Tea Scones.

Scones are delicious and for those of you who have never had the chance to try one of them, I highly suggest that you do! And that you do it soon!

Usually, these delicious treats include raisins, currants, cheese or dates. In the United States, they include fillings such as cranberries, blueberries, nuts, or even chocolate chips. However, most fillings tend to be spices, including cinnamon and poppy seeds.

This treat is a basic part of the cream tea or Devonshire tea. But it can also be enjoyed as part of a breakfast, afternoon snack, or even as a midnight treat (for those of us who like to stay up late and require a midnight snack!).

Chocolate chip scones.

Ingredients:

Preparation:
1. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease two baking sheets.
2. In a large bowl, combine the flour, cream of tartar, baking soda, salt and sugar. Add the applesauce, water and milk; mix well.
3. Fold in chocolate chips.
4. Drop large rounded spoonfuls of batter onto the prepared baking sheets.
5. Bake at 400 degrees F (200 degrees C) for 15 minutes. Let cool before serving.

Hazelnut chocolate chip scones.
(Makes 8.)

Ingredients:

Preparation:
1. Preheat the oven to 400 degrees F (205 degrees C). Lightly butter a 9 inch diameter circle in the center of a baking sheet.
2. In a large bowl, stir together the flour, brown sugar, baking powder, baking soda, and salt.
3. Cut the butter into 1/2 inch cubes, and distribute evenly over flour mixture.
4. With a pastry blender or two knives, cut butter into the flour mixture.
5. Stir together the buttermilk, egg, and extract; add to the flour mixture, and stir to combine.
6. Stir in the chocolate chips and hazelnuts. (The dough will be sticky.)
7. Spread the dough into an 8 inch diameter circle on the baking sheet. Cut with a serrated knife into 8 wedges.
8. Bake for 15 to 20 minutes, or until the top in lightly browned.
9. Cool on baking sheet for 5 minutes. Transfer scones to the wire rack to cool, and cut into wedges. Serve warm, or cool completely and store in airtight container.

SPECIAL DARK Chocolate Chip Scones.
(Makes 24 scones.)

Ingredients:

Preparation:
1. Heat the oven to 375 F. Lightly grease 2 baking sheets.
2. Stir together the flour, 1/2 of cup sugar, baking powder and salt in large bowl.
3. Stir in the chocolate chips and nuts, if desired.
4. Stir the whipping cream into flour mixture, stirring just until ingredients are moistened.

5. Turn mixture out onto the lightly floured surface. Knead gently until soft dough forms (about 2 minutes). Divide dough into three equal balls. One ball at a time, flatten into 7-inch circle; cut into 8 triangles.
6. Transfer triangles to prepared baking sheets, spacing 2 inches apart.
7. Brush with melted butter and sprinkle with additional sugar.
8. Bake 15 to 20 minutes or until lightly browned. Serve warm, sprinkled with powdered sugar, if desired.

Cranberry Scones.
(Makes 12 scones.)

Ingredients:

Preparation:
1. In a large bowl, combine the flour, 1/2 cup of sugar, baking powder, baking soda, and salt. Stir to blend.
2. With a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in the cranberries, walnuts or pecans, and grated orange peel. Mix the buttermilk in with a fork just until dry ingredients are moistened.
3. On a floured surface, roll or pat the dough out into a 3/4-inch thick circle. Cut into rounds with a 2 1/2-inch cutter.
4. Place the rounds on a large greased baking sheet, about 1 1/2 to 2 inches apart. Brush with milk or evaporated milk.
5. Combine 1 tablespoon of sugar and 1/4 teaspoon of cinnamon; sprinkle a little of the mixture over each scone.
6. Preheat oven to 400�.
7. Place the scones on the lower oven rack. Bake for about 15 minutes, or until lightly browned.

Lemon poppy seed scones.
(Servers 8.)

Ingredients:

Preparation:
1. Preheat the oven to 375 degrees F (190 degrees C).
2. In a large bowl, stir together the oat flour, whole wheat flour, all-purpose flour, baking powder, salt and sugar. Cut in shortening and 1/2 cup of butter until the lumps are smaller than peas. Stir in the lemon zest and poppy seeds.
3. Make a well in the center and pour in the buttermilk. Stir just until the dry ingredients are moistened.
4. Divide the dough into 2 pieces. Pat each one into a 1 inch thick circle. Cut the circles into 6 wedges like a pie.
5. Place pieces onto a baking sheet, and brush the tops with melted butter.
6. Bake for 12 to 15 minutes in the preheated oven, until lightly browned.
7. Cool on a wire rack so they do not get too crumbly.

Almond -- Poppy Seed Scones.

(Serves 12.)

Ingredients:

Preparation:
1. Preheat the oven to 400�F.
2. Mix the first 5 ingredients.
3. Add the shortening and the butter, the mixture now should resemble coarse meal.
4. Whisk sour cream, egg and almond extract in a small bowl to blend.
5. Add to the flour mixture and mix until dough forms ball.
6. Transfer the dough to a lightly floured work surface.
7. Press dough into a 15x3-inch rectangle.
8. Cut into six 3x2 1/2-inch pieces.
9. Cut each piece diagonally in half to form twelve triangles.
10. Place the scones on a heavy baking sheet, spacing about 1-inch apart.
11. Bake until puffed and pale golden, about 15 minutes. Don't forget to let them cool before serving them!

Note: These can be made as much as 1 week ahead. After they have cooled, wrap in foil and freeze. Thaw, then re-warm in a 350�F oven for about 8 minutes.

Raisin Scones.

Ingredients:

Preparation:
1. Preheat the oven to 425F degrees.
2. In a large bowl, mix the flour, sugar, baking powder and salt.
3. Cut in the butter until the mixture looks like coarse crumbs.
4. Blend in the raisins, then mix in the egg and enough milk to form a soft dough.
5. Turn the dough onto a floured surface and pat gently into a 10 inch circle (about 3/4 of an inch thick).
6. Separate the wedges and place them onto a lightly floured baking sheet.
7. Bake at 425F degrees for 15-20 minutes, or until golden brown.

Serve with butter, jam, apple butter or lemon curd.

Cinnamon Scones.
(Makes 12 scones.)

Ingredients:

Preparation:
1. Preheat the oven to 400F degrees.
2. In a large bowl, stir together the flour, baking powder, baking soda, and salt.
3. Cut in butter until mixture resembles coarse crumbs.
4. In small bowl, beat egg yolk with honey and buttermilk until blended; add to the flour mixture, blending until the mixture clings together. Do not over mix!
5. With floured hands, lightly shape dough into flattened ball.
6. Roll out on floured surface into a circle 1/2 inch thick.
7. Using a floured serrated knife, cut into 8 to 12 wedges.
8. Place on greased baking sheet or an ungreased baking stone.
9. In a small bowl, lightly beat egg white with water.
10. In another bowl, blend sugar and cinnamon.
11. Brush scones lightly with egg white, then sprinkle with cinnamon sugar. Bake until golden for 10 to 12 minutes.
Serve warm.

Date Scones.
(Serves 8.)

Ingredients:

Icing:

Preparation:
1. Preheat the oven to 350�F. Lightly grease and flour a baking sheet.
2. In a medium bowl blend together the flour, sugar, baking powder and baking soda; mix well.
3. Add chopped butter and using a pastry blender or two knives scissor-fashion, cut in the butter until the mixture resembles coarse meal.
4. Add chopped dates and orange peel in the flour/butter mixture. Make sure you separate and blend dates well, as they have a tendency to stick together.
5. In a small bowl mix the buttermilk and egg together, add to the flour/butter/date mixture.
6. Turn the dough onto a floured surface. Add the flour as you knead the dough, if necessary. Knead 12 to 15 strokes or until nearly smooth.
7. Use preferred method: Shape into an 8-inch dome. Using a serrated knife , score the dough into 8 wedges (do not cut all the way through the dough).
8. Place scones on cookie sheet; bake for 12 to 15 minutes or until they reach a golden brown color. Remove from the oven, place on cooling rack and drizzle with icing while still warm.
9. Icing: In a small bowl mix sugar with orange juice. Mix until sugar has dissolved. Brush over scones using a pastry brush.

footer for scones page