Scones ( recipes from King Arthur's Flour Co in Vermont )-

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A Pair Of Scones

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Brunch Muffins & Quick Breads

 

 

 

Amount Measure Ingredient -- Preparation Method

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Basic Recipe

3 cups King Arthur Pie & Pastry Blend or King

Arthur Unbleached All-Purpose Flour

2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

1 teaspoon butter-cinnamon flavor or ground cinnamon

1/4 cup sugar

1/2 cup butter -- (1 stick)

1/2 cup sour cream or yogurt (low-fat is fine)

3/4 cup water

Cappuccino Scones

1/3 cup pecan meal or ground pecans

1/8 teaspoon coffee oil

1/2 cup cappuccino chips

1/2 cup cinnamon chips

Ginger & Date Scones

1 1/2 teaspoons ground ginger

1/3 cup chopped crystallized ginger

2/3 cup chopped dates

1/8 teaspoon tangerine oil -- (1/8 to 1/4)

 

In a medium-sized mixing bowl, whisk together the first six ingredients,

then cut in the butter, using a pastry blender, fork, your fingers or a

mixer. Add EITHER the cappuccino scone ingredients OR the ginger & date

scone ingredients, stirring to combine. Stir in the sour cream or yogurt,

then enough water to make the dough cohesive. Pat or roll the dough into two

3/4-inch-thick circles, or a 3/4-inch-thick square. Cut each circle into six

pie-shaped wedges; or cut the square into 1 1/2- to 2-inch squares or

circles. Place the scones on lightly greased or parchment-lined baking

sheets (the circles should be left intact, with the wedges separated just a

bit), and bake them in a preheated 425°F oven for 15 to 18 minutes, or until

they're a light, golden brown. Yield: 12 to 24 scones, depending on what

size you cut them.

 

Description:

" Make this easy " base " scone recipe, then add ingredients to take it

in two different directions -- chocolate-and-cinnamon cappuccino, or

spicy-sweet ginger-date. "

 

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Per serving: 1347 Calories (kcal); 93g Total Fat; (58% calories from fat);

4g Protein; 141g Carbohydrate; 248mg Cholesterol; 4150mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 6 Fruit; 18 1/2

Fat; 3 1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

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Basil & Parmesan Scones

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Brunch Muffins & Quick Breads

 

 

 

Amount Measure Ingredient -- Preparation Method

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1 cup Unbleached All-Purpose Flour

1 cup Unbleached Pastry Flour

1 tablespoon baking powder

1/4 cup grated Parmesan cheese

a heaping 1/4 teaspoon salt

2 teaspoons dried basil -- or 2 tablespoons

finely chopped fresh basil

1/4 cup cold butter -- (1/2 stick) cut in pieces

2 large eggs -- (1 separated and white reserved for glaze )

1/2 cup buttermilk or plain yogurt

additional Parmesan cheese

 

 

 

In a large bowl, mix together the flours, baking powder, cheese, salt and

basil. Add the pieces of butter, working them into the flour, as you would

with pie crust, till the mixture forms even crumbs.

 

Beat together 1 whole egg, 1 egg yolk, and the buttermilk or yogurt. Stir

gently into dry mixture till the whole thing clings together.

 

Turn dough onto a well-floured surface and pat into a 1/2-inch-thick

rectangle. Using a bowl scraper, baker's bench knife, regular knife or

rolling pizza wheel, cut rectangle into squares; cut each square in half

diagonally, so you have triangular scones. Make them as large or small as

you wish.

 

Transfer scones to lightly greased or parchment-lined baking sheet. Whisk

reserved egg white vigorously, till it becomes somewhat liquid (instead of

" clumpy " ). Brush each scone with egg white, and sprinkle with some

additional Parmesan.

 

Bake scones in a preheated 450°F oven for 10 minutes, or until light golden

brown. Remove from oven and cool on a wire rack. Makes about 20 small

(2-inch scones), or fewer large ones

 

 

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Per serving: 513 Calories (kcal); 52g Total Fat; (88% calories from fat); 9g

Protein; 6g Carbohydrate; 140mg Cholesterol; 2304mg Sodium

Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 9 1/2

Fat; 0 Other Carbohydrates

 

NOTES : Scones, spread with preserves or honey, have long been known as a

sweet breakfast or tea-time treat. But savory scones, made with herbs and

cheese instead of sugar and fruit, are the perfect lunchtime accompaniment

to soup, stew, chili or a salad. Easily prepared, quickly baked and sturdy

enough to throw in a lunch bag, scones are a neat way to help you fulfill

your grain requirement on the food pyramid.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

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Cheddar and Black Pepper Scones

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Muffins & Quick Breads

 

 

Amount Measure Ingredient -- Preparation Method

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3 cups Unbleached All-Purpose Flour

2 tablespoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 tablespoon granulated sugar

1/2 cup unsalted butter -- (1 stick)

1 cup grated Cheddar cheese -- (4 ounces)

1 tablespoon coarsely ground black pepper*

3/4 cup buttermilk or plain yogurt milk (for

glaze) -- (6 ounces)

 

 

*This amount of black pepper will make very spicy scones. For less heat,

decrease the amount of pepper.

 

In a large bowl, sift together the flour, baking powder, baking soda, salt

and sugar. Cut in the butter and cheese. Stir in the black pepper.

Refrigerate the dough for half an hour. Gently stir in the buttermilk or

yogurt. Gather the mixture into a ball with your hands, and on a

well-floured surface roll or pat the dough into a 12 x 8-inch rectangle

approximately 3/4-inch thick.

 

Grease a baking sheet. Using a large spatula, or a couple of spatulas,

transfer the dough to the baking sheet. Use a dough scraper, baker's bench

knife or a knife to cut dough into 1 1/2-inch squares. Separate the squares

slightly on the baking sheet. Brush each square with a little milk.

 

Bake the scones in a preheated 400°F oven for 15 to 20 minutes, or until

they're very lightly browned. Yield: about 40 small scones.

 

 

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Per serving: 1333 Calories (kcal); 130g Total Fat; (85% calories from fat);

29g Protein; 21g Carbohydrate; 367mg Cholesterol; 6403mg Sodium

Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 23 1/2

Fat; 1 1/2 Other Carbohydrates

 

NOTES : Scones, formerly known mainly to fanciers of British food, have

become very familiar to most of us on this side of the ocean, due to their

bakery and coffee-shop popularity over the past 5 years or so. Wedges,

squares or circles of a buttery biscuit-type dough, baked quickly at high

heat till golden brown, scones usually come plain or dotted with fruit or

nuts. Spread with butter and jam or preserves, they've become a staple at

breakfast and tea time.

 

But scones needn't be thought of as simply a sweet treat. Offer a savory

version in the bread basket at your main meal. They're very similar to

baking powder biscuits, and are easily seasoned to go with whatever you're

serving.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

 

 

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Christmas Scones

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Brunch Muffins & Quick Breads

 

 

 

Amount Measure Ingredient -- Preparation Method

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2 cups Unbleached All-Purpose Flour

1 cup oatmeal or oat flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt (your choice) -- (1/2 to 1)

1/2 cup brown sugar -- packed

8 tablespoons butter at room temperature -- (1 stick)

1 1/2 cups cranberries cut in half (or 1 cup dried)

1 1/2 cups pecans -- halved

1 cup buttermilk or sour milk -- (1 cup milk pluslet sit 5

minutes to clabber)

1 tablespoon lemon juice or vinegar

 

Preheat your oven to 500°F.

 

Mix the dry ingredients, including the brown sugar, together in a large

mixing bowl. With a pastry cutter or your fingertips, gently cut or rub the

butter into the dry ingredients until it looks like cornmeal. Mix in the

fruit and nuts until they are fairly evenly distributed.

 

Stir in the buttermilk and really only take 20 seconds to do it. Turn the

dough out onto a well-floured board and, with floured hands, knead gently 8

to 10 times, just enough to bring it together.

 

Cut the dough into two pieces. (Keep sprinkling on flour if you need to.)

Form each into a disk, and with a floured rolling pin, gently coax each disk

into a round about 7 inches in diameter. With a bench scraper or sharp

knife, cut the round into 8 wedges. Do this by cutting straight down through

the dough so you shear the edges. If you saw the dough, you tend to press

the edges together, which keeps the scones from rising as they bake.

 

Place the wedges on a lightly floured baking sheet (2 pizza pans are perfect

for this), turn the oven down to 450°F and bake for 15 to 20 minutes, or

until they just begin to brown.

This recipe reprinted from King Arthur Flour's Baking Sheet, Vol. III, No.

2, December, 1991.

 

 

 

 

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Per serving: 1360 Calories (kcal); 110g Total Fat; (68% calories from fat);

13g Protein; 103g Carbohydrate; 0mg Cholesterol; 2122mg Sodium

Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 21 Fat;

5 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

 

 

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Dried Cherry Scones

 

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Serving Size : 0 Preparation Time :0:00

Categories : Brunch Muffins & Quick Breads

 

 

Amount Measure Ingredient -- Preparation Method

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2 cups flour

2 tsp. baking powder

2 Tbsp. sugar -- (vanilla)

1/2 tsp. salt

1 cup dried cherries

1/3 cup unsalted butter -- cut into pieces

1/2 cup milk

1 large egg

 

Preheat oven to 375 degrees.

 

In a bowl combine dry ingredients. Cut the butter into the dry ingredients

with your fingers or a pastry cutter. Stir in the cherries. Mix together

milk and egg, and stir into the dry mixture. Mix together gently until the

dough forms a soft ball. Transfer dough to a lightly floured board and roll

or pat out to 1 inch thickness. Cut into heart shapes with a cookie cutter

and place on a greased or parchment lined cookie sheet. I like a 2 inch size

for these. Bake at 375 degrees for 15 minutes, or until lightly browned.

Cool on rack.

 

 

 

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Per serving: 3625 Calories (kcal); 74g Total Fat; (18% calories from fat);

40g Protein; 719g Carbohydrate; 369mg Cholesterol; 2194mg Sodium

Food Exchanges: 12 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 8 Fruit; 14

Fat; 27 Other Carbohydrates

 

NOTES : MAKE AHEAD AND FREEZE: After dough has been cut and put on the

cookie sheet, wrap well in plastic and freeze up to a week. Remove and bake

when needed.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0

 

 

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Fresh Blueberry Scones

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Muffins & Quick Breads

 

 

Amount Measure Ingredient -- Preparation Method

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2 cups Unbleached All-Purpose Flour

1/2 teaspoon salt

1/4 cup granulated sugar

1 tablespoon baking powder

6 tablespoons cold butter -- cut into pieces

2 large eggs -- beaten

1/3 cup vanilla yogurt

1/2 teaspoon vanilla extract

1 tablespoon grated lemon zest -- (or 1/4 teaspoon lemon oil)

1 cup blueberries -- picked over and rinsed

2 tablespoons melted butter

2 tablespoons granulated sugar

 

 

 

 

Preheat the oven to 375°F. Sift the dry ingredients together in a bowl. Add

the butter and rub it into the dry ingredients with your fingers.

 

Stir the eggs, yogurt, vanilla extract, and lemon zest or oil together. Add

to the dry ingredients and stir just until combined. Stir in the

blueberries. This dough is the consistency of a wet drop-cookie dough.

 

Liberally flour your counter and your hands. Take the dough out of the bowl

and place it on the counter. Pat it into a 1-inch-thick rectangle. Cut into

10 triangular scones. Place on a well-greased cookie sheet.

 

Brush with melted butter and sprinkle with sugar. Bake for 20 minutes, or

until lightly browned and a cake tester inserted into a scone comes out dry.

Cool completely on a wire rack.

 

Yield:

" 10 scones "

 

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Per serving: 1379 Calories (kcal); 104g Total Fat; (66% calories from fat);

16g Protein; 104g Carbohydrate; 633mg Cholesterol; 3624mg Sodium

Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit;

19 1/2 Fat; 5 1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

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Oat Fruit Scones

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Brunch Muffins & Quick Breads

 

 

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups all-purpose flour

1 1/4 cups uncooked oatmeal

1/4 cup sugar

1 tablespoon baking powder

1/4 tsp salt (optional)

1/3 cup butter

1 pkg diced dried mixed fruit -- (6 oz.) (1 1/3 cups)

1/2 cup milk

1 egg -- lightly beaten

1 tsp sugar

1/4 tsp cinnamon

 

Heat oven to 375 deg F.

 

Combine flour, oats, sugar, baking powder,

and salt. Cut in margarine until mixture resembles course crumbs;stir in

fruit. Add combined milk and eggs, mixing just until moistened. Shape

dough to form a ball.

 

Turn out onto lightlyfloured surface; knead gently 6 times. On lightly

greased cookiesheet, pat out dough to form 8-inch circle. With sharp

knife,score round into 12 wedges.; sprinkle with combined sugar and

cinnamon.

 

Bake 20 to 25 minutes or until golden brown. Break

apart; serve warm. Makes 1 scone with as many wedges as you scored.

 

 

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Per serving: 1583 Calories (kcal); 72g Total Fat; (40% calories from fat);

30g Protein; 207g Carbohydrate; 369mg Cholesterol; 2207mg Sodium

Food Exchanges: 9 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 13

1/2 Fat; 4 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

 

 

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Strabuck's Date Scones

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Brunch Muffins & Quick Breads

 

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups All-purpose flour

1/2 cup Whole-wheat flour

1/4 cup Bran

2 tablespoons Baking powder

1/2 teaspoon Baking soda

1 teaspoon Salt

2 tablespoons Cinnamon

1/4 cup Brown sugar

1/2 cup Butter -- unsalted -- chilled

1 Egg

2/3 cup Buttermilk

2/3 cup Chopped dates

 

Combine the all-purpose and whole wheat flours, the bran, baking powder,

soda, salt, cinnamon and brown sugar. Cut in the butter. (Or combine in a

food processor, just until crumbly.)

 

Add the egg, buttermilk and dates; do not overmix. (If the dough seems

too sticky to work with add a couple more tablespoons flour.)

 

Shape the dough into a rectangle about 1 inch thick on a floured surface.

Cut into 12 triangles. Bake on an ungreased baking sheet in a preheated

350-degree oven about 25 minutes. Cool on a rack.

 

 

 

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Per serving: 2375 Calories (kcal); 102g Total Fat; (37% calories from fat);

45g Protein; 344g Carbohydrate; 441mg Cholesterol; 6878mg Sodium

Food Exchanges: 13 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 6 Fruit; 19

1/2 Fat; 3 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0