What is a great scone recipe?

Question

Only plain scones which are healthy.

Answer 1

Classic Scones

These barely sweet scones are delicious with strawberry jam. Try substituting other dried fruits, such as cranberries or blueberries, for the currants.

2 cups all-purpose flour (about 9 ounces)
3 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
1/2 cup fat-free milk
1/4 teaspoon vanilla extract
1 large egg white
1/3 cup dried currants
2 teaspoons fat-free milk
2 teaspoons turbinado or granulated sugar

Preheat oven to 425°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons granulated sugar, baking powder, and salt in a bowl; stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Combine 1/2 cup milk, vanilla, and egg white in a bowl. Add milk mixture to flour mixture, stirring just until moist (dough will be soft). Turn dough out onto a lightly floured surface. Sprinkle surface of dough with dried currants. With floured hands, knead 4 times or just until the currants are incorporated.

Pat dough into an 8-inch circle on a baking sheet lined with parchment paper. Cut dough into 12 wedges, cutting into, but not through, dough. Brush 2 teaspoons milk over surface of dough; sprinkle with 2 teaspoons turbinado sugar. Bake at 425° for 17 minutes or until golden. Serve warm, or cool on a wire rack.

Yield: 12 servings (serving size: 1 scone)

NUTRITION PER SERVING
CALORIES 149(30% from fat); FAT 5g (sat 3g,mono 1.3g,poly 0.3g); PROTEIN 3g; CHOLESTEROL 13mg; CALCIUM 56mg; SODIUM 203mg; FIBER 0.8g; IRON 1.2mg; CARBOHYDRATE 23.4g

Answer 2

Well, "healthy" is up for debate. The best scones are made w/ whipping cream, which isn't on many diets' allowed lists.

But this is a good one! All things in moderation, right?! If you want really plain, leave out the currant, but you can also use Craisins, raisins, or chopped dates.


Cream Scones

2 cups unbleached AP flour (preferably lower-protein brand such as gold medal or Pillsbury)
1 Tbsp. baking powder
3 Tbsp. sugar
½ tsp salt
5 Tbsp cold butter cut into 1/4 in cubes
½ cup currants
1 cup heavy cream

1. preheat to 425ºF and put rack in middle
2. place flour, bp, sugar and salt in the bowl of food processor fitted with metal blade and process in 6 one second pulses.
3. distribute butter over dry ingredients/ cover and process w/ 12 one second pulses. add the currants and quickly mix in or pulse one more time.
4. transfer the dough to a large bowl.
5. stir in the cream with a rubber spatula or fork til the dough begins to form - about 30 secs.
6. transfer the dough and all dry flour bits to a work surface and knead the dough by hand just until it all comes together in a rough, slightly sticky ball - 5 to 10 secs. Press dough into an 8 in round cake pan and turn out onto llightly floured surface. using bench scraper or sharp knife, cut into 8 wedges. place wedges on ungreased baking sheet.
7. bake until the scone tops are light brown, 12 to 15 mins. cool on a wire rack for at least 10 mins. serve warm or room temp.

--Cooks Illustrated

Answer 3

dehydrated oxen scrotum, 2 bags of pure crack cocaine, semen and anal polyps.