Date: Tue, 27 Jul 93 13:13:42 +0200
From: kati@glnserv.UUCP (Lady Dragon) Servings: 18 Ingredients: ------------ 2 c Flour 3 t Baking Powder 2 T Sugar 1/2 t Cinnamon 1/2 t Salt 6 T Shortening 1/2 c Apples, peeled, chopped fine 1/2 c Raisins 4 T Cold Apple juice or water Instructions: ------------- Preheat oven to 400 deg F. Mix together dry ingredients. Cut in shortening as you would for a pie crust. Stir in apples and raisins. Add enough juice to make a stiff dough. On floured surface, roll dough about 1/2" thick. Cut into triangles and bake on cookie sheet for 10 minutes, or until light brown.APPLE SCONES
From: vigil@esca.com (Sandra) Ingredients: ------------ 2 cups All purpose flour 1/4 cup Granulated sugar 2 tsp Baking powder 1/2 tsp Baking soda 1/2 tsp Salt 1/4 cup Cold butter or margarine 1 Shredded apple 1/2 cup Milk Milk for brushing tops Sugar for sprinkling Cinnamon for sprinkling Instructions: ------------- Measure flour, sugar, baking powder, soda and salt into large bowl. Cut in butter until crumbly. Add shredded apple and milk. Stir to form stiff dough. Turn out on lightly floured surface. Knead gently 8-10 times. Pat into two six inch circles. Place on greased baking sheet. Brush tops with milk. Sprinkle with sugar and cinnamon. Score each top into 6 pie shaped wedges. Bake in 425 F oven for 15 minutes until browned and risen. Serve warm with butter. Variation: ---------- Currant Apple Scones - Add 1/2 cup currants to batter.BASIC SCONE RECIPE
(for approximately 12 scones) From: jcole@osiris (Joan Cole) Source: Michael Smith, The Afternoon Tea Book (ISBN 0-689-11592-X) Ingredients: ------------ 2 cups all purpose flour 1 Tbl baking powder 1/2 tsp salt 5 Tbl sweet butter 1/4 cup vegetable shortening 1/3 cup milk Instructions: ------------- Place the baking sheet in the oven and preheat to 450 degrees F. Sift the measured flour twice with the baking powder, salt, and other fine ingredients such as powdered mustard (which you would use if you were making cheese scones). Dice the fats into the dry ingredients, then lightly rub in with cool fingertips or a pastry blender until completely blended. Make a well in the center and stir in the milk. Lightly mix with a fork until the ingredients form a soft dough. Turn out onto a floured board and knead very lightly for about 30 seconds to a loose, smooth dough. Roll out with a rolling pin to approximately 3/4 inch thick. Stamp out with a 2-inch cutter or cut into triangles with a sharp knife. Lightly knead together any trimmings and roll and stamp out again. Lift with a spatula onto the HOT baking sheet, placing 1 inch apart. Brush only the tops with lightly beaten egg or milk. Bake toward the top of the oven for approximately 10 minutes, or until well risen and golden brown. Lift onto a wire rack with the spatula to cool. (If you were to make cheese scones, you would add 1 3/4 cups very finely grated mature cheddar cheese, and a pinch of dry English mustard) Clotted cream is a spread somewhat similar to butter, but not the same. I don't know if it is possible to get in the U.S..I seem to recall that I may have seen instructions for making it in one of those "Cheaper and Better" type books. I'll look. (Any Brits out there with better Info than me?)BUCKINGHAM PALACE SCONES
From: ellen@iti.org (Ellen Sudia Ingredients: ------------ 3 1/2 cups flour pinch of salt 3/4 cup butter 1 tblsp baking powder 1/2 cup sugar 1 egg 1/2 cup milk 1/2 cup raisins Instructions: ------------- Cut together butter, flour, salt and baking powder. Add sugar and raisins. Make well in center of the mixture; add egg and small amount of milk. If mixture appears to be too dry, add more milk. Blend to a nice, smooth dough. Roll out on floured board to 1/2 inch thick. Use cutter with 2-inch fluted edge. Place on lightly greased baking sheet, brush with beaten egg. Bake in 350-degree F oven for 10-15 minutes. Center of bottom should be lightly colored. Serve hot. Note: ----- I copied this recipe couple of years ago from a newspaper; supposedly, those *are* the scones served in the Palace. If I remember right, the recipe came with an article about a guy who used to be cook there.BUCKINGHAM PALACE SCONES VARIANT
From: harvey@oasys.dt.navy.mil (Betty Harvey) Ingredients: ------------ 3 1/2 cups flour pinch of salt 3/4 cup butter 1 tblsp baking powder 1/2 cup sugar 1 egg 1/2 cup milk Instructions: ------------- Cut together butter, flour, salt and baking powder. Add sugar. Make well in center of the mixture; add egg and small amount of milk. If mixture appears to be too dry, add more milk. Blend to a nice, smooth dough. Put half the dough in 8 x 11 baking pan. Covered the dough with Black Current Preserves and used the last half of the dough to cover the preserves. Bake in 350-degree F oven for 10-15 minutes. Center of bottom should be lightly colored. Serve hot.CAPE BRETON SCONES
From: jamie.wernitznig@his.com (Jamie Wernitznig) Source: More Baking with Schmecks Appeal Ingredients: ------------ 2 cups flour 2 tblsp sugar 1 tblsp baking powder 1 tsp salt 1/4 tsp baking soda 1 cup raisins or currants 1/2 cup sour cream 1/4 cup oil 1 egg; slightly beaten 3 tblsp milk Instructions: ------------- 1. Sift together dry ingredients and stir in the raisins. 2. Blend the remaining ingredients and stir in the flour mixture until the dough is all together. 3. Toss on a lightly floured surface until no longer sticky. Knead a few times. Divide the dough in half then pat each ball of dough into a 6" circle with the top slightly rounded. Brush the tops with milk and sprinkle with sugar. 4. Cut each circle into 6 wedges. Place 2 inches apart on a cookie sheet. Bake at 425F for 10 to 12 minutes or till golden. Serve hot with butter and jam or flavoured butter or honey.CAPE COD CRANBERRY SCONES
From: ak399@cleveland.Freenet.Edu (Carole A. Resnick) Source: Cleveland Plain Dealer, 11/07/91 Ingredients: ------------ 2 1/2 cups all purpose flour 2 1/2 tsp baking powder 1/2 tsp baking soda 3/4 cup butter or margarine 1 cup cranberries, coarsely chopped 2 tsp grated orange peel 2/3 cup sugar 1/2 cup buttermilk or sour milk Instructions: ------------- Preheat oven to 400F. In mixing bowl, combine flour, baking powder and baking soda; cut in butter with pastry blended or two knives. Stir in cranberries, orange peel and sugar; stir in buttermilk just until ingredients are moistened. Working on floured surface, shape dough into two 8-inch circles, 1/2-inch thick. Cut each circle into eight wedges and place on ungreased cookie sheet. Bake for 12 to 15 minutes, until lightly browned.CARDAMOM PINE NUT SCONES
From: c508723@umcvmb.missouri.edu (Deva) Ingredients: ------------ 1 1/2 c flour 1/2 c oat flour 1/2 c sugar 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2 tsp (to taste) ground cardamom 1/4 c pine nuts, ground 4 tbs butter 2 eggs, lightly beaten 1/2 c cream (as needed) Instructions: ------------- Place the dry ingredients in a bowl and stir to mix. Add the pine nuts and the butter and cut into the flour mixture. Stir in the eggs and add just enough cream to make a stif dough. Put the dough on a floured board and pat it out into a circle about 1/4-1/2 inch thick. Cut into wedges and place wedges on a cookie sheet at least one inch apart. Bake at 400 degrees for 15 minutes or til nicely browned. Sprinkle with additional cardamom and serve with plum jam. Note: ----- You may increase the amount of cardamom or substitute coriander for a stronger flavor. You can also leave out the pine nuts and add a small amount of additional butter.CHEDDAR DILL SCONES
From: vigil@esca.com (Sandra) Ingredients: ------------ 2 1/2 Cup all-purpose flour 1 Cup (4 oz.) shredded Cheddar cheese 1/4 Cup chopped fresh parsley 1 Tbsp baking powder 2 tsp dill weed 1/2 tsp salt 3/4 Cup butter or margarine 2 eggs, slightly beaten 1/2 Cup half-and-half Instructions: ------------- Heat oven to 400 degrees. In medium bowl combine all ingredients EXCEPT butter, eggs and half-and-half. Cut in butter until crumbly. Stir in eggs and half-and-half just until moistened. Turn dough onto lightly floured surface; knead until smooth (1 min.). Divide dough in half; roll each half into 8" circle. Cut each circle into 8 pie-shaped wedges. Place 1" apart on cookie sheets. Bake for 15 to 20 minutes or until lightly browned.FRUITED OAT SCONES
From: chrisb@hubcap.clemson.edu (Chris Behrens) Source: Quaker Oat pamphlet received in mail Ingredients : ------------- 1 1/2 cups all-purpose flour 1 1/4 cups Quaker Oats (Quick or Old Fashioned, uncooked) 1/4 cup sugar 1 tblsp baking powder 1/4 tsp salt (optional) 1/3 cup margarine 6 oz. pkg (1 1/3 cups) diced dried mixed fruit 1/2 cup milk 1 egg, lightly beaten 1 tsp sugar 1/8 tsp cinnamon (a dash, I'll use more next time) Instructions: ------------- Heat oven to 375 deg F. Combine flour, oats, sugar, baking powder, and salt. Cut in margarine until mixture resembles course crumbs; stir in fruit. Add combined milk and eggs, mixing just until moistened. Shape dough to form a ball. Turn out onto lightly floured surface; knead gently 6 times. On lightly greased cookie sheet, pat out dough to form 8-inch circle. With sharp knife, score round into 12 wedges.; sprinkle with combined sugar and cinnamon. Bake 20 to 25 minutes or until golden brown. Break apart; serve warm. Makes 1 scone with as many wedges as you scored.KILLER BUTTERMILK SCONES
From: vigil@esca.com (Sandra) Ingredients: ------------ 2 1/4 Cup flour 2 1/2 tsp baking powder 1/2 tsp salt 1/2 cup currants 1 egg, slightly beaten 2 Tbsp sugar 1/2 tsp baking soda 1/2 cup cold butter, cubed 1 cup buttermilk Instructions: ------------- Preheat oven to 425 (F). Mix flour, sugar, baking powder, baking soda, and salt in the bowl of a food processor; add butter and process until the mixture ressembles coarsely ground meal. Transfer to a bowl. [Use a pastry cutter if you don't have a food processor.] Add currants, then buttermilk, stirring quickly with a fork until the dough is soft and slightly sticky. With floured hands, press the dough into a ball. Knead delicately a dozen times. Flatten the dough into a 1" thick circle. Cut into 3" disks. Repeat this with remaining dough. Paint the scones with egg. Bake 12-15 minutes.OLD FASHIONED ORANGE SCONE
From: vigil@esca.com (Sandra) Ingredients: ------------ 2 Cups flour 1 Tbsp baking powder 1/4 cup butter 1 tsp grated orange rind 3/4 cup cream 1/4 cup sugar 1/2 tsp salt 1/2 cup currants 1 egg Instructions: ------------- Mix all together and pat into a 6 inch round baking pan. Cut into quarters. Bake at 350F about 25 minutes.ORANGE DATE SCONES
From: jamie.wernitznig@his.com (Jamie Wernitznig Ingredients: ------------ 1 3/4 cups flour 1/2 cup sugar 3/4 tsp baking powder 1/2 tsp salt 1/4 tsp baking soda 1/2 cup butter 1 egg 2 tblsp milk 1 tsp orange peel 1/2 tsp vanilla 2/3 cup chopped dates Instructions: ------------- 1. Combine all dry ingredients. Cut in butter, add dates. 2. Combine all liquids, beat slightly to break up the egg, and add to dry ingredients. 3. Gently shape dough into a ball; place on floured board and pat into a large circle about 1/2" thick. 4. Cut into wedges, place on baking sheet and bake at 350 degrees F. about 15 to 20 minutes.ORANGE POPPYSEED SCONES
From: jamie.wernitznig@his.com (Jamie Wernitznig) Ingredients: ------------ 2 1/4 cups flour 1/2 cup sugar 1/4 cups poppyseed 1 tsp cream of tartar 3/4 tsp baking soda 1/2 tsp salt 1/2 cup butter 1/4 cup orange juice 1 large egg 1 tsp orange peel Instructions: ------------- 1. Preheat oven to 375 degrees F. 2. Mix all dry ingredientS together. Cut butter into flour mixture until it resembles cornmeal. 3. Beat the egg slightly into the orange juice; add liquid mixture to dry mix and gently shape dough into a ball. 4. Cut the ball in half, and pat each half out on a floured surface into a circle about 1/2 inch thick, and 8 inches around. Cut into wedges and place on a baking sheet. 5. Bake 15 to 20 minutes, until golden brown.SAVORY CHEESE SCONES
From: jamie.wernitznig@his.com (Jamie Wernitznig) Ingredients: ------------ 2 cups flour 2 tsp baking powder 1/2 tsp salt 1/8 tsp cayenne pepper 1 1/2 cups grated Cheddar cheese 3 tblsp Parmesan cheese 1/3 cup butter 1/3 cup milk 2 eggs Instructions: ------------- 1. Preheat oven to 400 degrees F. 2. Combine all dry ingredients, stir in cheeses and toss well. 3. Cut in butter. Combine eggs and milk, add to flour mixture and gently knead to form a stiff dough. 4. Cut dough ball into halves and pat each half into an 8" diameter, 1/2" thick circle. Cut into wedges, place wedges on a baking sheet and bake 15 to 17 minutes, until lightly browned.SCONES
From: io71245@maine.bitnet Ingredients: ------------ 2 c flour 4 t baking powder 2/3 c milk 2 eggs 2 T sugar 2 T melted BUTTER (oleo won't do) Instructions: ------------- Combine flour and baking powder in medium bowl; stir in milk. Beat eggs till light and fluffy, add sugar and butter. Mix with milk mixture until smoothish, like for pancakes. Drop by large tablespoonfuls (those big soupspoons work well) onto a hot, -lightly- greased griddle (here's where that can of Pam works) and cook over moderately low heat until pale gold, turning several times. Serve -hot-, split and buttered or spread with jam. (I usually spread thinly with butter and run under broiler till lightly toasted.... The scones, silly, not me toasted!!) Surgeon General's warning: these are a highly addictive substance and should be used sparingly. :)SCONES
From: morrissey@stsci.edu (Janet "Mostly Harmless" Morrissey) Ingredients: ------------ 2 cups self-rising flour 1/2 tsp baking soda 3/4 cup buttermilk milk or egg for glaze, if desired Instructions: ------------- Heat oven to 350 degrees. Sift self-rising flour at least once into the mixing bowl. Stir soda into buttermilk until it begins to foam. Pour into well in center of flour and stir with fork incorporating just enough flour to make a very soft dough. Gather into ball and place on lightly floured board. Pat or roll into a circle, kneading very lightly. Use spatula to cut into 8 or 10 wedges. Transfer to greased baking sheet. To give scones a shine, brush with milk; for a golden gleam brush with an egg yolk beaten with a tablespoon of water. Bake for 10 to 12 minutes in upper third of oven. Wrap in linen napkin, tuck into basket and serve soon. Makes 8-10 scones.SCONES
Servings: 5 From: kati@glnserv.UUCP (Lady Dragon) Ingredients: ------------ 2 c All-purpose flour 2 T Sugar 1 t Baking powder 3/4 t Salt 6 T Butter/margarine - 3/4 stick 1 ea Egg 2/3 c Milk Instructions: ------------- Preheat oven to 400 degrees. Grease a large cookie sheet. In a large bowl, use a fork to mix flour, sugar, baking powder and salt. Cut (do not stir) butter in until the mixture forms coarse crumbs. In a cup, mix egg and milk together. Stir milk mixture into the flour mixture _all at once_ mixing just until ingredients are blended. Drop scone mixture by scant 1/4-cups about 1" apart on cookie sheet to make 12 scones. Bake 12-15 minutes or until scones are golden. Serve them warm or later. To save for later cool the scones on wire racks and wrap in a single layer of foil. To reheat, warm for 10 minutes or so in a 400 degree oven. About 190 calories each.SCONES
From: vigil@esca.com (Sandra) Ingredients: ------------ 2 Cup sifted flour 3 tsp baking powder 1 tsp salt 1/4 Cup shortening 2 Tbsp sugar 1/2 Cup milk 1 egg, slightly beaten Instructions: ------------- Mix the dry ingredients, then cut in the shortening, just as if you were making biscuits. Add the milk and egg -- you may need to add more flour if the dough is too sticky or more milk if it is too dry. It should be slightly moister/softer than a regular biscuit. Roll into a circle, about 1/4" thick, slightly thicker in the center. Cut into wedges (eight works well), and place on an ungreased baking sheet. Bake at 450 F for 10-12 minutes, until golden.SCOTTISH OAT SCONES
From: shavelson@binah.cc.brandeis.edu (Susanne) Ingredients: ------------ 1 1/2 c uncooked old-fashioned oats 1 1/2 c flour 1/2 c raisins or currants 2 T sugar 1 T baking powder 1 t cream of tartar 1 stick margarine, melted 1/3 c milk 1 egg, beaten Instructions: ------------- Mix together all dry ingredients. Mix together wet ingredients then add to the dry ing. Mix with a fork just until moistened (do not overmix). Form into a ball and then flatten on a greased cookie sheet into a circle about 8" across. Cut into 8 or 12 wedges. Bake 12-15 minutes at 425F. Cool on a rack. These freeze well in a plastic bag and can be reheated in the microwave. Wrap each one in a paper towel and zap for about 30 seconds.TREACLE SCONES
From: mrwarden@phoenix.Princeton.EDU (Melissa Rhoads Warden) Source: May 1993 Bon Appetit Makes 8 Ingredients: ------------ 2 cups all purpose flour 1/4 cup firmly packed dark brown sugar 1 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp salt 1/2 cup dried currants 1/4 cup (1/2 stick) unsalted butter 2 Tb dark molasses (do not use blackstrap) 3/4 cup buttermilk Melted butter sugar Instructions: ------------- Preheat oven to 425F. Sift flour, dark brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt into a large bowl. Add dried currants. Melt 1/4 cup unsalted butter with dark molasses in heavy small saucepan over low heat. Combine molasses mixture with buttermilk and por into dry ingredients. Mix dough until just blended. Gently knead dough on generously floured surface until smooth, about 20 turns. Divide dough in half. Pat out each dough piece into 5-inch diameter round. Cut each dough round into 4 wedges. Transfer dough wedges to ungreased cookie sheet, spacing 2 inches apart. Brush with melted butter. Sprinkle with sugar. Bake until scones are just firm to the touch, about 20 minutes. Serve scones hot.WHEAT AND HERB SCONES
From: vigil@esca.com (Sandra) Ingredients: ------------ 1 1/2 Cup all purpose flour 1 1/2 Cup whole-wheat flour 1 Tbsp baking powder 1 tsp dry basil leaves 1/2 tsp dry oregano leaves 1/2 tsp dry thyme leaves 1/2 Cup butter or margarine 2 large eggs 1/2 Cup milk Instructions: ------------- In a large bowl mix dry ingredients. Add butter, and cut into flour mixture with a pastry cutter. Beat eggs and milk to blend, and set aside 2 Tablespoons of egg-milk mixture. Add remainder to flour mixture, and stir until just evenly moistened. Scrape dough onto a floured board or surface and knead about 6 turns or until dough holds together. Divide dough in half. Pat each half into a 3/4 inch thick round, 5-6 inches in diameter. Set rounds well apart on an oiled 12 x 15 inch baking sheet. With a knife, cut each round not quite through, to form 6 equal wedges. Brush rounds with reserved egg-milk mixture. Bake in a 400F oven until golden brown, about 18 minutes. Serve hot or warm, breaking along scores.
Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We invite you to learn about SCS educational programs and research.