Recipe: Scones (26)

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01-01-2000 - Scones (26)

KellyWA (01:11:37) : Fruit Scones

2 cups flour
2 tablespoons sugar
2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/3 cup vegetable shortening
3/4 cup milk
1/2 cup dried blueberries or cranberries, chopped

Preheat oven to 450 . Mix together dry ingredients. Cut in shortening until mixture resembles
cornmeal. Add berries and toss till combined. Add milk and mix by hand just until the mixture holds
together. Place on floured board and form into a rough rectangle about an inch thick. Cut with a
biscuit cutter and bake on an ungreased sheet at 450 for 12 to 15 minutes.

KellyWA (01:10:00) : Banana - Macadamia Nut Scones
Great for extra protein, vitamin E , and potassium!

3 cups all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3 Tablespoons chilled butter
1/3 cup coarsely chopped macadamia nuts
1/4 cup low-fat yogurt
1 teaspoon vanilla extract
2 large "farm fresh" egg whites
1 cup mashed ripe banana (about 2 medium)
1 Tablespoon brown sugar

Preheat oven to 400 degrees. Lightly spoon flour into dry measuring cups and level with a knife.
Combine the flour and the next four ingredients (through baking soda) in a bowl, and cut in the
butter with a pastry blender or 2 knives until the mixture resembles coarse meal.

Combine yogurt, vanilla, and egg whites in a bowl, and stir well with a wire whisk. Add yogurt
mixture and banana to flour mixture, stirring just until moist (dough will be wet and sticky). Turn
dough out onto a lightly floured surface; with floured hands, knead lightly four times. Pat the dough
into a 9-inch circle on a baking sheet coated with cooking spray. Sprinkle the walnuts and 1
Tablespoon brown sugar over dough, pressing gently into dough. Cut dough into 12 wedges, cutting
into, but not through, dough. Bake at 400 degrees for 20 minutes or until golden.

Serves: 12.

KellyWA (01:08:24) : Raspberry Scone

1 cup fresh or frozen raspberries
1-3/4 cups flour
3 teaspoons baking powder
1/4 cup sugar
1/2 teaspoon salt
1/3 cup solid shortening (Crisco)
2 large eggs whisked with 1/3 cup milk or cream
Demerara sugar mixed with 1 teaspoon cinnamon for topping

Heat oven to 350 degrees. Sift together flour, baking powder, sugar, and salt in a large bowl. Cut in
shortening until mix resembles coarse meal. Gently stir in the raspberries, trying not to squish them.
Lightly stir in egg mixture.. Turn out the dough onto a floury board. Handling as little as possible,
shape the dough into two rounds on a cookie sheet (each approximately 6 inches in diameter, 3/4
inch deep). With a sharp knife, score each scone into 6 wedges. Brush with a little milk, then
sprinkle with the sugar and cinnamon mix. Bake 15 to 20 minutes until risen and brown. Test for
doneness with a toothpick at 15 minutes. Serve in a napkin-lined basket with butter curls.

KellyWA (01:07:26) : Bran Scones

8 ounce SR flour (or Plain)
1 flat teaspoon baking powder (4 teaspoons if using plain flour)
4 heaping Tablespoons Bran
1 Tablespoon Castor (or plain granulated) Sugar
Pinch of Salt
1-1/2 ounces Margarine (soft makes it easier for the mixing)
1 Egg (size not important)
Milk to make liquid including egg to 7 fluid ounces

Sieve flour, salt and baking powder into bowl. Add Bran and sugar, mix well. Add margarine and
rub in to get a good crumb. Beat egg in milk (total liquid 7 fluid ounces). Add liquid to bowl and
mix, to a soft slightly damp mix. Split mix into two parts and with floured hands pat out each half
into a disk about 1/2 to 3/4 inch thick. Cut each disc into quarters and place on floured baking tray.
Bake in preheated oven 230 C for 13 to 15 minutes.

Notes:- These can be put in the freezer and taken out as required. In a 750W Microwave 30
seconds is enough to defrost one and get it warm enough to melt the butter. A healthy way to start
the day.

KellyWA (01:06:32) : Coconut Date Walnut Scones

4-1/2 cups flour
1/2 cup sugar
3 Tablespoons baking powder
2-1/2 teaspoons salt
1 cup coconut
1 cup chopped dates
1 cup chopped walnuts
1 stick butter
3 eggs
1-1/4 cup milk

Stir the first four ingredients thoroughly. Stir in the coconut, dates, and walnuts. Cut in the butter
until the mixture resembles coarse crumbs. Add beaten eggs and milk; stir until dough clings
together. Knead gently 12 to 15 times on a lightly floured board. Cut dough in fourths and form a
patted down square from each part, about 1/2-inch thick. Cut each square diagonally twice to form
four triangles. These triangles can be placed on a sheet and frozen until ready to bake. Thaw to
room temperature prior to baking. Place triangles which you wish to bake on ungreased sheet. Bake
at 375 degrees until golden brown (12 to 15 minutes).

KellyWA (01:05:26) : Cranberry-Orange Pecan Scones

2 cups unbleached, all-purpose flour
1/3 cup sugar
3 Tablespoons wheat germ
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
6 Tablespoons cold, unsalted butter cut into 1/4-inch pieces
1 cup sour cream
1 large egg
1 teaspoon lemon extract
1/2 teaspoon vanilla extract
Finely grated zest of 1 orange
1-1/2 cup fresh or dried cranberries
1/2 cup chopped fresh pecans
1/4 cup milk

Preheat the oven to 400 degrees. Lightly coat 2 large cookie sheets with cooking oil spray. In a
large bowl, mix the flour, sugar, wheat germ, baking soda, baking powder, and salt. Add the butter
and cut it in, using your fingers or a pastry blender, until the mixture resembles corn meal. In a
separate bowl, whisk together the sour cream, egg, extracts, and orange zest. Make a well in the
center of the dry ingredients; add the liquid, and quickly mix to blend. Gently fold in the cranberries
and the pecans.

The dough will be sticky, so form the scones using floured hands. Use a spoon to scoop enough
dough into floured hands to form a scone. Round it gently and place the scone on the prepared
cookie sheet. Repeat for the remaining scones, leaving some room in between for spreading. Using
a pastry brush, gently brush each scone with some milk. Bake for 20 minutes until golden brown.
Cool for several minutes before serving.

KellyWA (01:04:06) : Pecan and Cream Cheese Scones

2 cups flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
3 Tablespoons butter
3 Tablespoons cream cheese
2/3 cup milk
1 egg
1/2 cup medium chopped pecans

Preheat oven to 350 degrees. Sift together flour, sugar, baking powder, and salt. Cut butter and
cream cheese into the dry ingredients until crumbly. Beat together the milk and egg. Pour into the
dry ingredients, stirring until well blended. Add pecans and combine with dough. Scoop onto
buttered baking sheet. Glaze with milk. Bake 25 to 30 minutes or until brown.

KellyWA (01:02:21) : Lemon Cream Scones

rind of one lemon
2 cups flour
1/4 cup sugar
2 teaspoons baking powder
1/3 cup butter
1/2 cup heavy cream
1 egg
1-1/2 teaspoons vanilla

Stir together flour, sugar, baking powder and rind. Cut in butter until resembles coarse crumbs. In
small bowl, mix cream, eggs, and vanilla. Add to flour mixture. Knead the dough, it will be sticky.
Pat dough into 1/2 inch thickness. Cut with small round glass. Place on cookie sheet sprayed with a
non-stick spray. Bake in a 400 degrees Fahrenheit oven for 10 to 15 minutes.

KellyWA (01:01:22) : Lemon-Currant Scones

2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 cup (1/2 stick) cold butter
1/2 cup currants
1/2 teaspoon lemon zest
juice of one lemon
1/2 cup half and half
1 egg

In a medium to large bowl, combine flour, sugar, and baking powder. Cut in butter until mixture is
crumbly. Stir in currants, lemon zest and lemon juice. Beat egg with half and half and add to dry
ingredients, stirring until blended. Turn dough onto a lightly floured surface and form into a large
circle, 3/4 to 1 inch in thickness. Cut into 8 to 10 wedges (depending on desired size) and place on
lightly greased baking sheet. Brush scones with a beaten egg or egg-milk mixture for a nice finish,
and bake at 375 degrees for 10 to 15 minutes or until golden brown.

KellyWA (12:59:09) : Oatmeal Scones

2/3 cup butter, melted
1/3 cup milk
1 egg
1-1/2 cups flour
1-1/4 cup quick oats, uncooked
1/4 cup sugar
1 Tablespoon baking powder
1 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup currants or chopped dried fruit

Add butter, milk, and eggs to combined dry ingredients. Mix until just moist. Stir in currants. Shape
dough into ball; pat out on floured surface to form 8-inch circle. Cut into 8 to 12 wedges. Bake on
greased cookie sheet at 425 degrees for 12 to 15 minutes until golden.

Makes: 8 to 12 scones.

Kelly (12:54:57) : Scotch Scones

This is the recipe used for scones for the Queen of Britain
when she had tea at the Empress Hotel in 1939.

2 cups white flour
1/2 cup white sugar
1/4 cup shortening (I use margarine)
4 teaspoons baking powder
salt
1/2 cup raisins
2 eggs
1/4 cup milk

Mix shortening and sugar, then add flour, baking powder, salt, and eggs. Mix well, adding milk.
Then stir in raisins.

Bake 425 oven 10 to 15 minutes.

Makes: 12

Kelly (12:53:45) : Orange Almond Scones

1/2 cup orange juice
1/4 cup buttermilk
1 large egg
1/2 teaspoon almond extract
3 cups unbleached flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
8 Tablespoons cold butter
1/2 cup sugar
1/2 to 3/4 cup finely chopped almonds
1 Tablespoon orange zest

Grate orange peel and set aside. Squeeze orange juice. In a small bowl beat juice, buttermilk, egg,
and extract until smooth. In a large bowl combine flour, baking powder, baking soda, and salt until
well mixed. Cut in butter with a pastry blender until mixture looks like fine granules. Add sugar,
almonds, and orange zest and toss to combine evenly. Using a fork, stir in egg mixture to form a soft
dough. Turn out dough onto a floured board. Knead several times just until well mixed. Shape 8 to
10 slightly flatten rounds. Bake in 375 degree oven for about 20 minutes or until browned. Note:
These are even more flavorful the next day.

Makes: 8 to 10 scones.

Kelly (12:52:02) : Whole Wheat Scones with Orange Butter

Ingredients for Orange Butter:
2 Tablespoons grated orange zest
3 Tablespoons powdered sugar
1/2 cup (1 stick) unsalted butter, softened

Ingredients for Whole Wheat Scones:
1 cup whole wheat flour
1 cup unbleached all-purpose flour
3 Tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter chilled, cut into small pieces
1/3 cup dried currants or raisins
1/3 to 1/2 cup low-fat buttermilk
1/2 teaspoon ground cinnamon, mixed with 1 teaspoon sugar

Orange Butter: combine the orange zest, powdered sugar and blend well. Chill until just before
serving.

Scones: combine the flours, sugar, baking powder, baking soda and salt in a food processor. Cut
in the cold butter with a steel blade until the mixture resembles coarse cornmeal. Stir in the currants
and blend in the buttermilk, 1 tablespoon at a time, just until the mixture is moist enough to hold
together. Preheat oven to 350 degrees.

Pat the dough into a ball, flatten on a lightly floured board and roll into a circle about 1/4" thick. Cut
with a floured knife into any shape that is about 2-1/2 inches in diameter. Place on a lightly greased
baking sheet and sprinkle with the cinnamon sugar. Bake until golden brown, about 15 to 20
minutes. Serve warm with the reserved orange butter.

Makes about 12 scones

Kelly (12:51:04) : English Scones

4 cups flour
3 Tablespoons baking powder
1 teaspoon salt
1 teaspoon cream of tartar
3 Tablespoons sugar
1 cup butter or margarine
1 teaspoon ground ginger or 1 Tablespoon finely chopped fresh ginger
1 cup currants or chopped raisins, pecans, or almonds
Egg wash

Mix first 7 ingredients in a food processor. Put in a large bowl and stir in the raisins or nuts. Add
milk and mix very carefully. Turn out onto a slightly floured surface and gently knead only to mend
the dough together. Divide into two portions. Roll out to about 1-1/4 inches thick and cut into
wedges, about 6 to 8 per portion. Put onto an ungreased baking sheet and separate slightly so that
the wedges are about 1/2 inch apart. Brush with egg wash and sprinkle with granulated sugar. Bake
in a 425 degree oven for 15 minutes or until golden. Serve warm with butter or favorite preserves.

Kelly (12:49:47) : Cardamom Raisin Scones

2 cups unbleached flour
1/4 cup sugar
1 Tablespoon baking powder
1/2 teaspoon salt
3/4 cup golden raisins
1 teaspoon ground cardamom
1-1/4 cup heavy cream
1 Tablespoon butter, melted
2 Tablespoons sugar

Preheat oven to 400 degrees. Combine flour, 1/4 cup sugar, baking powder, and salt in a large
bowl. Stir in raisins and cardamom. Add heavy cream and stir just until dough holds together (may
not need all of the cream). Knead the dough about 20 times and divide it into two pieces. Form
each piece into a 6-inch round and cut each into 6 wedges.

Place the wedges on a large baking sheet coated with cooking spray. Brush the wedges with the
melted butter and sprinkle with two Tablespoons sugar. Bake about 15 minutes or until scones are
light golden brown. Transfer to rack and cool slightly.

Kelly (12:49:06) : Chocolate Scones

2 cups all-purpose flour
2 Tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon baking powder
6 Tablespoons butter or margarine.
1/2 cup "filler" of dried currents or raisins
or cranberries or chocolate chips
1/2 cup buttermilk
2 eggs

Method:Preheat over to 425 degree

In a large bowl combine flour, sugar, baking powder, salt, and baking soda. Using a pastry blender,
or two knives scissor fashion, cut in the butter until the mixture resembles course crumbs. Stir in
your choice of "filler" until well mixed.

In a small bowl, combine the buttermilk and eggs. Add this to the dry ingredients and stir to form a
soft dough. With floured hands, knead gently and briefly to combine. Divide dough in half.

On an ungreased cookie sheet, pat each piece of dough into a six inch round. Cut each round into
six pieces. DO NOT separate. Bake until golden brown, about 12-15 minutes. Separate wedges
and serve warm.

Yields: 12 scones

Kelly (12:48:11) : Banana Chocolate Chip Scones

2 cups flour (light measure)
1/2 cup + 3 tablespoons sugar
1 Tablespoon baking powder
1 teaspoon salt
1/2 cup chocolate chips
1/2 cup butter, cubed
1 large very ripe banana-mashed
3/4 cup heavy cream
1 large egg

Preheat oven to 425. Mix flour with 1/3 cup sugar, baking powder, salt, and chocolate chips. Cut in
butter. In a small bowl, whisk cream and egg until frothy, mix in mashed banana, then pour in center
of flour all at once. Mix just until flour disappears and a soft dough forms. Spread in a circle on a
greased cookie sheet, or spread in round 8" or 9" cake pan greased. Sprinkle with remaining 3
tablespoons sugar and bake about 15-17 minutes, until golden brown. Cut in wedges and serve
warm.

Kelly (12:47:22) : Almond-Poppy Seed Scones

2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 Tablespoon poppy seeds
1/3 cup butter
1 egg, beaten
1 teaspoon almond extract
1/2 cup whipping cream
1/3 cup sliced almonds
Glaze:
1 egg, beaten with 1 Tablespoon whipping cream

Preheat oven to 375 degrees. Combine flour, sugar, baking powder, salt, and poppy seeds. With a
pastry blender, cut in butter until crumbly. In a small bowl, combine egg, whipping cream, and
almond extract. Stir into the dry mixture until moistened.

Transfer dough to lightly floured surface and knead until dough forms a smooth ball. Roll dough into
a 1-inch thick circle and cut into 8 triangular scones.

Place scones on lightly greased baking sheet. Brush lightly with glaze. Sprinkle with sliced almonds
and sugar (optional). Bake about 15 minutes until lightly browned.

Kelly (12:46:41) : Cream Scones

2-1/2 cups unsifted regular flour
3-1/2 teaspoons baking powder
3 Tablespoons sugar
1/2 teaspoon salt
5 Tablespoons butter
2 eggs, beaten together
1/2 cup heavy cream or evaporated milk

Combine flour, baking powder, sugar and salt in large bowl. Cut in butter, using cutter, fork and/or
fingers, until mixture resembles crumbs. Stir in the beaten eggs and cream to make a fairly stiff
dough. Turn out on lightly floured surface and knead just a little until dough sticks together. Roll out
to approximately 1 inch thick and cut into approximately 2-1/2 inch rounds with floured cutter.
Arrange on ungreased baking sheet about 3/4 inch apart; they should not touch. Bake in hot
400-degree oven for about 12 to 15 minutes, just until tops are lightly browned. Do not overbake
as they will get hard. Traditional way to serve is with clotted cream or whipped cream and
strawberry or raspberry preserves.

Kelly (12:46:08) : Breakfast Scones

2 cups all-purpose flour
3 Tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup butter or margarine
1/2 cup sour cream
1 egg, slightly beaten
2/3 cup currants (optional)
2 teaspoons milk
1 Tablespoon sugar

Strawberry butter
1/2 cup butter, softened
2-1/2 Tablespoons strawberry preserves

Combine first 5 ingredients in a medium bowl; stir well and cut in butter with a pastry blender until
mixture resembles coarse meal. Add sour cream and egg, stirring just until dry ingredients are
moistened. Stir in currants, if desired. Turn dough out onto a lightly floured surface and knead lightly
4 or 5 times. Pat dough to an 8-inch circle on a greased baking sheet. Brush top with milk; sprinkle
with 1 tablespoon sugar. Cut circle into 8 wedges, using a sharp knife, separate wedges slightly.
Bake at 400 degrees for 14 to 16 minutes or until lightly browned.

Strawberry Butter: Cream butter, stir in preserves. Transfer to a small serving bowl. Yields 1-1/2
cups.

Serve scones with Strawberry butter.

Makes: 8 scones

Kelly (12:45:20) : Easy Orange Pecan Scones

3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
2 Tablespoons grated orange peel
1/2 cup sugar
1 stick (1/4 pound) cold butter
1/2 cup pecans
1-1/2 cups buttermilk
1 egg for wash

In a food processor, pulse flour, baking soda, baking powder, orange peel, and sugar briefly to mix.
Add butter and process until crumbly. Add pecans an pulse two or three times, just long enough to
chop and combine.

Turn out into large bowl and stir buttermilk into mixture.

Knead on floured surface, and pat flat until 1 inch thick. Cut with a cookie cooke and place on a
ungreased cookie sheet. Brush with egg wash (one egg beaten lightly with fork).

Bake 12 minutes at 425 degrees. Serve with jelly or honey.

Makes: about 15 scones

Kelly (12:44:03) : Scones
(from The Queen Victoria Cookbook by Dane and Joan Wells.)

3-1/2 cups flour
1 teaspoon salt
2 teaspoons baking soda
4 teaspoons cream of tartar
6 Tablespoons margarine
1-1/2 cups milk, approximately

Mix flour, salt, baking soda, and cream of tartar in bowl. Rub in margarine until mixture resembles
fine bread crumbs. (This may be done in a food processor using short on-off spurts.) Add milk to
form soft but not sticky dough. Turn onto a floured surface and knead lightly. Pat dough out to
3/4-inch thickness. Cut into rounds, or shapes such as hearts or shamrocks for seasonal
celebrations. Sprinkle tops lightly with extra flour and bake on a lightly floured baking sheet at 425
degrees for 10 minutes or until risen and golden. Serve warm or cool with butter and jam.

Options: For raisin scones, which are sweeter, add 1/2 cup raisins and 2 Tablespoons sugar after
rubbing in margarine. For cheese scones, add 1 teaspoon dry mustard and 3 Tablespoons grated
cheddar cheese after rubbing in the margarine. These are best served warm, for tea or cocktails.
The scones will store for 2 or 3 days in a tightly sealed container.

Kelly (12:42:47) : Simple Scones

2-1/2 cups all-purpose flour
1 Tablespoon baking powder
1/4 teaspoon salt
8 Tablespoons cold butter, cut up (1 stick)
1/3 cup granulated sugar
1/2 teaspoon cinnamon
2/3 cup milk
1/2 teaspoon vanilla
1/2 cup raisins or currants

Preheat oven to 425 degrees. Put flour, baking powder, and salt into a large bowl; stir to mix well.
Add butter and cut in with a pastry cutter until mixture looks like fine granules. Add sugar, raisins, or
currants and mix. Add milk, vanilla, and cinnamon and stir with a fork until a soft dough forms.
Form dough into a ball, put on a lightly floured board, and give 10 to 12 kneads.

To make round scones, roll out dough to a flat shape about 1/2 inch thick and 12 inches in
diameter. Using a 3 inch cutter, or a floured glass, cut out 12 scones. Reroll and cut scraps. Bake
for about 12 minutes or until medium brown on top. Put on a linen or cotton dish towel on a wire
rack; cover loosely with the cloth and cool before serving.

Makes: Twelve 3-inch rounds.

Kelly (12:42:00) : Swedish Rusks (Scones)

1 cup sugar
1/2 cup shortening
1 cup buttermilk
1 egg
1/2 teaspoon baking powder
1 cup chopped pecans
small amount of milk
3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt

Cream shortening and sugar; add remaining ingredients. Spread dough in greased 9x12 pan. Bake
at 350 degrees Fahrenheit for 1 hour. Remove from oven and brush with cream. (You can sprinkle
with cinnamon sugar at this time). Let cool for 15 minutes. Turn onto a baking sheet and cut in strips
1-1/2 x 3 inches, separated from each other. Dry in oven for 1 to 2 hours. These will keep for a
long time. Great for dunking in coffee.

kt/mn (07:47:33) : Sugar Crusted Butter Scones
Rolling these in sugar makes them pastry-like. These were originally billed as:
Better-For-The-Mistake Sugar Scones. They came about one day when I forgot to add sugar to the recipe.

4 cups all purpose flour
1/3 cup sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup very cold unsalted butter - cut into chunks
1 egg
1 1/2 teaspoons pure vanilla
3/4 cup buttermilk (or Saco Buttermilk Blend)
3/4 cup sugar for work surface

Preheat oven to 425 F. Stack two large baking sheets together (one inside the other). Line top sheet with baking parchment.

In a food processor, place flour, sugar, baking powder, baking soda and salt. Process to combine. Add butter in chunks and pulse to cut butter into flour mixture. Do not over-process. Mix until you have a grainy mixture.

Take mixture out and place in a large bowl. Make a well in the center and add egg, vanilla and most of buttermilk. Mix with a fork to make a soft dough, adding more buttermilk as
required if mixture seems too dry.

Place the 3/4 cup of sugar on the work surface. Turn mixture out and work with hands to make two disks of dough of equal size (about 8 inches). Turn over the disks once or twice to lightly coat with sugar. Cut into 6 wedges each. Place on baking sheet. Bake about 18 minutes until scones are golden brown.

12 large scones.

Val,.Ca (03:13:29) : Fruit Scones

2 cups flour
2 tablespoons sugar
2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/3 cup vegetable shortening
3/4 cup milk
1/2 cup dried blueberries or cranberries, chopped

Preheat oven to 450 . Mix together dry ingredients. Cut in shortening until mixture resembles
cornmeal. Add berries and toss till combined. Add milk and mix by hand just until the mixture holds
together. Place on floured board and form into a rough rectangle about an inch thick. Cut with a
biscuit cutter and bake on an ungreased sheet at 450 for 12 to 15 minutes.