Archive for ‘Scones’

August 14, 2010

Scotch Scones

Eva Neufeld

  • 1 ½ c. flour
  • 1 tbsp. baking powder
  • ¾ tsp. salt
  • 1/3 c. shortening
  • ½ c. oats
  • ¼ c. currants
  • ¼ c. honey
  • 2/3 c. milk

Stir together first three ingredients. Cut in shortening. Stir in oats and currants. Add honey and milk. Stir only till all is wet. Knead gently for a minute. Roll out to ¼” thick. Cut. Brush lightly with melted butter and drizzle with honey. Bake at 425 for 12-15 mins.

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August 14, 2010

Marmalade Scones

Daphne (who is this?)

  • ½ c. shortening
  • 2 c. flour
  • 3 tbsp. sugar
  • 1 tbsp. baking powder
  • 1 tsp. salt
  • 2 tbsp. grated orange peel
  • 1 egg
  • 1/3 c. orange juice
  • ¼ tsp. almond flavour
  • orange marmalade

Mix as for biscuits, roll out to ¼” thickness and cut in 2 inch squares. Cut across and across again. Dent with finger and put ½ tsp. marmalade in each. Bake in hot oven for 10-15 mins.

August 14, 2010

Lemon Scones

  • 2 c. flour
  • 1/3 c. sugar
  • 2 tbsp. baking powder
  • ¼ tsp. salt
  • 2/3 c. cold cubed butter
  • 2 eggs
  • 1/3 c. 10% cream
  • 2 tsp. lemon rind (or 1 tbsp., if you wish to add 1 c. blueberries to the recipe)
  • ¼ c. lemon juice

Mix dry ingredients, then cut in butter. Add remaining ingredients and stir lightly. Form into scones and spread with a glaze formed from 1 tbsp. lemon juice and 1 tbsp. sugar. Bake for 25 mins at 350.

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August 12, 2010

Scotch Scones

Eva Neufeld

  • 1 c. sifted all-purpose flour
  • 1 tbsp. sifted potato flour
  • ½ tsp. cream of tartar
  • 2 tsps. baking powder
  • ½ tsp. salt
  • 1 tbsp. sugar
  • 1 ½ tbsp. butter
  • 1 egg, well-beaten
  • 5 tbsp. milk

Sift all dry ingredients together. Cut in butter. Add egg and milk gradually (add enough milk to make as soft as dough can be handled). Sour milk and buttermilk make the best scones. Turn out on floured board. Cut in 2. Make 2 round balls ½” thick. Cut each ball in 4 (8 scones in all). Bake in 400 oven for 20 minutes.