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still talking scones part 2

Reggie Dwork <reggie@jeff-and-reggie.com>
Fri, 03 Mar 2000 22:08:25 -0800
v100.n022.7
Savory Red Pepper-Cornmeal Scones
Starbucks' Date Scones
Triple-Fruit Scones

                       *  Exported from  MasterCook  *

                      Savory Red Pepper-Cornmeal Scones

Recipe By     : Cooking Light (Nov/Dec 1997)
Serving Size  : 4    Preparation Time :0:00
Categories    : Scones                           Bread-Bakers Mailing List
                  Low Fat

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       2/3  Cup           all-purpose flour
       1/2  Cup           cornmeal
     1      Tablespoon    sugar
       1/2  Teaspoon      ground cumin
       1/2  Teaspoon      baking powder
       1/4  Teaspoon      baking soda
       1/8  Teaspoon      salt
     2      Tablespoons   Butter -- cut in small pieces
       1/3  Cup           red bell pepper -- diced
       1/3  Cup           buttermilk

Pre-heat oven to 400F.

Combine flour, cornmeal, sugar, cumin, baking powder, baking soda, and salt
in a bowl; cut in butter with a pastry blender or two knives until mixture
resembles coarse meal.  Add bell pepper and buttermilk; stir just until moist.

Pat dough into a 6-inch circle on a baking sheet coated with cooking spray,
and cut into 4 wedges.  Bake at 400F for 20 minutes or until golden.



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                       *  Exported from  MasterCook  *

                            Starbucks' Date Scones

Recipe By     : Paula Storm <PAULAS@NCMS.ORG> via EAT-L listserv
Serving Size  : 12   Preparation Time :0:00
Categories    : Scones                           Bread-Bakers Mailing List

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1 1/2  Cups          all-purpose flour
       1/2  Cup           whole-wheat flour
       1/4  Cup           bran
     2      Teaspoons     baking powder
       1/2  Teaspoon      baking soda
     1      Teaspoon      salt
     2      Teaspoons     cinnamon
       1/4  Cup           brown sugar
       1/2  Cup           Unsalted Butter -- chilled
     1                    egg
       2/3  Cup           1% buttermilk
       2/3  Cup           dates

Combine the all-purpose and whole wheat flours, bran, baking powder, soda,
salt, cinnamon and brown sugar.  Cut in the butter.  Add the egg,
buttermilk and dates; do not over mix.  (If the dough seems too sticky to
work with, add a couple more Tbs flour.)  Shape the dough into a rectangle
about 2 inch think on a floured surface.  Cut into 12 triangles.  Bake on
an ungreased baking sheet in a preheated 350 degree oven about 25
minutes.  Cool on a rack.





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NOTES : Paula Storm received this recipe from ranger@halcyon.com (sharon
gorman) and posted it to EAT-L on 7/12/99.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 25045 0

                       *  Exported from  MasterCook  *

                             Triple-Fruit Scones

Recipe By     : Cooking Light (March 1998)
Serving Size  : 16   Preparation Time :0:00
Categories    : Scones                           Bread-Bakers Mailing List
                  Fruits                           Low Fat

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3      Cups          all-purpose flour
       1/3  Cup           sugar
     1      Tablespoon    baking powder
       1/2  Teaspoon      baking soda
       1/4  Teaspoon      salt
     6      Tablespoons   butter
       1/3  Cup           dried apricots -- chopped
       1/3  Cup           dried cranberries
       3/4  Cup           buttermilk
     2      Teaspoons     orange rind -- grated
     1      Large         egg
     1      Large         egg white
     1      Tablespoon    sugar

Preheat oven to 400F.

Lightly spoon flour into dry measuring cups; level with a knife.  Combine
flour, 1/3 cup sugar, baking powder, baking soda and salt; cut in butter
with a pastry blender or 2 knives until mixture resembles coarse
meal.  Stir in apricots and cranberries.  Combine buttermilk, orange rind,
egg and egg white; add to flour mixture, stirring just until moist.

Turn dough out onto a lightly floured surface; knead lightly 4 times with
floured hands.  Roll dough into a 12x6-inch rectangle.  Cut dough into 8
(3-inch) squares using a dull knife or a dough scraper.  Cut each square
into 2 triangles; place on a baking sheet coated with cooking
spray.  Sprinkle with 1 tablespoon sugar; bake at 400F for 12 minutes or
until golden.



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Nutr. Assoc. : 0 0 0 0 0 0 0 2928 0 0 0 0 0