Recipe(tried): Multiple Scone Recipes (repost)

Susan: Here are some scone recipes previously posted on TKL******************

These two recipes from my English
grandmother - both are great.
I pat the dough of both into a circle about 10" in
diameter and then cut through the dough with a knife making six
scones. They do not dry out as much in the baking process and freeze
very well - Wrap them individually.

Buttermilk Scones
2 cups flour
2 tbsp sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup butter chilled
2/3 cup buttermilk
1 egg beaten
You can add blueberries - we like them with golden
raisins

Cut butter into dry ingredients (like making pastry),
Beat egg, add buttermilk
and stir into flour mixture. Gather up with your
hands and pat into a
circle on a greased pan. Score with knife - brush
with a little more buttermilk
Bake at 425 degrees for 15 minutes - will be golden
on top

**************
Orange Yogurt Scones

2 cups flour
1/3 cup plus 2 tsp sugar
2 tbsp baking powder
1/4 each baking soda and salt
3 tbsp cold butter
1 6 oz. carton lemon or orange yogurt
1/4 cup orange juice
2 tbsp grated orange peel

Mix dry ingredients and cut butter into flour mixture.
Mix all wet ingredients together and stir into flour mixture. Pat
into a circle on greased pan, score dough into wedges. Bake at
400 degrees for about 15 minutes - until golden. You can also add
cranberries or dried cherries to this recipe.
____________________________

Title: BLUEBERRY SCONES
Categories: Breads
Yield: 16 servings

3/4 c Blueberries, dried
1 3/4 c Flour, sifted
2 1/4 t Baking powder
1 T Sugar; plus a little more
1/2 t Salt
1/4 c Butter
2 Egg
1/3 c Cream

Place blueberries in a bowl with enough hot water
to cover. Soak for
about 5 minutes. Preheat oven to 450 F.

Drain blueberries. Mix together flour, baking
powder, 1 Tbsp sugar
and salt in a bowl. Cut in butter, using a pastry
blender or two
knives. Stir in blueberries.

In a separate bowl, beat eggs. Reserve 2 Tbsp and
add remaining eggs
to dry ingredients. Pour in cream. Combine with a
few swift
strokes. Place on a slightly floured board and pat or
roll to a
thickness of 3/4 inch. Cut with a knife into diamond
shapes or into
2-inch rounds. Brush with reserved egg and sprinkle
with sugar. Bake
for 15 minutes.

____________________________

Title: CHOCOLATE PEANUT BUTTERSCONES
Categories: Chocolate, Breads
Yield: 8 servings

2 c Flour
1/2 c Sugar, brown
2 1/2 t Baking powder
1/4 t Salt
1/4 c Butter, sweet; chilled
3/4 c Peanut butter, creamy
1/4 c Milk
2 Egg
2 t Vanilla
1/2 c Peanuts, unsalted; chopped
1 1/2 oz Chocolate, bittersweet

Approx. Cook Time: 0:17
Break chocolate into 8 equal pieces. Preheat oven
to 375F. In a
large bowl, stir together the flour, brown sugar,
baking powder, and
salt. Cut the butter into 1/2-inch cubes and
distribute them over the
flour mixture. With a pastry blender or two knives
used scissors
fashion, cut in the butter until the mixture resembles
coarse crumbs.
In a small bowl, stir together the peanut butter
mixture to the flour
mixture and knead until combined. Knead in the
peanuts. Pat the
dough out into a 1/2-inch thickness on a cutting
board. Using a
floured 2-1/2 in. to 3-in. diameter crinkled round
biscuit cutter,
cut out rounds from the dough. Gather the scraps
together and repeat
until all the dough is used and there are 16 round.
Place 8 of the
rounds on an ungreased baking sheet. Top each
round with a piece of
the chocolate and one of the remaining circles of
dough. Press the
edges gently to seal. Bake for 17-19 minutes, or
until lightly
browned. Remove the baking sheet to a wire rack
and cool 5 minutes.
Using a spatula, transfer the scones to the wire rack
to cool. Serve
warm or cool completely and store in an airtight
container. VARIATION
(Variation): Make the dough as above,
omitting bittersweet
chocolate, substituting 1/2 c. unsalted peanuts for
the chopped
peanuts and kneading in 3/4 c. semisweet chocolate
chips at the same
time. Put the dough into a 9-inch diameter circle on
a baking sheet.
With a serrated knife, cut into 8 wedges. Bake
20-22 minutes, or
until a cake tested or toothpick inserted into the
center of a scone
comes out clean. Cool as above and recut into
wedges, if necessary.

_________________________

Title: CHOCOLATE-STUFFED PEANUTBUTTER SCONES
Categories: Desserts, Breads, Chocolate
Yield: 16 servings

2 c Flour
1/2 c Sugar, brown, light
2 1/2 t Baking powder
1/4 t Salt
1/4 c Butter, sweet; chilled
3/4 c Peanut butter, creamy
1/4 c Milk
2 Egg
2 t Vanilla extract
1/2 c Peanuts, unsalted; chopped
1 1/2 oz Chocolate, bittersweet; brok

Preheat oven to 375 degrees F. In a large bowl, stir
together the
flour, brown sugar, baking powder, and salt. Cut
the butter into
1/2-inch cubes and distribute them over the flour
mixture. With a
pastry blender or two knives used scissors fashion,
cut in the butter
until the mixture resembles coarse crumbs. In a
small bowl, stir
together the peanut butter, milk, eggs, and vanilla.
Add the peanut
butter mixture to the flour mixture and knead until
combined. Knead in
the peanuts. Pat the dough out into a 1/2-inch
thickness on a cutting
board. Useing a floured 2-1/2-inch to 3-inch
diameter crinkled round
biscuit cutter, cut out rounds from the dough. Gather
the scraps
together and repeat until all the dough is used and
there are 16
rounds. Place 8 of the rounds on an ungreased
baking sheet. Top each
round with a piece of the chocolate and one of the
remaining circles
of dough. Press the edges gently to seal. Bake for
17 to 19 minutes,
or until lightly browned. Remove the baking sheet to
a wire rack and
cool for 5 minutes. Using a spatula, transfer the
scones to the wire
rack to cool. Serve warm or cool completely and
store in an airtight
container. Yield: 8 scones.

VARIATION: Make the dough as above, omitting
bittersweet chocolate,
substituting 1/2 cup unsalted whole peanuts for the
chopped peanuts
and kneading in 3/4 cup of semisweet chocolate
chips at the same time.
Pat the dough into a 9-inch diameter circle on a
baking sheet. With a
serrated knife, cut into 8 wedges. Bake for 20 to 22
minutes, or
until a cake tester or toothpick inserted into the
center of a scone
comes out clean. Cool as above and recut into
wedges, if necessary.

__________________________

--- Simply Scones

Title: CAPE COD CRANBERRY SCONES
Categories: Breads
Yield: 4 servings

2 1/2 c Flour
2 1/2 t Baking powder
1/2 t Baking soda
3/4 c Butter or margarine
1 c Cranberries; coarsely choppe
2 t Orange peel; grated
2/3 c Sugar
1/2 c Buttermilk or sour milk

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 moist-
ened. 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.______________________________

Title: SCONES
Categories: Breads
Yield: 12 servings

2 c Flour
1/4 ts Salt
2 ts Sugar
1 c Milk
1/8 ts Baking soda
1 1/2 ts Baking powder
1 1/2 tb Shortening
1/2 c Currants

Sift flour, baking powder, salt, and sugar. Cut in
shortening with
fingers. Add currants and soda to mix and stir into
flour mixture with
a fork. Turn out onto a floured board. Knead
slightly and pat or roll
into 1/2" thickness. Cut into triangles or circles.
Bake these on an
ungreased griddle over medium heat. As one side
becomes brown, turn
and brown the other side, then turn each scone
slightly on edge and
place on side of griddle to the "fire". Turn until all
edges are
slightly browned. The firing will cook the scones
through from all
sides so there will be no raw dough in the center.
Split and serve
with butter, or fill with such as ham or cream
cheese.

__________________________

Title: BUTTERMILK SCONES
Categories: Breads
Yield: 12 servings

2 c Flour
1 T Sugar
2 ts Baking powder
1/2 ts Baking soda
3/4 ts Salt
1/4 c Butter; cold
1 Egg
2/3 c Buttermilk
Milk; for brushing tops
Sugar; for sprinkling

Fat grams per serving: Approx. Cook Time: 0:15

Measure first 7 ingredients into large bowl. Add
butter and cut in
until crumbly. Make a well in centre.

In a small bowl, beat egg until frothy. Mix in
buttermilk. Stir with
a fork to make a soft dough. Turn out on a lightly
floured surface.
Knead lightly 8 - 10 times. Divide into two parts.
Pat each part
into 6 inch circle. Place on greased baking sheet.
Brush tops with
milk. Sprinkle with sugar. Score each top into 6 pie
shaped
markings. Bake in 425F oven until risen and
browned. Serve hot with
lots of butter.

NOTE: Raisins or currants may be added if desired.

_______________________________

Title: DOUBLE CHOCOLATE SCONES
Categories: Desserts, Chocolate

3 c All-purpose flour
1/4 c Granulated sugar
4 ts Baking powder
1/4 ts Salt
1/2 c Butter or margarine
3 lg Eggs
1/2 c Milk
3/4 c Mini chocolate chips, divided
1 T Grated orange peel
1/4 c White chocolate chips

Preheat oven to 450F. Grease a large cookie sheet.
Stir the flour,
sugar, baking powder, and salt in a large bowl to
mix well. Use a
pastry blender or two knives to cut in the butter until
coarse crumbs
form. Beat the eggs and milk in a small bowl with a
wire whisk or a
fork; when thoroughly blended, stir, along with 1/2
cup of the mini
chocolate chips and the orange peel into the flour
mixture just until
blended. Shape the dough with lightly floured hands
into an 8-inch
round on the prepared cookie sheet; dust with flour.
Score the top
of the dough into 8 wedges with a sharp knife. Bake
for 20 to 25
minutes until golden. Cool completely on a wire
rack.

Meanwhile, stir the remaining 1/4 cup of mini
chocolate chips and the
white chocolate chips in seperate small, heavy
saucepans over very
low heat until melted and smooth. Drizzle each
chocolate from the
tip of of spoon in random lines over the top of the
scones. Let
stand for 15 minutes to set the chocolate. Cut the
scones into
wedges along the score lines.

Makes 8 scones.