Tag Archives: scone

Sultana Scones

Sultana Scones

Prep Time: 0

Yield: 0

Use the riches butter you can find both in and on these Sultana scones

Ingredients

  • 6 1/4 cups flour
  • 1/2 cup sugar
  • 2 tsp. baking powder
  • 16 tbsp. (2 sticks) unsalted butter, cut into pieces
  • 3/4 cup sultanas (golden raisins)
  • 1 3/4 cups milk
  • 1 egg

Instructions

  1. Preheat oven to 400º. Line 2 baking sheets with parchment paper and set aside. Whisk flour, sugar, and baking powder together in a large mixing bowl. Using a pastry cutter or 2 table knives, cut butter into flour mixture until it resembles coarse meal flecked with pea-size pieces of butter. Stir in sultanas. Add milk and stir until dough just comes together.
  2. Turn dough out unto a lightly floured surface. Dust hands with four and gently knead with the heels of your hands several times until dough forms a rough ball. (Do not over knead dough, or scones will be tough.)
  3. Divide dough into 20 equal pieces, gently shape each into rounds, and arrange on prepared baking sheets 1"-2" apart. Beat egg and 1 tsp. water together in a small bowl. Using a pastry brush, brush tops of dough rounds with egg wash.
  4. Bake scones until golden brown, 30-35 minutes. Set aside to cool on wire racks for 5-10 minutes. Set aside to cool on wire racks for 5-10 minutes.
  5. Serve warm with butter and marmalade or jam.
http://www.culinarycafe.com/2009/08/17/sultana-scones/

Gingerbread Scones

Lemon Cream Scones

Maple Tea Scones

Maple Tea Scones

Prep Time: 0

Yield: 0

These scones are best when served with our Maple Cream Tea.

Ingredients

  • 3 cups all purpose flour
  • 4 tablespoons (packed) dark brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
  • 1/2 cup (or more) plus 6 tablespoons whipping cream
  • 1/2 cup plus 2 tablespoons pure maple syrup
  • 2/3 cup (about) powdered sugar

Instructions

  1. Preheat oven to 375°F. Whisk flour, 2 tablespoons dark brown sugar, baking powder, baking soda and salt in large bowl to blend. Add butter and rub in with fingertips until mixture resembles coarse meal. Stir 1/2 cup whipping cream and 1/2 cup maple syrup in small bowl to blend. Gradually add cream mixture to flour mixture, stirring just until dough comes together and adding more cream by tablespoonfuls if dough is dry. Turn dough out onto lightly floured surface. Knead dough gently until smooth, about 5 turns. Using floured hands, pat out dough to 8-inch round; cut dough into 8 wedges. Transfer wedges to baking sheet, spacing 2 inches apart.

    Bake scones until golden and tester inserted into center comes out clean, about 20 minutes. Transfer to rack.

    Meanwhile, whisk remaining 2 tablespoons dark brown sugar, 6 tablespoons whipping cream and 2 tablespoons maple syrup in medium bowl to blend. Gradually whisk in enough powdered sugar to form thick glaze.

    Drizzle or spread glaze over warm scones. Let stand until glaze sets.
http://www.culinarycafe.com/2009/08/17/maple-tea-scones/

Orange Currant Scones

Orange Currant Scones

Prep Time: 0

Yield: 0

These scones are best when served with our Orange Spice Tea.

Ingredients

  • 4 cups all-purpose white flour
  • 3 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 2 sticks (1 cup) unsalted butter, cut into bits
  • 3 tablespoons freshly grated orange zest (from about 2 navel oranges)
  • 1 1/2 cups dried currants
  • 1 cup plus 2 tablespoons well-shaken buttermilk
  • 2 large eggs
  • 1/4 cup

Instructions

  1. In a bowl of a standing mixer fitted with paddle attachment stir together flour, granulated sugar, baking powder, baking soda, and salt. Add butter and zest and beat until mixture resembles coarse meal. Beat in currants. In a bowl whisk together buttermilk and eggs and add to flour mixture, beating just until a dough forms.

    Preheat oven to 350°F. and line 2 baking sheets with parchment paper. On each sheet arrange six 1/2-cup mounds of dough about 1 inch apart. Sprinkle mounds with raw sugar and chill 15 minutes.

    Bake scones in upper and lower thirds of oven, switching position of sheets half-way through baking, until light brown, about 20 minutes.

    * Available from Suttons Bay Trading Company
http://www.culinarycafe.com/2009/08/17/orange-currant-scones/

Cranberry Orange Scones

Cranberry Orange Scones

Prep Time: 0

Yield: 0

These cranberry orange scones are best when served with a cup of Hot Tea.

Ingredients

  • 3 cups all purpose flour
  • 1/3 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 tablespoon grated orange peel
  • 1 cup dried cranberries
  • 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut

Instructions

  1. Preheat oven to 400°F. Line baking sheet with parchment paper. Sift flour, sugar, baking powder, salt and baking soda into large bowl. Mix in orange peel. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix in dried cranberries. Gradually add buttermilk, tossing with fork until moist clumps form. Turn dough out onto lightly floured work surface. Knead briefly to bind dough, about 4 turns. Form dough into 1-inch-thick round. Cut into 8 wedges. Transfer wedges to prepared baking sheet, spacing 2 inches apart. Bake until tops of scones are golden brown, about 25 minutes. Let stand on baking sheet 10 minutes. Serve scones warm or at room temperature.
  2. * Available from Suttons Bay Trading Company
http://www.culinarycafe.com/2009/08/17/cranberry-orange-scones/

Dried Cherry Buttermilk Scones

Dried Cherry Buttermilk Scones

Prep Time: 0

Yield: 0

These scones go great with our Cherry Almond Tea.

Ingredients

  • 1/2 cup buttermilk plus 1/4 cup for brushing the scones
  • 1 large egg
  • 3 tablespoons light brown sugar
  • 1 teaspoon vanilla
  • 2 1/4 cups cake flour (not self-rising)
  • 1 tablespoon double-acting baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 stick (6 tablespoons) cold un

Instructions

  1. In a bowl whisk together 1/2 cup of the buttermilk, the egg, the brown sugar, and the vanilla until the mixture is combined well. In another bowl stir together the flour, the baking powder, the baking soda, and the salt and blend in the butter until the mixture resembles coarse meal. Stir in the cherries and the buttermilk mixture with a fork until the mixture just forms a sticky but manageable dough. Knead the dough gently for 30 seconds on a lightly floured surface, pat it into a 3/4-inch-thick round, and cut it into 8 wedges. On an ungreased baking sheet brush the wedges with the remaining 1/4 cup buttermilk and sprinkle them with the granulated sugar. Bake the scones in the middle of a preheated 400°F. oven for 15 to 18 minutes, or until they are golden.

    * Available from Suttons Bay Trading Company
http://www.culinarycafe.com/2009/08/17/dried-cherry-buttermilk-scones/

Pine Nut Cardamom Scones

Apple Honey Scones With Sweet Cinnamon Topping

Apple Honey Scones With Sweet Cinnamon Topping

Prep Time: 0

Yield: 0

These scones are so much better when served with our Apple Spice Tea.

Ingredients

  • 1/4 tsp salt
  • 2 cups All-purpose flour
  • 1/3 cup Margarine
  • 2/3 cup Wheat germ
  • 1 1/4 cups Apple, peeled, finely chopped
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 cup milk
  • 1/4 tsp Ground nutmeg
  • 1/4 cup Ho

Instructions

  1. 1. Heat oven 400F. Lightly spray large cookie sheet with non-stick cooking spray or grease lightly. Handle the dough gently, over-mixing scones can make them tough.

    2. Combine flour, wheat germ, baking powder, spices, baking soda and salt. Cut in margarine until mixture resembles coarse crumbs. Add combined apple, milk and honey, mixing just until dry ingredients are moistened.

    3. Turn dough out onto lightly floured surface; knead gently 5 to 6 times. Pat dough into 9-inch circle.

    4. Mix together 1 tb wheat germ, 1/4 ts cinnamon, and 1 tb sugar. Sprinkle over dough. Cut dough into 10 wedges. Place 1/2-inch apart on prepared cookie sheet. Bake 16 to 18 minutes or until light golden brown.
http://www.culinarycafe.com/2009/08/17/apple-honey-scones-with-sweet-cinnamon-topping/

English Tea Scones

English Tea Scones

Prep Time: 0

Yield: 0

What would english tea scones be with a good english tea? We suggest our Lady Londonberry Tea.

Ingredients

  • 4 cups all-purpose flour
  • 2 tablespoons sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon cream of tartar
  • 2/3 cup butter
  • 1 1/3 cups half and half
  • 1 large egg
  • 1/4 cup golden raisins, optional

Instructions

  1. Preheat oven to 425 degrees; grease a large baking sheet. In a large bowl, combine flour, sugar, baking powder, salt and cream of tartar. With a pastry blender, or two knives, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, beat together the half and half and egg. Measure out and reserve 2 tablespoons of the mixture. Add remaining mixture to dry ingredients along with the raisins. Mix lightly with a fork until mixture clings together and forms a soft dough. Turn dough out onto a lightly floured surface and knead gently 5 or 6 times. Divide dough in half. With a lightly floured rolling pin, roll one half of the dough into a 7-inch round; cut into 4 wedges. Repeat with remaining dough. Place scones one inch apart on prepared pan. Pierse tops with the tines of a fork. Brush tops with reserved egg mixture. Bake for 15 to 18 minutes, or until golden brown. Serve warm.
http://www.culinarycafe.com/2009/08/17/english-tea-scones/

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