COLLECTION: Scones

2 c Flour

3 t Baking Powder

1/2 t Cinnamon

1/2 t Salt

6 T Shortening

1/2 c Apples, peeled, chopped fine

1/2 c Raisins

4 T 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

1/2" thick. Cut into triangles and bake on cookie sheet for minutes, or until light brown. From: vigil

2 cups All purpose flour

1/4 cup Granulated sugar

2 tsp Baking powder

1/2 tsp Baking soda

1/2 tsp Salt

1/4 cup Cold butter or margarine

1 Shredded apple

1/2 cup Milk

Milk for brushing tops

Sugar for sprinkling

Cinnamon for sprinkling

Measure flour, sugar, baking powder, soda and salt into large bowl. Cut in butter until crumbly. Add shredded apple and milk. Stir to form stiff dough. Turn out on

lightly floured surface. Knead gently 8-10 times. Pat into two six

inch circles. Place on greased baking sheet. Brush tops with milk. Sprinkle with sugar and cinnamon. Score each top into 6 pie shaped

425 F oven for 15 minutes until browned and risen. Serve warm with butter. Variation: --

1/2 cup currants to batter. for approximately

12 scones

From: jcole

osiris (Joan Cole)

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

1 Tbl baking powder

5 Tbl sweet butter

1/4 cup vegetable shortening

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

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

1 3/4 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?)

From: ellen

iti.org (Ellen Sudia

1/2 cup 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,

1/2 inch thick. Use cutter with 2-inch

fluted edge. Place on lightly greased baking sheet, brush with beaten

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: harvey

oasys.dt.navy.mil (Betty Harvey)

3 1/2 cups flour

pinch of salt

3/4 cup butter

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

350-degree F oven for 10-15 minutes. Center of bottom should

be lightly colored. Serve hot. From: jamie.wernitznig

his.com (Jamie Wernitznig)

Source: More Baking with Schmecks Appeal

2 tblsp sugar

1 cup raisins or currants

1/2 cup sour cream

1/4 cup oil

1 egg; slightly beaten

3 tblsp milk

1. Sift together dry ingredients and stir in the raisins. 2. Blend the remaining ingredients and stir in the flour mixture until

the dough is all together. 3. 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 4. Cut each circle into 6 wedges. Place

2 inches apart on a cookie

425F for 10 to 12 minutes or till golden. Serve hot

with butter and jam or flavoured butter or honey. From: ak399

cleveland.Freenet.Edu (Carole A. Resnick)

Source: Cleveland Plain Dealer, 11/07/91

2 1/2 cups all purpose flour

3/4 cup butter or margarine

1 cup cranberries, coarsely chopped

2 tsp grated orange peel

2/3 cup sugar

1/2 cup 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 moistened. Working on floured surface, shape dough into two 8-inch circles,

1/2-inch thick. Cut each circle into eight wedges and place on

12 to 15 minutes, until lightly

browned. From: c508723

umcvmb.missouri.edu (Deva)

1/2 c oat flour

1/2 c sugar

2 tsp (to taste) ground cardamom

1/4 c pine nuts, ground

4 tbs butter

2 eggs, lightly beaten

1/2 c cream (as needed)

Place the dry ingredients in a bowl and stir to mix. Add the pine nuts

and the butter and cut into the flour mixture. Stir in the eggs and add

just enough cream to make a stif dough. Put the dough on a floured

board and pat it out into a circle about 1/4-1/2 inch thick. Cut into wedges and place wedges on a cookie sheet at least one inch apart. Bake

400 degrees for 15 minutes or til nicely browned. Sprinkle with

additional cardamom and serve with plum jam. Note: --

You may increase the amount of cardamom or substitute coriander for a

stronger flavor. You can also leave out the pine nuts and add a small

amount of additional butter. From: vigil

2 1/2 Cup all-purpose flour

1 Cup (4 oz.) shredded Cheddar cheese

1/4 Cup chopped fresh parsley

2 tsp dill weed

3/4 Cup butter or margarine

2 eggs, slightly beaten

1/2 Cup half-and-half

Heat oven to 400 degrees. In 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

1 min.

8" circle. Cut each circle into 8 pie-shaped

1" apart on cookie sheets. Bake for 15 to 20 minutes or until lightly browned. From: chrisb

hubcap.clemson.edu (Chris Behrens)

Source: Quaker Oat pamphlet received in mail

Ingredients : --

1 1/2 cups all-purpose flour

1 1/4 cups Quaker Oats (Quick or Old Fashioned, uncooked)

1 tblsp baking powder

1/3 cup margarine

6 oz. pkg (1 1/3 cups) diced dried mixed fruit

1/2 cup milk

1 egg, lightly beaten

1 tsp sugar

1/8 tsp cinnamon (a dash, I'll use more next time)

Heat oven to 375 deg F. Combine flour, oats, sugar, baking powder, and salt. Cut in margarine until mixture resembles course crumbs; stir in

fruit. Add combined milk and eggs, mixing just until moistened. Shape

dough to form a ball. Turn out onto lightly floured surface; knead

gently 6 times. On lightly greased cookie sheet, pat out dough to form

8-inch circle. With sharp knife, score round into 12 wedges.; sprinkle

20 to 25 minutes or until golden

brown. Break apart; serve warm. Makes 1 scone with as many wedges as

you scored. From: vigil

esca.com (Sandra)

2 1/4 Cup flour

2 1/2 tsp baking powder

1/2 cup cold butter, cubed

1 cup buttermilk

Preheat oven to 425 (F).

Mix flour, sugar, baking powder, baking soda, and salt in the bowl of a

food processor; add butter and process until the mixture ressembles

coarsely ground meal. Transfer to a bowl.

Use a pastry cutter if you

don't have a food processor.

Add currants, then buttermilk, stirring quickly with a fork until the

dough is soft and slightly sticky. With floured hands, press the dough

1" thick circle. Cut into 3" disks. Repeat

12-15 minutes. From: vigil

2 Cups flour

1/4 cup butter

1 tsp grated orange rind

3/4 cup cream

1/4 cup sugar

1/2 cup currants

Mix all together and pat into a 6 inch round baking pan. Cut into 350F about 25 minutes. From: jamie.wernitznig

1 3/4 cups flour

3/4 tsp baking powder

1/4 tsp baking soda

1 egg

2 tblsp milk

1/2 tsp vanilla

2/3 cup chopped dates

1. Combine all dry ingredients. Cut in butter, add dates. 2. Combine all liquids, beat slightly to break up the egg, and add to

dry ingredients. 3. Gently shape dough into a ball; place on floured board and pat into 1/2" thick.

4. Cut into wedges, place on baking sheet and bake at

350 degrees F. about 15 to 20 minutes. From: jamie.wernitznig

2 1/4 cups flour

1/2 cup sugar

1/4 cups poppyseed

1 tsp cream of tartar

3/4 tsp baking soda

1/2 cup butter

1/4 cup orange juice

1 large egg

1 tsp orange peel

1. Preheat oven to 375 degrees F. 2. Mix all dry ingredientS together. Cut butter into flour mixture

until it resembles cornmeal. 3. Beat the egg slightly into the orange juice; add liquid mixture to

dry mix and gently shape dough into a ball. 4. Cut the ball in half, and pat each half out on a floured surface

1/2 inch thick, and 8 inches around. Cut into 5. Bake

15 to 20 minutes, until golden brown. From: jamie.wernitznig

2 cups flour

2 tsp baking powder

1/2 tsp salt

1/8 tsp cayenne pepper

1 1/2 cups grated Cheddar cheese

3 tblsp Parmesan cheese

1/3 cup butter

1/3 cup milk

1. Preheat oven to 400 degrees F. 2. Combine all dry ingredients, stir in cheeses and toss well. 3. Cut in butter. Combine eggs and milk, add to flour mixture and 4. Cut dough ball into halves and pat each half into an

8" diameter,

1/2" thick circle. Cut into wedges, place wedges on a baking sheet and 15 to 17 minutes, until lightly browned. From: io

2 c flour

4 t baking powder

2/3 c milk

2 eggs

2 T melted BUTTER (oleo won't do)

Combine flour and baking powder in medium bowl; stir in milk. Beat eggs

till light and fluffy, add sugar and butter. Mix with milk mixture

until smoothish, like for pancakes. Drop by large tablespoonfuls (those

big soupspoons work well) onto a hot, -lightly- greased griddle (here's

where that can of Pam works) and cook over moderately low heat until

pale gold, turning several times. Serve -hot-, split and buttered or spread with jam. (I usually spread thinly with butter and run under

broiler till lightly toasted... The scones, silly, not me toasted!!)

Surgeon General's warning: these are a highly addictive substance and should be used sparingly. :)

From: morrissey

stsci.edu (Janet "Mostly Harmless" Morrissey)

2 cups self-rising flour

milk or egg for glaze, if desired

Heat oven to 350 degrees. Sift self-rising flour at least once into the

mixing bowl. Stir soda into buttermilk until it begins to foam. Pour

into well in center of flour and stir with fork incorporating just

enough flour to make a very soft dough. Gather into ball and place on

lightly floured board. Pat or roll into a circle, kneading very

lightly. Use spatula to cut into 8 or 10 wedges. Transfer to greased

baking sheet. To give scones a shine, brush with milk; for a golden

gleam brush with an egg yolk beaten with a tablespoon of water. Bake

10 to 12 minutes in upper third of oven. Wrap in linen napkin, tuck

8-10 scones. Servings:

From: kati

glnserv.UUCP (Lady Dragon)

2 c All-purpose flour

2 T Sugar

1 t Baking powder

3/4 t Salt

margarine - 3/4

1 ea Egg

2/3 c Milk

Preheat oven to 400 degrees. Grease a large cookie sheet. In a large

bowl, use a fork to mix flour, sugar, baking powder and salt. Cut (do

not stir) butter in until the mixture forms coarse crumbs. In a cup, mix egg and milk together. Stir milk mixture into the flour

mixture

all at once

mixing just until ingredients are blended. Drop

1/4-cups about 1" apart on cookie sheet to make

12 scones. Bake

12-15 minutes or until scones are golden. Serve them warm or later. To save for later cool the scones on wire

racks and wrap in a single layer of foil. To reheat, warm for 10

400 degree oven. About 190 calories each. From: vigil

2 Cup sifted flour

3 tsp baking powder

1 tsp salt

1/4 Cup shortening

2 Tbsp sugar

1 egg, slightly beaten

Mix the dry ingredients, then cut in the shortening, just as if you were

making biscuits. Add the milk and egg -- you may need to add more flour

if the dough is too sticky or more milk if it is too dry. It should be

slightly moister/softer than a regular biscuit. Roll into a circle, about 1/4" thick, slightly thicker in the center. Cut into wedges (eight works well), and place on an ungreased baking

450 F for 10-12 minutes, until golden. From: shavelson

-- 1 1/2 c uncooked old-fashioned oats

1 1/2 c flour

1/2 c raisins or currants

2 T sugar

1 T baking powder

1 t cream of tartar

1 stick margarine, melted

1/3 c milk

1 egg, beaten

Mix together all dry ingredients. Mix together wet ingredients then add

to the dry ing. Mix with a fork just until moistened (do not overmix). Form into a ball and then flatten on a greased cookie sheet into a

8" across. Cut into 8 or 12 wedges. Bake

12-15 minutes at

425F. Cool on a rack. These freeze well in a plastic bag and can be

reheated in the microwave. Wrap each one in a paper towel and zap for 30 seconds. From: mrwarden

Source: May 1993 Bon Appetit

Makes 8

2 cups all purpose flour

1/4 cup firmly packed dark brown sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp salt

1/2 cup dried currants

1/4 cup (1/2 stick) unsalted butter

2 Tb dark molasses (do not use blackstrap)

3/4 cup buttermilk

Melted butter

sugar

Preheat oven to 425F. Sift flour, dark brown sugar, baking powder,

baking soda, cinnamon, nutmeg, and salt into a large bowl. Add dried

currants. Melt 1/4 cup unsalted butter with dark molasses in heavy

small saucepan over low heat. Combine molasses mixture with buttermilk

and por into dry ingredients. Mix dough until just blended. Gently knead dough on generously floured surface until smooth, about 20

turns. Divide dough in half. Pat out each dough piece into 5-inch

diameter round. Cut each dough round into 4 wedges. Transfer dough

wedges to ungreased cookie sheet, spacing 2 inches apart. Brush with

melted butter. Sprinkle with sugar. Bake until scones are just firm to

20 minutes. Serve scones hot. From: vigil

Ingredients: --

1 1/2 Cup all purpose flour

1 1/2 Cup whole-wheat flour

1 Tbsp baking powder

1 tsp dry basil leaves

1/2 tsp dry oregano leaves

1/2 tsp dry thyme leaves

1/2 Cup butter or margarine

2 large eggs

1/2 Cup milk

Instructions: --

In a large bowl mix dry ingredients. Add butter, and cut into flour

mixture with a pastry cutter. Beat eggs and milk to blend, and set

aside 2 Tablespoons of egg-milk mixture. Add remainder to flour

mixture, and stir until just evenly moistened. Scrape dough onto a

floured board or surface and knead about 6 turns or until dough holds

together. Divide dough in half. Pat each half into a 3/4 inch thick

5-6 inches in diameter. Set rounds well apart on an oiled

15 inch baking sheet. With a knife, cut each round not quite through,

6 equal wedges. Brush rounds with reserved egg-milk mixture. Bake in a

400F oven until golden brown, about 18 minutes. Serve hot or warm, breaking along scores.