The scones recipe

Currant Scones

Sorry sent too soon. Currant Scones 1/2 C. butter-room temp.
1/4 C. sugar
1/2 tspn. salt 1
2/2 C. sour cream 1 1/2 C. cake flour 1 1/2 C. all purpoe
flour 2 tbsp. baking powder
3/4 C. dried currants 1 tspn. lemon zest (optional) Dir.
blend butter, sugar, salt & sour cream at low speed until
creamy. Mix flours & baking powder in separate bowl. add
currants & lemon zest. mix gently. form well in center of
dry ingredients. pour butter mixture into well. mix until
a soft dough is formed. place dough on floured surface &
knead a few times. pat into 8 inch round circle. cut dough
into 10 equal wedges with a floured knife. place wedges 1
1/2 inches apart on an ungreased cookie sheet. bake on top
rack of oven 40-50 mins. at 325 degrees. I have made these
and they are good! and I love scones.

"News Numericable.fr" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Hi all from Lyon in France.

Can someone please give me the scones recipe?

I use to love the big-ones you can find in Canada with
cherry in it.

* Exported from MasterCook *

Almond -- Poppy Seed Scones

Recipe By : Serving Size : 12 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 2 c All-
purpose flour
1/3 c Sugar 1 tb Poppy seeds 1 t Baking powder
2/2 ts Salt
3/2 c Solid vegetable shortening Chilled & cut into
bits
4/4 c Butter -- unsalted, chilled & Cut into bits
5/3 c Sour cream 1 lg Egg 2 ts Almond extract

Traditionally served with tea in the afternoon, scones are
lovely at brunch, too.

**********

Preheat the oven to 400 F. Mix the first 5 ingredients in
a food processor. Add the shortening and the butter. Using
on/off turns, process until the mixture resembles coarse
meal. Whisk sour cream, egg and almond extract in a small
bowl to blend. Add to the flour mixture in the food
processor and pulse just until dough forms ball. Transfer
dough to a lightly floured work surface.

Press dough into a 15x3-inch rectangle. Cut into six 3x2
1/2-inch pieces. Cut each piece diagonally in half to form
twelve triangles. Place the scones on a heavy baking
sheet, spacing about 1-inch apart. Bake until puffed and
pale golden, about 15 minutes.

Can be made as much as 1 week ahead. Cool. Wrap in foil
and freeze. Thaw, then rewarm in foil in a 350 F oven for
about 8 minutes. ** Bon Appetite -- December 96 **

Scanned and formatted for your use by The WEE Scot --
paul macGregor

MasterCook formatted by Martha Hicks using Buster 2.0i &
Note Tab Pro
5/1/99

Recipe by: Bon Appetite -- December 96

MM by Helen Peagram by Martha - [email hidden] on Mar
7, 1999, converted by MM_Buster v2.0m.

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Per Serving (excluding unknown items): 156 Calories; 6g Fat
(35.3% calories from fat); 3g Protein; 22g Carbohydrate; 1g
Dietary Fiber; 29mg Cholesterol; 177mg Sodium. Exchanges: 1
Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other
Carbohydrates.

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

* Exported from MasterCook *

Almond Scones

Recipe By : Serving Size : 4 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 3 c All
purpose flour 2 1/2 Tablespoon Baking Powder
1/2 c Sugar
2/2 ts Salt
3/2 c Sweet butter 1 tb Almond extract 2 c Half & half

Mix all dry ingredients. Cut in 1/2 cup sweet butter until
coarse, do not over mix. Add almond extract and mix in 2
cups of half & half. Form a round shape on floured surface
with rolling pin with thickness of about 1 1/2 inches. Use
cutter to make 8 - 10 scones. Place on a baking sheet,
brush with milk, sprinkle sugar and add sliced almonds.
Bake at 350 degrees for approximately 20 - 30 minutes, or
until golden in color.

From: Tree Tops Bed & Breakfast Mill Valley, California
From: Trish <[email hidden]> Date: Friday, June 04,
1999 4:25 Pm MM by Helen Peagram June 7/99

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Per Serving (excluding unknown items): 101 Calories; trace
Fat (0.3% calories from fat); 0g Protein; 25g Carbohydrate;
0g Dietary Fiber; 0mg Cholesterol; 267mg Sodium. Exchanges:
1 1/2 Other Carbohydrates.

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

* Exported from MasterCook *

Apple and Honey Scones With Sweet Cinnamon
Topping

Recipe By : Serving Size : 10 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method --------
------------ --------------------------------
1/4 ts Salt (optional) 2 c All-purpose flour
2/3 c Margarine
3/3 c Wheat germ 1 1/4 Cup Apple, peeled, Finely
Chopped 2 ts Baking powder 1 t Ground cinnamon
4/2 c Skim milk
5/4 ts Ground nutmeg
6/4 c Honey
7/4 ts Baking soda -----TOPPING----- 1 tb Wheat germ
8/4 ts Ground cinnamon 1 tb Sugar

9. Heat oven 400F. Lightly spray large cookie sheet with
non-stick cooking spray or grease lightly. Handle the
dough gently, over-mixing scones can make them tough.
2. Combine flour, wheat germ, baking powder, spices,
baking soda and salt. Cut in margarine until mixture
resembles coarse crumbs. Add combined apple, milk and
honey, mixing just until dry ingredients are moistened.
3. Turn dough out onto lightly floured surface; knead
gently 5 to 6 times. Pat dough into 9-inch circle. 4.
Mix together topping ingredients. Sprinkle over dough.
Cut dough into 10 wedges. Place 1/2-inch apart on
prepared cookie sheet. Bake 16 to 18 minutes or until
light golden brown. NUTRITIONAL INFORMATION per scone:
220 calories; 6g protein; 34g carbohydrate; : 7 g fat;
210 mg sodium

From: Julie Bertholf & Simon Wood <jewe

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Per Serving (excluding unknown items): 324 Calories; 8g Fat
(22.2% calories from fat); 8g Protein; 57g Carbohydrate; 4g
Dietary Fiber; trace Cholesterol; 210mg Sodium. Exchanges: 2
Grain(Starch); 0 Non-Fat Milk; 1 Fat; 2 Other Carbohydrates.

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

* Exported from MasterCook *

Apple Cheddar Nut Scones

Recipe By : Serving Size : 8 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 1 1/2 c All-
purpose flour
1/4 c Margarine or butter
2/2 ts Baking powder 8 oz (2 cups) shredded Cheddar
3/2 ts Baking soda
4/4 c Unsalted sunflower nuts
5/4 ts Salt
6/2 c MOTT'S Regular Apple Sauce

Heat oven to 400F. In medium bowl, combine flour, baking
powder, baking soda and salt. Using pastry blender or
fork, cut in margarine until mixture is crumbly. Stir in
cheese and nuts. Add apple sauce; stir just until
moistened. On floured surface, knead dough gently 5 or 6
times. Place on ungreased cookie sheet; press into 8-inch
circle, about 1/2 inch thick. Cut into wedges; separate
slightly. Bake at 400F for 12 to 16 minutes or until
lightly browned. Serve warm. 8 to 12 servings.

*The booklet suggests serving these with chili.

from MOTT'S Apple Sauce Recipe Booklet

Recipe By :

From: [email hidden] (

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Per Serving (excluding unknown items): 85 Calories; trace
Fat (2.5% calories from fat); 2g Protein; 18g Carbohydrate;
1g Dietary Fiber; 0mg Cholesterol; 176mg Sodium. Exchanges:
1 Grain(Starch); 0 Other Carbohydrates.

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

* Exported from MasterCook *

Apple Oatbran Scones

Recipe By : Serving Size : 6 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 3 c All-
purpose flour
1/2 c Sugar 2 tb Baking powder 2 ts Cinnamon 1 c
Margarine 2 c Oatbran 2 Golden Delicious apples,
Grated With skin
2/3 c Currants
3/4 c 2 % milk 4 Egg whites

In a large mixing bowl, mix together flour, sugar, baking
powder and cinnamon. Use two knives to cut margarine into
a dry mixture until crumbly. Stir in oatbran, grated
apple, and currants. In a measuring cup, whisk together 4
egg whites with milk. Mix egg mixture into oatbran mixture
until moistened. Grease large cookie sheet and spread
dough so that it is approximately 1 inch thick, 9 inches
wide and 15 inches long. Score the dough into at least 18
squares. Bake at 375 deg F for 25-30 minutes. Best served
warm with jam. Posted by Linda Davis

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Per Serving (excluding unknown items): 622 Calories; 31g Fat
(44.3% calories from fat); 10g Protein; 78g Carbohydrate; 3g
Dietary Fiber; 0mg Cholesterol; 557mg Sodium. Exchanges: 3
Grain(Starch); 1/2 Lean Meat; 1 Fruit; 6 Fat; 1 Other
Carbohydrates.

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

* Exported from MasterCook *

Apple Scones

Recipe By : Serving Size : 18 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 2 c Flour 3
ts Baking Powder 2 tb Sugar
1/2 ts Cinnamon
2/2 ts Salt 6 tb Shortening
3/2 c Apples, peeled, chopped Fine
4/2 c Raisins 4 tb Cold Apple juice or water

Preheat oven to 400 deg F. Mix together dry ingredients.
Cut in shortening as you would for a pie crust. Stir in
apples and raisins. Add enough juice to make a stiff
dough. On floured surface, roll dough about 1/2" thick.
Cut into triangles and bake on cookie sheet for 10
minutes, or until light brown.

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Per Serving (excluding unknown items): 753 Calories; 68g Fat
(80.3% calories from fat); 2g Protein; 36g Carbohydrate; 1g
Dietary Fiber; 0mg Cholesterol; 141mg Sodium. Exchanges: 1/2
Grain(Starch); 0 Fruit; 13 1/2 Fat; 1 1/2 Other
Carbohydrates.

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

* Exported from MasterCook *

Apple-cinnamon Scones 1

Recipe By : Serving Size : 12 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method --------
------------ --------------------------------
1/2 c All-purpose flour
2/2 c Whole wheat flour 1 1/2 ts Baking powder
3/2 ts Ground cinnamon
4/3 c Margarine 1 sm Apple, peeled and cored 1 c Quick-
cooking rolled oats 2 Egg whites 2 tb Apple juice or
skim milk 2 tb Honey Skim milk

Combine the flours, baking powder, and cinnamon in a bowl.
Cut in the margarine until the mixture resembles coarse
crumbs. Chop the apple. Stir in the apple and rolled oats.
Add the egg whites, apple juice or milk, and honey; mix
well. The dough will be sticky.

Spray a baking sheet with nonstick coating. Pat dough into
a 7-inch circle on the baking sheet with floured hands.
Use a long, thin-bladed spatula to cut into 12 wedges.
Separate the wedges, leaving 1/4 inch between them. Brush
with a little skim milk. Bake in a 400 F oven until
golden, 10 to 12 minutes. Serve warm.

Makes 12 scones.

ORANGE-CINNAMON SCONES. Prepare the Apple-Cinnamon Scones
as above, except stir 1 teaspoon finely shredded orange
peel into the flour mixture and substitute 1/2 cup
currants for the apple and 3 tablespoons orange juice for
the apple juice. Shape and bake as directed.

NUTRITION INFORMATION PER SCONE: CAlories: 126 Protein: 3
g Carbohydrates: 16 g Fat: 6 g Cholesterol: 0 Sodium: 107
mg Potassium: 70 mg Fiber: 1 g

[ BETTER HOMES & GARDENS; June 1988 ]

Posted by Fred Peters.

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Per Serving (excluding unknown items): 256 Calories; 5g Fat
(17.2% calories from fat); 2g Protein; 54g Carbohydrate; 1g
Dietary Fiber; 0mg Cholesterol; 132mg Sodium. Exchanges: 1/2
Grain(Starch); 0 Lean Meat; 1 Fat; 3 Other Carbohydrates.

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

* Exported from MasterCook *

Apricot Scones [america]

Recipe By : Serving Size : 12 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 1 1/2 c
Flour 1 c Oat bran 2 tb Sugar 1 tb Baking powder
1/2 ts Salt
2/2 c Butter 1 Egg, lightly beaten 3 tb Milk 17 oz Can
apricot halves, Drained And chopped

Preheat oven to 400F.

Combine flour, oat bran, sugar, baking powder and
salt. Cut in butter until mixture resembles fine
crumbs. Stir in egg, milk and apricots just until
dough leaves sides of bowl.

Divide dough in half; place on a lightly floured board and
coat both sides with flour to seal. Form a 6" round 1"
high circle; cut into 6 wedges with a floured knife.
Separate wedges and bake 12 minutes on an ungreased cookie
sheet until golden brown. Cool slightly on a wire rack;
serve warm.

Country Accents Christmas Cookies and Holiday Entertaining
Ideas 1995 Shared by Carolyn Shaw 12-95 From: Dorothy
Flatman Date: 05 Oct 98

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Per Serving (excluding unknown items): 311 Calories; 10g Fat
(28.6% calories from fat); 5g Protein; 53g Carbohydrate; 2g
Dietary Fiber; 29mg Cholesterol; 238mg Sodium. Exchanges: 1
Grain(Starch); 0 Non-Fat Milk; 2 Fat; 2 Other Carbohydrates.

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

* Exported from MasterCook *

Apricot White Chocolate Walnut Scones 1

Recipe By : Serving Size : 8 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 2 c All-
purpose flour
1/3 c Granulated sugar 2 ts Baking powder
2/2 ts Salt
3/4 c Unsalted butter, chilled
4/2 c Heavy (whipping) cream 1 lg Egg 1 1/2 ts Vanilla
extract 6 oz White chocolate, cut into
5/2 Inch chunks* 1 c Toasted coarsely broken Walnuts**
1 c Finely chopped dried Apricots

FROM: Sue Bryant (Nerve Center - Source of the
SPINAL_INJURY echo!
(5:1/1000))

I noticed someone in here was requesting apricot recipes
and someone else is partial to white chocolate, so to kill
two birds with one scone (ga ka ka ka ka) here is a
delicious scone recipe from one of my parents' cookbooks.
They lived in England for three years, where scones are
virtually the staff of life.

Preheat oven to 375 degrees. In a large bowl, stir
together the flour, 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 cream, egg, and vanilla. Add the cream mixture to the
flour mixture and knead until combined. Knead in the white
chocolate, walnuts, and apricots.

With lightly floured hands, pat the dough out on a floured
work surface to a thickness of 5/8 inch. Cut circles in
the dough with a biscuit cutter. Gather the scraps of
dough together and repeat till all the dough is used. Bake
scones on ungreased baking sheet for 15 to 20 minutes, or
until lightly browned on top. Place baking sheet on wire
rack for 5 minutes, then transfer scones to wire rack to
cool. Serve warm or cool completely and store in an
airtight container. Makes 8 or 9 scones.

* (Sue speaking) You can use those "Nestles Treasures"
white chocolate chips, but before they came out with
those, I used to use a Nestle Alpine White With
Almonds bar, smashed into pieces. I would then omit
the walnuts and substitute half the vanilla extract
with almond extract for a delicious variation.

** To toast walnuts, place the walnuts in a single layer
on a baking sheet and bake at 375 degrees for 5 to 7
minutes, shaking the sheet a couple of times, until the
nuts are fragrant.

Source: _Simply Scones_ by Leslie Weiner and Barbara
Albright

** -=> this comes from the bottom of the files of Shelley
Rodgers <=-

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Per Serving (excluding unknown items): 157 Calories; 1g Fat
(5.0% calories from fat); 4g Protein; 33g Carbohydrate; 1g
Dietary Fiber; 23mg Cholesterol; 263mg Sodium. Exchanges: 1
1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other
Carbohydrates.

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

* Exported from MasterCook *

Backcountry Scones 1

Recipe By : Serving Size : 2 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 2 c Flour 2
c Oats 2 tb Sugar 1 t Salt 2 ts Baking soda
1/2 c Oil 1 c Milk -or- 1/2 c powdered Milk mixed with
1 Cup water
2/2 c Raisins, sunflower seeds, Currants, nuts, or
other Fillings Water 20 Min.

IN THE FIELD: Mix all ingredients (use 1/2 c powdered milk
mixed with water) except oil. Then add oil. Pat into a well-
greased frying pan and score into sections. Cover and cook
low heat until done -- about

AT HOME: Mix dry ingredients together. Blend in oil with a
fork until mixture looks like fine crumbs. Add milk and
pat into a large circle about 1/2 inch thick. Cut into
small pieces and place on greased cookie sheet; bake 10-15
min at 425 deg until golden brown.

** Wilderness Ranger Cookbook US Forest Service ** From:
Paul Macgregor Date: 08-22-96

From: "Rfm" <[email hidden]>

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Per Serving (excluding unknown items): 2318 Calories; 66g
Fat (25.5% calories from fat); 39g Protein; 399g
Carbohydrate; 20g Dietary Fiber; 0mg Cholesterol; 2332mg
Sodium. Exchanges: 13 Grain(Starch); 1 Lean Meat; 12
1/2 Fat; 13 1/2 Other Carbohydrates.

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

* Exported from MasterCook *

Basic Scones

Recipe By : Serving Size : 12 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 2 c All
purpose flour 1 tb Baking powder
1/2 ts Salt 5 tb Sweet butter
2/4 c Vegetable shortening
3/3 c Milk

Place the baking sheet in the oven and preheat to 450
degrees F. Sift the measured flour twice with the baking
powder, salt, and other fine ingredients such as
powdered mustard (which you would use if you were making
cheese scones).

Dice the fats into the dry ingredients, then lightly rub
in with cool fingertips or a pastry blender until
completely blended.

Make a well in the center and stir in the milk. Lightly
mix with a fork until the ingredients form a soft dough.

Turn out onto a floured board and knead very lightly for
about 30 seconds to a loose, smooth dough. Roll out with a
rolling pin to approximately 3/4 inch thick.

Stamp out with a 2-inch cutter or cut into triangles with
a sharp knife. Lightly knead together any trimmings and
roll and stamp out again. Lift with a spatula onto the HOT
baking sheet, placing 1 inch apart. Brush only the tops
with lightly beaten egg or milk.

Bake toward the top of the oven for approximately 10
minutes, or until well risen and golden brown. Lift onto a
wire rack with the spatula to cool. (If you were to make
cheese scones, you would add 1
4/4 cups very finely grated mature cheddar cheese, and a
pinch of dry English mustard)

Clotted cream is a spread somewhat similar to butter, but
not the same. I don't know if it is possible to get in the
U.S..I seem to recall that

I may have seen instructions for making it in one of those
"Cheaper and Better" type books. I'll look. (Any Brits out
there with better Info than me?)

Source: Michael Smith, The Afternoon Tea Book (ISBN 0-689-11592-
X) Ingredients:

From: Jcole@osiris (Joan Cole) MM by Helen Peagram

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Per Serving (excluding unknown items): 43 Calories; 4g Fat
(94.1% calories from fat); trace Protein; trace
Carbohydrate; 0g Dietary Fiber; 1mg Cholesterol; 133mg
Sodium. Exchanges: 0 Non-Fat Milk; 1 Fat; 0 Other
Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook *

Basic Scones 1

Recipe By : Serving Size : 1 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 8 ts Baking
powder 2 2/3 Teaspoon Baking soda 1 1/3 Teaspoon Salt
1/2 qt Sugar
2/3 qt Butter
3/3 qt Buttermilk 5 1/3 Eggs

Butter, preserves & clotted cream (recipe follows) or
whipped cream for accompaniment.

Preheat oven to 400 degrees. Butter and flour a baking
sheet or line with baking parchment. Mix flour, baking
powder, soda, salt & sugar; sift into a medium bowl. With
a pastry blender or with fingertips, cut butter into dry
ingredients until mixture is the consistency of fine
crumbs. Whisk buttermilk with eggs. Pour in milk all at
once and stir to mix. As soon as mixture holds together,
turn out onto a floured work surface and knead lightly.
Roll to a thickness of 1/2 to
4/4 inch; cut into 2-1/2 inch rounds with floured cutter.
Or halve dough & knead gently to form 2 balls. Flatten
each ball to a thickness of 1/2 to 1 inch. With a sharp
knife, cut each round into 8 triangles. Arrange on
prepared baking sheet and bake until golden brown (20
to 30 minutes). Serve hot with butter, preserves and
cream, if desired. ORANGE/LEMON SCONES: With buttermilk-
egg mixture, add 1 Tbsp grated orange or lemon rind.
RAISIN SCONES: With buttermilk-egg mixture, add 1 cup
dark or golden raisins, dried currants or a
combination. SPICE SCONES: To dry ingredients, add 1
tsp mixed spices (equal amounts of ground cinnamon,
nutmeg, cloves & allspice). Per Serving: 200 calories,
4 gm protein, 31 gm carbohydrate, 7 gm fat, 50 mg
cholesterol 235 mg sodium.

Posted to Digest bread-bakers.v097.n by [email hidden]
on Nov 29, 1998, converted by MM_Buster v2.0j.

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Per Serving (excluding unknown items): 3868 Calories; 248g
Fat (56.1% calories from fat); 13g Protein; 424g
Carbohydrate; 0g Dietary Fiber; 674mg Cholesterol; 6745mg
Sodium. Exchanges: 1 1/2 Non-Fat Milk; 49 1/2 Fat; 27
1/2 Other Carbohydrates.

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

* Exported from MasterCook *

Basic Scones 2

Recipe By : Serving Size : 6 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method --------
------------ --------------------------------
3/4 lb Flour 1 t Baking powder
4/4 ts Salt 3 tb Margarine or other fat
5/3 c Milk (roughly)

Sift together flour, salt and baking powder. Cut in the
shortening. Mix in the milk to make a soft dough. When
kneaded, rolled and cut out, bake 10-12 minutes in a hot
oven (450F).

(from FULL AND PLENTY, Maura Laverty) From:
[email hidden] (Ruthdillon) Date: 15 Jan 1999
05:35:43 -0700

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Per Serving (excluding unknown items): 207 Calories; 1g Fat
(2.5% calories from fat); 6g Protein; 43g Carbohydrate; 2g
Dietary Fiber; 0mg Cholesterol; 349mg Sodium. Exchanges: 3
Grain(Starch); 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0

* Exported from MasterCook *

Basic Scones - Source Unknown

Recipe By : Serving Size : 1 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 8 oz Plain
flour (or 8 oz. plain Wholemeal flour, if Desired) 1 t
Cream of tartar
1/2 ts Baking soda 1 pn Salt 2 oz Butter or margarine
1 oz Caster sugar (granulated Sugar) 4 fl Oz. milk
Milk to glaze

Preheat oven to 425 F.

Sift the flour, cream of tartar, baking soda and salt into
a bowl. Rub in the butter until the mixture resembles fine
breadcrumbs. Stir in the sugar and enough milk to mix to a
soft dough.

Turn onto a floured surface, knead lightly and roll out to
a 3/4-inch thickness. Cut into 2-inch rounds and place on
a floured baking sheet. Brush with milk to glaze.

Bake for 10 minutes then cool on a wire rack. Serve with
butter or cream, and jam.

SOAR - the Searchable Online Archive of Recipes
soar.berkeley.edurecipesOpen ↗ Translated by Jeff
Pruett.

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Per Serving (excluding unknown items): 414 Calories; 46g Fat
(97.8% calories from fat); trace Protein; 2g Carbohydrate;
0g Dietary Fiber; 124mg Cholesterol; 3231mg Sodium.
Exchanges: 0 Fruit; 9 Fat.

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

* Exported from MasterCook *

Blueberry Cream Scones

Recipe By : Serving Size : 12 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- -----COOKING
LIVE #CL8949-----
1/2 c Heavy cream plus additional For brushing the
scones 1 Egg 1 t Extract, vanilla 2 c Flour
2/4 c Sugar plus additional for Sprinkling the scones
3/2 ts Salt 1 tb Double acting baking Powder
4/2 ts Baking soda 6 tb Butter -- unsalted, cold,
Cut Into bits
5/4 c Blueberries, picked over

In a bowl, whisk together 1/2 cup of the cream, the egg,
and the vanilla. Into a bowl sift together the flour, 1/4
cup of sugar, salt, baking powder, and baking soda. Add
the butter and blend the mixture until it resembles coarse
meal. Gently stir in the blueberries and add the cream
mixture with a fork until the mixture forms a sticky but
manageable dough. Knead the dough gently on a lightly
floured surface for 30 seconds, pat it into a 3/4-inch-
thick round, and cut out 12 wedges or, using a 3-inch
cutter, cut out rounds. Transfer the wedges to a lightly
greased baking sheet, brush them with the additional
cream, and sprinkle them with the additional sugar. Bake
the scones in the middle of a preheated 400 degree oven
for 15 to 18 minutes, or until they are golden.

fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg
calcium, xx% of calories from fat.

Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at)
compuserve (dot) com (change characters as needed, this is
to prevent bulk E-mailers from capturing my address),
moderator of GT Cookbook and FringeNet Lowfat & Luscious
echoes. For breadmachine tips and mixes, visit my
homepage:
ourworld.compuserve.comSylviaRNOpen ↗

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Per Serving (excluding unknown items): 488 Calories; 47g Fat
(84.6% calories from fat); 3g Protein; 16g Carbohydrate; 1g
Dietary Fiber; 140mg Cholesterol; 615mg Sodium. Exchanges: 1
Grain(Starch); 0 Lean Meat; 9 Fat.

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

* Exported from MasterCook *

Blueberry Scones

Recipe By : Serving Size : 1 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 2 c Flour
1/2 ts Salt 2 ts Baking powder
2/4 ts Baking soda
3/4 c Butter (or sub 1/4 cp 1% lf Cottage cheese) 1 c
Fresh blueberries -- (or any Berries )
4/3 c Buttermilk (or 2/3 cp skim milk with tb Of
Vinegar) 1 tb Molasses

Mix first 4 ingredients in a large bowl, and cut in the
butter (cottage cheese) until mixture resembles coarse
crumbs. Combine milk and molasses, and add to dry mix with
blueberries. Stir until just combined. Place on floured
board or on cookie sheet sprayed with nonstick spray, and
pat into a circle 1 inch think. Cut into wedges (8 or 10),
separate slightly if on cookie sheet, and if on board,
transfer to prepared cookie sheet. Bake at 450 for about
12 minutes until lightly browned.

****NOTE**** I like my scones a little sweet, so I would
add 1/4 cp sugar or a few tablespoons of honey next time.
These are more like biscuits in taste.

Recipe by: Nicki Fritz <[email hidden]>

MM BY HELEN PEAGRAM by [email hidden] on Feb 24, 1999,
converted by MM_Buster v2.0m.

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- - - - - - -

Per Serving (excluding unknown items): 2341 Calories; 51g
Fat (19.2% calories from fat); 33g Protein; 447g
Carbohydrate; 11g Dietary Fiber; 130mg Cholesterol; 3130mg
Sodium. Exchanges: 12 1/2 Grain(Starch); 1 1/2 Fruit;
1/2 Non-Fat Milk; 9 1/2 Fat; 15 Other Carbohydrates.

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

* Exported from MasterCook *

Breakfast Scones 1

Recipe By : Serving Size : 8 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 2 c Flour 2
Eggs, well beaten 3 ts Baking powder 2 tb Sugar 1 t Salt 2
tb Butter or margarine Cold water

Sift flour, measure, and sift with baking powder, salt,
and sugar. Rub in butter with tips of fingers or cut in
with 2 spatulas. Add eggs and sufficient water to make a
soft dough. Turn onto lightly floured board and pat into
sheet 1 inch thick. Cut into rounds or squares. Fold over
double and brush with milk. Place on slightly oiled baking
sheet. Dust with sugar and bake in hot oven (450 F) about
15 minutes. 8 servings. C.M. Yockey, Denver, CO. The
Household Searchlight - 1941

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- - - - - - -

Per Serving (excluding unknown items): 511 Calories; 23g Fat
(40.3% calories from fat); 3g Protein; 74g Carbohydrate; 1g
Dietary Fiber; 62mg Cholesterol; 685mg Sodium. Exchanges: 1
1/2 Grain(Starch); 4 1/2 Fat; 3 1/2 Other Carbohydrates.

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

* Exported from MasterCook *

British Style Scones

Recipe By : Serving Size : 4 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 3 1/2 Cup
Flour 2 tb Baking powder
1/2 ts Baking soda
2/4 c Sugar 1 c Currants
3/2 c Buttermilk 2 Eggs

Sift flour, baking powder and soda into a bowl. Stir in
the sugar. Cut butter into mixture to resemble fine meal
consistency.Stir in the currants.Combine eggs and
buutermilk and stir with a fork into meal mixture to form
a soft dough. shape dough into a ball. Roll or pat out
lightly onto a floured surface, 1 inch thick.Brush dough
with cream. Sprinkle with sugar. score into 8 wedges. Bake
in a 400F 30 to 40 minutes or until puffed and golden.
From: [email hidden]

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- - - - - - -

Per Serving (excluding unknown items): 293 Calories; 3g Fat
(7.5% calories from fat); 5g Protein; 66g Carbohydrate; 2g
Dietary Fiber; 95mg Cholesterol; 464mg Sodium. Exchanges:
1/2 Lean Meat; 2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 2
1/2 Other Carbohydrates.

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

* Exported from MasterCook *

Buckingham Palace Scones

Recipe By : Serving Size : 4 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 3 1/2 Cup
Flour 1 pn Salt
3/4 c Butter 1 tb Baking powder
4/2 c Sugar 1 Egg
5/2 c Milk
6/2 c Raisins

Cut together butter, flour, salt and baking powder.

Add sugar and raisins.

Make well in center of the mixture; add egg and small
amount of milk. If mixture appears to be too dry, add more
milk. Blend to a nice, smooth dough.

Roll out on floured board to 1/2 inch thick. Use cutter
with 2-inch fluted edge. Place on lightly greased baking
sheet, brush with beaten egg.

Bake in 350-degree F oven for 10-15 minutes. Center of
bottom should be lightly colored.

Serve hot.

Note: I copied this recipe couple of years ago from a
newspaper; supposedly, those *are* the scones
served in the Palace. If I remember right, the
recipe came with an article about a guy who used to
be cook there.

From: [email hidden] (Ellen Sudia

MM by Helen Peagram

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- - - - - - -

Per Serving (excluding unknown items): 492 Calories; 37g Fat
(65.0% calories from fat); 3g Protein; 41g Carbohydrate; 1g
Dietary Fiber; 144mg Cholesterol; 1037mg Sodium. Exchanges:
0 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 7 Fat; 1 1/2 Other
Carbohydrates.

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

* Exported from MasterCook *

Buckingham Palace Scones Small

Recipe By : Serving Size : 2 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 1 3/4 Cup
Flour
1/2 pn Salt
2/8 c Butter
3/2 tb Baking powder
4/4 c Sugar
5/2 Egg
6/4 c Milk
7/4 c Raisins

Cut together butter, flour, salt and baking powder.

Add sugar and raisins.

Make well in center of the mixture; add egg and small
amount of milk. If mixture appears to be too dry, add more
milk. Blend to a nice, smooth dough.

Roll out on floured board to 1/2 inch thick. Use cutter
with 2-inch fluted edge. Place on lightly greased baking
sheet, brush with beaten egg.

Bake in 350-degree F oven for 10-15 minutes. Center of
bottom should be lightly colored.

Serve hot.

Note: I copied this recipe couple of years ago from a
newspaper; supposedly, those *are* the scones
served in the Palace. If I remember right, the
recipe came with an article about a guy who used to
be cook there.

From: [email hidden] (Ellen Sudia MM by Helen Peagram

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- - - - - - -

Per Serving (excluding unknown items): 492 Calories; 37g Fat
(65.0% calories from fat); 3g Protein; 41g Carbohydrate; 1g
Dietary Fiber; 144mg Cholesterol; 1037mg Sodium. Exchanges:
0 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 7 Fat; 1 1/2 Other
Carbohydrates.

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

* Exported from MasterCook *

Buckingham Palace Scones Variant

Recipe By : Serving Size : 4 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 3 1/2 Cup
Flour pn Salt
3/4 c Butter 1 tb Baking powder
4/2 c Sugar 1 Egg
5/2 c Milk

Cut together butter, flour, salt and baking powder.
Add sugar.

Make well in center of the mixture; add egg and small
amount of milk. If mixture appears to be too dry, add more
milk. Blend to a nice, smooth dough.

Put half the dough in 8 x 11 baking pan. Covered the dough
with Black Current Preserves and used the last half of the
dough to cover the preserves.

Bake in 350-degree F oven for 10-15 minutes. Center of
bottom should be lightly colored.

Serve hot.

From: [email hidden] (Betty H MM by Helen
Peagram

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- - - - - - -

Per Serving (excluding unknown items): 437 Calories; 37g Fat
(73.6% calories from fat); 3g Protein; 27g Carbohydrate; 0g
Dietary Fiber; 144mg Cholesterol; 502mg Sodium. Exchanges: 0
Lean Meat; 0 Non-Fat Milk; 7 Fat; 1
1/2 Other Carbohydrates.

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

* Exported from MasterCook *

Buttermilk Scones 1

Recipe By : Serving Size : 4 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 2 c All-
purpose flour 3 ts Sugar 2 ts Baking pwdr.
1/2 ts Baking soda
2/3 To 1/2 cup currrants, Raisins, craisins, your
Choice 1 t Grated orange peel
3/2 c Buttermilk

Peel/chop orange peel(zest), toss it into Cuisinart
w/flour, sugar, baking powder & soda and butter and pulse-
mix till resembles corn meal. Dump into bowl and add
buttermilk and raisins/craisins/whatever. Minimal mixing
and dump dough onto floured surface, lightly kneed and cut
into halves, pat to 5-inch rounds. Cut rounds in half and
place on ungreased baking sheet with halves about
4/2 inch apart. Sprinkle lightly w/sugar. Bake 10 minutes,
at which point halves should be puffed and touching on
cut surfaces. Remove just to slash a 1/2 inch gash at 90
degrees (as tho making quarter slices of the round) and
return to oven for another 20 minutes, or till medium
brown. Should be served warm, broken apart into the quarter-
round shapes and perhaps cut open for adding cream
topped with marmalade.

Preheat oven 375.

~Jon Hahn From: Y.O.Frogg <[email hidden]:
Saturday, June 05, 1999 9:18 Pm MM by Helen Peagram

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Per Serving (excluding unknown items): 253 Calories; 1g Fat
(3.2% calories from fat); 7g Protein; 53g Carbohydrate; 2g
Dietary Fiber; 1mg Cholesterol; 191mg Sodium. Exchanges: 3
Grain(Starch); 0 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other
Carbohydrates.

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

* Exported from MasterCook *

Buttermilk Scones 2

Recipe By : Serving Size : 18 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 3 c Flour
1/3 c Sugar 2 1/2 Teaspoon Baking powder
2/2 ts Baking soda
3/4 ts Salt 12 tb Butter 1 c Buttermilk
4/4 c Currants 1 t Grated orange rind (orange part, or
zest only) -----GLAZE----- 1 tb Heavy cream
5/4 ts Cinnamon 2 tb 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.

MARION CUNNINGHAM

PRODIGY GUEST CHEFS COOKBOOK

- - - - - - - - - - - -
- - - - - - -

Per Serving (excluding unknown items): 787 Calories; 67g Fat
(74.5% calories from fat); 4g Protein; 47g Carbohydrate; 1g
Dietary Fiber; 184mg Cholesterol; 769mg Sodium. Exchanges: 1
Grain(Starch); 1/2 Fruit; 0 Non-Fat Milk; 13 Fat; 1 1/2
Other Carbohydrates.

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

* Exported from MasterCook *

Buttermilk Scones 3

Recipe By : Serving Size : 20 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 2 c Sifted
all-purpose flour 2 tb Sugar 2 ts Baking powder
1/2 ts Salt
2/2 ts Baking soda
3/3 c Well-chilled lard or solid Vegetable shortening
4/4 c Buttermilk 2 tb Half and half

Makes about 20

Preheat oven to 450 F. Resift flour with sugar, baking
powder, salt and baking soda into large bowl. Cut in lard
until mixture resembles coarse meal. Make well in center
and pour in buttermilk. Toss with fork jut until dough
binds together. Knewd dough until smooth, 3 to 5 times.

Roll dough out 1/2 inch thick on lightly floured surface.
Cut into 2
5/2-inch rounds with floured cookie cutter or glass.
Arrange on ungreased baking sheets, spacing 1 inch
apart. Brush tops with half and half. Bake scones until
tops are golden brown, 12 to 15 minutes. Serve
immediately.

Bon Appetite

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Per Serving (excluding unknown items): 155 Calories; 3g Fat
(17.1% calories from fat); 2g Protein; 30g Carbohydrate;
trace Dietary Fiber; 9mg Cholesterol; 153mg Sodium.
Exchanges: 1/2 Grain(Starch); 0 Non-Fat Milk;
1/2 Fat; 1 1/2 Other Carbohydrates.

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

* Exported from MasterCook *

Buttermilk Scones 4

Recipe By : Serving Size : 4 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 2 c Flour
1/2 c Sugar 1 1/2 ts Baking powder
2/2 ts Baking soda
3/4 ts Salt 6 ts Butter, chilled
4/2 c Buttermilk 1 lg Egg 1 1/2 ts Vanilla
5/3 c Currants or raisins (optional)

Preheat oven to 400

In large bowl, stir together flour, sugar, baking
powder, baking soda, and salt. Cut butter into 1/2 inch
cubes and put over flour mixture. Blend butter into
mixture until it resembles coarse crumbs. In small bowl,
stir together buttermilk, egg, and vanilla. Add the two
mixtures together and stir to combine. Add currants or
raisins if desired.

With lightly floured hands, pat the dough into 8" diameter
circle on an ungreased baking sheet. Cut into 8 wedges.
Bake for 15-20 minutes or until top is lightly brown. Cool
for 5 minutes on cookie sheet. Then transfer to wire rack
to further cool. Makes 8 scones. From: [email hidden]
<[email hidden]: Tuesday, August 24, 1999 7:47 Pm MM
by Helen Peagram

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- - - - - - -

Per Serving (excluding unknown items): 359 Calories; 2g Fat
(5.0% calories from fat); 9g Protein; 75g Carbohydrate; 2g
Dietary Fiber; 48mg Cholesterol; 521mg Sodium. Exchanges: 3
Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 1 1/2
Other Carbohydrates.

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

* Exported from MasterCook *

Buttermilk Scones 5

Recipe By : Serving Size : 18 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 3 c Flour
1/3 c Sugar 2 1/2 Teaspoon Baking powder
2/2 ts Baking soda
3/4 ts Salt 12 tb Butter 1 c Buttermilk
4/4 c Currants 1 t Grated orange rind (orange part, or
zest only) -----GLAZE----- 1 tb Heavy cream
5/4 ts Cinnamon 2 tb 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.

MARION CUNNINGHAM

PRODIGY GUEST CHEFS COOKBOOK

- - - - - - - - - - - -
- - - - - - -

Per Serving (excluding unknown items): 787 Calories; 67g Fat
(74.5% calories from fat); 4g Protein; 47g Carbohydrate; 1g
Dietary Fiber; 184mg Cholesterol; 769mg Sodium. Exchanges: 1
Grain(Starch); 1/2 Fruit; 0 Non-Fat Milk; 13 Fat; 1 1/2
Other Carbohydrates.

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

* Exported from MasterCook *

Buttermilk-apricot Scones

Recipe By : Serving Size : 12 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 2 c All-
purpose flour 1 1/2 ts Baking powder
1/2 ts Baking soda
2/4 ts Salt
3/4 c Sugar
4/4 c Stick margarine -- chilled
5/3 c Dried apricots -- chopped 1 Egg -- lightly beaten
6/4 c Buttermilk -- nonfat
7/4 c Apricot nectar Vegetable cooking spray 1 Egg
white -- lightly beaten 1 tb Sugar

Combine first 5 ingredients; cut in margarine with a
pastry blender until mixture resembles coarse meal. Add
apricots; toss well. Combine egg, buttermilk, and nectar;
add to dry ingredients, stirring just until moistened.
(Dough will be sticky.)

Turn dough out onto a lightly floured surface; with
floured hands, knead 4 or 5 times. Pat dough into a 9-inch
circle on a baking sheet coated with cooking spray. Cut
dough into 12 wedges, cutting to but not through bottom of
dough. Brush with egg white, and sprinkle with 1
tablespoon sugar. Bake at 400 degrees for 15 minutes or
until golden. Serve hot.

Per serving: 153 Calories; 5g Fat (27% calories from fat);
3g Protein; 25g Carbohydrate; 18mg Cholesterol; 205mg
Sodium Food Exchanges: 1 Starch/Bread; 1/2 Fruit; 1 Fat;
1/2 Other Carbohydrates

NOTES : Delicate scones are best served one way - hot. The
wedges that taste heavenly just minutes out of the oven
often seem dry and less flavorful after they cool.

Recipe by: Five Star Recipes - Cooking Light 1998

~*-*-*-MM by Helen Peagram-*-*-*- by Monita Olive
<[email hidden]> on Jan 17, 1999, converted by
MM_Buster v2.0m.

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- - - - - - -

Per Serving (excluding unknown items): 211 Calories; 4g Fat
(18.6% calories from fat); 3g Protein; 40g Carbohydrate; 1g
Dietary Fiber; 16mg Cholesterol; 218mg Sodium. Exchanges: 1
Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat;
1 1/2 Other Carbohydrates.

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

* Exported from MasterCook *

Buttery Scones

Recipe By : Serving Size : 12 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 2 c All-
purpose flour 2 tb Sugar 1 tb Baking powder
1/4 ts Salt
2/2 c Veg. shortening
3/2 c Currants 1 Egg -- beaten
4/2 Half-and-half Flour for kneading

Sift together dry ingredients. Using pastry blender cut
the shortening into dry ingredients until mixture
resembles coarse cornmeal. Stir in currants. Make a well
in center of mixture and add, all at once, the mixture of
egg and cream. Stir with fork until dough follows fork.
Form dough into a ball and put on lighly floured surface.
Knead LIGHTLY with fingertips 10-15 times. Roll dough
into a 2-inch thick round. Cut into 12 wedges. Bake at
425 deg. on ungreased baking sheet 15-20 minutes or until
golden. NOTE: For Sugared Scones: Omit currants, and
before baking brush top with melted butter and sprinkle
with sugar. Source: The Stenciled Strawberry (Albany, NY
Junior League)

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- - - - - - -

Per Serving (excluding unknown items): 227 Calories; 1g Fat
(2.3% calories from fat); 3g Protein; 54g Carbohydrate; 1g
Dietary Fiber; 16mg Cholesterol; 91mg Sodium. Exchanges: 1
Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Fat; 2 Other
Carbohydrates.

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

* Exported from MasterCook *

Cape Breton Scones

Recipe By : Serving Size : 1 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 2 c Flour 2
tb Sugar 1 tb Baking powder 1 t -salt
1/4 ts Basking soda 1 c Raisins or currants
2/2 c Sour cream
3/4 c Oil 1 Egg -- slightly beaten 3 tb Milk

Sift together dry ingredients and stir in the raisins.
Blend the remaining ingredeints and stir in the flour
mixture until the dough is all together. Toss on a lightly
floured surface until no longer sticky. Knead a few times.
Divide the dough in half then pat each ball of dough into
a 6 " circle with the top slightly rounded. Brush the tops
with milk and sprinkle with sugar. Cut each circle into 6
wedges. Place 2 inches appart on a cookie sheet. Bake at
425F for 10 to 12 minutes or till golden. Serve hot with
butter and jam or flavoured butter or honey.

Source: _More Baking with Schmecks Appeal_

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- - - - - - -

Per Serving (excluding unknown items): 3704 Calories; 110g
Fat (26.4% calories from fat); 59g Protein; 631g
Carbohydrate; 7g Dietary Fiber; 338mg Cholesterol; 972mg
Sodium. Exchanges: 12 1/2 Grain(Starch); 1 Lean Meat; 3
1/2 Non-Fat Milk; 20 1/2 Fat; 27 Other Carbohydrates.

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

* Exported from MasterCook *

Cape Cod Cranberry Scones

Recipe By : Serving Size : 4 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 2 1/2 c
Flour 2 1/2 t Baking powder
1/2 t Baking soda
2/4 c Butter or margarine 1 c Cranberries -- coarsely
choppe 2 t Orange peel -- grated
3/3 c Sugar
4/2 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. From: "John
Weber" <[email hidden]>

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- - - - - - -

Per Serving (excluding unknown items): 734 Calories; 35g Fat
(42.8% calories from fat); 9g Protein; 97g Carbohydrate; 3g
Dietary Fiber; 93mg Cholesterol; 816mg Sodium. Exchanges: 4
Grain(Starch); 0 Fruit; 7 Fat; 2 1/2 Other Carbohydrates.

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

* Exported from MasterCook *

Caribbean Scones

Recipe By : Serving Size : 10 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 1 c All-
purpose flour 2 ts Baking powder
1/2 ts Salt 1 t Sugar 1 c Mashed cooked sweet
Potatoes 3 tb Butter, melted and cooled Butter
Honey, if desired

Created by West Indians living in England, these are
scrumptious.

Preheat oven to 375F (190C). Grease a baking sheet; set
aside. Sift flour, baking powder and salt into a medium-
size bowl; stir in sugar. In a large bowl, thoroughly mix
potatoes and 1 1/2 tablespoons melted butter with a fork.
Add dry ingredients and mix to form a soft dough. Turn out
onto floured surface. Roll out with a floured rolling pin
or pat dough with your hands to make a round about 1/2-
inch thick. Cut into rounds with a 2-inch fluted or plain
cookie cutter. Place 1 to 1
2/2 inches apart on baking sheet; brush tops with
remaining 1 1/2 tablespoons melted butter. Bake about 20
minutes or until light brown. Split and serve warm with
butter and honey. Makes about 10 scones.

MM BY HELEN PEAGRAM by Shermeyer-Gail) on Jul 15, 1997

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- - - - - - -

Per Serving (excluding unknown items): 123 Calories; trace
Fat (0.9% calories from fat); 1g Protein; 30g Carbohydrate;
trace Dietary Fiber; 0mg Cholesterol; 205mg Sodium.
Exchanges: 1/2 Grain(Starch); 1 1/2 Other Carbohydrates.

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

* Exported from MasterCook *

Cheddar Corn Scones

Recipe By : Serving Size : 4 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 3 1/2 Cup
Flour 1 t Dry mustard
3/4 c Butter, softened 1 1/2 c Cheddar cheese, grated
14 oz Can cream corn 2 Eggs, beaten 2 tb Milk 2 tb
Baking powder
4/4 ts Salt, optional

Heat oven to 425F. In large bowl, add all dry ingredients.
With pastry blender, cut in butter until coarse crumbs.
Stir in cheese, corn, and eggs, until a soft dough forms.
Turn onto floured board, knead gently 10-12 times until
nolonger sticky. Roll to 1 inch thick. Cut into scones,
place on ungreased sheet, brush with milk. Bake 20-25
minutes. Makes 10-15 scones.

Origin: My Mom, Shirley Whittaker. Shared by: Sharon
Stevens, Jan/95. From: Date:

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- - - - - - -

Per Serving (excluding unknown items): 78 Calories; 4g Fat
(47.4% calories from fat); 4g Protein; 6g Carbohydrate;
trace Dietary Fiber; 17mg Cholesterol; 304mg Sodium.
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Non-Fat Milk;
1/2 Fat; 0 Other Carbohydrates.

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

* Exported from MasterCook *

Cheddar Dill Scones

Recipe By : Serving Size : 6 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 2 1/2 Cup
All-purpose flour 1 c (4 oz.) shredded Cheddar Cheese
1/4 c Chopped fresh parsley 1 tb Baking powder 2
ts Dill weed
2/2 ts Salt
3/4 c Butter 2 Eggs, slightly beaten
4/2 c Half-and-half

Heat oven to 400 degrees. In a 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 minute). 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.

From: Treasury of Country Recipes Cookbook Posted by:
Debbie Carlson ~ Cooking Echo Makes: 16 scones

- - - - - - - - - - - -
- - - - - - -

Per Serving (excluding unknown items): 205 Calories; 23g Fat
(98.2% calories from fat); trace Protein; 1g Carbohydrate;
trace Dietary Fiber; 62mg Cholesterol; 495mg Sodium.
Exchanges: 0 Vegetable; 4 1/2 Fat; 0 Other Carbohydrates.

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

* Exported from MasterCook *

Cheddar Dinner Scones

Recipe By : Serving Size : 12 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 2 c Flour 2
tb Sugar 1 tb Baking powder
1/2 ts Salt 6 tb Butter or margarine, Cut in Bits 1 lg
Egg
2/4 c Milk 1 c Shredded extra sharp Cheddar Cheese

Preheat oven to 425F. Grease cookie sheet.

Sift flour, sugar, baking powder, and salt. Blend in
butter with fingers until mixture resembles fine crumbs.

Lightly beat egg and milk. Stir in, along with cheese,
just until blended.

Turn dough out onto lightly floured surface (dough will be
sticky). Working with half the dough at a time, pat into a
5" round, about 1" high. Score dough to mark 6 wedges, but
do not separate.

Bake 20-25 minutes until golden. Serve warm or cool on
rack. Makes 12

Per scone: 190 cal., 6g pro., 19g carb., 10g fat, 30mg
chol., 330 mg sod.

Good Housekeeping 12/95. Shared by Carolyn Shaw 1/96

- - - - - - - - - - - -
- - - - - - -

Per Serving (excluding unknown items): 220 Calories; 1g Fat
(4.4% calories from fat); 3g Protein; 50g Carbohydrate; 1g
Dietary Fiber; 18mg Cholesterol; 142mg Sodium. Exchanges: 1
Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 2 Other
Carbohydrates.

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

* Exported from MasterCook *

Cheese and Basil Scones 1

Recipe By : Serving Size : 12 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 2 c Flour
1/4 c Parmesan Or Romano Cheese Freshly Grated 2 ts
Baking Powder
2/2 ts Baking Soda 2 tb Chopped Fresh Basil Leaves Or 2
ts Dried Basil
3/4 ts Black Pepper -- Fresh Ground
4/3 c Low-Fat Buttermilk 3 tb Olive Oil (Good Quality)
Nonstick Vegetable Spray 1 tb Egg Substitute -- Or 1
Beaten Egg -- Optional

5. Preheat oven to 450 F. 2. Combine flour, cheese, baking
powder, soda, basil, and pepper in medium bowl. 3. Add
buttermilk and oil; mix only until dry ingredients are
moistened. Divide dough into 2 balls. Knead gently 3
times on floured surface. 4. Spray cookie sheet with
vegetable spray. Pat dough into 2 circles, 7 to 8
inches in diameter. With sharp knife, score each circle
(1/4 inch deep) into 6 wedges. Do not cut through. 5.
Brush with egg or egg substitute, if desired, to glaze.
Bake 10 to 12 minutes or until golden brown. Cut into
wedges and serve warm or at room temperature. : 12
scones 126 calories per scone; 4.1 grams of fat; 0.7
gram of saturated fat; 2 milligrams of cholesterol.

Recipe By : Skim the Fat - American Dietetic Assoc. (AAL)

From : Dan Klepach

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- - - - - - -

Per Serving (excluding unknown items): 109 Calories; 2g Fat
(20.4% calories from fat); 4g Protein; 17g Carbohydrate; 1g
Dietary Fiber; trace Cholesterol; 174mg Sodium. Exchanges: 1
Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat; 0 Other
Carbohydrates.

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

* Exported from MasterCook *

Cheese Scones

Recipe By : Serving Size : 12 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 1 c All-
purpose flour 1 1/2 ts Baking powder 1 t Dry mustard 1 pn
Salt 1 c Whole-wheat flour 3 ts Cold butter or margarine
Cut in small pieces
3/4 c Finely shredded sharp Cheddar cheese -- (3oz)
4/3 c Milk -- (about) Butter

This qualifies as a savory; a bit of a change from the

"MOM PEAGRAM" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"News Numericable.fr" <[email hidden]>
wrote in message
"]news:[email hidden]...

Quoted message said:

Hi all from Lyon in France.

Can someone please give me the scones recipe?

I use to love the big-ones you can find in Canada with
cherry in it.

* Exported from MasterCook *

Almond -- Poppy Seed Scones

Recipe By :

[Recipes SNIPPED to save bandwidth!]

Holy Moly! What a fabulous collection! And a BRUTE of a
file, too. It took me three attempts to copy it and to cram
it all into one MSWORD document. But, I got them all. And I
want to thank you for sharing these recipes with us. I
expect to spend a long time just browsing through this great
collection. It contains more recipes than many expensive
cookbooks. It must have taken you years to collect them. And
they are all so complete and well detailed, too! Brava!

This has me grinning broadly, after a really rotten day.

Thanks!

Paul in Massachusetts (who spent the last 3 years in
Ireland, and who never met a scone he didn't like,
while there. And I was just wondering how I could deal
with my gnawing 'scone withdrawal', now that I am back
in the USA...!)

"MOM PEAGRAM" <[email hidden]> wrote in news:mA28c.8255$R37.8170
@read1.cgocable.net:

Quoted message said:

Subject: Re: The scones recipe From: "MOM PEAGRAM"
<[email hidden]> Newsgroups: rec.food.cooking Reply-
To: "MOM PEAGRAM" <[email hidden]>

"News Numericable.fr" <[email hidden]>
wrote in message
"]news:[email hidden]...

Quoted message said:

Hi all from Lyon in France.

Can someone please give me the scones recipe?

I use to love the big-ones you can find in Canada with
cherry in it.

* Exported from MasterCook *

Wowl Helen! That's a magnificant collection. I swiftly
imported the whole lot into my MC and look forward to trying
osme this weekend.

Thanks, as usual, for your wonderful postings.

Wayne

"Paul O'Neill" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"MOM PEAGRAM" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"News Numericable.fr" <[email hidden]>
wrote in message
"]news:[email hidden]...

Quoted message said:

Hi all from Lyon in France.

Can someone please give me the scones recipe?

I use to love the big-ones you can find in Canada with
cherry in it.

* Exported from MasterCook *

Almond -- Poppy Seed Scones

Recipe By :

[Recipes SNIPPED to save bandwidth!]

Holy Moly! What a fabulous collection! And a BRUTE of a
file, too. It took me three attempts to copy it and to
cram it all into one MSWORD document. But, I got them all.
And I want to thank you for sharing these recipes with us.
I expect to spend a long time just browsing through this
great collection. It contains more recipes than many
expensive cookbooks. It must have taken you years to
collect them. And they are all so complete and well
detailed, too! Brava!

This has me grinning broadly, after a really rotten day.

Sorry the file was so large, but I "did" edit it to make
sure there were no duplicates. Glad you liked them. I keep a
large database as I have a cooking website and if something
isn't there It's usually in my data base.

--
Helen

Thanks be unto God for His wonderful gift: Jesus Christ, the
only begotten Son of God is the object of our faith; the
only faith that saves is faith in Him

<>< ><> www.peagramfamily.com
mompeagram.homestead.commompeagram.homestead.comOpen ↗

mompeagram.homestead.comMY WEIGHT WATCHERS.htmlOpen ↗

mompeagram.homestead.comRECIPES.htmlOpen ↗

225/187.4/145

"Wayne Boatwright" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"MOM PEAGRAM" <[email hidden]> wrote in
news:mA28c.8255$R37.8170 @read1.cgocable.net:

Quoted message said:

Subject: Re: The scones recipe From: "MOM PEAGRAM"
<[email hidden]> Newsgroups: rec.food.cooking
Reply-To: "MOM PEAGRAM" <[email hidden]>

"News Numericable.fr" <[email hidden]>
wrote in message
"]news:[email hidden]...

Quoted message said:

Hi all from Lyon in France.

Can someone please give me the scones recipe?

I use to love the big-ones you can find in Canada with
cherry in it.

* Exported from MasterCook *

Wowl Helen! That's a magnificant collection. I swiftly
imported the

whole

Quoted message said:

lot into my MC and look forward to trying osme this
weekend.

Thanks, as usual, for your wonderful postings.

Wayne

My pleasure!