Recipe: Scones (9)

KellyWA (12:11:40) :
Here is a collection of scone recipes previously posted on TKL:

BLUEBERRY SCONES
Yield: 16 servings

3/4 cup Blueberries, dried
1 3/4 cups Flour, sifted
2 1/4 tsp Baking powder
1 Tbsp Sugar; plus a little more
1/2 tsp Salt
1/4 cup Butter
2 Egg
1/3 cup 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.

CHOCOLATE PEANUT BUTTER SCONES
Yield: 8 servings

2 cups Flour
1/2 cup Sugar, brown
2 1/2 tsp Baking powder
1/4 tsp Salt
1/4 cup Butter, sweet; chilled
3/4 cup Peanut butter, creamy
1/4 cup Milk
2 Egg
2 tsp Vanilla
1/2 cup 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 (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.

CHOCOLATE-STUFFED PEANUTBUTTER SCONES
Yield: 16 servings

2 cups Flour
1/2 cup Sugar, brown, light
2 1/2 tsp Baking powder
1/4 tsp Salt
1/4 cup Butter, sweet; chilled
3/4 cup Peanut butter, creamy
1/4 cup Milk
2 Egg
2 tsp Vanilla extract
1/2 cup 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 cups Flour
2 1/2 tsp Baking powder
1/2 tsp Baking soda
3/4 cup Butter or margarine
1 cup Cranberries; coarsely choppe
2 tsp Orange peel; grated
2/3 cup Sugar
1/2 cup 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 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.

SCONES
Yield: 12 servings

2 cups Flour
1/4 tsp Salt
2 tsp Sugar
1 cup Milk
1/8 tsp Baking soda
1 1/2 tsp Baking powder
1 1/2 tbsp Shortening
1/2 cup 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 cups Flour
1 Tbsp Sugar
2 tsp Baking powder
1/2 tsp Baking soda
3/4 tsp Salt
1/4 cup Butter; cold
1 Egg
2/3 cup 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.

DOUBLE CHOCOLATE SCONES

3 cups All-purpose flour
1/4 cup Granulated sugar
4 tsp Baking powder
1/4 tsp Salt
1/2 cup Butter or margarine
3 large Eggs
1/2 cup Milk
3/4 cup Mini chocolate chips, divided
1 Tbsp Grated orange peel
1/4 cup 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.
________________________

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.