Re: ISO Scone Recipes

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: John's Famous Scones Recipe : John Burrows began to make scones after returning from England as a teenager. In recent years he has hosted a Cream Tea at the Vintage Dance Week in Newport, Rhode Island, with scones, whipped heavy cream and pots of strawberry jam. To serve 80 people, the recipe calls for over 10 pounds of flour, 2 pounds of butter, and in 1995 the guests consumed 4 pounds of jam. Because of the many requests for the recipe over the years (the original came from a local baker in Wiltshire, England), it is offered as follows: : : To make approximately 16 scones : Ingredients: : 4 cups flour : 2 teaspoons cream of tartar : 1 teaspoon bicarbonate of soda : 1/2 teaspoon salt : 1/2 cup butter : 1/4+ cup sugar : 1/2+ cup raisins (the original recipe was for sultanas) : 1 1/2 cup buttermilk : : Method: : Sieve together dry ingredients. : Rub in fat. : Add sugar and raisins. : Add milk and mix to a soft dough. : Roll out to 1/2 inch thick and cut into rounds with a fluted cutter. : Bake 10 - 15 minutes at 450 degrees F. : For CHEESE SCONES eliminate the sugar and raisins. Add freshly ground pepper to taste, 1 teaspoon full dry mustard and 4 ounces grated cheddar cheese (sharp). Roll 3/4 inch thick and cut into triangles. Tiny cheese scone triangles are excellent for hors d'oeuvres. Bake for 15 to 20 minutes at 400 degrees F. : -================ : Mom's Raisin Scones : 1 cup butter : 1 cup brown sugar : 1 egg : 0.5 cups milk : 3 cups flour : 2 teaspoons baking powder : 1 cup raisins : These are the scones my mother always made at home, though no one else I've met has recognized them as scones, so YMMV. They are admittedly pretty rich with all that butter; I frequently substitute Crisco for half the butter. : Cream the butter and sugar, then mix in the egg, then the milk. Mix in the dry ingredients and raisins and spread on a cookie sheet. Bake at 400F for a few minutes until no longer wet in the middle. They have a tendency to overcook around the edges, so depending on your oven, you may want to lower the temperature. This makes enough for about sixteen scones the way I cut them: about half a large cookie sheet, or a whole small one. : -------------------------------------------------------------------------------- : Urban Peasant Scones : These scones are considerably different from the butter scones above, and may be more familiar to those used to British scones. The recipe is from James Barber's cooking show, The Urban Peasant. They're really quick to make and quite tasty. : Mix two cups of flour, one teaspoon salt, one tablespoon baking powder, one tablespoon baking soda, and one tablespoon sugar in a bowl. Moisten into a dough with about a cup of plain yoghurt. Roll out on a floured board to about a quarter inch in thickness, cut in to circles, and bake at 425F until lightly browned on top (just a few minutes). I use a drinking glass to cut them out, and also like to add a couple handfuls of raisins before adding the yoghurt : The recipe makes somewhere around a dozen depending on how thin you roll them and how big your cutter is. : =============== : Captain Dexter House of Edgartown : Edgartown, Massachusetts : Specialty Recipe : Scones : -------------------------------------------------------------------------------- : Ingredients : 2 cups all-purpose flour : 2 Tablespoons sugar : 1/2 teaspoon salt : 1/4 teaspoon baking soda : 1 teaspoon baking powder : 6 Tablespoons butter or margarine. : 1/2 cup "filler" of dried currents or raisins or cranberries or chocolate chips : 1/2 cup buttermilk : 2 eggs : Method:Preheat over to 425 degree : In a large bowl combine flour, sugar, baking powder, salt, and baking soda. Using a pastry blender, or two knives scissor fashion, cut in the butter until the mixture resembles course crumbs. Stir in your choice of "filler" until well mixed. : In a small bowl, combine the buttermilk and eggs. Add this to the dry ingredients and stir to form a soft dough. With floured hands, knead gently and briefly to combine. Divide dough in half. : On an ungreased cookie sheet, pat each piece of dough into a six inch round. Cut each round into six pieces. DO NOT separate. Bake until golden brown, about 12-15 minutes. Separate wedges and serve warm. : Yields: 12 scones : ------------- : Delicous Scones : Plain or plump with raisins or blueberries, cooked on a griddle or baked in the oven, these are quick and easy to make. Scones are usually cut into triangles or diamond shapes. These are dropped from a spoon to ensure as little handling as possible. The result is a light-as-a-feather scone. : 2 cups all-purpose flour (500 mL) : 1/4 cup granulated sugar (50mL) : 1 tbsp granulated sugar (for topping)(15mL) : 2 tsp baking powder (10mL) : 1/2 tsp salt (2mL) : 3 tbsp unsalted butter (45 mL) : 1 & 1/2 cups buttermilk (375mL) : 1 cup fresh or frozen blueberries(250 mL) OR 1/3 cup raisins : Preheat oven to 350 F (180 C). : In a large bowl, stir together four, sugar, baking powder, and salt. Blend in butter with a pastry blender until mixture resembles coarse crumbs. Stir in blueberries or raisins. Make a well in the center and gradually stir in buttermilk until just blended. Dough should be sticky. : Drop by the spoonful onto a baking sheet sprayed with nonstick cooking spray. Sprinkle tops with remaining sugar. : Bake in oven for 15 to 20 minutes, or until golden. Serve warm. : Makes 14. : Per Serving (1 scone): 109 calories, 2.7 g fat, 22% calories from fat : Scones : 2 cups all-purpose flour : l/3 cup granulated sugar : 2 teaspoons baking powder : l/8 teaspoon salt : l/3 cup chilled, unsalted butter (preferably Land O Lakes) : 1 egg, beaten : l teaspoon vanilla : l/2 cup heavy whipping cream : Stephanie Talks About Making Scones : In a large bowl, combine flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender. The mixture should look like coarse crumbs. In a small measuring cup combine the whipping cream, beaten egg and vanilla. Add this mixture to the flour mixture. Stir until just combined. Do not overmix this mixture. : : Knead dough gently on a lightly floured surface. Roll or pat the dough into a circle that is 7 inches round and about l l/2 inches thick. Cut this circle into 8 triangular sections. Alternatively, you can cut the dough into rounds with a cookie cutter. Place the scones on a parchment paper lined baking sheet or else a lightly greased pan. Make a mixture of one well-beaten egg with 1 tablespoon heavy cream. Brush the scones with this mixture. : Bake at 375 degrees for approximately 15 minutes or until lightly browned. These scones freeze very well. : This recipe is very good as is but there are ways to jazz it up a little. When adding the fruit or chocolate chips do so just before adding the cream mixture: : 1. You could add 1/3 cup of dried red tart cherries (I like Traverse Bay Fruit Co. cherries. They can be bought in a 3.53 oz. Bag. The cheapest I have found them is a Target.) : 2. You could add l/3 cup of miniature chocolate chips. : 3. Add 2 teaspoons grated lemon peel and l tablespoon poppy seeds. : 4. Add l tablespoon poppy seeds and use l teaspoon almond extract instead of the vanilla extract. Sprinkle top of scones with flaked almonds after you have brushed them with the egg mixture.

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