Post by Damara on Dec 23, 2008 15:52:29 GMT -5
Lemon Blueberry Drop Scones:
INGREDIENTS
2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1 teaspoon grated lemon peel (or 1 tablespoon lemon juice)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup lemon yogurt
1 egg
1/4 cup butter or margarine, melted
1 cup fresh or frozen blueberries (do not thaw)
GLAZE:
1/2 cup confectioners' sugar
1 tablespoon lemon juice
1/2 teaspoon grated lemon peel
DIRECTIONS:
In a large bowl, combine the first six ingredients. In another bowl, combine the yogurt, egg and butter. Stir into dry ingredients just until moistened. Fold in blueberries. Drop by heaping tablespoonfuls 2 in. apart onto a greased baking sheet. Bake at 400 degrees F for 15-18 minutes or until lightly browned. Combine glaze ingredients; drizzle over warm scones.
Cranberry Orange Scones with Cran-Orange Butter
INGREDIENTS
Cranberry Orange Butter:
1 1/2 cups unsalted butter (no substitutes), softened
1/2 cup fresh or frozen cranberries finely chopped
2 tablespoons confectioners' sugar
1/2 teaspoon grated orange peel
SCONES:
2 1/2 cups all-purpose flour
2/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon grated orange peel
3/4 cup butter (no substitutes)
1 cup chopped fresh or frozen cranberries
3/4 cup buttermilk
DIRECTIONS
In a mixing bowl, cream butter. Stir in cranberries, confectioners sugar and orange peel; mix well. Cover and refrigerate for at least 1 hour. The longer it sets, the better the flavor gets.
Meanwhile, combine the dry ingredients in a bowl. Cut in butter until mixture resembles coarse crumbs. Add cranberries and orange zest. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; gently knead 6-8 times. Divide in half. Pat each into an 8-in. circle. Cut into eight wedges. Place 1 in. apart on ungreased baking sheets. Bake at 400 degrees F for 15-18 minutes or until lightly browned. Remove from pans to wire racks. Serve warm with cranberry-orange butter.
Gingerbread Scones
INGREDIENTS
2 cups all-purpose flour
1/3 cup brown sugar
2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 cup cold butter or margarine
1/3 cup molasses
1/3 cup milk
1 egg, separated
1/4 cup cinnamon sugar mix
DIRECTIONS
In a large bowl, combine flour, brown sugar, baking powder, ginger, cloves, nutmeg, allspice, baking soda, salt and cinnamon. Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine the molasses, milk and egg yolk until smooth; stir into the flour mixture just until moistened. Turn out onto a floured surface; knead gently 6-8 times. Pat into an 8-in. circle; cut into 12 wedges and place 1 in. apart on a greased baking sheet. Beat egg white until frothy; brush over scones. Sprinkle with cinnamon sugar. Bake at 400 degrees F for 12-15 minutes or until golden brown. Serve warm.
Sour Cream Scones
INGREDIENTS:
1 cup sour cream
1 teaspoon baking soda
4 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1/4 teaspoon cream of tartar
1 teaspoon salt
1 cup butter
1 teaspoon vanilla
1 egg
1 cup raisins (optional)
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
1. In a small bowl, blend the sour cream and baking soda, and set aside.
2. Mix the softened butter with the sugar, beat the egg with the vanilla, and add to sugar/butter mixture.
3. Mix the dry ingredients well and add them to the butter mix. Mix just enough to get all ingredients mixed together, do not overmix.
4. Add the Sour Cream mix and gently blend. Do not overmix.
Turn dough out onto a lightly floured surface, and knead briefly, 6-8 turns. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.
Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom. Allow to cool. Top with freshly clotted cream and fresh berries for a nice treat.
*Note: I have added 1/2 c dried cranberries and 1/4 orange juice to it for orange/cranberry scones, top them with a glaze of orange zest, orange juice and confectioner's sugar and you will just die of decadence. Add some pumpkin, nutmeg, cinnamon, cloves, allspice and ginger, glaze it with a simple confectioner's sugar and you've got a wonderful holiday treat. Reduce the sugar to 1 tablespoon, add some bacon, onion and cheese, and you've got a super breakfast! Add a little garlic powder and make a nice addition to lasagne or stuffed manicotti. I have made these in huge batches and put them in the freezer for easy microwaveable breakfasts. Add some blackberries and lemon zest and there's another elegant brunch item. Split the batch into half and make them different flavors. It's very easy to experiment with this recipe and make it your own.
INGREDIENTS
2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1 teaspoon grated lemon peel (or 1 tablespoon lemon juice)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup lemon yogurt
1 egg
1/4 cup butter or margarine, melted
1 cup fresh or frozen blueberries (do not thaw)
GLAZE:
1/2 cup confectioners' sugar
1 tablespoon lemon juice
1/2 teaspoon grated lemon peel
DIRECTIONS:
In a large bowl, combine the first six ingredients. In another bowl, combine the yogurt, egg and butter. Stir into dry ingredients just until moistened. Fold in blueberries. Drop by heaping tablespoonfuls 2 in. apart onto a greased baking sheet. Bake at 400 degrees F for 15-18 minutes or until lightly browned. Combine glaze ingredients; drizzle over warm scones.
Cranberry Orange Scones with Cran-Orange Butter
INGREDIENTS
Cranberry Orange Butter:
1 1/2 cups unsalted butter (no substitutes), softened
1/2 cup fresh or frozen cranberries finely chopped
2 tablespoons confectioners' sugar
1/2 teaspoon grated orange peel
SCONES:
2 1/2 cups all-purpose flour
2/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon grated orange peel
3/4 cup butter (no substitutes)
1 cup chopped fresh or frozen cranberries
3/4 cup buttermilk
DIRECTIONS
In a mixing bowl, cream butter. Stir in cranberries, confectioners sugar and orange peel; mix well. Cover and refrigerate for at least 1 hour. The longer it sets, the better the flavor gets.
Meanwhile, combine the dry ingredients in a bowl. Cut in butter until mixture resembles coarse crumbs. Add cranberries and orange zest. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; gently knead 6-8 times. Divide in half. Pat each into an 8-in. circle. Cut into eight wedges. Place 1 in. apart on ungreased baking sheets. Bake at 400 degrees F for 15-18 minutes or until lightly browned. Remove from pans to wire racks. Serve warm with cranberry-orange butter.
Gingerbread Scones
INGREDIENTS
2 cups all-purpose flour
1/3 cup brown sugar
2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 cup cold butter or margarine
1/3 cup molasses
1/3 cup milk
1 egg, separated
1/4 cup cinnamon sugar mix
DIRECTIONS
In a large bowl, combine flour, brown sugar, baking powder, ginger, cloves, nutmeg, allspice, baking soda, salt and cinnamon. Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine the molasses, milk and egg yolk until smooth; stir into the flour mixture just until moistened. Turn out onto a floured surface; knead gently 6-8 times. Pat into an 8-in. circle; cut into 12 wedges and place 1 in. apart on a greased baking sheet. Beat egg white until frothy; brush over scones. Sprinkle with cinnamon sugar. Bake at 400 degrees F for 12-15 minutes or until golden brown. Serve warm.
Sour Cream Scones
INGREDIENTS:
1 cup sour cream
1 teaspoon baking soda
4 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1/4 teaspoon cream of tartar
1 teaspoon salt
1 cup butter
1 teaspoon vanilla
1 egg
1 cup raisins (optional)
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
1. In a small bowl, blend the sour cream and baking soda, and set aside.
2. Mix the softened butter with the sugar, beat the egg with the vanilla, and add to sugar/butter mixture.
3. Mix the dry ingredients well and add them to the butter mix. Mix just enough to get all ingredients mixed together, do not overmix.
4. Add the Sour Cream mix and gently blend. Do not overmix.
Turn dough out onto a lightly floured surface, and knead briefly, 6-8 turns. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.
Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom. Allow to cool. Top with freshly clotted cream and fresh berries for a nice treat.
*Note: I have added 1/2 c dried cranberries and 1/4 orange juice to it for orange/cranberry scones, top them with a glaze of orange zest, orange juice and confectioner's sugar and you will just die of decadence. Add some pumpkin, nutmeg, cinnamon, cloves, allspice and ginger, glaze it with a simple confectioner's sugar and you've got a wonderful holiday treat. Reduce the sugar to 1 tablespoon, add some bacon, onion and cheese, and you've got a super breakfast! Add a little garlic powder and make a nice addition to lasagne or stuffed manicotti. I have made these in huge batches and put them in the freezer for easy microwaveable breakfasts. Add some blackberries and lemon zest and there's another elegant brunch item. Split the batch into half and make them different flavors. It's very easy to experiment with this recipe and make it your own.
