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Chocolate Chip Scones

Cream Scones

Double Orange Scones w/Orange Butter

Triple Fruit Scones

 

 

* Exported from MasterCook *

 

Chocolate Chip Scones

 

Recipe By :

Serving Size : 12 Preparation Time :0:00

Categories : Breads Breakfast

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups flour

1/3 cup light brown sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

5 tablespoons unsalted butter

2 eggs

3/4 cup buttermilk (or regular milk)

1 cup milk chocolate chips (I use Ghiradelli)

EGG WASH: 1 egg beaten w/pinch of salt

 

Place oven rack in middle of oven and preheat oven to 450 degrees.

Combine dry ingredients in a bowl.

Cut the butter into 12 pieces and rub it evenly into the dry

ingredients until the mixture has the appearance of fine cornmeal. Add

chocolate chips.

Whisk the eggs and milk together and stir into the flour and butter

mixture with a fork to form a smooth dough.

Divide dough into 3 pieces and form each into a 5-inch disk. Using a

sharp, floured knife, quarter each disk into 4 wedges (pie slice shape).

Place the wedges wide apart on a prepared baking pan. Apply egg wash

evening over wedges, allow wash to dry several minutes, then apply again.

Bake scones for 10 to 15 minutes or until firm but not dry. Be

careful not to let them get too brown.

 

 

Pan: I just put them on an ungreased baking sheet, but recipe states to

cover the pan with parchment or foil.

 

 

 

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 183 Calories (kcal); 6g Total Fat; (28% calories from fat); 4g

Protein; 28g Carbohydrate; 44mg Cholesterol; 186mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1

Fat; 1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Cream Scones

 

Recipe By :

Serving Size : 12 Preparation Time :0:00

Categories : Breads Breakfast

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups flour

1 tablespoon baking powder

1/4 teaspoon salt

1/4 cup sugar

1/3 cup light margarine -- cut up

1 cup whipping cream

 

Combine first 4 ingredients; cut in butter with a pastry blender until

crumbly. Add whipping cream, stirring just still moistened.

Turn out onto a lightly floured surface; knead 5-6 times. Roll to 1/2 "

thickness; cut with a 2 " round cutter, and place in lightly greased muffin

pans or 2 " apart on a baking sheet.

Bake at 375 for 15 mins. or until golden brown.

Serve with preserves/butter/whipped cream.

 

 

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 183 Calories (kcal); 10g Total Fat; (48% calories from fat);

3g Protein; 21g Carbohydrate; 27mg Cholesterol; 236mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat;

1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Double Orange Scones W/orange Butter

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Breads Breakfast

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 11 oz can mandarin oranges -- drained & broken up

1 cup flour

1 cup whole wheat flour

2 1/2 teaspoons baking powder

1/4 teaspoon salt

3 tablespoons sugar

2 teaspoons orange rind

1/3 cup light margarine -- cut up

1/3 cup skim milk

1/4 cup Egg Beaters® 99% egg substitute

1 tablespoon sugar

Orange Butter (recipe follows)

1/2 cup butter or margarine -- softened

2 tablespoons orange marmalade

 

Press orange sections between paper towels to remove excess moisture.

Set aside.

Combine flours and next 4 ingredients; cut in margarine with a pastry

blender until crumbly. Add orange sections, milk, and egg, stirring just

until moistened.

Turn dough out onto a lightly floured surface; knead 5-6 times. Pat

into an 8 " circle on a lightly greased baking sheet. Cut into 8 wedges;

separate wedges slightly. Sprinkle with 1 tbsp. sugar.

Bake at 400 for 20 mins. or until lightly browned. Serve with Orange

Butter: Combine butter and orange marmalade, stirring until

well-blended. Makes 1/2 cup.

 

 

 

 

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 299 Calories (kcal); 16g Total Fat; (45% calories from fat);

5g Protein; 37g Carbohydrate; 31mg Cholesterol; 448mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3

Fat; 1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Triple Fruit Scones

 

Recipe By :

Serving Size : 16 Preparation Time :0:00

Categories : Breads Breakfast

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups flour

1/2 cup sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

6 tablespoons chilled stick margarine

1/3 cup dried apricots -- chopped

1/3 cup dried cranberries (Craisins)

3/4 cup low fat buttermilk

2 teaspoons grated orange rind

1 large egg (or substitute)

1 large egg white (or substitute for whole egg)

cooking spray

1 tablespoon sugar

 

Preheat oven to 400 degrees F.

Lightly spoon flour into dry measuring cups; level with a knife.

Combine flour, 1/2 cup sugar, baking powder, baking soda, and salt; cut in

margarine with a pastry blender or 2 knives until mixture resembles coarse

meal. Stir in apricots and cranberries. Combine buttermilk, orange rind,

egg, and egg white; add to flour mixture, stirring just until moist.

Turn dough out onto a lightly floured surface; knead lightly four

times with floured hands. Roll dough onto a 12x6-inch rectangle. Cut

dough into 8 3-inch squares using a dull knife or a dough scraper. Cut

each square into 2 triangles; place on baking sheet coated with cooking

spray. Sprinkle with 1 tablespoon of sugar. Bake for 12 minutes or until

golden.

 

 

 

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 158 Calories (kcal); 5g Total Fat; (25% calories from fat); 3g

Protein; 27g Carbohydrate; 0mg Cholesterol; 215mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat;

1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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