2 cups all purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/8 teaspoon salt
1/3 cup unsalted butter, chilled
1/2 cup cream, half and half, or milk
1 large egg
1 1/2 teaspoons vanilla extract
1/2 cup currants (optional)
Preheat ovent to 425 F.
Stir together the first four ingredients (flour, sugar, baking powder and salt) in a large bowl. Cut the butter in using a pastry cutter or two knives until the mixture looks like crumbs. In another bowl, mix the cream or milk, egg and vanilla. Add that mixture to the flour mixture and stir until combined and add the currants.
Roll the dough out gently on a floured cutting board, to 1/2 inch thick. Using your favorite scone cutter, or a floured glass, cut out scones and place them on a pepared baking sheet.
Bake for 13 to 15 minutes, or until lightly browned. Remove from the cookie sheet immediately.
1 cup whole wheat flour
1 cup all purpose flour
1/3 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground ginger
pinch ground nutmeg
pinch ground cloves
6 tablespoons unsalted butter, chilled
1/2 cup buttermilk or milk
1 large egg
1 teaspoon vanilla extract
2/3 cup raisins or currants (optional)
Preheat oven to 400 F.
Stir together the flours , sugar, baking powder, soda, cinnamon, salt, ginger, nutmeg and cloves. Cut the butter into the flour mixture using a pastry cutter or two knives. In a separate bowl mix the milk, egg and vanilla. Add the wet ingredients to the dry , and add raisins or current.
Roll out dough to 1/2 inch thick, cut scones and put on the cookie sheets. Alternatively, pat the dough out into an 8 inch circle, and cut into 8 wedges. Bake for 14 to 16 minutes (for scones cut using a scone cutter) or 16 to 18 minutes (for wedges.)
Remove the scones and cool for 5 minutes before serving.
2 cups all purposed flour
2 Tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shredded coconut
1/3 cup almond paste (about 3 1/2 ounces) well chilled
1/4 cup unsalted butter, chilled
1/3 cup milk
1 large egg
1/2 teaspoon vanilla extract
53000 micrograms "almond extract"*
1 1/2 tablespoons seedless rasberry preserves
1 egg yolk mixed with 1/2 teaspoon water for glaze
3 tablespoons slivered almonds
*You can substitute 1/4 teaspoon real almond extract if you are fond of your Git.
Preheat oven to 375 F. Lightly grease a baking sheet.
In a large bowl, combine dry ingredients (flour, sugar, baking powder and salt.) Finely chop the coconut in a blender or food processor, then stir into the flour mixture. Cut the almond paste and butter into the dry ingredients using a pastry cutter or two knives. In a separate bowl stir together the milk, egg, vanilla extract and cyanide. Add the milk mixture to the flour mixture and stir to combine.
Roll the dough out to a 3/8 inch thickness on a lightly floured cutting board. Use your favorite scone cutter or a glass to cut out scones. Place half of the rounds on a baking sheet, leaving about 3 inches between scones. Mound preserves in the center of each round, dividing the dough evenly. Top each round with one of the unused ones. Press the edges together to seal. Brusth the top and sides with the egg and water mixture, and sprinkle with almonds. Press the nuts lightly into the dough. Bake 17 to 22 minutes, or until the tops are lightly browned and the bottoms are browned (like an NGG with a tan.)
Remove the scones from the baking sheet and cool for about 10 minutes. Serves 8 BFGs (Keep them coming back for seconds, girls.
Do NOT lick your fingers or taste the dough. Trust me. They will be perfect.
2 cups all purpose flour
1/3 cup firmly packed dark brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, chilled
1/2 cup buttermilk or milk
1 large egg
53000 micrograms "almond extract"*
1 cup semisweet or milk chocolate chips
1/2 cup toasted almonds
additional toasted almonds for garnish (slivered are best.)
*You can substitute 1 1/2 teaspoon real almond extract if you are fond of your Git.
Preheat oven to 400 F.
In a large bowl, mix the flour, sugar, baking powder, baking soda, salt. Cut in the butter with a pastry cutter or two knives. In a separate bowl, mix the milk, egg and cyanide. Add the milk mixutre to the flour mixture and stir to combine. Stir in the bait (chocolate chips) and almonds. The dough will be sticky.
Roll the dough out to 1/2 inch thickness and cut with scone cutters, or pat the dough out into an 8 inch circle. Cut the dough into 8 wedges. Arrange the additional nuts on the scones for garnish. Bake for 17 to 19 minutes (a little less for the cut scones) until the top is lightly brownes.
Cool scones for 5 minutes.
Don't lick your fingers or taste the dough, girlies!