Guest guest Posted July 27, 2004 Report Share Posted July 27, 2004 Scone Recipes ALMOND-CRUMB SCONES -------- ------------ -------------------------------- -----CRUMB TOPPING----- 2 tablespoons Butter or margarine -- firm 3 tablespoons All-purpose flour 2 tablespoons Granulated sugar 2 tablespoons Toasted almonds -- finely chop -----SCONES----- 1/2 cup Butter or margarine -- firm 2 cups All-purpose flour 1/4 cup Granulated sugar 2 1/2 teaspoons Baking powder 1/4 teaspoon Salt 1/2 cup Toasted almonds -- chopped 1 Egg 1/2 cup Half and half Preheat oven to 400 degrees. To prepare the crumb topping, cut the margarine into the flour, sugar and almonds until crumbly; set aside. For the scones, cut the margarine into the flour, sugar, baking powder and salt with a pastry blender in a large bowl until the mixture resembles fine crumbs. Stir in the almonds. Stir in the egg and just enough half and half so that the dough leaves the side of the bowl and forms a ball. Turn the dough onto a lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Pat or roll into a 9-inch circle on an ungreased cookie sheet. Sprinkle with the crumb topping; press lightly into the dough. Cut into 8 wedges, but do not separate. Bake for about 15 minutes, or until golden brown. Immediately remove from the cookie sheet; carefully separate the wedges. Serve warm. - - - - - - - - - - - - - - - - - - American Raisin Scones -------- ------------ -------------------------------- 2 cups Flour 1/2 teaspoon Salt 3 teaspoons Baking powder 2 tablespoons Sugar 1/4 cup Cold butter 1/2 cup Raisins * 1/2 cup Half and half or cream 1 Egg -- beaten * Note: Soak raisins in hot water for 1/2 hour. Drain. Sift the dry ingredients together. Cut the butter into the dry ingredients, using a pastry blender. Add the drained raisins to the flour mixture. Mix the half-and-half with the beaten egg and stir into the flour mixture. Use a fork and do not overmix. It should take only a few turns to get a dough. Divide the dough into three balls and pat each out into a 1/2-inch-thick circle. Cut each into four triangular scones. Bake on an ungreased baking sheet at 450 degrees for about 12 minutes or until golden brown. Serve with butter and raspberry jam. Makes 12 scones. - - - - - - - - - - - - - - - - - - Blueberry Scones -------- ------------ -------------------------------- 3/4 cup Blueberries -- dried 1 3/4 cups Flour -- sifted 2 1/4 teaspoons Baking powder 1 tablespoon Sugar -- plus a little more 1/2 teaspoon 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. - - - - - - - - - - - - - - - - - - Breakfast Scones -------- ------------ -------------------------------- 1 quart Ice water 5 pounds Biscuit mix 1 cup Sugar 2 cups Raisins or currants 1/2 teaspoon Nutmeg 3 tablespoons Lemon extract 2 Eggs 1/2 cup Milk Sugar Preheat oven to 450 In large mixing bowl, pour in ice water, making sure no ice remains. Add biscuit mix, sugar, raisins, nutmeg and lemon extract. Mix with electric mixer on low speed for two minutes, scraping sides often to blend well. Roll dough onto a floured board to form an 8.20 inch rectangle. Cut dough into 2-inch squares (60: cut squares into little triangles (120. Place triangles on buttered baking sheets. Whisk eggs and milk together. Brush over scones. Sprinkle heavily with sugar. Bake for 7-10 minutes or until golden brown. Serve hot. - - - - - - - - - - - - - - - - - - Buttermilk Scones -------- ------------ -------------------------------- 3 cups Flour 1/3 cup Sugar 2 1/2 teaspoons Baking powder 1/2 teaspoon Baking soda 3/4 teaspoon Salt 12 tablespoons Butter 1 cup Buttermilk 3/4 cup Currants 1 teaspoon Grated orange rind -- (orange 1 tablespoon Heavy cream 1/4 teaspoon Cinnamon 2 tablespoons Sugar PREHEAT THE OVEN TO 425F. Use an ungreased baking sheet. Combine the flour, sugar, baking powder, baking soda and salt in a mixing bowl. Stir well with a fork to mix and aerate. Add the butter and cut into the flour mixture, using a pastry blender or two knives, or work in, using your fingertips, until the mixture looks like fresh bread crumbs. Add the buttermilk, currants and orange rind. Mix only until the dry ingredients are moistened. Gather the dough into a ball and press so it holds together. Turn the dough out onto a lightly floured surface. Knead lightly 12 times. Pat the dough into a circle 1/2-inch thick. TO MAKE THE GLAZE: In a small bowl combine the cream, cinnamon and sugar; stir to blend. Brush the dough with the glaze. Cut the dough into 18 pie-shaped pieces. Place the scones 1 inch apart on the baking sheet. Bake for about 12 minutes or until the tops are browned. Serve hot. - - - - - - - - - - - - - - - - - - Buttery Raisin Scones w/Walnuts -------- ------------ -------------------------------- 2 cups Flour 2 teaspoons Baking powder 2/3 cup Sugar 1/3 cup Butter 1/2 cup Raisins 1/4 cup Chopped walnuts 2 Eggs 1/2 cup Sour cream 1 teaspoon Vanilla Beat together first 4 ingredients until mixture resembles coarse meal. Beat in raisins and walnuts.Beat together eggs, sour cream and vanilla until blended and add, all at once, to flour mixture. Beat until blended. Do not overbeat. Spread batter (it will be very thick) into a greased 10-inch springform pan and sprinkle top with 1 teaspoon sugar (optional, but nice). Bake in a 350 degree oven for 25 to 30 minutes, or until top is browned and a cake tester, inserted in center, comes out clean. Allow to cool in pan. When cool, remove from pan and cut into wedges to serve. Note: Dried currants can be substituted for the raisins. Walnuts can be omitted, but are a nice addition. - - - - - - - - - - - - - - - - - - Cape Cod Cranberry Scones -------- ------------ -------------------------------- 2 1/2 cups All purpose flour 2 1/2 teaspoons Baking powder 1/2 teaspoon Baking soda 3/4 cup Butter or margarine 1 cup Cranberries -- chopped 2 teaspoons Grated orange peel 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. - - - - - - - - - - - - - - - - - - Cardamom Pine Nut Scones -------- ------------ -------------------------------- 1 1/2 cups Flour 1/2 cup Oat flour 1/2 cup Sugar 2 teaspoons Baking powder 1/2 teaspoon Baking soda 1/2 teaspoon Salt 2 teaspoons Ground cardamom (to taste) 1/4 cup Pine nuts -- ground 4 tablespoons Butter 2 Eggs -- lightly beaten 1/2 cup Cream (as needed) Stir dry ingredients together. Add the pine nuts and butter and cut into the flour mixture. Stir in the eggs and add just enough cream to make a stiff dough. Put the dough on a floured board and pat it out into a circle about 1/4-1/2 inch thick. Cut into wedges and place wedges on a cookie sheet at least one inch apart. Bake at 400 degrees for 15 minutes or til nicely browned. Sprinkle with additional cardamom and serve with plum jam. - - - - - - - - - - - - - - - - - - Cheddar Dill Scones -------- ------------ -------------------------------- 2 1/2 cups All-purpose flour 1 cup Shredded cheddar cheese -- 4 o 1/4 cup Chopped fresh parsley 1 tablespoon Baking powder 2 teaspoons Dill weed 1/2 teaspoon Salt 3/4 cup Butter or margarine 2 Eggs -- beaten 1/2 cup Half-and-half Heat oven to 400 degrees. In medium bowl combine all ingredients EXCEPT butter, eggs and half-and-half. Cut in butter until crumbly. Stir in eggs and half-and-half just until moistened. Turn dough onto lightly floured surface; knead until smooth (1 min.). Divide dough in half; roll each half into 8 " circle. Cut each circle into 8 pie-shaped wedges. Place 1 " apart on cookie sheets. Bake for 15 to 20 minutes or until lightly browned. - - - - - - - - - - - - - - - - - - Cheese Scones -------- ------------ -------------------------------- 2 cups Flour 2 teaspoons Baking powder Sift the dry ingredients. Stir in the cheese. Make a well in the centre and stir in the milk with a knife. Mix lightly. Turn onto a floured board and pat out into a rectangle. Cut into squares. Top each with a thin slice of cheese. Bake at 450 for 10-12 minutes. - - - - - - - - - - - - - - - - - - Chocolate Peanut Butter Scones -------- ------------ -------------------------------- 2 cups Flour 1/2 cup Sugar -- brown 2 1/2 teaspoons Baking powder 1/4 teaspoon Salt 1/4 cup Butter, sweet -- chilled 3/4 cup Peanut butter -- creamy 1/4 cup Milk 2 Egg 2 teaspoons Vanilla 1/2 cup Peanuts, unsalted -- chopped 1 1/2 ounces 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: 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. - - - - - - - - - - - - - - - - - - Cranberry-Lemon Scones -------- ------------ -------------------------------- 2 cups Flour 1/4 cup Sugar 2 teaspoons Baking powder 1/2 teaspoon Salt 6 tablespoons Chilled butter 1/2 cup Dried cranberries 2 teaspoons Grated lemon peel 2/3 cup Buttermilk 2 teaspoons Milk 1 teaspoon Sugar Combine the flour, 1/4 cup sugar, baking powder and salt. Cut in the butter until crumbly. Stir in the dried cranberries and lemon peel. Pour in the buttermilk and stir with a fork until the mixture holds together. Gather the soft dough into a ball and gently knead a few times on a flour surface. Pat out dough to an 8-inch circle and cut into 8 wedges. Place 2 inches apart on a greased baking sheet and brush the tops with the milk. Sprinkle with 1 teaspoon sugar. Bake in a preheated 425-degree oven 15-20 minutes, until golden. Serve warm. - - - - - - - - - - - - - - - - - - Be Blessed,Be Powerful, ~Lady Falconfire Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 28, 2004 Report Share Posted July 28, 2004 MM!! yummy! , d19maude@w... wrote: > Scone Recipes > > ALMOND-CRUMB SCONES > -------- ------------ -------------------------------- > -----CRUMB TOPPING----- > 2 tablespoons Butter or margarine -- firm > 3 tablespoons All-purpose flour > 2 tablespoons Granulated sugar > 2 tablespoons Toasted almonds -- finely chop > -----SCONES----- > 1/2 cup Butter or margarine -- firm > 2 cups All-purpose flour > 1/4 cup Granulated sugar > 2 1/2 teaspoons Baking powder > 1/4 teaspoon Salt > 1/2 cup Toasted almonds -- chopped > 1 Egg > 1/2 cup Half and half > Preheat oven to 400 degrees. To prepare the crumb topping, cut the > margarine into the flour, sugar and almonds until crumbly; set aside. > For the scones, cut the margarine into the flour, sugar, baking powder > and salt with a pastry blender in a large bowl until the mixture > resembles fine crumbs. Stir in the almonds. Stir in the egg and just > enough half and half so that the dough leaves the side of the bowl and > forms a ball. Turn the dough onto a lightly floured surface; gently roll > in flour to coat. Knead lightly 10 times. Pat or roll into a 9-inch > circle on an ungreased cookie sheet. Sprinkle with the crumb topping; > press lightly into the dough. Cut into 8 wedges, but do not separate. > Bake for about 15 minutes, or until golden brown. > Immediately remove from the cookie sheet; carefully separate the wedges. > Serve warm. > - - - - - - - - - - - - - - - - - - > American Raisin Scones > > -------- ------------ -------------------------------- > 2 cups Flour > 1/2 teaspoon Salt > 3 teaspoons Baking powder > 2 tablespoons Sugar > 1/4 cup Cold butter > 1/2 cup Raisins * > 1/2 cup Half and half or cream > 1 Egg -- beaten > * Note: Soak raisins in hot water for 1/2 hour. Drain. > Sift the dry ingredients together. Cut the butter into the dry > ingredients, using a pastry blender. Add the drained raisins to the > flour mixture. Mix the half-and-half with the beaten egg and stir into > the flour mixture. Use a fork and do not overmix. It should take only a > few turns to get a dough. > Divide the dough into three balls and pat each out into a 1/2-inch- thick > circle. Cut each into four triangular scones. Bake on an ungreased > baking sheet at 450 degrees for about 12 minutes or until golden brown. > Serve with butter and raspberry jam. Makes 12 scones. > - - - - - - - - - - - - - - - - - - > Blueberry Scones > -------- ------------ -------------------------------- > 3/4 cup Blueberries -- dried > 1 3/4 cups Flour -- sifted > 2 1/4 teaspoons Baking powder > 1 tablespoon Sugar -- plus a little more > 1/2 teaspoon 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. > - - - - - - - - - - - - - - - - - - > Breakfast Scones > -------- ------------ -------------------------------- > 1 quart Ice water > 5 pounds Biscuit mix > 1 cup Sugar > 2 cups Raisins or currants > 1/2 teaspoon Nutmeg > 3 tablespoons Lemon extract > 2 Eggs > 1/2 cup Milk > Sugar > Preheat oven to 450 In large mixing bowl, pour in ice water, making sure > no ice remains. Add biscuit mix, sugar, raisins, nutmeg and lemon > extract. Mix with electric mixer on low speed for two minutes, scraping > sides often to blend well. Roll dough onto a floured board to form an > 8.20 inch rectangle. Cut dough into 2-inch squares (60: cut squares into > little triangles (120. Place triangles on buttered baking sheets. Whisk > eggs and milk together. Brush over scones. Sprinkle heavily with sugar. > Bake for 7-10 minutes or until golden brown. Serve hot. > - - - - - - - - - - - - - - - - - - > Buttermilk Scones > -------- ------------ -------------------------------- > 3 cups Flour > 1/3 cup Sugar > 2 1/2 teaspoons Baking powder > 1/2 teaspoon Baking soda > 3/4 teaspoon Salt > 12 tablespoons Butter > 1 cup Buttermilk > 3/4 cup Currants > 1 teaspoon Grated orange rind -- (orange > 1 tablespoon Heavy cream > 1/4 teaspoon Cinnamon > 2 tablespoons Sugar > PREHEAT THE OVEN TO 425F. Use an ungreased baking sheet. Combine the > flour, sugar, baking powder, baking soda and salt in a mixing bowl. Stir > well with a fork to mix and aerate. Add the butter and cut into the > flour mixture, using a pastry blender or two knives, or work in, using > your fingertips, until the mixture looks like fresh bread crumbs. Add > the buttermilk, currants and orange rind. Mix only until the dry > ingredients are moistened. Gather the dough into a ball and press so it > holds together. Turn the dough out onto a lightly floured surface. Knead > lightly 12 times. Pat the dough into a circle 1/2-inch thick. > TO MAKE THE GLAZE: In a small bowl combine the cream, cinnamon and > sugar; stir to blend. Brush the dough with the glaze. Cut the dough into > 18 pie-shaped pieces. Place the scones 1 inch apart on the baking sheet. > Bake for about 12 minutes or until the tops are browned. Serve hot. > - - - - - - - - - - - - - - - - - - > Buttery Raisin Scones w/Walnuts > -------- ------------ -------------------------------- > 2 cups Flour > 2 teaspoons Baking powder > 2/3 cup Sugar > 1/3 cup Butter > 1/2 cup Raisins > 1/4 cup Chopped walnuts > 2 Eggs > 1/2 cup Sour cream > 1 teaspoon Vanilla > Beat together first 4 ingredients until mixture resembles coarse meal. > Beat in raisins and walnuts.Beat together eggs, sour cream and vanilla > until blended and add, all at once, to flour mixture. Beat until > blended. Do not overbeat. Spread batter (it will be very thick) into a > greased 10-inch springform pan and sprinkle top with 1 teaspoon sugar > (optional, but nice). Bake in a 350 degree oven for 25 to 30 minutes, or > until top is browned and a cake tester, inserted in center, comes out > clean. Allow to cool in pan. When cool, remove from pan and cut into > wedges to serve. > Note: Dried currants can be substituted for the raisins. Walnuts can be > omitted, but are a nice addition. > - - - - - - - - - - - - - - - - - - > Cape Cod Cranberry Scones > -------- ------------ -------------------------------- > 2 1/2 cups All purpose flour > 2 1/2 teaspoons Baking powder > 1/2 teaspoon Baking soda > 3/4 cup Butter or margarine > 1 cup Cranberries -- chopped > 2 teaspoons Grated orange peel > 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. > - - - - - - - - - - - - - - - - - - > Cardamom Pine Nut Scones > -------- ------------ -------------------------------- > 1 1/2 cups Flour > 1/2 cup Oat flour > 1/2 cup Sugar > 2 teaspoons Baking powder > 1/2 teaspoon Baking soda > 1/2 teaspoon Salt > 2 teaspoons Ground cardamom (to taste) > 1/4 cup Pine nuts -- ground > 4 tablespoons Butter > 2 Eggs -- lightly beaten > 1/2 cup Cream (as needed) > Stir dry ingredients together. Add the pine nuts and butter and cut into > the flour mixture. Stir in the eggs and add just enough cream to make a > stiff dough. Put the dough on a floured board and pat it out into a > circle about 1/4-1/2 inch thick. Cut into wedges and place wedges on a > cookie sheet at least one inch apart. Bake at 400 degrees for 15 minutes > or til nicely browned. Sprinkle with additional cardamom and serve with > plum jam. > - - - - - - - - - - - - - - - - - - > Cheddar Dill Scones > -------- ------------ -------------------------------- > 2 1/2 cups All-purpose flour > 1 cup Shredded cheddar cheese -- 4 o > 1/4 cup Chopped fresh parsley > 1 tablespoon Baking powder > 2 teaspoons Dill weed > 1/2 teaspoon Salt > 3/4 cup Butter or margarine > 2 Eggs -- beaten > 1/2 cup Half-and-half > Heat oven to 400 degrees. In medium bowl combine all ingredients EXCEPT > butter, eggs and half-and-half. Cut in butter until crumbly. Stir in > eggs and half-and-half just until moistened. Turn dough onto lightly > floured surface; knead until smooth (1 min.). Divide dough in half; roll > each half into 8 " circle. Cut each circle into 8 pie-shaped wedges. > Place 1 " apart on cookie sheets. Bake for 15 to 20 minutes or until > lightly browned. > - - - - - - - - - - - - - - - - - - > Cheese Scones > -------- ------------ -------------------------------- > 2 cups Flour > 2 teaspoons Baking powder > Sift the dry ingredients. Stir in the cheese. Make a well in the centre > and stir in the milk with a knife. > Mix lightly. Turn onto a floured board and pat out into a rectangle. Cut > into squares. Top each with a thin slice of cheese. Bake at 450 for > 10-12 minutes. > - - - - - - - - - - - - - - - - - - > Chocolate Peanut Butter Scones > -------- ------------ -------------------------------- > 2 cups Flour > 1/2 cup Sugar -- brown > 2 1/2 teaspoons Baking powder > 1/4 teaspoon Salt > 1/4 cup Butter, sweet -- chilled > 3/4 cup Peanut butter -- creamy > 1/4 cup Milk > 2 Egg > 2 teaspoons Vanilla > 1/2 cup Peanuts, unsalted -- chopped > 1 1/2 ounces 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: 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. > - - - - - - - - - - - - - - - - - - > Cranberry-Lemon Scones > -------- ------------ -------------------------------- > 2 cups Flour > 1/4 cup Sugar > 2 teaspoons Baking powder > 1/2 teaspoon Salt > 6 tablespoons Chilled butter > 1/2 cup Dried cranberries > 2 teaspoons Grated lemon peel > 2/3 cup Buttermilk > 2 teaspoons Milk > 1 teaspoon Sugar > Combine the flour, 1/4 cup sugar, baking powder and salt. Cut in the > butter until crumbly. Stir in the dried cranberries and lemon peel. Pour > in the buttermilk and stir with a fork until the mixture holds together. > Gather the soft dough into a ball and gently knead a few times on a > flour surface. > Pat out dough to an 8-inch circle and cut into 8 wedges. Place 2 inches > apart on a greased baking sheet and brush the tops with the milk. > Sprinkle with 1 teaspoon sugar. Bake in a preheated 425-degree oven > 15-20 minutes, until golden. Serve warm. > - - - - - - - - - - - - - - - - - - > > > > > Be Blessed,Be Powerful, > > ~Lady Falconfire Quote Link to comment Share on other sites More sharing options...
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