Ingredients Jump to Instructions ↓

  1. Servings: 18

  2. 2 c Flour

  3. 3 t Baking Powder

  4. 1/2 t Cinnamon

  5. 1/2 t Salt

  6. 6 T Shortening

  7. 1/2 c Apples, peeled, chopped fine

  8. 1/2 c Raisins

  9. 4 T Cold Apple juice or water

  10. Preheat oven to 400 deg F. Mix together dry ingredients. Cut in

  11. 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

  12. 1/2" thick. Cut into triangles and bake on cookie sheet for minutes, or until light brown. From: vigil

  13. 2 cups All purpose flour

  14. 1/4 cup Granulated sugar

  15. 2 tsp Baking powder

  16. 1/2 tsp Baking soda

  17. 1/2 tsp Salt

  18. 1/4 cup Cold butter or margarine

  19. 1 Shredded apple

  20. 1/2 cup Milk

  21. Milk for brushing tops

  22. Sugar for sprinkling

  23. Cinnamon for sprinkling

  24. 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

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

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

  27. 425 F oven for 15 minutes until browned and risen. Serve warm with butter. Variation: --

  28. 1/2 cup currants to batter. for approximately

  29. 12 scones

  30. From: jcole

  31. osiris (Joan Cole)

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

  33. 1 Tbl baking powder

  34. 5 Tbl sweet butter

  35. 1/4 cup vegetable shortening

  36. Place the baking sheet in the oven and preheat to 450 degrees F. Sift

  37. the measured flour twice with the baking powder, salt, and other fine

  38. ingredients such as powdered mustard (which you would use if you were

  39. making cheese scones). Dice the fats into the dry ingredients, then lightly rub in with cool

  40. fingertips or a pastry blender until completely blended. Make a well in the center and stir in the milk. Lightly mix with a fork

  41. until the ingredients form a soft dough. Turn out onto a floured board and knead very lightly for about 30

  42. seconds to a loose, smooth dough. Roll out with a rolling pin to

  43. 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

  44. with a spatula onto the HOT baking sheet, placing 1 inch apart. Brush

  45. only the tops with lightly beaten egg or milk. Bake toward the top of the oven for approximately 10 minutes, or until

  46. well risen and golden brown. Lift onto a wire rack with the spatula to

  47. 1 3/4 cups very

  48. finely grated mature cheddar cheese, and a pinch of dry English mustard)

  49. 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

  50. 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

  51. than me?)

  52. From: ellen

  53. (Ellen Sudia

  54. 1/2 cup raisins

  55. Cut together butter, flour, salt and baking powder.

  56. 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,

  57. 1/2 inch thick. Use cutter with 2-inch

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

  59. be lightly colored. Serve hot. Note: --

  60. I copied this recipe couple of years ago from a newspaper; supposedly,

  61. those *are* the scones served in the Palace. If I remember right, the

  62. recipe came with an article about a guy who used to be cook there. From: harvey

  63. (Betty Harvey)

  64. 3 1/2 cups flour

  65. pinch of salt

  66. 3/4 cup butter

  67. 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,

  68. smooth dough. Put half the dough in 8 x 11 baking pan. Covered the dough with Black

  69. Current Preserves and used the last half of the dough to cover the

  70. 350-degree F oven for 10-15 minutes. Center of bottom should

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

  72. (Jamie Wernitznig)

  73. Source: More Baking with Schmecks Appeal

  74. 2 tblsp sugar

  75. 1 cup raisins or currants

  76. 1/2 cup sour cream

  77. 1/4 cup oil

  78. 1 egg; slightly beaten

  79. 3 tblsp milk

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

  81. the dough is all together. 3. Toss on a lightly floured surface until no longer sticky. Knead a

  82. few times. Divide the dough in half then pat each ball of dough into a

  83. 6" circle with the top slightly rounded. Brush the tops with milk and 4. Cut each circle into 6 wedges. Place

  84. 2 inches apart on a cookie

  85. 425F for 10 to 12 minutes or till golden. Serve hot

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

  87. cleveland.Freenet.Edu (Carole A. Resnick)

  88. Source: Cleveland Plain Dealer, 11/07/91

  89. 2 1/2 cups all purpose flour

  90. 3/4 cup butter or margarine

  91. 1 cup cranberries, coarsely chopped

  92. 2 tsp grated orange peel

  93. 2/3 cup sugar

  94. 1/2 cup buttermilk or sour milk

  95. Preheat oven to 400F.

  96. In mixing bowl, combine flour, baking powder and baking soda; cut in

  97. butter with pastry blended or two knives. Stir in cranberries, orange

  98. peel and sugar; stir in buttermilk just until ingredients are moistened. Working on floured surface, shape dough into two 8-inch circles,

  99. 1/2-inch thick. Cut each circle into eight wedges and place on

  100. 12 to 15 minutes, until lightly

  101. browned. From: c508723

  102. (Deva)

  103. 1/2 c oat flour

  104. 1/2 c sugar

  105. 2 tsp (to taste) ground cardamom

  106. 1/4 c pine nuts, ground

  107. 4 tbs butter

  108. 2 eggs, lightly beaten

  109. 1/2 c cream (as needed)

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

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

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

  113. 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

  114. 400 degrees for 15 minutes or til nicely browned. Sprinkle with

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

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

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

  118. amount of additional butter. From: vigil

  119. 2 1/2 Cup all-purpose flour

  120. 1 Cup (4 oz.) shredded Cheddar cheese

  121. 1/4 Cup chopped fresh parsley

  122. 2 tsp dill weed

  123. 3/4 Cup butter or margarine

  124. 2 eggs, slightly beaten

  125. 1/2 Cup half-and-half

  126. Heat oven to 400 degrees. In medium bowl combine all ingredients EXCEPT

  127. butter, eggs and half-and-half. Cut in butter until crumbly. Stir in

  128. eggs and half-and-half just until moistened. Turn dough onto lightly

  129. 1 min.

  130. 8" circle. Cut each circle into 8 pie-shaped

  131. 1" apart on cookie sheets. Bake for 15 to 20 minutes or until lightly browned. From: chrisb

  132. (Chris Behrens)

  133. Source: Quaker Oat pamphlet received in mail

  134. Ingredients : --

  135. 1 1/2 cups all-purpose flour

  136. 1 1/4 cups Quaker Oats (Quick or Old Fashioned, uncooked)

  137. 1 tblsp baking powder

  138. 1/3 cup margarine

  139. 6 oz. pkg (1 1/3 cups) diced dried mixed fruit

  140. 1/2 cup milk

  141. 1 egg, lightly beaten

  142. 1 tsp sugar

  143. 1/8 tsp cinnamon (a dash, I'll use more next time)

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

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

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

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

  148. 8-inch circle. With sharp knife, score round into 12 wedges.; sprinkle

  149. 20 to 25 minutes or until golden

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

  151. you scored. From: vigil

  152. (Sandra)

  153. 2 1/4 Cup flour

  154. 2 1/2 tsp baking powder

  155. 1/2 cup cold butter, cubed

  156. 1 cup buttermilk

  157. Preheat oven to 425 (F).

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

  159. food processor; add butter and process until the mixture ressembles

  160. coarsely ground meal. Transfer to a bowl.

  161. Use a pastry cutter if you

  162. don't have a food processor.

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

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

  165. 1" thick circle. Cut into 3" disks. Repeat

  166. 12-15 minutes. From: vigil

  167. 2 Cups flour

  168. 1/4 cup butter

  169. 1 tsp grated orange rind

  170. 3/4 cup cream

  171. 1/4 cup sugar

  172. 1/2 cup currants

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

  174. 1 3/4 cups flour

  175. 3/4 tsp baking powder

  176. 1/4 tsp baking soda

  177. 1 egg

  178. 2 tblsp milk

  179. 1/2 tsp vanilla

  180. 2/3 cup chopped dates

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

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

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

  184. 350 degrees F. about 15 to 20 minutes. From: jamie.wernitznig

  185. 2 1/4 cups flour

  186. 1/2 cup sugar

  187. 1/4 cups poppyseed

  188. 1 tsp cream of tartar

  189. 3/4 tsp baking soda

  190. 1/2 cup butter

  191. 1/4 cup orange juice

  192. 1 large egg

  193. 1 tsp orange peel

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

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

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

  197. 1/2 inch thick, and 8 inches around. Cut into 5. Bake

  198. 15 to 20 minutes, until golden brown. From: jamie.wernitznig

  199. 2 cups flour

  200. 2 tsp baking powder

  201. 1/2 tsp salt

  202. 1/8 tsp cayenne pepper

  203. 1 1/2 cups grated Cheddar cheese

  204. 3 tblsp Parmesan cheese

  205. 1/3 cup butter

  206. 1/3 cup milk

  207. 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

  208. 8" diameter,

  209. 1/2" thick circle. Cut into wedges, place wedges on a baking sheet and 15 to 17 minutes, until lightly browned. From: io

  210. 2 c flour

  211. 4 t baking powder

  212. 2/3 c milk

  213. 2 eggs

  214. 2 T melted BUTTER (oleo won't do)

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

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

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

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

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

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

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

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

  223. From: morrissey

  224. (Janet "Mostly Harmless" Morrissey)

  225. 2 cups self-rising flour

  226. milk or egg for glaze, if desired

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

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

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

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

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

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

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

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

  235. 10 to 12 minutes in upper third of oven. Wrap in linen napkin, tuck

  236. 8-10 scones. Servings:

  237. From: kati

  238. glnserv.UUCP (Lady Dragon)

  239. 2 c All-purpose flour

  240. 2 T Sugar

  241. 1 t Baking powder

  242. 3/4 t Salt

  243. margarine - 3/4

  244. 1 ea Egg

  245. 2/3 c Milk

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

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

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

  249. mixture

  250. all at once

  251. mixing just until ingredients are blended. Drop

  252. 1/4-cups about 1" apart on cookie sheet to make

  253. 12 scones. Bake

  254. 12-15 minutes or until scones are golden. Serve them warm or later. To save for later cool the scones on wire

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

  256. 400 degree oven. About 190 calories each. From: vigil

  257. 2 Cup sifted flour

  258. 3 tsp baking powder

  259. 1 tsp salt

  260. 1/4 Cup shortening

  261. 2 Tbsp sugar

  262. 1 egg, slightly beaten

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

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

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

  266. 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

  267. 450 F for 10-12 minutes, until golden. From: shavelson

  268. -- 1 1/2 c uncooked old-fashioned oats

  269. 1 1/2 c flour

  270. 1/2 c raisins or currants

  271. 2 T sugar

  272. 1 T baking powder

  273. 1 t cream of tartar

  274. 1 stick margarine, melted

  275. 1/3 c milk

  276. 1 egg, beaten

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

  278. 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

  279. 8" across. Cut into 8 or 12 wedges. Bake

  280. 12-15 minutes at

  281. 425F. Cool on a rack. These freeze well in a plastic bag and can be

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

  283. Source: May 1993 Bon Appetit

  284. Makes 8

  285. 2 cups all purpose flour

  286. 1/4 cup firmly packed dark brown sugar

  287. 1 1/2 tsp baking powder

  288. 1/2 tsp baking soda

  289. 1/4 tsp ground cinnamon

  290. 1/4 tsp ground nutmeg

  291. 1/4 tsp salt

  292. 1/2 cup dried currants

  293. 1/4 cup (1/2 stick) unsalted butter

  294. 2 Tb dark molasses (do not use blackstrap)

  295. 3/4 cup buttermilk

  296. Melted butter

  297. sugar

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

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

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

  301. small saucepan over low heat. Combine molasses mixture with buttermilk

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

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

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

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

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

  307. 20 minutes. Serve scones hot. From: vigil

  308. Ingredients: --

  309. 1 1/2 Cup all purpose flour

  310. 1 1/2 Cup whole-wheat flour

  311. 1 Tbsp baking powder

  312. 1 tsp dry basil leaves

  313. 1/2 tsp dry oregano leaves

  314. 1/2 tsp dry thyme leaves

  315. 1/2 Cup butter or margarine

  316. 2 large eggs

  317. 1/2 Cup milk

  318. Instructions: --

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

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

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

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

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

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

  325. 5-6 inches in diameter. Set rounds well apart on an oiled

  326. 15 inch baking sheet. With a knife, cut each round not quite through,

  327. 6 equal wedges. Brush rounds with reserved egg-milk mixture. Bake in a

  328. 400F oven until golden brown, about 18 minutes. Serve hot or warm, breaking along scores.


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