another bowl, combine egg, sour cream, oil and
milk; stir into dry
ingredients just until moistened. Turn onto a floured surface and
knead gently 10 to 12 times. Gently pat out to 1/3-inch thickness. Cut
with a 3-inch heart-shaped cutter. Place on a greased baking sheet.
Bake at 425 degrees F for 15 to 20 minutes or until golden brown.

Yields about 1 dozen.







Lemon Scones


4 cups all-purpose flour
2 tablespoons baking powder
1/4 cup granulated sugar
1/4 teaspoon salt
3 tablespoons grated lemon peel
1/2 cup butter (1 stick cut into 1/2-inch pieces)
2 eggs, beaten to blend
2/3 cup milk or buttermilk

Preheat oven to 450 degrees F. Grease and flour baking sheet.
Sift flour, sugar and salt in 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 floured biscuit cutter. Set 1/2-inch apart
on prepared baking sheets. Brush with cream or milk for a rich sheen.
Bake until scones are golden brown, 12 to 15 minutes.

Makes 16 to 20 scones.

Serve hot with sweet butter and an assortment of jams and marmalades.




Ginger Scones


2 cups all-purpose flour
1 egg
6 tablespoons granulated sugar, divided
2 1/2 teaspoons baking powder
2 teaspoons ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
Butter or margarine
2 tablespoons grated orange peel
3/4 cup buttermilk

In large bowl, stir together flour, 4 tablespoons sugar, baking
powder, ginger, soda and salt. With 2 knives or pastry blender, cut in
1/2 cup butter until particles are fine. Stir in orange peel. With
fork, beat together egg and buttermilk; add to flour mixture and mix.
Divide in 2 parts. Turn each onto heavily floured surface; knead
lightly with floured hands. Pat into circles 5/8-inch thick and with
floured knife, cut into 6 wedges. Place on ungreased cookie sheet.
Sprinkle each with 1/2 teaspoon remaining sugar. Bake at 425 degrees F
until golden, about 14 minutes.

Serve split with butter and/or jelly.




Peach Nutmeg Scones


2 cups unbleached all-purpose flour
1/2 teaspoon salt
1/4 cup granulated sugar
1 teaspoon nutmeg
1 tablespoon baking powder
6 tablespoons cold butter, cut into pieces
2 eggs, beaten
1/3 cup vanilla yogurt
1/2 teaspoon almond extract
1 cup diced peaches
2 tablespoons melted butter
2 tablespoons granulated sugar

Preheat oven to 375 degrees F.
In a large bowl, sift the flour, salt, sugar, nutmeg and baking powder
together. Work the butter into the dry ingredients, using your
fingertips or a fork or pastry blender.
Mix the eggs, yogurt and almond extract. Stir this into the dry
ingredients. Add the peaches and stir just until mixed. This is a very
sticky dough.
Liberally flour the counter and your hands. Put the dough on the
counter and pat it into a 1-inch-thick rectangle. Cut into 10
triangular scones.
Place scones on a well-greased cookie sheet. Brush with the melted
butter and sprinkle with the sugar. Bake for 20 minutes, or until
nicely browned and a cake tester inserted into a scone comes out dry.

Yield: 10 scones




Mandarin Orange Scones

1 3/4 cups all-purpose flour
2 tablespoons granulated sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons butter
1/2 cup buttermilk
Zest of 1 orange
1 can mandarin oranges, chopped

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.

Glaze
1 cup confectioners' sugar
1 teaspoon orange zest
3 drops orange flavoring
Fresh orange juice

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



Orange Marmalade Scones

1/2 cup shortening
2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons granulated sugar
1/2 teaspoon salt
2 tablespoons grated orange peel
1 egg
1/3 cup orange juice
Orange marmalade

Preheat oven to 450 degrees F.
Sift dry ingredients; mix in orange peel. Cut in shortening; add egg
and orange juice. Stir well. Knead on lightly floured board 6 times.
Roll into an 8-inch square 1/2 inch thick. Cut square into quarters,
each quarter into half diagonally, then each triangle in half to yield
16 scones of equal size. Place on baking sheet, indent centers and
fill each with 1/2 teaspoon orange marmalade. Bake for 10 minutes.

Serve hot with butter and marmalade.



Spiced Pineapple Scones


3 cups all-purpose flour
1/3 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 (8 ounce) can crushed pineapple (packed in juice)
3/4 cup butter or margarine
1/2 teaspoon ground cinnamon
Light cream or milk
3 tablespoons chopped macadamia nuts or almonds
1 tablespoon granulated sugar

In a large mixing bowl stir together flour, the 1/3 cup sugar, baking
powder and salt. Cut in butter or margarine until mixture resembles
coarse crumbs. Make a well in the center. Stir in undrained pineapple
just until dry ingredients are moistened (dough will be sticky).
On a lightly floured surface, knead dough gently 10 to 12 strokes.
Roll dough 1/4 inch thick. Cut dough with a floured 2 1/2 inch biscuit
cutter. Transfer scones to an ungreased baking sheet. Brush tops with
light cream or milk.
For topping, stir together nuts, the 1 tablespoon sugar and cinnamon.
Spread about 1 teaspoon of the topping over each scone. Bake at 425
degrees F for about 15 minutes or until golden brown.

Serve warm.

Makes 21 scones.




Lemonade Scones


4 cups self-rising flour
1 1/4 cup cream
1 (12 ounce) can lemonade
1 teaspoon salt
1 egg, beaten
1/3 cup milk

Preheat oven to 350 degrees F.

Mix all ingredients in a bowl to a smooth dough. Put onto a floured
board and cut out with smooth straight sides with a scone cutter or
floured glass. Put on a cookie sheet just touching. Brush tops with
milk or a mixture of egg and milk. Bake for 15 to 20 minutes until
tops are light brown.




Rich Raspberry Scones


1 cup fresh or frozen raspberries
1 3/4 cups all-purpose flour
3 teaspoons baking powder
1/4 cup granulated sugar
1/2 teaspoon salt
1/3 cup butter-flavor Crisco
2 large eggs
1/3 cup milk or half-and-half
Cinnamon-sugar mixture

Preheat oven to 350 degrees F.
In a large bowl, sift together flour, baking powder, sugar and salt.
Cut in Crisco with a pastry blender until mixture resembles coarse
crumbs. Gently stir in raspberries, taking care to keep them as whole
as possible.

Whisk eggs with milk or half-and-half. Lightly stir into the flour
mixture.
Turn dough out onto a floured board, handling as little as possible.
Shape the dough into two (6-inch diameter x 3/4-inch thick) rounds.
Score each circle into wedges with a sharp knife. Brush with a bit of
milk, then sprinkle with sugar-cinnamon.
Bake for 15 to 20 minutes or until lightly browned. Test with a wooden
pick after 15 minutes of baking.



Pina Colada Scones


2 1/2 cups all-purpose flour
1/4 cup Splenda granular sweetener
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup lite Pina Colada yogurt
1/4 cup egg substitute
1/4 cup crushed pineapple, juice
packed and not drained
1 teaspoon coconut extract
Confectioners' sugar (optional)

Preheat oven to 425 degrees F.
Combine dry ingredients together in a large bowl and mix together
well. Set aside.
In a another large bowl, combine together well the rest of the
ingredients except for the confectioner's sugar. Then add this to the
dry ingredient mixture, stirring only till just moistened. Turn onto a
lightly floured surface for kneading; knead it 3-4 times. Then, divide
the dough in half and place both halves 8 inches apart on a greased
baking sheet. Pat each portion of dough into 6 1/2 inch circles; then
cut each circle into 6 wedges together. Bake at 425 degrees F for
12-14 minutes or until golden brown. Sprinkle with confectioners'
sugar if you like.
Serve warm, plain or with your favorite preserves.


SOURCE: Our_Recipe_World Digest
Posted By: "susannafreeman" >
FROM ANN IN FLA



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