Do you have a receipe for scones?

Answer 1

Cream Scones
10 servings 50 min 20 min prep

3 cups bread flour
1/2 cup sugar
2 tablespoons baking powder
1/2 teaspoon salt
2 cups heavy cream
2 tablespoons milk
3 tablespoons coarse sugar (for topping)

Cut two 10-inch circles of parchment or waxed paper; Use one to line a 10-inch round cake pan; Reserve the second piece.
Sift the flour, sugar, baking powder, and salt together into a mixing bowl; Make a well in the center of the flour mixture.
Add the cream to the flour mixture and stir by hand just until the batter is evenly moistened.
Place the dough into the lined cake pan and press into an even layer; Cover the dough with the second parchment paper circle; Freeze the dough until very firm, at least 12 hours.
Preheat the oven to 350°& #730°F; Prepare a baking sheet by spraying it lightly with cooking spray or lining with parchment paper.
Thaw the dough for 5 minutes at room temperature; turn it out of the cake pan onto a cutting board; Cut the dough into 10 equal wedges and place them on the baking sheet about 2-inches apart; Brush the scones with milk and sprinkle with the sugar.
Bake the scones until golden brown, 30-40 minutes; Cool them on the baking sheet for a few minutes then transfer to cooling racks; Serve the scones warm or at room temperature; Serve baked scones the same day they are made or freeze for up to 4 weeks.

Answer 2

Sweet or savoury? :o)

Blueberry Scones

Ingredients
In a small bowl, mix together
1 cup fresh blueberries
1 tablespoon flour
1/2 teaspoon finely grated lemon zest

In a large bowl, mix together
2 cups flour
2 tablespoons sugar
1 teaspoon cream of tartar [or 2 teaspoons baking powder]
1 teaspoon baking soda [if using baking powder, use 1/2 teaspoon baking soda]
1/2 teaspoon salt

Method
Preheat oven to 425°

Cut in 1/4 cup [half a stick] butter. Stir in the blueberry mixture.

In a mug or measuring cup, mix together 2/3 cup buttermilk and one whole egg. Blend this lightly into the dry mixture, stirring just until the mixture has absorbed the liquid and the flour has formed an even dough; don't overmix! Form the dough into a rough ball.

On a cookie sheet covered with parchment paper or lightly greased, pat the dough into a disk about 8" across. Brush the dough with buttermilk and sprinkle with 1 tablespoon sugar. Use a knife to divide the disk into eight wedges, but do not separate the wedges.

Bake for 12 minutes; turn the oven off and leave until the center is just done, about 6 minutes.


Extra Sharp Cheddar Thyme Scones

This recipe makes about 18 scones. I’ve had success halving this recipe, which is something you’re really not supposed to do when you’re baking. If you don’t want or need 18 scones, simply divide the listed ingredients in half and proceed as directed.

Ingredients
1 stick unsalted butter, cut into small pieces and kept cold
3 1/2 cups flour
2 teaspoons baking soda
2 teaspoons cream of tartar
1/2 teaspoon salt
2 cups extra sharp white cheddar, divided
1 tablespoon chopped fresh thyme
1 1/2 cups sour cream
1 egg, beaten with a splash of cream, half & half, milk or water

Method
Heat oven to 450°

Coat two baking sheets generously with butter.

Put a sieve over a large bowl. Add the flour, baking soda, cream of tartar and salt. Sift the dry ingredients into the bowl. Discard anything left in the sieve.

Add the butter straight from the refrigerator and begin working the dry ingredients and butter with your fingertips until the mixture resembles coarse meal. Fold in the 1 1/2 cups cheese and thyme.

Add the sour cream and stir until the flour mixture is just moist but well combined and the dough begins to stick together. Gather the dough and turn out onto a lightly floured surface. Knead until lightly but fully integrated.

Roll the dough out with a floured rolling pin until 1/2 to 3/4 inch thick. Use a floured biscuit cutter and cut out scones as close together as possible. Place scones on buttered baking sheets and let rest 10 minutes.

Brush tops with eggs and remaining 1/2 cup cheese. Bake 10 – 12 minutes until risen and golden brown. Remove from pan to wire racks to cool. Serve warm; or, cool completely and store in an airtight container.

Answer 3

Coffee Raisin Scones

1 3/4 cups All-purpose flour
2 tablespoons Sugar
2 1/2 teaspoons Baking powder
1/2 teaspoon Salt
6 tablespoons Butter or margarine
1 tablespoon Instant coffee powder
1 tablespoon Water
2 Eggs -- slightly beaten
1/4 cup Milk
1 cup Grape-nuts
1/2 cup Raisins

Sugar glaze:
1/8 teaspoon Instant coffee powder
1 tablespoon Water
1/4 cup Powdered sugar

Preheat oven to 425 degrees; grease baking sheets.

Mix flour with sugar, baking powder and salt. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.

Dissolve instant coffee in water; combine eggs and milk, and add coffee. Stir into flour mixture, blending well.

Add cereal and raisins. Turn dough out onto a floured surface; pat into a 12 x 4-inch rectangle. With a sharp knife, cut dough into three 4-inch squares; cut each square into 4 triangles.

Place on baking sheets and bake for 10 to 12 minutes. To prepare glaze, dissolve instant coffee in water. Add to powdered sugar and blend well. Brush over warm scones.

Answer 4

if you go on www.yummyfood.net and look under buttermilk scones, that recipe is lovely

Answer 5

* Exported from MasterCook

ROBB'S DRIED FRUIT CREAM SCONES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----SCONES-----
2 c All-purpose flour
1 tb Baking powder
1/2 ts Salt
1/4 c Sugar
1/2 c Chopped dried fruit
(apricots, prunes, etc)
1/4 c Golden raisins
1 1/4 c Heavy cream
-----GLAZE-----
3 tb Butter, melted
Sugar

Preheat oven to 425 degrees F. Use an ungreased baking sheet.

Combine the flour, baking powder, salt, and sugar in a bowl, stirring
with a fork to mix well. Add the dried fruit and raisins. Still
using a fork, stir in the cream and mix until the dough holds
together in a rough mass (the dough will be quite sticky).

Lightly flour a board and transfer the dough to it. Knead the dough
8 or 9 times. Pat into a circle about 10 inches round. For the
glaze, spread the butter over the top and side of the circle of dough
and sprinkle sugar on top. Cut the circle into 12 wedges and place
each piece on the baking sheet, allowing about an inch between pieces.

Bake for about 15 minutes, or until golden brown.
~~~~~~~~~~~~~~~~~~~

* Exported from MasterCook

BASIL-PARMESAN SCONES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Recipe buttermilk bisquits
1/2 c Parmesan
1 tb Basil
Dash garlic & onion
Powder, black pepper

There's a bakery near me called Aunt Mary's (are you
listening, Sallie?) and they have the most wonderful
basil-parmesan scones. One day I experimented and was
pleased to find a pretty good facsimile.

Just add the above ingredients along with all the
other dry ingredients and proceed as above. These are
a nice change of pace from Italian or garlic bread.
Or cut with smaller cutter and serve as appetizer
(don't forget to reduce baking time if smaller).
~~~~~~~~~~~~~~~~~~~

* Exported from MasterCook

EDINBURGH TEAROOM SCONES/LEMON CURD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Biscuits Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Scones
2 c Flour
2 ts Baking powder
1/4 ts Baking soda
1/2 ts Salt
6 tb Butter
1/2 c Buttermilk
1 lg Egg
1/2 c Raisins or currents
Milk
Sugar
Lemon curd
4 lg Eggs
pn Salt
1 3/4 c Sugar
1/4 c Butter
2 tb Lemon peel
1/2 c Fresh lemon juice

Recipe by: Edinburgh Tearoom, Edinburgh SCONES
Heat oven to 425~. Sift dry ingredients together.
Cut in butter. Add raisins or currents. Mix
buttermilk and egg together. Add all at once to flour.
Mix with fork just until mixture clings together. Form
into ball, turn out on floured surface and knead
gently until smooth, not more than 5 turns of the
dough. Pat out til 1/2 inch thick and cut with a 2"
cutter. Place on baking sheet 1 inch apart. Brush tops
lightly with milk and sprinkle with sugar. Bake 10
minutes until golden brown. Serve with Lemon Curd.
LEMON CURD
Beat eggs in top of double boiler. Stir in
remaining ingredients. Cook over simmering water 30
minutes, stirring frequently until thick and smooth.
(I do not use a double boiler, but use a low heat and
watch closely to prevent burning). When it has
thickened, remove from heat. It will thicken more when
cooled. Cool, cover and refrigerate. Keeps 2 to 3
weeks in refrigerator. This has become a holiday
breakfast tradition for our family and I give small
jars of the Lemon Curd as gifts along with the Scone
recipe for friends who bake.
~~~~~~~~~~~~~~~~~~
* Exported from MasterCook

Orange Date Scones

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dessert Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Cake flour
1 pound All-purpose flour
2 ounce Baking powder
4 ounce Sugar
Salt
12 ounce Butter
2 cup Dates -- cut-up
4 Oranges -- grated peel
2 cup Sour cream
2 cup Milk

METHOD: In a food processor mix flours, b. powder, sugar and salt. Add dates
and orange peel. Add butter and pulse til mealy.
Dump all into a bowl and add sour cream and milk that has been mixed together.
Mix gently but quickly until batter is moistened. Dump onto a floured board and
knead about 20 times until mixture is smooth and cohesive. Roll out to about
3/4“ thick and cut into 2” squares. Brush tops with milk or egg
wash and bake at 400~ for about 15 mins.

Answer 6

LAVENDER SCONES

Serves 12
2 cups all purpose flour
1 Tbsp. baking powder
4 Tbsp. (1/2 stick) sweet, unsalted butter
1/4 cup sugar
2 teaspoons fresh lavender or 1 teaspoon dried culinary lavender, coarsely chopped
2/3 cup milk, plus extra for glaze

Preheat oven to 425°. Grease & flour a large baking sheet. Sift flour and baking powder together in a large mixing bowl. Mix in the butter until the mixture looks like fine bread crumbs. Stir in the sugar and lavender (save a small amount to sprinkle on top of scones before baking). Add enough milk to make a soft, sticky dough. Turn dough out onto a well floured surface. Cut dough into 1 inch thick rounds with a cookie cutter. Place scones on the prepared baking sheet. Brush the top of each scone with a dash of milk and sprinkle with the reserved lavender and sugar. Bake for 10 to 12 minutes, until golden brown.
http://www.balduccis.com/recipes/index.html#blueberry

Pumpkin Scones

yield: 4 servings

1 Tbsp butter
1/2 cup sugar
1 egg
2 cup flour, self-raising
1 cup pumpkin, cooked -(cold), mashed
1/8 tsp salt

Grease a scone tray or baking tray. Cream together the butter and sugar
until light and fluffy. Add egg and beat well. Add pumpkin, flour and salt and fold in by hand. Knead
lightly and cut into 1-inch squares. Place close together on the scone tray and bake at 425 degrees f. until well risen and golden on top (about 15 minutes). Serve hot, with butter.

Notes
pumpkin scones -- scones (pronounced with a short `o', rhymes with `fonz') are a popular accompaniment to afternoon tea. They are often served with jam and whipped cream. In this variation the scones are
flavored with pumpkin. It is not a typical scone recipe. Pumpkin scones can be eaten in place of bread
with a meal. This recipe was made famous by the wife of the premier of Queensland.
Yield: serves 4-6.

To an Australian, a pumpkin is a large round, squat, green or blue-green vegetable that is orange
on the inside. There are many varieties, all of species cucurbita maxima. In North America a good
substitute is acorn squash (cucurbita pepo); elsewhere a butternut squash (caryoka nuciferum)
would be a fair substitute.
http://www.myrecipefriends.com/recipe/3956.html

Caraway Scones

2-cups flour
4 ½-tsp sugar
2-tsp baking powder
2-tsp caraway seeds
½-tsp salt
¼-cup cold butter
1-egg
2/3-cup milk

In a bowl, combine the flour, sugar, baking powder, caraway seeds and salt
Cut in the butter until mix resembles coarse crumbs
In another bowl, whisk the egg and milk together
Stir into dry mixture until mix is moist
Turn onto floured surface
Knead 6-8 times
Transfer dough to a greased baking sheet
Pat into a 8-inch circle
Cut into 8 wedges, but don’t separate
Bake at 400°F for 17-22 minutes, until golden
http://www.lesleycooks.com/breads/carawayscones.htm

Lemonade scones


4 cup self-rising flour
1-1/4 cup cream
1 12 ounce) can lemonade
1 tsp 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.
http://www.myrecipefriends.com/recipe/74008.html

Oatmeal Cinnamon Scones (vegan)

1/2 cup vegan margarine or Crisco
1 1/4 cups whole wheat pastry flour
1/3 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup old fashioned rolled oats
1/3 cup raisins, optional
1/3 cup vanilla or plain soy milk

Preheat oven to 375F.
Mix flour, sugar, baking powder, baking soda, salt and cinnamon together in a large bowl. Cut in margarine until mixture becomes uniformly crumbly. Stir in oats and raisins.
Add soy milk and mix gently until a soft dough begins to cling together.
Turn dough out onto a floured surface and pat it into a 7 inch circle. Cut into 8 wedges and place them on an ungreased baking sheet.
Bake 15 to 18 minutes until golden brown and firm when pressed lightly in the center.
Makes 8 scones.

Substitute any other dried fruit you wish: cranberries, chopped dates or apricots, blueberries, cherries, dried apples or pears. Add 1/2 cup chopped nuts of your choice if you wish.
Just before baking, sprinkle scone wedges with granulated sugar for a sweeter taste. You may also increase the brown sugar to 1/2 cup if you wish.

APPLE SCONES

2 cups all-purpose flour
3 tsp. baking powder
2 TBSP. sugar
1/2 tsp. cinnamon
1/2 tsp. salt
6 TBSP. vegetable shortening
1/2 cup Golden Delicious apples, peeled & chopped fine
1/2 cup raisins
4 TBSP. (approx.) apple juice or cider

Preheat oven to 400 degrees. Combine dry ingredients. Cut in shortening. Add apples and raisins. Add enough juice to make a stiff dough. Do not overmix. Roll out on a floured surface to 1/2 inch thick. Cut into triangles. Bake for approximately 10 minutes.
Warm apple scones and a glass of milk--oh that sounds so good right now.

Cinnamon Scones

Ingredients:
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold butter
1 egg, separated
3 tablespoons honey
1/3 cup buttermilk
1 teaspoon water
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon

Preheat oven to 400 degrees F.

In a large bowl, stir together flour, baking powder, baking soda, and salt. Cut in butter until mixture resembles coarse crumbs.

In small bowl, beat egg yolk with honey and buttermilk until blended, add to flour mixture, blending lightly just until mixture clings together.

With floured hands, lightly shape dough into flattened ball. Roll out on floured surface into a circle 1/2 inch thick. Using floured knife, cut into 8 to 12 wedges. Place on greased or non-stick baking sheet.

In a small bowl, lightly beat egg white with water.

In another bowl, blend sugar and cinnamon. Brush scones lightly with egg white, then sprinkle with cinnamon sugar.

Bake until golden brown (10 to 12 minutes). Serve warm.

Savory Onion and Dried Cherry Scones

2 cups flour
1 tablespoon white sugar
3/4 teaspoon salt
2 teaspoons baking powder
6 tablespoons butter, salted and
chilled
1 teaspoon lemon zest, minced
2 teaspoons fresh thyme, minced
1 teaspoon black pepper

1 cup diced yellow onions
1-1/4 cups dried sour cherries,
coarsely chopped
2 large eggs, beaten
1/2 cup heavy cream
1 large egg, beaten, for egg washing
tops of scones
Flour, as needed

Directions:
Using an electric mixer combine flour, sugar, salt and baking powder. Add butter and blend on low speed until mixture resembles cornmeal, with small chunks of butter still visible. Add lemon zest, thyme, pepper, onions and dried cherries. Mix on low speed until just combined. Add 2 eggs and cream and blend on low speed until mixture just holds together as a dough.

Remove dough from mixing bowl, and turn out onto lightly floured work surface. Gently fold dough over itself five times. Divide dough into two equal pieces. Form each piece of dough into a seven inch round, about 3/4 inch thick. Cut each round into 6 wedges. Brush tops with egg wash.

Place separated wedges on a baking sheet and bake at 425 degrees for 20 minutes until golden brown. Remove from oven and place on wire rack to cool slightly. Best if served warm.
Yields 12 scones.
http://www.pmq.com/recipe/view_recipe.php?id=388

Cheddar Scones

Cheddar scones are delicious served at breakfast with apple butter; they make a wonderful lunch sandwich when filled with curried egg salad and a little mango chutney; and they are the perfect accompaniment to a salad with dinner. We shape our scones to the size of a tennis ball before baking-they come out huge, and our customers love them. My friend Phyllis and my brother Paul drive out of their way just for these scones.

Makes 6 Large Scones
11/4 cups flour
2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup grated cheddar
4 tablespoons (1/2 stick) butter, cut into 1/2-inch cubes
2 eggs, lightly beaten
1/3 cup buttermilk or sour milk

Preheat the oven to 375 degrees F. In a large bowl, sift together the flour, baking powder, sugar, and salt. Add the cheddar and stir to mix well. Add the butter and rub into the flour mixture with your fingers until it resembles coarse cornmeal.
In a separate bowl, whisk together the eggs and buttermilk or sour milk about 30 seconds. Pour the liquid over the flour mixture all at once and stir with a spoon until just combined. The dough should be fairly stiff.
Drop 6 big spoonfuls of batter onto a cookie sheet that is nonstick or has been lined with parchment paper. Leave as much space as possible in between for spreading. Centering the cookie sheet on the middle oven rack, bake about 30 minutes, until the scones are golden brown and a tester inserted into the center of each comes out clean.
http://www.recipelink.com/cookbooks/1999/0452271762_1.html