Moist Scones

[ellise]

2 cups all purpose flour
1/4 cup white sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, cold and cut into pieces
1/2 cup dried cranberries or cherries
2/3 cup buttermilk

Egg mixture for brushing tops of scones:
1 large egg, lightly beaten
1 tablespoon milk
Sugar in the raw or coarse white sugar for sprinkling tops



Preheat oven to 400°F. and place rack in middle
of oven.
Line a cookie sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives.
The mixture should look like coarse crumbs.
Stir in the cranberries.
Add the buttermilk to the flour mixture and stir just until the dough comes together.
Do not overmix the dough.
Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches round and about 11/2 inches thick.
Cut this circle in half, then cut each half into 3 pie-shaped wedges (triangles).
Place the scones on the baking sheet.
Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture.
Sprinkle with raw sugar (if desired).
Bake for about 20 to 25 minutes or until golden brown and a toothpick inserted in the middle comes out clean.
Transfer to a wire rack to cool.

Yield: 6 Scones

[ellise]

Dried Cherry Scones

2 cups cake flour
2 cups all-purpose flour
4 tsp baking powder
1/2 cup granulated sugar
1/4 tsp salt
4 oz (1/2 cup) butter, chilled and cut up
1 large egg, beaten
3/4 cup milk
4 oz (about 3/4 cup) dried tart cherries
Light cream (or half-and-half)
granulated sugar



In a food processor, combine cake and all-purpose flour, baking powder, sugar and salt.
Add butter, egg and milk; pulse until dough starts to come together.
Empty dough onto a lightly floured board and knead lightly, folding in dried cherries at the same time.
Gently form dough into a smooth 10-inch circle about 1 inch thick.
With a large knife, cut dough into 12 pie shaped wedges.
Brush each lightly with cream and dust with sugar.
Place on lightly greased cookie sheet.
Bake in a preheated 375°F. oven about 20 minutes, or until lightly browned.
Serve warm.


Servings: 12
Yield: 12

Nutrition Facts
Serving size: 1 serving
Nutrition information calculated from recipe ingredients.
The following ingredients were not linked to the ingredient database and were not included in the nutrition information:
Light cream (or half-and-half) and granulated sugar

Amount Per Serving
Calories 278.61
Calories From Fat 77.86
Total Fat 8.8g
Saturated Fat 5.24g
Cholesterol 39.18mg
Sodium 226.05mg
Potassium 92.42mg
Carbohydrates 44.59g
Dietary Fiber 1.12g
Sugar 10.42g
Sugar Alcohols 0g
Net Carbohydrates 43.46g
Protein 5.25g

[ellise]

Maple Cream Scones

These are MARVELOUS!
Preheat oven to 325°F.<br>
3 1/2 cups all-purpose flour
3/4 cup cake and pastry flour
1/2 teaspoon salt
1 tablespoon baking powder
1 cup butter
3/4 cup brown sugar (or maple sugar)
1/2 cup currants
3 large eggs
1/2 cup heavy cream
Large egg for egg-wash

Sift together dry ingredients.
Cut in butter until mixture resembles breadcrumbs. Stir in brown sugar and currants.
Beat together 3 eggs and heavy cream.
Gently mix into dry ingredients until soft dough forms.
On work surface pat or roll dough out to 1
inch thickness.
Cut out with 2 1/2 - 3-inch cutter.
Place on greased or parchment lined baking sheet.
Break the extra egg into a bowl and add a few drops of milk.
Beat until combined.
Use to wash the tops of the scones.
Bake for 10 - 15 minutes.

Serve with homemade strawberry jam and fresh whipped cream for REAL English tea!

[ellise]

Banana Whole Wheat Scones with Honey Butter (Optional)

This wholesome, not-too-sweet scone is great for breakfast or brunch. The optional honey butter is a nice touch or you can serve them with your favorite preserve.


1 1/2 cups whole wheat flour
3/4 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons cold butter
2 large ripe bananas
2 tablespoons buttermilk


Preheat the oven to 425° F.
Grease a large baking sheet.
Stir the dry ingredients together in a large bowl.
With a pastry knife, cut in the cold butter until the mixture looks like coarse crumbs.
Mash the bananas and stir in the buttermilk.
Add the banana mixture to the dry ingredients and stir with a spatula until partially combined and then turn out onto the counter.
Knead until the dough just holds together.
***(Over mixing will make the scones tough.)***
Pat the dough into a 3/4-inch thick circle.
Cut the circle into wedges and place on the prepared cooking sheet leaving one inch between the scones to allow for expansion.
Bake for 13 minutes or until the scones begin to brown.

For the Honey Butter:

In a medium mixing bowl, combine
1/2 cup butter with 1/3 cup honey and two ounces of cream cheese.
Whip with an electric mixer until light and fluffy. Store in the refrigerator.