SCONES

Blueberry Scones

2 cups all-purpose flour
3 Tbsp sugar, plus more for sprinkling tops
1 Tbsp baking powder
3/4 tsp salt
6 Tbsp (3/4 stick) cold unsalted butter, cut into pieces
1 1/2 cups fresh blueberries, washed and rinsed
1 tsp grated lemon zest
1/3 cup heavy cream, plus more for brushing tops
2 large eggs, lightly beaten

Pre-heat oven to 400 degrees.

In a large bowl, sift together flour, 3 Tbsp sugar, baking powder and salt. Using a pastry blender, or two knives, cut in butter until the largest pieces are the size of small peas. Stir in blueberries and zest.

Using a fork, whisk together the cream and the eggs in a liquid measuring cup. Make a well in the center of dry ingredients, and pour cream mixture. Stir lightly with fork just until dough comes together. Turn out onto a lightly floured surface, and knead a few times to mix well.

Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares. Cut squares in half on the diagonal to form eight triangles. Transfer to prepared baking sheet. Brush tops with cream, and sprinkle with sugar. Bake until golden brown, 20 — 22 minutes. Transfer scones from baking sheet to wire rack to cool.

Makes 8 scones.

Buttermilk — Pecan — Cranberry — Scones

1 cup pecans
3 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/3 cup plus 2 Tbsp sugar
3/4 cup chilled unsalted butter, cut into pieces
1 1/2 Tbsp finely grated orange or lemon zest
1/2 cup sweetened dried cranberries
1 cup buttermilk
1 — 2 Tbsp whipping cream

Pre-heat oven to 350 degrees. Spread pecans on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 7 — l0 minutes. Let cool. Chop coarsely. Increase oven temperature to 425 degrees.

In a large bowl, whisk together flour, baking powder, baking soda, salt, and 1/3 cup of the sugar. Add butter and orange zest. With your fingertips, 2 knives, or a pastry blender, cut butter into flour mixture until it resembles coarse meal. Add pecans, cranberries and buttermilk; stir with a fork just until the dry ingredients are moistened and dough holds together in a rough mass.

Scrap dough onto a generously floured work surface and knead gently about 10 times, until smooth. Divide dough into 2 equal portions; lightly pat each into a 6-7 inch diameter circle 1 1/2 inches thick. Brush with cream, then sprinkle with the remaining 2 Tbsp sugar. Cut each round into 8 wedges. Transfer wedges to a large baking sheet, placing them 1/4 to 1/3 inch apart. Bake until scones are firm to the touch and golden, 16 — 18 minutes.

Makes 16 scones.

Fruity Breakfast Scones

1 1/2 cups all purpose flour
1 cup oats, quick or old fashioned, uncooked
1/4 cup plus 1 Tbsp granulated sugar
1 1/2 tsp baking powder
1 tsp grated lemon peel
1 tsp ground ginger
1/2 tsp baking soda
1/4 Tbsp (1/2 stick) butter, chilled
1/2 cup dried cranberries
1/2 cup chopped dried apricots
1/4 cup golden raisins
2/3 cup low-fat buttermilk
1 egg — lightly beaten

Pre-heat oven to 400 degrees. Lightly spray cookie sheet with cooking spray.

In a large bowl, combine flour, oats, 1/4 cup sugar, baking powder, lemon peel, ginger, baking soda and salt; mix well. Cut in butter with 2 knives until mixture resembles coarse

crumbs. Stir in dried fruits. Add combined buttermilk and egg; mix with fork just until dry ingredients are moistened.

Transfer dough to cookie sheet. Pat into an 8-inch circle about 3/4 inch thick. Sprinkle with remaining 1 Tbsp sugar. Cut into 10 wedges slightly. Bake 12-14 minutes or until light golden brown.

Separate wedges; transfer to cooling rack. Serve warm.

Makes 10 scones.

Berry — Cornmeal — Scones

1 1/2 cups flour
1/2 cup yellow cornmeal
1/4 cup confectioners’ sugar
1 Tbsp baking powder
3/4 stick butter
1 large egg
1/2 cup milk or cream
1 cup berries (raspberries or blackberries)

Pre-heat oven to 450 degrees. Grease a cookie sheet.

In a bowl, mix the dry ingredients. Cut the butter into the mixture until it reaches a fine crumb consistency. Mix the egg and milk; stir the egg mixture into the flour mixture, along with the berries, just until moistened.

Knead the dough on a floured surface just until it holds together. Pat it into a 6 by 8 inch rectangle and cut into six squares. Cut each square in half diagonally. Place on the greased cookie sheet and bake for about 13 minutes, or until golden brown.

Makes 12 scones.

Buttermilk Drop Scones

2 cups flour
3 Tbsp sugar
1 Tbsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1/2 tsp cinnamon
1 stick butter
1/2 cup golden raisins or dried cranberries
3/4 cup buttermilk
2 large eggs

Pre-heat oven to 400 degrees. Sift flour, sugar, baking powder, soda, salt and cinnamon

Into bowl or food processor. Cut in the butter until mixture has consistency of coarse meal. Add raisins (or cranberries). Beat together buttermilk and eggs. Stir liquid ingredients into dry. Stir together to form a smooth dough. Don’t over beat. Drop by heaping tablespoon onto a greased baking sheet. Bake 15-20 minutes until golden. Makes 8-10 scones.

Apple Cinnamon Scones

1/2 cup flour
1/2 cup whole wheat flour
1 1/2 tsp baking powder
1/2 tsp cinnamon
1/3 cup butter
1 cup quick-cooking rolled oats
1 apple, pealed, cored and chopped
2 egg whiles
2 Tbsp apple juice or skim milk
2 Tbsp honey

Mix together flours, baking powder and cinnamon. Cut in the butter till mixture remsembles coarse crumbs. Stir in oats and chopped apple. Add egg whites, apple juice and honey. Mix well. Dough will be sticky.

Spray baking sheet. With floured hands pat dough into a 8" circle on baking sheet. Cut into 8 wedges using a floured knife. Brush tops with milk or half and half and sprinkle with sugar.

Bake at 400 for 10 — 12 minutes until golden.

Savory Scones

1/2 cup freshly grated Parmesan Cheese
1/2 cup shredded Cheddar Cheese
2 tsp each chopped fresh rosemary, thyme & flat leaf parsley
2 1/2 cups all-purpose flour
1 Tbsp. Baking powder
1/2 tsp Kosher salt
1/2 cup cold unsalted butter, cut into small pieces
2 large eggs, beaten
1/2 cup buttermilk
1/2 cup heavy whipping cream, plus more for brushing

Pre-heat oven to 350 degrees. Line a baking sheet with parchment paper.

In a small bowl, stir together 1 Tbsp of Parmesan, 2 Tbsp Cheddar and 1/2 tsp each of rosemary, thyme & parsley. Set aside for topping the scones.

Put flour, salt, and baking powder in cuisinart and pulse twice. Add butter pieces and pulse once or twice more until it resembles coarse crumbs.

In a separate bowl mix beaten eggs, buttermilk & whipping cream. Add flour mixture, remaining Parmesan & Cheddar cheese, rosemary, thyme & parsley. Just mix until combined. Do not over mix.

On a lightly floured surface divide in half and pat each half into an 8-inch circle. Cut each circle in quarters and put on baking sheet. Brush each scone with cream and sprinkle with reserved cheese-herb topping.

Bake in pre-heated 350 degree oven until evenly browned, 20-25 minutes. Serve warm.