Recipe: Scones (8)

Dear Carol,
I don't think anything in this file can compare with the authentic recipes from Shona's English Grandmother! It was so kind of her to share them and I can't wait to try them. This collection has some unusual scone recipes that you might be interested in trying.
Happy baking and let us know how the sale goes!
Betsy
TKL

BLUEBERRY SCONES
CHOCOLATE PEANUT BUTTER SCONES
CHOCOLATE-STUFFED PEANUT BUTTER SCONES
CAPE COD CRANBERRY SCONES
SCONES
BUTTERMILK SCONES
SCOTTISH OAT SCONES
DOUBLE CHOCOLATE SCONES

rec.food.recipes/Sam Waring/1994

BLUEBERRY SCONES
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.

Contra Costa Times newspaper per Shelley Rodgers

CHOCOLATE PEANUT BUTTER SCONES
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

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
(Randy's Preference): 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.

Tandika Star

CHOCOLATE-STUFFED PEANUT BUTTER SCONES
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 by Leslie Weiner and Barbara Albright

CAPE COD CRANBERRY SCONES
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.

Cleveland Plain Dealer, 11/07/91 per Carole Resnick

SCONES
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.

BUTTERMILK SCONES
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

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.

per Leslie Gratton

SCOTTISH OAT SCONES
Yield: 16 servings

24 c Flour
32 c Rolled oats
2 pt Sugar
1 1/3 c Baking powder
2 2/3 T Salt
2 qt Currants
16 Egg; beaten
2 qt Butter; melted
2 2/3 pt Milk

Put first six dry ingredients into large bowl. Mix. Make a well in center.

Beat egg until frothy. Mix in melted butter and milk. Pour into well. Stir to make soft dough. Pat into two 6 inch circles. Transfer to greased baking sheet. Score each top into 8 pie shaped wedges.

Bake in 425F oven for 15 minutes until risen and browned. Split and butter.

per Leslie Gratton

DOUBLE CHOCOLATE SCONES

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 ehisk 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.
REDBOOK; Nov 1990