Scones of All Kinds
Orange Poppy Seed Scones
From: jamie.wernitznig@his.com (Jamie Wernitznig)
Ingredients:
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 tsp salt
1/2 cup butter
1/4 cup orange juice
1 large egg
1 tsp orange peel
Instructions:
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
into a circle about 1/2 inch thick, and 8 inches around. Cut into
wedges and place on a baking sheet.
5. Bake 15 to 20 minutes, until golden brown.
Herb Scones
from Kate's (Vegan) Cookery Site
This is one I made up, based on a standard scone recipe. The nutritional yeast helps to make them cheesy-tasting without adding fat, and the combination of herbs is nicely-balanced to add a good, savoury flavour without being too dominating. Finely-chopped spring onion (green onion) might be a good addition to these, but I haven't tested that yet; it might be good with the nutritional yeast doubled to make the scones even cheesier. I use my own celery salt in these - grind together equal volumes of celery seed and table salt. These are good hot with soya margarine, or cold with soup or stew. Eat them soon after they come out of the oven, or freeze them, as they go stale fast.
Makes 8
250g (9oz) self-raising flour
2 tsp dried chives
1/2 tsp dried dill
1/4 tsp dried thyme
6 Tbsp (3/8 cup) nutritional yeast flakes
a pinch of celery salt (or ordinary salt)
40g (1 1/2 oz) soya margarine
about 125ml (4 1/2 fl oz) soya milk
1. Sift the flour into a bowl (this incorporates air). Add the herbs, salt and nutritional yeast, and mix well. Add the margarine in small blobs and mix again.
2. Rubbing-in: pick up the flour-coated blobs of margarine in your fingertips, hold your hands above the bowl, and rub the margarine into the flour with your fingertips, dropping the results into the bowl as you do so. Keep doing this until the mixture looks like fine breadcrumbs.
3. Add most of the milk and mix, first with a wooden spoon and then your hands. Add more milk if needed to form a soft non-sticky dough (be careful as it's a lot easier to add more milk than take some away...). Don't handle the dough too roughly, but don't be scared of it, either.
4. Roll out the dough to about 2cm (3/4 inch) thick. Either cut into circles with a cutter, reroll the scraps and repeat, or slice into square or triangles. Either way, place on a baking try and cook in a pre-heated oven at Gas 8 (230C, 450F) for about 10 minutes until risen and golden.
Irish Herb Scones
Source: Vera Gewanter, "A Passion for Vegetables"
from http://www.unc.edu/~reddeer/recipe/rec_mabon.html#herbscone
1/2 pound Mealy potatoes
4 Tablespoons Flour
1/4 teaspoon Salt
4 Tablespoons Oil
2 Tablespoons Chopped parsley
1/2 teaspoon Dried dill
1/4 teaspoon Savory
1/4 teaspoon Marjoram
1/4 teaspoon Powdered sage
Oil for frying
Boil or bake the potatoes, then pass through a foodmill. Mix the flour, salt, oil & herbs with the potatoes. On a floured board, roll this dough to a thickness of about 1/4 inch. Cut into triangles 3 or 4 inches wide.
Fry in very hot oil on both sides until light golden.
Savory Cheese Scones
2 cups Flour
2 teaspoons Baking powder
1/2 teaspoon Salt
1/8 teaspoon Cayenne pepper
1 1/2 cups Grated cheddar cheese
3 Tablespoons Parmesan cheese
1/3 cup Butter
1/3 cup Milk
2 Eggs
Preheat oven to 400 degrees F. Combine all dry ingredients, stir in cheeses and toss well. Cut in butter. Combine eggs and milk, add to flour mixture and gently knead to form a stiff dough. 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 bake 15 to 17 minutes, until lightly browned.
Apple Scones
From: kati@glnserv.UUCP (Lady Dragon)
Servings: 18
Ingredients:
2 c Flour
3 t Baking Powder
2 T Sugar
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
Instructions:
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
about 1/2" thick. Cut into triangles and bake on cookie sheet for 10
minutes, or until light brown.
Cape Cod Cranberry Scones
From: ak399@cleveland.Freenet.Edu (Carole A. Resnick)
Source: Cleveland Plain Dealer, 11/07/91
Ingredients:
2 1/2 cups all purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
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
Instructions:
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
ungreased cookie sheet. Bake for 12 to 15 minutes, until lightly
browned.
Cardamon and Pine Nut Scones
From: c508723@umcvmb.missouri.edu (Deva)
Ingredients:
1 1/2 c flour
1/2 c oat flour
1/2 c sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
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)
Instructions:
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
at 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.
Cheddar Dill Scones
From: vigil@esca.com (Sandra)
Ingredients:
2 1/2 Cup all-purpose flour
1 Cup (4 oz.) shredded Cheddar cheese
1/4 Cup chopped fresh parsley
1 Tbsp baking powder
2 tsp dill weed
1/2 tsp salt
3/4 Cup butter or margarine
2 eggs, slightly beaten
1/2 Cup half-and-half
Instructions:
-------------
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
floured surface; knead until smooth (1 min.). Divide dough in half;
roll each half into 8" circle. Cut each circle into 8 pie-shaped
wedges. Place 1" apart on cookie sheets. Bake for 15 to 20 minutes or
until lightly browned.
Fruited Oat Scones
From: chrisb@hubcap.clemson.edu (Chris Behrens)
Source: Quaker Oat pamphlet received in mail
Ingredients :
1/2 cups all-purpose flour
1 1/4 cups Quaker Oats (Quick or Old Fashioned, uncooked)
1/4 cup sugar
1 tblsp baking powder
1/4 tsp salt (optional)
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)
Instructions:
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
with combined sugar and cinnamon. Bake 20 to 25 minutes or until golden
brown. Break apart; serve warm. Makes 1 scone with as many wedges as
you scored.
