posted by Ingrid 11-05-102 9:35 AM
Pumpkin Scones
2 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ginger, ground
1/2 teaspoon allspice, ground
1/2 teaspoon nutmeg, ground
1/4 teaspoon salt
1/4 cup vegetable shortening
1/4 cup light brown sugar
1 cup solid-pack pumpkin
1/4 cup plain yogurt
2 tablespoons cream or milk
Preheat oven to 350 degrees. Lightly grease cookie sheets.
Combine flour, baking powder, baking soda, spices and salt. In a large bowl, cream together shortening and brown sugar. Beat in the pumpkin, yogurt and cream. Gradually blend in the dry ingredients. Turn the dough out onto a floured surface, sprinkle with flour, and knead until smooth. Roll out the dough to a thickness of 3/4".
Using a sharp knife, cut 2" squares and place 1" apart on baking sheets. Bake for 12-15 minutes or until lightly colored. Transfer to wire racks to cool.
Cinnamon Walnut Scones
1-3/4 cups flour
1/3 cup finely chopped walnuts
1/3 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 cup butter
2 eggs
1/3 heavy cream
Preheat oven to 450 degrees F.
In a bowl, combine the flour, walnuts, sugar, baking powder, salt and cinnamon. With a pastry blender or two knives, cut in butter until the mixture resembles coarse crumbs. Combine eggs and cream, stir into dry ingredients just until moistened.
Turn onto a floured surface, gently pat into an 9-inch. Cut into 8 wedges. Place wedges, place on a greased baking sheet. Bake for 15 minutes, or until golden brown.
Raspberry Scones
2 1/4 cups flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 Tbsp. cold butter
1 cup heavy cream
3/4 cup fresh raspberries
Additional cream and sugar
Preheat oven to 425 degrees F.
Combine flour, sugar, baking powder, and salt. Cut butter into mixture with pastry blender until it resembles a course meal. Add cream and raspberries to dry ingredients. Mix lightly with fork until mixture forms a stiff dough.
Knead on floured board just to incorporate all flour; try not to damage berries.
Roll into 7-inch round and cut into 6 or 8 wedges. Place 1 inch apart on greased baking sheet; brush tops with cream and sprinkle with sugar. Bake for 15 to 18 minutes.
Raisin Pecan Scones
2 cups all-purpose flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup butter, cubed
3/4 cup chopped pecans
1/2 cup raisins
3/4 cup buttermilk
Topping:
2 tablespoons buttermilk
2 tablespoons sugar
2 tablespoons chopped walnuts
In a large bowl combine flour, sugar, baking powder, baking soda, salt and cinnamon. With a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal. Add the nuts and the raisins. Using a fork, mix in the buttermilk.
Gather the dough into a ball and knead for about 2 minutes on lightly floured board. Roll or pat out 3/4 inch thick. With a chef's knife cut into 3 inch triangles. Place, spaced 1inch apart, on a greased baking sheet. Brush tops with buttermilk and sprinkle with sugar and nuts.
Bake in center of 425 degree F oven for 15-20 minutes or until golden brown.
Blueberry Scones
2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon salt
6 tablespoons butter, cold and cut into pieces
1 1/2 cups fresh blueberries
1 teaspoon grated lemon rind
1/3 cup heavy cream
2 eggs, lightly beaten
Cream and sugar for tops of scones
Preheat oven to 400 degrees F. Lightly grease a baking sheet and set aside.
In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry blender, or two knives, cut in butter until the largest pieces are the size of small peas. Stir in blueberries and zest.
Using a fork, whisk together cream and eggs in a liquid measuring cup. Make a well in the center of dry ingredients and pour in cream mixture. Stir lightly with fork just until dough comes together.
Turn out onto a lightly floured surface, and knead a few times to mix well. Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares. Cut squares in half on the diagonal to form eight triangles. Transfer to prepared baking sheet. Brush tops with cream and sprinkle with sugar. Bake until golden brown, 20 to 22 minutes.