Scone recipe

http://allrecipes.com/Recipe/Grandma-Johnsons-Scones/Detail.aspx?ms=1&prop25=81522294&prop26=DailyDish&prop27=2012-04-14&prop28=DailyRecipe&prop29=FullRecipe&me= This is a great scone recipe. I made pumpkin scones using this recipe. I used 2/3 cup canned pumpkin and 1/3 cup buttermilk instead of sour cream. I added the baking soda to the flour mixture and used brown sugar instead of white and cut it to 1/2 cup + 2 Tbsps. I added 1 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp pumpkin pie spice and a pinch of cloves to the flour mixture and then followed the directions. Then I made an icing divided it and put cinnamon in half and then drizzled both over the scones. VERY yummy!! Thank you so much for sharing this recipe!!

Raisin scones from about.com Lindsey Goodwin

Yield: About 12 scones

Ingredients:

2 cups flour
2 tbs baking powder
2 tbs sugar
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg, ground
1/2 cup butter, cut up
1 cup raisins
1 egg white, lightly beaten
1 tsp pure vanilla extract
About 3/4 cup buttermilk
Preparation:

Preheat oven to 425 degrees.
Mix together flour, sugar, baking powder, baking soda, salt and nutmeg in a large bowl.
Use a pastry cutter to cut in the butter. The mixture is done when it resembles coarse cornmeal.
Stir in the raisins, and then stir in the vanilla extract.
With minimal stirring, mix in just enough buttermilk to make the dough stick together. It will be crumbly and there should still be a little bit of dry flour left in the mixing bowl.
Turn the dough out on a heavily floured cutting board.
Knead the dough for about a minute. When it is done, it should be easy to handle and smooth.
With a rolling pin, roll the dough into a 3/4"-thick slab.
Cut the dough into triangles that are 3" long on each side.
Transfer the scones to a buttered baking sheet and brush the tops with egg whites.
Bake in preheated oven for 15-20 minutes or until golden brown. (Optional: Turn pan halfway through baking.)
Cool on the baking sheet

Easy Scones

3 cups self-rising flour
3/4 cup lemon-lime soda
3/4 cup heavy cream
Heat oven to 400 degrees. Line a baking sheet with parchment paper.
Place the flour in a large bowl and make a well in the center.  With a fork, gently stir in the soda and cream, mixinguntil incorporated. (do not overmix).
Drop 8 large spoonfuls of dough onto the prepared baking sheet.  Sprinkle with raw or granulated sugar, if desired, and bake until golden brown, 18-20 minutes.  Serve warm with butter and honey or jam.

For cheesy chive scones, add 1 cup shredded sharp Cheddar and 2 tbsp chopped chives to the flour.

Pecan Pumpkin Scones

 

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

Yield: 6 large or 12 small scones

Ingredients:

• 1/2 cup pecan halves, plus 12 for garnish
• 2 cups all purpose flour
• 1/4 to 1/2 cup sugar (preferably coconut palm sugar or light brown sugar)
• 1 tsp pumpkin pie spice, plus more for garnish
• 1 tsp baking powder
• 1/4 tsp fine sea salt
• 1/2 cold, unsalted cup butter
• 1/3 cup raisins (sultanas)
• 1 tsp pure vanilla extract
• 1/2 cup cooked, pureed eating pumpkin (not decorative) or 1/2 cup canned pure pumpkin (no added ingredients)
• About 1/2 cup milk

Preparation:

1. Preheat oven to 400 degrees.
2. While the oven is preheating, toast the pecans until lightly browned, reserving 12 pecans for garnish.
3. Mix together flour, sugar, pumpkin pie spice, baking powder and salt in a large bowl.
4. Use a pastry cutter to cut in the butter. The mixture is done when it resembles coarse cornmeal.
5. Chop the toasted pecans, reserving the 12 untoasted pecans for garnish.
6. Stir in the raisins and pecans, and then stir in the vanilla extract.
7. With minimal stirring, mix in the pumpkin puree, then mix in just enough milk to make the dough stick together. It will be crumbly and there should still be a little bit of dry flour left in the mixing bowl.
8. Turn the dough out on a heavily floured cutting board.
9. Knead the dough for about a minute. When it is done, it should be easy to handle and smooth.
10. Shape the dough into one to two fairly flat rounds, about one-inch to 1.5-inches tall, patting them gently until they are the desired shape.
11. Cut the scones into wedges. (There will be six to 12 scones, depending on how large you prefer your scones to be and how many rounds you made with the dough.)
12. Transfer the scones to a buttered baking sheet, sprinkle them with pumpkin pie spice, and top each scone with a single pecan half.
13. Bake in preheated oven for 15-20 minutes or until golden brown. (Optional: Turn pan halfway through baking.)
14. Cool on the baking sheet.

Pecan-Cinnamon scones

Pecan-Cinnamon Scones from About.com

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 12 scones

Ingredients:

• 1 c. chopped pecans
• 2 c. all purpose flour (For best results, sift or spoon the flour into the measuring cup.)
• 1/4 - 3/4 c. granulated sugar (depending on desired level of sweetness)
• 3 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/4 tsp. sea salt
• 1/2 cup (1 stick) cold butter
• 1 whisked egg
• 1 tsp. pure vanilla extract
• 1/4 - 1/2 c. buttermilk or half-and-half

Preparation:

1. Preheat the oven to 375 degrees. While the oven is preheating, toast the pecans for 5 minutes, stirring occasionally. Remove the nuts from the oven and place them in the freezer.
2. In a large mixing bowl, mix the remaining dry ingredients (flour, sugar, baking powder, cinnamon and salt).
3. Use a pastry cutter to cut in the butter. The mixture is done when it resembles coarse cornmeal.
4. Stir in the pecans.
5. Add the whisked egg and vanilla extract. Do not stir yet.
6. With minimal stirring, mix in just enough buttermilk or half-and-half to make the dough stick together. It will be crumbly and there should still be a little bit of dry flour left in the mixing bowl.
7. Turn the dough out on a heavily floured cutting board.
8. Knead the dough slightly. When it is done, it should be easy to handle and smooth.
9. Gently pat the dough to two 1–inch thick discs.
10. Cut each disc into 6 pieces.
11. Transfer the scones to a buttered or parchment-lined baking sheet and bake in preheated 375-degree oven for 15-20 minutes or until lightly golden. (Optional: Turn pan halfway through baking.)
12. Cool on the baking sheet.

Fall scones