Scones Collection
rec.food.cooking/Kellie M-S (1992)

Here are several scone recipes from various sources, none of which I recall at the moment! I usually have them alone, as a quick grab-a-bite. After cutting, I often freeze my scones raw, so I can throw them in the oven in the morning (or whenever I want them) and have fresh-baked scones even on a harried morning. To bake frozen scones, just add a few minutes onto the cooking time, but watch them to be sure they don't burn on the bottom.

Orange Poppyseed Scones

2 1/4 cups flour
1/2 cup sugar
1/4 cup 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

Preheat oven to 375F. Mix all dry ingredients together. Cut butter into flour mixture until it resembles cornmeal. Beat the egg slightly into the orange juice, add liquids to dry mix and gently shape dough into a ball. 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. Bake 15-20 minutes, until golden-brown.

Orange Date Scones

1 3/4 cups flour
1/2 cup sugar
3/4 tsp. baking powder
1/2 tsp. salt
1/4 tsp. soda
1/2 cup butter
1 egg
2 tbsp. milk
1 tsp. orange peel
1/2 tsp. vanilla
2/3 cup chopped dates

Combine all dry ingredients. Cut in butter, add dates. Combine all liquid, beat slightly to break up the egg, add to dry ingredients. Gently shape dough into a ball, place on floured board and pat into a large circle about 1/2" thick. Cut into wedges, place on baking sheet and bake at 350F. appx. 15-20 minutes.

Gingerbread "Tree" Scones

2 cups flour
1/4 cup brown sugar
1 tsp. baking powder
1 tsp. each ginger & cinnamon
1/2 tsp. each allspice, salt & baking soda
1/4 cup butter
1/3 cup light molasses
1/3 cup milk

Follow standard scone directions (see above). If you want, you can score the wedges once down the center, and then on either side so that the scones "look like trees." I have also dotted these with cinnamon imperials (aka "red-hots") so it looks like berries on the trees.

Savory Cheese Scones

2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/8 tsp. cayenne pepper
1-1/2 cup grated cheddar cheese
3 tbsp. grated parmesan cheese
1/3 cup butter
1/3 cup milk
2 eggs

Preheat oven to 400F. Combine all dry ingredients, stir in cheeses and toss well. Cut in butter. Combine eggs & milk, add to flour mixture and gently knead to form a stiff dough. Cut dough ball into halves and pat each half into an 8" diam. 1/2" thick circle. Cut into wedges, place wedges on a baking sheet and bake 15-17 minutes, until lightly browned.

Pesto Cheese Scones

2 cups flour
2 tsp. baking powder
1 tblsp. olive oil
1 large egg
2 tblsp. milk
1/3 cup butter
2 tbsp. grated parmesan cheese
1/2 cup grated provolone cheese
1/4 cup pine nuts (hulled)
1/2 cup fresh basil
1 small clove garlic, crushed (or 1/2 tsp. garlic powder)

Preheat oven to 375F. Combine all dry ingredients, cut in butter. In food processor or blender, process pine nuts, basil & olive oil. Add egg to basil mixture. Add dry ingredients and milk & stir to combine. With floured hands, knead in cheeses evenly. Pat out on a baking sheet into a circle, cut into wedges, and bake 20-25 minutes, until browned. Can press a few whole pine nuts into the tops of the wedges for "effect."Cranberry Currant Scones

2 1/4 cups flour
1/4 cup sugar (or honey or maple syrup)
1 tbsp. orange or lemon rind
2-1/4 tsp. baking powder
1/2 tsp. baking soda
1/2 cup butter
1 cup fresh cranberries, coarsely chopped (or dried cranberries)
1/3 cup dried currants
1/2 cup buttermilk (or thinned yogurt)
1 tsp. vanilla extract

NOTE: I usually do this in my food processor, but you could easily do it by hand if you don't have one.

Mix dry ingredients together. Cut in butter. Add cranberries and currants. Stir in buttermilk and vanilla until just combined. Turn out onto a floured board and knead lightly 6 times. Press dough out into a 6" circle (about 1/2" thick) Cut into wedges (like a pie), place on cookie sheet and bake at 400F. 10-15 minutes until lightly browned. Serve hot with butter, or plain.