Posted by Unknown on September 13, 2001 at 11:34:09:
In Reply to: STARBUCKS BLUEBERRY SCONE posted by MASA on September 12, 2001 at 22:32:34:
Blueberry Scones
Source: Eating Well
Makes 8 scones
1 cup all-purpose flour
1/4 cup sugar
1/2 cup yellow cornmeal
1 tablespoon baking powder
2/3 cup chilled margarine or butter
1/3 cup buttermilk or yogurt
3/4 cup fresh or frozen blueberries
1 egg, beaten
Preheat the oven to 375 degrees F.
In a mixing bowl, combine the flour, sugar, cornmeal, and baking powder. Cut up the margarine or butter into 1/4-inch cubes and, using your fingertips, squeeze the butter into the dry ingredients until you have a well-blended mealy mixture.
Add the buttermilk or yogurt to the mixture. Add the blueberries, mixing to incorporate. The dough will be slightly sticky. If it is too sticky to handle, add a small amount of flour.
Divide the dough in half, shape into 1-inch-thick disks. Place on a buttered baking sheet. Brush with the beaten egg, then cut a deep X into the top of each scone. Bake for 20 to 30 minutes until golden brown.
Reprinted by permission of Doubleday. All rights reserved.
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Makes 8 scones
Facts per Serving
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Calories: 270 Fat: 16g Carbohydrates: 28g
Cholesterol: 68mg Sodium: 109mg Protein: 4g
Fiber: 1g % Cal. from Fat: 53% % Cal. from Carbs: 41%
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Starbucks Orange Oatmeal Flat Scones
Dense and hearty, not too sweet. Wholesome oatmeal with a tang of fresh orange juice. A nod to a Starbucks corporate recipe. They look like giant cookies, but they have the taste and texture of a scone. A large serrated cookie cutter works nicely here.
2 1/2 cups all purpose flour
2 cups oatmeal
1 cup sugar
1 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 cup very cold, unsalted butter - cut into chunks
1 egg
1/2 cup orange juice
1/4 teaspoon Boyajian orange or tangerine oil (optional) or extract
1 cup raisins - plumped and well dried
Glaze
milk, sugar, orange zest
Line a large baking sheet with parchment paper (double two sheets if you have them - one inside the other). Preheat oven to 425 F.
In a large bowl, place flour, oatmeal, sugar, salt, baking powder, baking soda and mix together. Cut or rub in butter to make a mealy mixture. Stir in egg and orange juice. Add orange oil or extract. Mix to make a soft dough. Turn out onto a lightly floured board and knead for a few minutes.
Roll or pat out into a thickness of 1/2 inch. Using a serrated cookie cutter, cut into disks or rounds. Brush with milk and sprinkle with sugar and orange zest.
Bake until nicely browned - about 14 minutes.
(Recipes)
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STARBUCK'S
SCOTTISH OAT SCONES
2/3 c Butter, melted*
1/3 c Milk
1 ea Egg
1 1/2 c All-purpose flour*
1 1/4 c Quick Quaker Oats, uncooked
1/4 c Sugar
1 T Baking powder
1 t Cream of tartar
1/2 t Salt
1/2 c Raisins or currants*
(My comment: Preheat oven to 425 F. I suggest you plump the raisins.) (I
vary the items marked *)
Add butter, milk and egg to combined dry ingredients; mix just until
dry ingredients are moistened. Stir in raisins. Shape dough to form
ball*; pat out on lightly floured surace to form 8-inch circle*. Cut into 8
to 12* wedges; bake on greased cookie sheet in preheated hot oven (425 F.)
12 to 15 minutes or until light golden brown. Serve warm at breakfast or
brunch with butter, preserves or honey, as desired.
Made as above, with BUTTER, these are absolutely wonderful! The buttery
aroma is to die for! However, I seldom make them that way because of the
cholesterol and because my wife and I almost always use whole wheat flour.
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Apple Scones
Recipe By : vigil@esca.com (Sandra)
Serving Size : 1 Preparation Time :0:00
Categories : Breads Scones
Amount Measure Ingredient -- Preparation Method
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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
wedges. Bake in 425 F oven for 15 minutes until browned and risen. Serve
warm with butter.
Variation:
Currant Apple Scones - Add 1/2 cup currants to batter.
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otis spunkmeyers blueberry muffins (3 reviews)
chef britt hodson 5/31/2001 in 30-60 minutes, Baked Goods, Bake, Summer, Seasonal
Time: 35 minutes (5 min prep, 30 min cooking)
Makes: 9-15 muffins
Scale to: muffins US Metric
1 (15-ounce) can blueberries, in liquid rinsed and drained or 1 cup fresh blueberries
1 package white cake mix
1 package instant vanilla pudding -- 4-serving size
4 eggs, beaten
1/2 cup vegetable oil
3/4 cup milk
1 teaspoon vanilla
1. rinse blueberries lightly and drain well, in mixing bowl beat eggs until light, add the cake mix,pudding,veg oil,vanilla,and milk.
2. Beat until smooth but do not over beat about 2-10 1/2 min,batter will be thick carefully fold in blueberries with spoon try not to break the berries- fill muffin cups 3/4 full and place into preheated 350 degree oven for 20-30 minutes depeneding on muffin cup size.
3. will make 9 large or 12-15 small.
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