Scones, Meyer Lemon and Dried Blueberry (Boom)

12 Servings
Scones British
Scones British

3 cups self-rising ur
0.5 cup plus 1 1/2 tablespoons ar
0.75 cup (11/2 sticks) chilled unsalted ter cut into 1/
10 ounces dried wild eberries
1 cup plus 1 tablespoon termilk
1.5 tablespoons finely grated Meyer on peel or regular lemon pe

Position rack in top third of oven and preheat to 425°F. Line large baking sheet with parchment paper. Whisk self-rising flour and 1/2 cup sugar in large bowl. Using fingertips, rub in chilled butter until pieces are size of small peas. Add dried wild blueberries and toss to coat. Mix 1 cup buttermilk and finely grated lemon peel in glass measuring cup. Pour buttermilk mixture into dry ingredients and stir until dough begins to form (some of flour will not be incorporated). Transfer dough to lightly floured work surface and gather together. Knead dough briefly, about 5 turns. Divide dough in half. Form each dough half into ball and flatten into 1-inch-thick disk. Cut each disk into 6 wedges. Transfer scones to prepared baking sheet, spacing 1 inch apart. Brush tops with remaining 1 tablespoon buttermilk and sprinkle with remaining 1 1/2 tablespoons sugar. Bake until scones are golden brown on top and toothpick inserted into center comes out clean, about 25 minutes.


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Scones

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8 Servings
Bread Uncategorized
Bread Breakfast Brunch Advance Bake Uncategorized Fall Comforting

3 1/4 c ur
5 teaspoon ing powder
1 teaspoon t
5 tablespoon ar
4 tablespoon ter
1
1 cup k
1/2 cup sins

Mix flour, baking powder, salt, sugar, then cut in butter till it looks like coarse meal. Beat egg with milk and stir into dry ingredients with raisins till well combined into a soft sticky dough. Divide into 8 pieces and place on greased baking sheet. Bake at 450? for about 5 minutes, then 375? for about 10 more minutes, till tops are golden brown.


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Gingerbread Scones

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8 Scones
Grains Uncategorized
Breads Breakfast Cream Butter Orange Ginger Milk Grains

2 c ur
3 tb wn sugar
2 ts ing powder
1 ts Ground ger
1/2 ts ing soda
1/2 ts t
1/2 ts Ground namon
1/4 c ter
1 Beaten yolk
1/3 c asses
1/4 c k
1 Slightly beaten white
Coarse ar (optional)
1 Recipe meg Whipped Cream
FOR THE MEG WHIPPED CREAM
1/2 c Whipping am
1 tb ar
1/4 ts Finely shredded nge peel
1/4 ts illa
1/8 ts und nutmeg

FOR THE SCONES: In a large mixing bowl, combine the flour, brown sugar, baking powder, ground ginger, baking soda, salt and cinnamon. Using a pastry cutter, cut in the butter until the mixture resembles coarse crumbs. Make a well in the center. In a small mixing bowl, stir together the egg yolk, molasses, and milk; add all at once to the center of the flour mixture. With a fork, stir until combined (mixture may seem dry). Turn dough onto a lightly floured surface. Quickly knead dough for 10-12 strokes or until nearly smooth. Pat of lightly roll dough into a 7" circle. Cut into 8 wedges. Arrange wedges on an ungreased baking sheet about 1 inch apart. Brush with egg white and sprinkle with coarse sugar if desired. Bake at 400F for 12-15 minutes or till lightly brown. Cool scones on a wire rack for 20 minutes. Serve warm with Nutmeg Whipped Cream if desired. To freeze: Cool scones completely and wrap tightly in foil; place in freezer bags. Freeze for up to 3 months. Place frozen, foil-wrapped scones in a 300F oven and heat for 15-20 minutes or until warm (10-15 minutes if thawed). FOR THE NUTMEG WHIPPED CREAM: In a chilled small mixer bowl, combine all of the ingredients. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Serve immediately or cover and chill until needed, up to 2 hours. Makes 1 cup. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini


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Gingerbread Scones

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8 Scones
Grains Uncategorized
Breads Breakfast Cream Butter Orange Ginger Milk Grains

2 c ur
3 tb wn sugar
2 ts ing powder
1 ts Ground ger
1/2 ts ing soda
1/2 ts t
1/2 ts Ground namon
1/4 c ter
1 Beaten yolk
1/3 c asses
1/4 c k
1 Slightly beaten white
Coarse ar (optional)
1 Recipe meg Whipped Cream
FOR THE MEG WHIPPED CREAM
1/2 c Whipping am
1 tb ar
1/4 ts Finely shredded nge peel
1/4 ts illa
1/8 ts und nutmeg

FOR THE SCONES: In a large mixing bowl, combine the flour, brown sugar, baking powder, ground ginger, baking soda, salt and cinnamon. Using a pastry cutter, cut in the butter until the mixture resembles coarse crumbs. Make a well in the center. In a small mixing bowl, stir together the egg yolk, molasses, and milk; add all at once to the center of the flour mixture. With a fork, stir until combined (mixture may seem dry). Turn dough onto a lightly floured surface. Quickly knead dough for 10-12 strokes or until nearly smooth. Pat of lightly roll dough into a 7" circle. Cut into 8 wedges. Arrange wedges on an ungreased baking sheet about 1 inch apart. Brush with egg white and sprinkle with coarse sugar if desired. Bake at 400F for 12-15 minutes or till lightly brown. Cool scones on a wire rack for 20 minutes. Serve warm with Nutmeg Whipped Cream if desired. To freeze: Cool scones completely and wrap tightly in foil; place in freezer bags. Freeze for up to 3 months. Place frozen, foil-wrapped scones in a 300F oven and heat for 15-20 minutes or until warm (10-15 minutes if thawed). FOR THE NUTMEG WHIPPED CREAM: In a chilled small mixer bowl, combine all of the ingredients. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Serve immediately or cover and chill until needed, up to 2 hours. Makes 1 cup. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini


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Gingerbread Scones

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8 Scones
Grains Uncategorized
Breads Breakfast Cream Butter Orange Ginger Milk Grains

2 c ur
3 tb wn sugar
2 ts ing powder
1 ts Ground ger
1/2 ts ing soda
1/2 ts t
1/2 ts Ground namon
1/4 c ter
1 Beaten yolk
1/3 c asses
1/4 c k
1 Slightly beaten white
Coarse ar (optional)
1 Recipe meg Whipped Cream
FOR THE MEG WHIPPED CREAM
1/2 c Whipping am
1 tb ar
1/4 ts Finely shredded nge peel
1/4 ts illa
1/8 ts und nutmeg

FOR THE SCONES: In a large mixing bowl, combine the flour, brown sugar, baking powder, ground ginger, baking soda, salt and cinnamon. Using a pastry cutter, cut in the butter until the mixture resembles coarse crumbs. Make a well in the center. In a small mixing bowl, stir together the egg yolk, molasses, and milk; add all at once to the center of the flour mixture. With a fork, stir until combined (mixture may seem dry). Turn dough onto a lightly floured surface. Quickly knead dough for 10-12 strokes or until nearly smooth. Pat of lightly roll dough into a 7" circle. Cut into 8 wedges. Arrange wedges on an ungreased baking sheet about 1 inch apart. Brush with egg white and sprinkle with coarse sugar if desired. Bake at 400F for 12-15 minutes or till lightly brown. Cool scones on a wire rack for 20 minutes. Serve warm with Nutmeg Whipped Cream if desired. To freeze: Cool scones completely and wrap tightly in foil; place in freezer bags. Freeze for up to 3 months. Place frozen, foil-wrapped scones in a 300F oven and heat for 15-20 minutes or until warm (10-15 minutes if thawed). FOR THE NUTMEG WHIPPED CREAM: In a chilled small mixer bowl, combine all of the ingredients. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Serve immediately or cover and chill until needed, up to 2 hours. Makes 1 cup. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini


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Gingerbread Scones

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8 Scones
Grains Uncategorized
Breads Breakfast Cream Butter Orange Ginger Milk Grains

2 c ur
3 tb wn sugar
2 ts ing powder
1 ts Ground ger
1/2 ts ing soda
1/2 ts t
1/2 ts Ground namon
1/4 c ter
1 Beaten yolk
1/3 c asses
1/4 c k
1 Slightly beaten white
Coarse ar (optional)
1 Recipe meg Whipped Cream
FOR THE MEG WHIPPED CREAM
1/2 c Whipping am
1 tb ar
1/4 ts Finely shredded nge peel
1/4 ts illa
1/8 ts und nutmeg

FOR THE SCONES: In a large mixing bowl, combine the flour, brown sugar, baking powder, ground ginger, baking soda, salt and cinnamon. Using a pastry cutter, cut in the butter until the mixture resembles coarse crumbs. Make a well in the center. In a small mixing bowl, stir together the egg yolk, molasses, and milk; add all at once to the center of the flour mixture. With a fork, stir until combined (mixture may seem dry). Turn dough onto a lightly floured surface. Quickly knead dough for 10-12 strokes or until nearly smooth. Pat of lightly roll dough into a 7" circle. Cut into 8 wedges. Arrange wedges on an ungreased baking sheet about 1 inch apart. Brush with egg white and sprinkle with coarse sugar if desired. Bake at 400F for 12-15 minutes or till lightly brown. Cool scones on a wire rack for 20 minutes. Serve warm with Nutmeg Whipped Cream if desired. To freeze: Cool scones completely and wrap tightly in foil; place in freezer bags. Freeze for up to 3 months. Place frozen, foil-wrapped scones in a 300F oven and heat for 15-20 minutes or until warm (10-15 minutes if thawed). FOR THE NUTMEG WHIPPED CREAM: In a chilled small mixer bowl, combine all of the ingredients. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Serve immediately or cover and chill until needed, up to 2 hours. Makes 1 cup. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini


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Gingerbread Scones

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8 Scones
Grains Uncategorized
Breads Breakfast Cream Butter Orange Ginger Milk Grains

2 c ur
3 tb wn sugar
2 ts ing powder
1 ts Ground ger
1/2 ts ing soda
1/2 ts t
1/2 ts Ground namon
1/4 c ter
1 Beaten yolk
1/3 c asses
1/4 c k
1 Slightly beaten white
Coarse ar (optional)
1 Recipe meg Whipped Cream
FOR THE MEG WHIPPED CREAM
1/2 c Whipping am
1 tb ar
1/4 ts Finely shredded nge peel
1/4 ts illa
1/8 ts und nutmeg

FOR THE SCONES: In a large mixing bowl, combine the flour, brown sugar, baking powder, ground ginger, baking soda, salt and cinnamon. Using a pastry cutter, cut in the butter until the mixture resembles coarse crumbs. Make a well in the center. In a small mixing bowl, stir together the egg yolk, molasses, and milk; add all at once to the center of the flour mixture. With a fork, stir until combined (mixture may seem dry). Turn dough onto a lightly floured surface. Quickly knead dough for 10-12 strokes or until nearly smooth. Pat of lightly roll dough into a 7" circle. Cut into 8 wedges. Arrange wedges on an ungreased baking sheet about 1 inch apart. Brush with egg white and sprinkle with coarse sugar if desired. Bake at 400F for 12-15 minutes or till lightly brown. Cool scones on a wire rack for 20 minutes. Serve warm with Nutmeg Whipped Cream if desired. To freeze: Cool scones completely and wrap tightly in foil; place in freezer bags. Freeze for up to 3 months. Place frozen, foil-wrapped scones in a 300F oven and heat for 15-20 minutes or until warm (10-15 minutes if thawed). FOR THE NUTMEG WHIPPED CREAM: In a chilled small mixer bowl, combine all of the ingredients. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Serve immediately or cover and chill until needed, up to 2 hours. Makes 1 cup. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini


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Gingerbread Scones

Click here for a larger picture of Gingerbread Scones
8 Scones
Grains Uncategorized
Breads Breakfast Cream Butter Orange Ginger Milk Grains

2 c ur
3 tb wn sugar
2 ts ing powder
1 ts Ground ger
1/2 ts ing soda
1/2 ts t
1/2 ts Ground namon
1/4 c ter
1 Beaten yolk
1/3 c asses
1/4 c k
1 Slightly beaten white
Coarse ar (optional)
1 Recipe meg Whipped Cream
FOR THE MEG WHIPPED CREAM
1/2 c Whipping am
1 tb ar
1/4 ts Finely shredded nge peel
1/4 ts illa
1/8 ts und nutmeg

FOR THE SCONES: In a large mixing bowl, combine the flour, brown sugar, baking powder, ground ginger, baking soda, salt and cinnamon. Using a pastry cutter, cut in the butter until the mixture resembles coarse crumbs. Make a well in the center. In a small mixing bowl, stir together the egg yolk, molasses, and milk; add all at once to the center of the flour mixture. With a fork, stir until combined (mixture may seem dry). Turn dough onto a lightly floured surface. Quickly knead dough for 10-12 strokes or until nearly smooth. Pat of lightly roll dough into a 7" circle. Cut into 8 wedges. Arrange wedges on an ungreased baking sheet about 1 inch apart. Brush with egg white and sprinkle with coarse sugar if desired. Bake at 400F for 12-15 minutes or till lightly brown. Cool scones on a wire rack for 20 minutes. Serve warm with Nutmeg Whipped Cream if desired. To freeze: Cool scones completely and wrap tightly in foil; place in freezer bags. Freeze for up to 3 months. Place frozen, foil-wrapped scones in a 300F oven and heat for 15-20 minutes or until warm (10-15 minutes if thawed). FOR THE NUTMEG WHIPPED CREAM: In a chilled small mixer bowl, combine all of the ingredients. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Serve immediately or cover and chill until needed, up to 2 hours. Makes 1 cup. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini


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Pumpkin Scones

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4 Servings
Grains Uncategorized
Breads Australian Usenet Egg Butter Raisin Grains

1 tb ter
1/2 c ar
1
2 c ur, self-raising
1 c pkin, cooked
1/8 ts t

Grease a scone tray or baking tray. Cream together the butter and sugar until light and fluffy. Add egg and beat well. Add pumpkin, flour and salt and fold in by hand. Knead lightly and cut into 1-inch squares. Place close together on the scone tray and bake at 425 degrees F. until well risen and golden on top (about 15 minutes). Serve hot, with butter. NOTES: * Pumpkin scones -- Scones (pronounced with a short `o, rhymes with `Fonz) are a popular accompaniment to afternoon tea. They are often served with jam and whipped cream. In this variation the scones are flavoured with pumpkin. It is not a typical scone recipe. Pumpkin scones can be eaten in place of bread with a meal. This recipe was made famous by the wife of the Premier of Queensland. Yield: Serves 4-6. * To an Australian, a pumpkin is a large round, squat, green or blue-green vegetable that is orange on the inside. There are many varieties, all of species Cucurbita maxima. In North America a good substitute is acorn squash (Cucurbita pepo); elsewhere a butternut squash (Caryoka nuciferum) would be a fair substitute. : Difficulty: easy. : Time: 15 minutes preparation, 15 minutes baking. : Precision: approximate measurement OK. : bob and at;basser.oz (Bob Kummerfeld) : Dept of Computer Science, : University of Sydney, Australia. : Copyright (C) 1986 USENET Community Trust From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini


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