Cooking help PLEASE?

Question

Cooking Help Please?
Does anyone know where I can find a good scone recipie without eggs. As I really like scones but dont like eggs & am not aloud to have eggs. Your help would be appreciated.

Answer 1

Scones

Submitted by KL ([e-mail])

A variation on the British favorite tea bread

2 cups non wheat flour, more or less depending on type used
1 tablespoon arrowroot
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
1/2 cup margarine, cold
1/2 cup water, cold
1 1/2 tablespoons oil
1 1/2 tablespoons water
1 teaspoon baking powder, mixed with oil/water for egg substitute sugar, (optional)

APRICOT/HONEY "BUTTER"
1/2 cup margarine, softened
1/2 cup apricot preserves, or any other flavor
4 tablespoons honey

Preheat oven to 425.

In a large bowl, mix first 6 ingredients. Cut in margarine until crumbly. Combine remaining ingredients; add to flour mixture. Stir until mixture becomes a ball of dough; it should not be too dry or sticky (if too dry, add water 1 teaspoon at a time; if too sticky, add flour 1 teaspoon at a time.) On a floured surface (or confectioners' sugar surface), knead dough until smooth. Roll to 1/2" thickness; cut with 2 1/4" biscuit cutter, or cut into any shapes desired. Place on ungreased cookie sheet 1-2 inches apart. Sprinkle with sugar (optional). Bake for approximately 15-20 minutes, or until tops are a light, golden brown. Transfer to wire racks and cool for at least 5 minutes before serving. Best served when fresh, within 2 days. Freeze any unused portion.

VARIATIONS:
Add 1/2 cup chopped dry fruit, diced apples, raisins or chocolate chips. Or add 1 teaspoon of cinnamon and 1/2 teaspoon nutmeg. Or reduce sugar to 2 tablespoons, omit confectioners' sugar and add garlic, chopped onions, oregeno or other herbs.

Accompany with Apricot Honey "Butter": Mix ingredients in food processor or with mixer until smooth. Put into an airtight container and refrigerate.

Source below:

Answer 2

There are a lot of good scone recipes here. Most only use a beaten egg as an optional glaze, not a primary ingredient.

Answer 3

(L)
The custom of pausing in the middle of the afternoon for Tea is very appealing. To think that the English have been enjoying this ritual for ages only makes us realize, all the more, what we have missed. While cakes, biscuits (cookies), and other pastries are popular for teatime, scones have become the preferred sweet (at least in North America). There are lots of scone recipes milling about, but this rich flavored cream scone is what I like to serve with Devonshire Cream and either jam or lemon curd. If you want a lighter tasting scone just use milk or half-and-half (light cream) instead of the heavy whipping cream. And to make the tops of the scones nice and crispy with a wonderful golden brown color, just pop them under the broiler, with a dusting of powdered sugar, just after they are baked.

For more information on the history and making of Scones.


reheat oven to 375 degrees F (190 degrees C) and place rack in middle of oven. Line a cookie sheet with parchment paper.

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.

Knead dough gently on a lightly floured surface. Roll or pat the dough into a circle that is 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 cookie cutter. Make a mixture of one well-beaten egg with 1 tablespoon heavy cream. Brush the scones with this mixture. This helps to brown the tops of the scones during baking.

Bake for about 15 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 whipping cream and your favorite jam.

These scones freeze very well.

Makes 8 scones.

Recipe:

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

Egg mixture for brushing tops of scones:

1 large egg, lightly beaten

1 tablespoon heavy cream

for more details:

Answer 4

Scones



A variation on the British favorite tea bread

2 cups non wheat flour, more or less depending on type used
1 tablespoon arrowroot
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
1/2 cup margarine, cold
1/2 cup water, cold
1 1/2 tablespoons oil
1 1/2 tablespoons water
1 teaspoon baking powder, mixed with oil/water for egg substitute sugar, (optional)

APRICOT/HONEY "BUTTER"
1/2 cup margarine, softened
1/2 cup apricot preserves, or any other flavor
4 tablespoons honey

Preheat oven to 425.

In a large bowl, mix first 6 ingredients. Cut in margarine until crumbly. Combine remaining ingredients; add to flour mixture. Stir until mixture becomes a ball of dough; it should not be too dry or sticky (if too dry, add water 1 teaspoon at a time; if too sticky, add flour 1 teaspoon at a time.) On a floured surface (or confectioners' sugar surface), knead dough until smooth. Roll to 1/2" thickness; cut with 2 1/4" biscuit cutter, or cut into any shapes desired. Place on ungreased cookie sheet 1-2 inches apart. Sprinkle with sugar (optional). Bake for approximately 15-20 minutes, or until tops are a light, golden brown. Transfer to wire racks and cool for at least 5 minutes before serving. Best served when fresh, within 2 days. Freeze any unused portion.

VARIATIONS:
Add 1/2 cup chopped dry fruit, diced apples, raisins or chocolate chips. Or add 1 teaspoon of cinnamon and 1/2 teaspoon nutmeg. Or reduce sugar to 2 tablespoons, omit confectioners' sugar and add garlic, chopped onions, oregeno or other herbs.

Accompany with Apricot Honey "Butter": Mix ingredients in food processor or with mixer until smooth. Put into an airtight container and refrigerate.

Answer 5

I use the Fisher original Fair Scone mix that comes in a box (18 oz). All you add is water.
I checked the ingredients and no eggs.
Under allergy information it states this product contains wheat and milk.

http://www.conifer-inc.com/about_us.html

Answer 6

C the first asnwer.
thanx 4 2 points

Answer 7

http://www.recipezaar.com/98775