Lemon Poppy Seed Scones
Low-Fat Buttermilk Scones
Scotch Scones
Irish Scones
Orange Raisin Scones
Lemon Poppy Seed Scones
6 cup flour
1 cup sugar
3 ea lemon rinds
3 tsp baking powder
1 1/2 tsp salt
1 1/2 cup softened butter
3 tsp poppy seeds
3 ea eggs
Juice of 3 lemons
Milk
Combine flour, sugar, lemon rinds, baking powder, and salt. Cut in
butter. Blend enough milk to make 2 cups with eggs and juice.
Combine wet and dry mixtures.
Roll dough out to 1 1/2 inch thick. Cut into 3-inch rounds.
Place on greased sheets. Bake at 375 degrees for 20 to 25 minutes.
Makes 12 large scones.
SOURCE: [Our_Recipe_World]
Posted By: "Susanna" <[email hidden]_
Low-Fat Buttermilk Scones
2 cups all-purpose flour
1/4 tsp. baking soda
1/4 tsp. baking powder
1/2 cup plus 1 tsp. sugar, divided use
1/2 tsp. salt
3 Tbsp. unsalted butter, cold
1/3 cup raisins
1 large egg
1/4 cup low-fat buttermilk
Preheat the oven to 400 degrees. Cover a baking sheet with parchment
paper or prepare with nonstick cooking spray and set aside.
In a medium bowl, sift the flour with the baking soda, baking powder,
1/2 cup of the sugar and the salt. Grate the cold butter into the flour
mixture and mix together with your fingertips until the mixture
resembles a coarse meal, so that large pieces of butter do not remain.
Add the raisins or other dried fruit.
Beat the egg and buttermilk together and add to the flour mixture.
Knead only very briefly, just long enough to moisten all the dry
ingredients. Dough should not be moist, but if some flour is left in
the bowl that will not combine, add a few drops of buttermilk to moisten.
Turn out onto a lightly floured surface and pat into a circle 8 inches
across and 3/4 inch high, and sprinkle with the remaining 1 teaspoon
sugar. Cut into 8 wedges and place on the prepared baking sheet. Bake
for 12 to 14 minutes or until lightly browned. Serve warm or at room
temperature.
Makes 8 servings.
Each serving has about:
Original recipe -- 316 calories, 15 grams fat, 61 milligrams
cholesterol, 251 milligrams sodium, 41 grams carbohydrates, 5 grams
protein and 1 gram fiber.
Revised recipe -- 209 calories, 5 grams fat, 36 milligrams
cholesterol, 244 milligrams sodium, 36 grams carbohydrates, 5 grams
protein and 1 gram fiber.
Cook It Light
Akron Beacon Journal
SOURCE: [Our_Recipe_World]
Posted By: [email hidden]_ ([email hidden])
Scotch Scones
2 cups flour
4 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons sugar
1 cup milk
Sift dry ingredients in a bowl:
Mix thoroughly and add 1 cup milk. Makes a wet dough. Turn down onto a
generously floured surface. No kneading. Roll or pat to 1/4 inch thick.
Cutinto
pieces. Place on ungreased cookie sheet. Bake at 250 for 35 minutes.
Scone
should be white not brown. Remove from oven. Slit through center and toast
on cut
side only. (Note: this recipe contains no shortening)
SOURCE: [Our_Recipe_World]
Posted By: [email hidden]_ ([email hidden])
Irish Scones
Recipe By : Serving Size : 1 Preparation Time :0:00
Categories : Irish Scones
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup white flour
1/2 teaspoon baking powder
1/4 pound butter -- softened
2 ounces sugar
1 egg -- slightly beaten
2 ounces milk
Sultanas (white raisins) optional
Walnut halves (optional)
Mix flour and baking powder. Add butter, blending until mixture is
butter-colored. Add sugar and continue to mix well. Add half the
beaten egg and all the milk. Add raisins or some nuts, if desired,
mixing well to make a sticky dough. Turn dough onto floured board and
knead at least 5 minutes or longer. Cut dough into rounds and place on
greased baking sheet or hot frying pan. Brush tops of scones with
remainder of beaten egg. Place walnut halves on top, if desired. Bake
at 350 to 375 degrees for 15 to 20 minutes, or until brown. If preparing
over an open fire, heat frying pan till very hot. Place scones in pan
and cook 7 to 8 minutes. Turn and cook 7 to 8 minutes more. Makes 6
scones.
SOURCE: (SimpleMeals)
Posted By: Penney Wilfort <[email hidden]_
Orange Raisin Scones
Scones:
1 3/4 cup flour
3 Tbsp sugar
2 1/2 tsp baking powder
2 tsp grated orange peel
1/3 cup butter or margarine
1/2 cup raisins
1 egg, slightly beaten
4 to 6 Tbsp half and half
1 egg, slightly beaten
Orange Butter:
1/2 cup butter or margarine, softened
2 Tbsp orange marmalade
Heat oven to 400. In medium bowl, combine flour, sugar, baking powder and
orange peel. Cut in 1/3 cup butter until crumbly. Stir in raisins, 1 egg
and enough half land half just until moistened. Turn dough onto lightly
floured surface; knead lightly 10 times. Roll into 9" circle; cut into 12
wedges. Place 1" apart on cookie sheet. Brush with beaten egg. Bake for
10 to 12 minutes or until golden brown. Immediately remove from cookie
sheet. Meanwhile, in small bowl, stir together 1/2 cup butter and orange
marmalade. Serve with scones.
Makes 1 dozen.
Source unknown
SOURCE: [RecipeFavorites]
Posted By: [email hidden]_ ([email hidden])
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