These were generously shared on another list and I wrote to Petra and asked
permission to share them with all of you. She gave me her ok ... so here
they are. Sure do look good!!
* Exported from MasterCook *
Old Fashioned Lemon Cream Scones
Recipe By : "The Art of Quick Breads" by Beth Henspreger
Serving Size : 10 Preparation Time :0:00
Categories : Scones Bread-Bakers Mailing List
Hand Made
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 C Unbleached All-Purpose Flour -- Unsifted
2 Tbsp sugar
1 Tbsp baking powder
2 lemons -- grated zest
1/4 Tsp salt
4 Tbsp unsalted butter -- Cut Into Pieces
2 eggs
1/2 C heavy cream
1/2 Tsp Ground Cinnamon -- Mixed With
2 Tbsp Sugar -- For Sprinkling
1. Preheat the oven to 400F. In a medium bowl, combine the flour, sugar,
baking powder, lemon zest and salt. Cut in the butter with a fork or heavy
duty electric mixer until the mixture resembles coarse crumbs. In a small
bowl, whisk together the eggs and cream. Add to the dry mixture and stir
until a sticky dough is formed.
2. Turn out the shaggy dough onto a lightly floured surface and knead
gently until the dough holds together, about 6 times. Divide into three
equal portions and pat each into a 1" thick round and about 6" in diameter.
With a knife or straight edge, cut each round into quarters, making 4
wedges. The scones can also be formed by cutting out with a 3" biscuit
cutter to make 10-12 smaller scones.
3. Place the scones about 1" apart on a greased or parchment lined baking
sheet. Sprinkle the tops with the cinnamon sugar, if desired. Bake in the
preheated oven until crusty and golden brown, 15-20 minutes. Serve
immediately with homemade jam and butter.
Variations:
Currant Lemon Cream Scones
Add 2/3 cup dried currants to the dry ingredients in Step #1 of the Old
Fashioned Lemon Cream Scones. Mix, shape, and bake as directed. Dried
blueberries, cranberries or cherries can also be used.
Fresh Rosemary Lemon Cream Scones
Add 1 tablespoon fresh chopped rosemary to the dry ingredients in Step #1
of the Old Fashioned Lemon Cream Scones. Mix, shape, and bake as directed.
Cornmeal Lemon Cream Scones
Substitute 3/4 cup fine-grind yellow, white or blue cornmeal for an equal
amount of flour in Step #1 of the Old Fashioned Lemon Cream Scones. Mix,
shape, and bake as directed.
Dark and White Chocolate Lemon Scones
Add 1/4 cup each bittersweet and white chocolate chips to the dry
ingredients in Step #1 of the Old Fashioned Lemon Cream Scones. Mix, shape,
and bake as directed.
Honey Lemon Cream Scones
Substitute an equal amount of honey for the sugar and reduce the cream by 1
tablespoon in Step #1 of the Old Fashioned Lemon Cream Scones. Mix, shape,
and bake as directed. Brush the hot scones with additional warmed honey
before serving.
from "The Art of Quick Breads" by Beth Henspreger
posted by Elizabeth Pruyn <iteach@slip.net>
rec.food.cooking, August 1996
Posted with permission from Petra Hildebrandt <phildeb@IBM.NET>
- - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 14 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Creme Fraiche Scones
Recipe By : "The Art of Quick Breads" by Beth Henspreger
Serving Size : 14 Preparation Time :0:00
Categories : Scones Bread-Bakers Mailing List
Hand Made
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 C White Cake Flour -- Or
-whole-wheat pastry flour
1 Tbsp sugar
2 1/4 Tsp baking powder
1/4 Tsp salt
1 1/2 C creme fraiche
1. Preheat the oven to 425F. In a medium bowl, combine the flour, sugar,
baking powder, and salt. Cut in the creme fraiche with a fork or a
heavy-duty electric mixer until the mixture resembles a sticky, yet
cohesive dough.
2. Turn the dough out onto a lightly floured surface and knead gently until
the dough holds together, about 6 times. Divide the dough into two equal
parts and pat each into a 1" thick round about 6" in diameter. With a
knife, cut each round into quarters. Cut out the scones with a 2" biscuit
cutter to make 12-14 scones.
3. Place the scones about 1" apart on a greased or parchment lined baking
sheet. Bake in the preheated oven until crusty and golden brown, 15-18
minutes. Serve immediately.
from "The Art of Quick Breads" by Beth Henspreger
posted by Elizabeth Pruyn <iteach@slip.net>
rec.food.cooking, August 1996
Posted with permission from Petra Hildebrandt <phildeb@IBM.NET>
- - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 4370 0 0 0 0 1671
* Exported from MasterCook *
Blueberry Scones (Martha Stewart)
Recipe By : Martha Stewart Living
Serving Size : 8 Preparation Time :0:00
Categories : Scones Bread-Bakers Mailing List
Fruits Hand Made
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 C 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 In Pieces
1 1/2 C fresh blueberries -- picked
-over and rinsed
1 Tbsp grated lemon zest
1/3 C heavy cream -- plus more for
-brushing tops
2 Lg eggs -- lightly beaten
1. Adjust rack to center of oven, and heat to 400F. Place a Silpat baking
mat on a baking sheet, and set aside.
2. In a large bowl, sift together flour, 3 tablespoons 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.
3. Using a fork, whisk together cream and egg in a liquid measuring cup.
Make a well in the center of dry ingredients and pour in 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.
4. 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 to 22 minutes.
Transfer scones from baking sheet to wire racks to cool.
SOURCE:
Martha Stewart Living
JULY 30, 1999
MM-format by Petra <phildeb@gmx.net>
Posted with permission from Petra Hildebrandt <phildeb@IBM.NET>
- - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 1553 0 0 20084 0 0 0
* Exported from MasterCook *
Oat Scones (Martha Stewart)
Recipe By : Martha Stewart Living
Serving Size : 10 Preparation Time :0:00
Categories : Scones Bread-Bakers Mailing List
Hand Made
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 C whole-wheat flour
2 C all-purpose flour
3/4 C granulated sugar
3/4 Tsp salt
1 Tsp baking soda
2 1/2 Tsp baking powder
2 1/2 C oats
1 C dried sour cherries -- Rough Chopped
300 G (10 oz) chilled butter -- Cut In 1/2" Pieces
2/3 C buttermilk
1 Tbsp heavy cream
1 Tbsp sanding sugar
This recipe uses whole-wheat flour, all-purpose flour, and rolled oats for
a hearty texture. Brush the top of each scone with heavy cream and sprinkle
with sanding sugar for a crisp, glimmering finish. Serve scones fresh from
the oven with butter, jam, or that British favorite, clotted cream.
Freezing the dough for at least two hours before baking keeps scones from
spreading too much. The dough will keep in the freezer for up to three
weeks, so keep some on hand for the overnight guests you might have this
holiday season.
1. Line an 11-by-17-inch baking sheet with parchment paper. Combine all dry
ingredients, except sanding sugar, with the cherries in the bowl of an
electric mixer fitted with a paddle attachment. Add butter, and mix on
medium-low speed until the mixture resembles coarse meal. Add buttermilk,
and mix until combined.
2. Turn out the mixture onto a clean work surface. With hands, quickly pat
mixture into a 16-by-3 1/2-inch rectangle that is 1 1/2-inches high. Score
rectangle into ten triangles. Cover with plastic wrap, and transfer to the
freezer for at least 2 hours.
3. Heat oven to 350F. Remove dough from the freezer, and cut into triangles
with a sharp knife. Place scones two inches apart on the prepared baking
sheet. Brush scones with heavy cream, and sprinkle with sanding sugar. Bake
until lightly golden, about 30 minutes.
SOURCE:
Martha Stewart Living
JUNE 11, 1999
MM-format by Petra <phildeb@gmx.net>
Posted with permission from Petra Hildebrandt <phildeb@IBM.NET>
- - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 5033 222 0 0 1440